What do we do with all the stuff we bake?
We all love to bake, right? Well, what are we doing with all the breads we make? I know a lot of times I will just eat it, plain or with butter or cheese, maybe a little meat sandwiched between a couple slices, maybe a bit of tomato. Maybe dipped in olive oil. Sure, that's good, but historically bread is accompanied by various foods. So shouldn't we give some indications of foods we would / do eat with the breads we make? Like chefs do when they recommend wines to go with their dishes. I submit these from the last week:
I made some pretzel buns, and used the round ones for these turkey burgers. They have homemade guacamole and ranch sauce, steakhouse smoked bacon, cheddar cheese, and seasoned ground turkey sauteed in butter. It was topped off with garden tomatoes, lettuce, and red onion. The inside of the buns was toasted. Both my wife and daughter said it was the best burger they had ever eaten.
I also made zeppelin-style pretzel buns and bolillos. We ate the pretzles with bratwurst and sauerkraut simmered in Octoberfest and carmelized onions. I served it with course mustard and melted a slice of Jarlsburg on top.
The bolillos were hollowed out and became tortas stuffed with refried beans, fried eggs, guacamole, lettuce, tomato, metled cheese, and salsa.
Hope you enjoy; we sure did!
-Matt
Comments
I've already had lunch but you've made my mouth water. It all looks good!
Paul
Seating is every night! This evening we had taco pizza. We seem to be doing a lot of tex-mex lately.
Matt
Lol! Pizza.
After rolls, my second most frequent use of dough.
I also make mostly rolls, for sandwiches. I make mostly (lightly)enriched rolls, but have always wanted to make the perfect bolillo. I know bolillos are usually fairly lean, and simple. Yours look good.
What recipe do you use for your bolillos? What flour do you use(type/brand)? Also what type of oven set up do you use to get that "eggshell crust"?
The pretzel buns and sandwiches all look delicious too.
Thanks.
The bolillos are essentially a modified French bread, with the addition of some butter. I used 500 grams King Arthur bread flour with 40 grams butter, 2 grams yeast, 10 grams salt, and 310 grams water. I mixed the butter with the flour, yeast, and salt to lessen the gluten development. The oven was set to 450 degrees, and I used only light steam (three ice cubes) for ten minutes, then continued baking for about another 20-25 minutes until done.
Matt
Thanks. Definitely will try.
Good looking tortas. I already have bread planned for this weekend, but you're making me want to start up a batch of my bolillos on top of it all.
As for what I do with the bread, I live in a pretty big household, so it won't usually last for longer than a few days. Most is eaten as morning breakfast (Sourdough toast with spread avocado and a crumble of queso fresco is heaven) and as lunches in the form of sanwiches.
I love tortas. I spent time in San Antonio, and that was one of my go-to lunches. As for your breakfasts, I am of the opinion that anything with avocado is exceptionally edible.
Matt
I like to see what folks do with the bread they bake. Your food looks delicious.
Many thanks for the kind comments.
Matt