It’s almost time for the Super Bowl.  At our house that means it’s time to plan for the Mighty Super Bowl Sandwich.  We’re working out the details and haven’t picked the bread yet.  Here are the contenders:

• Cheese and Onion Bread – This is our historical favorite.  We’ve used this bread more than all the others combined.  The bread is flavorful and I love the way it smells when it cooks.
• Rosemary Bread – This is the newcomer to the competition.  We’ve used this one in recent years because of the bread’s texture and savory flavor.
• Potato Bread – This classic bread is moist and tasty.  It’s perfect for those Super Bowl sandwiches.
• Light Rye Bread – This one won our 2011 Rye Bread Sandwich Taste Off.

No matter what bread we pick, the Super Bowl sandwich will undoubtedly include our special sandwich sauce.  It’ll be good!

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1. Super Bowl 2011 Sandwich
2. Sandwich Bread
3. Sandwich Sauce

Wishing You and Yours the Happiest of Holidays!

I don’t know about you, but I’m going to do some baking over the holidays.  So I thought I’d share some of my favorite recipes:

Egg Nog Bread – I’ll be making a loaf (or two) of this today.  It smells great while it cooks and tastes even better when it’s done.  I love it for breakfast as toast or French toast.

Sour Milk Bread – This is the bread that we use for sandwiches.  I probably make a loaf of this every week.  You don’t even need to use sour milk in the recipe.  Regular milk works fine too.

Bread Machine Pizza Dough – We’re going to have pizza over the holidays and The Man of the House is going to use this recipe for the pizza crust. Have you ever had homemade pizza?  To be honest, I like it better than restaurant pizza.

Cheese and Onion Bread – Cheese and onion bread smells great when it’s cooking.  (It always reminds me of Thanksgiving for some reason.)  The bread is savory and is great for sandwiches.

Raisin Bread – Forget about the raisin bread you buy in the store.  The raisin bread that comes out of a bread machine is so much better.

Coming Soon! – I’m working on a a post about pepperoni rolls.  I’ve got the recipe and the method down.  I just have to shoot the photos.  You’ll love this one!!!  UPDATE 1/21/12 – I just posted the pepperoni rolls recipe.  I think you’ll love it!!

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I’d like to wish all of you a very happy Thanksgiving!

The Man of the House and I are going to have a nontraditional Thanksgiving feast.  We’re going to have brisket, dinner rolls, salad and ice cream with homemade chocolate sauce.  It’ll be fun!

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As I wrote yesterday, we were looking for a rye bread recipe to use with our post Saint Patrick’s Day corned beef.  I found two recipes to try.  This is the second one.  (Here’s the first light rye bread recipe.)  During the next few days I’ll share the taste-off results.   The first taste-off involves toast with cream cheese.  The second test features pastrami sandwiches.

Extra Light Rye Bread

1 1/2 Cups water
2 Tablespoons olive oil
4 ¼ Cups white bread flour
2/3 Cup light rye flour
2 Tablespoons sugar
1 Tablespoon caraway seeds
1 1/2 teaspoons salt
2 teaspoons yeast

This makes a two pound loaf.  Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.

This bread is lighter in color than the other loaf.  The bread is less firm and a more cake-like texture.

Both light breads are good, but which did we like best?  Watch for the taste-offs and find out.

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1. For Saint Patrick’s Day – Light Rye Bread in the Bread Machine