I know we’re all big fans of the printer/scanner/copier! I mean, what did we do before we had them? Walk to several different machines to do our printing, scanning and copying? Crazy talk. That’s like having multiple remote controls for all of your TV attachments, silly.
Now who has a cell phone that is just a phone? Even my not-so-fancy Palm Centro (it’s blue!) is a phone, computer and lets me play solitaire. Love the multi-tasker. Someday I’ll have a fancy phone that lets me start my car from another state, maybe I’ll have to get a fancy car first. One step at a time!
The bread that I made this weekend from the Bread Bakers Apprentice is just that, a multi-tasker. It’s also a time saver! It’s bread, cheese and meat, all in one! No need to make a sandwich, just slice a piece off and you’ve got it made!
Adapted from The Bread Bakers Apprentice
I loved this bread, it’s so buttery and delicious. Enjoy a slice for lunch with a little mustard. It’s like making one big sandwich! Just remember to start with warm milk to wake up your yeast.
½ cup bread flour
1 tbsp active dry yeast
1 cup 2% milk (warmed for 30 seconds in the microwave, you want it around 90 °F)
4 ounces dry-cured salami, chopped into bite-size pieces
3 ½ cups bread flour
1 tsp salt
1 tbsp sugar
2 eggs, beaten
6 tbsp butter
1 cup sharp cheddar
Mix first three ingredients together and let sit for an hour. The mixture should be all foamy.
Form the dough into a ball and put into an oiled bowl. Roll the dough around to coat it in oil and cover with plastic wrap. Let the dough rise for 60-90 minutes until it increases in size by 1 ½ times (it took mine about an hour in my warm apartment).
|This is a boule of dough!|
Bake in a 350 F oven for 20 minutes, rotate pans 180 degrees. Bake for another 20 to 30 minutes. You want the bread golden brown on top. Remove from the oven and remove from the pan right away. Allow the bread to cool for 1 hour before chowing down.