Celebrate The Sandwich By Baking Delicious Bread

Tuesday, March 1, 2011

(NAPS)—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 somebread. 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 latenight meal amongthe 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 somerecipes to help you enjoy someclassic sandwiches. The whole wheat bread works well with peanut butter and jelly, while the Italian Daily Breadis 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, eliminatingthefirst rise. 100% Whole Wheat Bread Makes: 2 loaves Prep time: 30 minutes Proof time: 30 to 60 minutes Baketime: 35 to 45 minutes 8 to 8% cups whole wheat flour 2 envelopes Fleischmann’s* RapidRise Yeast 2% teaspoonssalt 2% cups water % % % % cup cup cup cup milk honey vegetable oil wheat bran Combine 3% cups flour, undissolved yeast and salt in a large mixing bowl. Heat water, milk, honey and oil until very Italian Daily Bread Makes:2 loaves Prep time: 25 minutes Proof time: 30 to 45 minutes Bake time: 20 to 25 minutes 4% to 5 cupsall-purpose flour 2 envelopes Fleischmann’s RapidRise Yeast 2 teaspoonssalt 1% cups very warm water (120 to 130F) 1 tablespoonolive oil Cornmeal 1 egg white beaten with 1 tablespoon water Whole wheat bread works well when used in a popular sandwich, such as PBJ. warm (120 to 130F). 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 makesoft dough. Knead on lightly floured surface until smooth and elas- tic, about 6 to 8 minutes. Cover doughandlet 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 Combine 1 cup flour, undissolved yeast and salt in a large bowl. Add waterandoil; 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 andelastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide doughin half; roll each to 15 x 10-inch oval. Roll up tightly from long endsas 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,draftfree place until doubledin size, about 30 to 45 minutes. Brush surface with egg white mixture. With sharp knife, make 4 or 5 diagonal cuts (4. inch deep) on top of each loaf. Bake in preheated 400F 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 teaspoonscapers, drained 1 teaspoon Spice Islands Dill Weed ’% 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 bow]; 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. —— and ends to seal. Place, seam sides down,in 2 greased 8% x 4/4inch loaf pans. Cover;let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake in preheated 375F 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 190F in center ofloaf.) This tasty Tuscan Tuna Sandwichis madewithItalian Daily Bread.

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