Unusual Sandwiches
- Thread starter Dannyalcatraz
- Start date
CleverNickName
Limit Break Dancing (He/They)
You can't have a good sandwich without good bread. Here's what I baked up last weekend; it just might become my go-to bread recipe. It was soft and moist with a tight crumb, but also managed to be fluffy and light. It had a good stretch and firmness to it, too, which makes for truly excellent toast. And that's why I think I will name it:
Toaster Loaf
Combine and let bloom for 15 minutes:
Pour the yeast and water into the bowl of a stand mixer. Add:
Stir until combined, then attach a dough hook and knead for 8-12 minutes or until it cleans the bowl. You will probably have to stop every couple of minutes to scrape the dough down. The dough will be wet and tacky, but very elastic.
Cover with plastic wrap and allow to rise until it triples in size, about 2 hours. Punch it down, and scrape it onto a lightly oiled countertop. Oil your hands, and knead the dough briefly before shaping it into a ball. Place the ball of dough onto a lightly-floured sheet of parchment paper, and flatten out into a disc about 5cm thick. Dust it heavily with flour, then use a razor to slash it with 10-12 horizontal lines.
Place a pizza stone in your oven on the lowest rack, and preheat the oven to 220 degrees C. While the oven heats up, let the dough rise (uncovered) for 30 minutes.
Using a pizza peel, pick up the loaf of dough (parchment and all) and place it directly on the pizza stone. Bake for 30 minutes, turning the loaf of bread once after 20 minutes. Remove from the oven and cool on a wire rack for 1 hour before slicing.
EDIT: Some notes for next time.
Toaster Loaf
Combine and let bloom for 15 minutes:
30g (or 2 packets) active dry yeast
25g brown sugar
400ml lukewarm water
Pour the yeast and water into the bowl of a stand mixer. Add:
300g bread flour
300g whole wheat flour
12g salt
60g canola oil
Stir until combined, then attach a dough hook and knead for 8-12 minutes or until it cleans the bowl. You will probably have to stop every couple of minutes to scrape the dough down. The dough will be wet and tacky, but very elastic.
Cover with plastic wrap and allow to rise until it triples in size, about 2 hours. Punch it down, and scrape it onto a lightly oiled countertop. Oil your hands, and knead the dough briefly before shaping it into a ball. Place the ball of dough onto a lightly-floured sheet of parchment paper, and flatten out into a disc about 5cm thick. Dust it heavily with flour, then use a razor to slash it with 10-12 horizontal lines.
Place a pizza stone in your oven on the lowest rack, and preheat the oven to 220 degrees C. While the oven heats up, let the dough rise (uncovered) for 30 minutes.
Using a pizza peel, pick up the loaf of dough (parchment and all) and place it directly on the pizza stone. Bake for 30 minutes, turning the loaf of bread once after 20 minutes. Remove from the oven and cool on a wire rack for 1 hour before slicing.
EDIT: Some notes for next time.
- Maybe use malted barley extract instead of brown sugar?
- Could use a touch more salt. Maybe increase to 14g?
- This loaf is huge. Maybe divide the dough into two loaves?
- It's hard to get uniform slices from a round loaf. Maybe use a loaf pan? Or shape it into a log?
Last edited:
Zardnaar
Legend
Sigh.
Works in burgers. Get an American style cheese burger and put bacon, egg, pineapple, lettuce and a shot of mayo.
Beetroot optional.
My local does the above burger. Old 90s add with the kiwiburger.
16 second mark has a picture. My local fish and chip shop does this with bacon and pineapple added.
Beleriphon
Totally Awesome Pirate Brain
My wedding anniversary was last night. I made us prime rib roast, so today prime rib sandwiches. Probably use some parmesan-garlic bread for buns. Maybe some left over gravy.
Zardnaar
Legend
Yum, big fan of Egypt/Lebanon type food.
Had an Iranian place locally a few years back and found a restaurant run by a Kuwaiti family as well.
We have a food truck here with a Palestinian via Jordan. His falafel and shawarma is to die for and he used to do off the menu steaks if he liked you.
Zardnaar
Legend
Polynesian sweet potato.
