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Old 08-29-2008, 09:48 AM   #11
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GB - Just noticed this Am that my Rye Sour died. It was a loss, but, a replaceable one. For about 4 months, I made 2 loaves of Rye for breakfast every other week. LOVE IT for toast in the morning - Excellent with EGGS. I almost always have it around. Mine has a fairly strong flavor to it and for some reason hasn't rung my bell for Sammiches. I do agree, it is my favorite bread.

Off my own topic, but, I have a friend that just moved into a new house and I am considering sending a bread sampler as a housewarming present.
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Old 08-29-2008, 09:50 AM   #12
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Oops sorry Adillo, I saw you mention that in your first post. My bad.

Have you tried making Challah? that can be a great sandwich bread.
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Old 08-29-2008, 01:04 PM   #13
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I have a great formulation for Onion Bread. It yields two loaves, and the first loaf usually dissappears within 30 minutes of coming out of the oven.

Herbed Foccacia can make a very good sandwich, especially when teamed up with Italian cured meats and Buffalo Mozzarella to make an Antipasti Sandwich.
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Old 08-29-2008, 01:51 PM   #14
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Quote:
Originally Posted by Adillo303 View Post
I think the baked in meat might fight with the sandwich meat, maybe not, I usually use turkey / ham / and salami or peperoni. This has gottem me into wanting to make stromboli though. I read a thread about it and got lost before I did it, now it's back in my mind.
I forget what it's called, hopefully someone can answer.

I used to get it in an Italian specialty shop/deli. It was bread with different cured meats inside and cheese. Sometimes even spinach or red peppers, etc. Kind of like a stromboli but different. You would eat it as-is. It's like the pic but with more dough.

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Old 08-29-2008, 02:55 PM   #15
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That looks like a stromboli to me.
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Old 08-29-2008, 03:12 PM   #16
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Yeah, I believe it is. But there's something else with more dough.
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Old 08-29-2008, 03:21 PM   #17
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Are you thinking of a calzone?
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Old 08-29-2008, 03:50 PM   #18
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No.

Maybe it was just the way they made it. Could just be called meat bread or something like that. Anyway, it's a stromboli but more like a loaf. You slice it like you would a loaf of bread. See how the stromboli is like 75% filling and 25% dough? What I'm thinking of is the opposite.
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Old 08-29-2008, 03:58 PM   #19
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Ahh OK I know what you are talking about now. I have never known it to have a name other than meat bread or something similar.
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Old 08-29-2008, 06:41 PM   #20
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I just came across a recipe for parmesan-garlic bread that sounds really good.
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