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Old 08-29-2008, 08:23 AM   #1
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Need a spark of direction

I pack lunch for myself and DW daily. I all the bread for it. Over the summer, I have made a lot of NYT and 10 grain. I just noticed the my Rye Sour died, but I really don't want that for sandwiches.

My problem is that I would like to have something a bit different tsting for next weeks bread. I could just make white bread, haven't had any in a long time. I ws hoping for a dash of flavor, and suggestions?

TIA
AC

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Old 08-29-2008, 08:24 AM   #2
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How about pumpernickle? I love pumpernickle, but not necessarily for sandwiches. You might though. It sure does have a lot of flavor if made right.
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Old 08-29-2008, 08:26 AM   #3
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Can potato bread be made at home? I never noticed any potato flour in the flour aisle, but I would think it could be had....
When I used to brown bag it, potato bread was a very nice changeup.
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Old 08-29-2008, 09:25 AM   #4
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How about oat bread ? I use oat flour sometimes for something different.
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Old 08-29-2008, 09:28 AM   #5
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I like breads with cured meat and cheese like a stromboli. Or pepperoni and cheese. YUM.

Herb breads are great too with some soup or toasted with a bowl of pasta.

(ok, I'm hungry now)
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Old 08-29-2008, 09:30 AM   #6
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What if you add a bit of olive oil and rosemary to your mixture...or an herb of your choosing. A tomato sandwich made with that bread is pretty tasty!

I LOVE bread with oats but I buy it so....
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Old 08-29-2008, 09:30 AM   #7
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^^^^ haaaaa haa, I beat cha! lol
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Old 08-29-2008, 09:32 AM   #8
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what about focacchia (sp?)
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Old 08-29-2008, 09:41 AM   #9
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GB - Pumpernickel will definately be on the winter "Luxury" list I wanted to try it for a while. Possibley not for sandwiches though.

Potato bread - Unique idea, I already looked anf found potato flour a mile from my house and a recipie. Possibility here.

LadyCook 61 - I have oats in my 10 grain and sometimes brush the loaf with egg and put oats on the outside. Never tried oat flour. That could work.

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.

Ketchenelf - Always a pleaseure, I have never even thought in my wildest dreams of olives, now, I am trying to think of the taste, Green or black, or both? I am thinking the rosemary and green olives could be interesting. I would have to make sure not to overpower the flavors with the dough. Maybe a white bread? Or maybe try the potato bread and add the oloves and rosemary? From what I read so far, the potato bread id difficult to make, which I find to be a good chalange. LOVE a chalange.

So far, I have enough ideas to keep me in great sandwiches for a long time. What I love about bread makeing the most is that I have made so many kinds so far, that I have never been bored with the falvor and I have so much ahead of me.

Thank You foe all the suggestions - More owuld be ogood.

AC

I should say, so far, I have done Whole wheat, rye, foccaccia, NYT, 10 grain, NYT with herbs du provence (sp) and challah.
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Old 08-29-2008, 09:43 AM   #10
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How about one of my favorites...rye bread.
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