Description What started out as a frustrating attempt to test some pizza dough, turned into what we’re calling salami bread. It would make a great Italian submarine sandwich, or just load it up with lots of Italian cheeses and fresh and pickled vegetables. Ingredients 1 (14 ounce) package prepared unbaked pizza dough 8 slices salami, … Read more
Description I mostly eat whole grain breads but occasionally will indulge in some white, which if we’re being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you’re a nostalgic baby boomer like me, … Read more
Description If you were lucky enough to grow up in an Italian-American home, there’s a good chance you got to enjoy the smell of freshly baked Easter bread, with its unmistakable anisette aroma filling the air. This loaf of Easter bread is one of my favorite holiday traditions, and an authentic family heirloom recipe; made … Read more
Description I didn’t think I liked Cuban sandwiches until I had one on real Cuban bread–what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift. Ingredients ½ teaspoon active dry yeast ½ cup warm water ½ cup flour 1 package active dry … Read more
Description Japanese-style milk bread is easy to make and stays moist and fresh longer than your typical loaf of homemade bread thanks to a starter or “roux.” It’s light and soft with the perfect amount of sweetness. Try it with my Japanese Egg Salad Sandwich (Tamago Sando) or toast it and use it for a … Read more