Submitted by nicmorris on September 3, 2011 - 8:10am
We are making pulled pork sandwiches and want to imitate the way our favorite BBQ joint makes them. They use Texas toast garlic bread for the sandwiches and are so good. The bread should hold up well to the pork and sauce. I searched the forum for similar questions, and saw the recipe for Portuguese Sweet Bread. Would this make good garlic bread, or does anyone have any other suggestions?
Nicole
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Peter R.'s Kaiser rolls
Mmmm!! Yum!! Peter R.'s recipe for Kaiser Rolls would be perfect!!
Have made them many times! Holds up great to sauce, you can also make it in a loaf pan if you wanted to make T. toast and use those for the sandwich!!
That does sound good. I
That does sound good. I really like Kaiser rolls, and they would be good as a loaf. Thanks for the suggestion.
darn it!
You beat me to the chase, I was about to suggest kaiser's. PR's kaisers are dead simple to make, make sure you don't skimp on the poolish...Although if you are going to make texas toast perhaps you won't notice the difference in taste. *shrugs*. I make a 20% wholewheat sourdough ciabatta for pulled pork. I find the sourdough and small portion whole wheat holds up to the saucy filler very well indeed.
Thanks for your suggestion.
Thanks for your suggestion. I agree that the small amount WW would be just right for the filling.
Bread for Puled Pork
My first thought was to make Kimmelwick rolls. Made some last week for a London Broil I cooked on the barbie with apple wood.
This is a picture of a batch I made a few months ago. They make a good hamburger roll too-JimZ
Yum! I've never heard of
Yum! I've never heard of such a roll, but I can't wait to try it. They look delicious.
Portuguese Sweet Bread
Specific to your question: Portuguese Sweet Bread is a very eggy and sweet bread similar to challah. I doubt it would serve. It is great for breakfast toast, and French Toast.
I smoke about forty pounds of pulled pork for family and entertainment use every year, but I'm not a fan of the traditional Texas Toast accompnement. I serve pulled pork with Kaiser rolls, and most recently with Soft Babs: a UK recipe from Dan Lepard. here's the recipe link http://www.guardian.co.uk/lifeandstyle/2007/oct/06/recipes.foodanddrink and a link to my blog-posting of my results. http://www.thefreshloaf.com/node/21868/dan-lepard039s-soft-baps
If you make, them two notes: Corn flour is UK term for corn startch, I now use potato flour instead of corn starch. Consider making 120g (dough weight) buns in lieu of the 150g bun specified in the recipe; I found them a bit large (except for my lumberjack friends.)
David G
Thank you
Thanks for verifying what I was thinking about the PSB. I don't think it would be my choice for the pork, but I wouldn't mind trying it for breakfast. Your rolls look great. Thanks also for the dough weight suggestion. I never know the best size to make them.