Celebrate The Sandwich By Baking Delicious Bread
(HealthNewsDigest.com)—This year, sandwich lovers are celebrating the 250th anniversary of this handy, delicious meal. Since the best sandwich starts with homemade bread, the best way to launch any celebration is to bake some bread.
The 250th anniversary only marks the naming of this classic meal. Bread has been eaten with meat or vegetables since Neolithic times. During the Middle Ages, slabs of bread, called trenchers, were used as plates. Eventually, the sandwich appeared as a late-night meal among the aristocracy.
The meal was named after John Montagu, 4th Earl of Sandwich, an 18th century English aristocrat, who in 1762 ordered his valet to bring him meat tucked between bread. Others began to order “the same as Sandwich!”
Here are some recipes to help you enjoy some classic sandwiches. The whole wheat bread works well with peanut butter and jelly, while the Italian Daily Bread is perfect for a Tuscan Tuna Sandwich. The two bread recipes use Fleischmann’s RapidRise Yeast, which reduces rising time by as much as 50 percent, eliminating the first rise.
100% Whole Wheat Bread
Makes: 2 loaves
Prep time: 30 minutes
Proof time: 30 to 60 minutes
Bake time: 35 to 45 minutes
8 to 8½ cups whole wheat flour
2 envelopes Fleischmann’s® RapidRise Yeast
2½ teaspoons salt
2 ? cups water
? cup milk
¼ cup honey
¼ cup vegetable oil
½ cup wheat bran
Combine 3½ cups flour, undissolved yeast and salt in a large mixing bowl. Heat water, milk, honey and oil until very warm (120º to 130ºF). Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 cup flour and wheat bran; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough and let rest 10 minutes.
Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8½ x 4½-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake in preheated 375ºF oven for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks. (Note: To test for doneness, internal temperature of bread should register 190ºF in center of loaf.)
Italian Daily Bread
Makes: 2 loaves
Prep time: 25 minutes
Proof time: 30 to 45 minutes
Bake time: 20 to 25 minutes
4½ to 5 cups all-purpose flour
2 envelopes Fleischmann’s RapidRise Yeast
2 teaspoons salt
1¾ cups very warm water (120º to 130ºF)
1 tablespoon olive oil
Cornmeal
1 egg white beaten with 1 tablespoon water
Combine 1 cup flour, undissolved yeast and salt in a large bowl. Add water and oil; beat 2 minutes with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each to 15 x 10-inch oval. Roll up tightly from long ends as for jelly roll. Pinch seams and ends to seal; taper ends. Place seam sides down on greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Brush surface with egg white mixture. With sharp knife, make 4 or 5 diagonal cuts (¼-inch deep) on top of each loaf. Bake in preheated 400ºF oven for 20 to 25 minutes or until done. For crisper crusts, brush 2 more times with egg white mixture after 10 or 15 minutes of baking time. Remove from sheet; cool on wire rack.
Tuscan Tuna Sandwich
1 can OR pouch (6 to 7 ounces) tuna, packed in water
2 teaspoons capers, drained
1 teaspoon Spice Islands® Dill Weed
¼ teaspoon Spice Islands® Garlic Powder
3 ounces fresh baby salad greens
2 tablespoons balsamic vinaigrette
8 slices Italian-style bread, grilled or toasted
Place tuna, capers, dill weed and garlic powder in a mixing bowl; stir to combine. Add greens and vinaigrette; toss gently. Spread on sliced Italian Daily Bread.
For more recipes and baking tips, visit www.breadworld.com.
###
For advertising and promotion on HealthNewsDigest.com please contact Mike McCurdy: [email protected] or 877-634-9180
HealthNewsDigest.com is syndicated worldwide and has over 7,000 journalists as subscribers.
www.HealthNewsDigest.com
Bread Making with Bill & Sheila
_____________________________________________________________________
If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest. This site is hosted by (click on the graphic for more information)
Return from bread to Home Page
If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites:
Follow spanishchef.net on TWITTER
