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Mistilyn

I Ate A Sandwich!

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I have to tell you - after this bread was a flop for me - I cut it in slices, let it dry for a day, and made bread crumbs -

Oh my gosh, my family loved the meatloaf and the meatballs I made with it - I have to say, the meatloaf was so much better than I ever remember it. I froze the rest of the crumbs in little snack bags for the next batch I make up.

I need to get more sorghum flour and I will be making the bread again soon.

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Is this bread like a traditional sandwich bread, like wonder sponge? Texture? Flavor? Also, does it need to be toasted the next day?

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Guhlia:

Hmmm.. As far as texture, the best I can describe it as is similar to a loaf of wheat bread, but not quite. I thought that the flavor was better than wheat bread. It's definately not like a loaf of white Wonder Bread, but it does have the air pockets and texture that you would expect in a good loaf of bread.

This bread has a mild flavor that went very well with peanut butter and jelly, ham and cheese, french toast, even plain bread and butter! Best of all, it didn't crumble and held up to making a full ham and cheese sandwich. What excited me the most about this bread was that it is a full size loaf, not one of the itty bitty loaves that you buy at the store for about $5 a loaf.

I kept this bread on the counter in a sealed bag. After 2 days, I finished off the loaf by making a peanut butter sandwich with it. It was still fairly moist and didn't need to be toasted. I did notice that it was starting to go stale, but the bag had not sealed properly. Don't know if that had anything to do with the staleness.

Can anyone else add anything about texture and flavor?

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I did it! I did it! I made a sandwich that actually tastes like a sandwich!!

I'm not talking about a sandwich made from those dry, cardboard flavored breads, either. I'm talking moist, springy bread with a thin, flaky crust type bread sandwich!

I made the bread and I tell you, peanut butter and apple jelly has never tasted so good. (Yes, this is my very own recipe that I adapted from a regular (glutenated) white bread recipe.)

Only problem I had with the bread is that it is so moist and springy it is difficult to cut while the bread is still hot. So, make sure to allow the bread to cool completely before slicing.

Sorghum Flour Bread

Ingredients:

2

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Well, finally I gave this recipe a try. I mixed my sourgum flour mixture. Easy. Then I put all my ingredients together and anxiously waited for it to rise. I waited and hour, nothing! Another half hour and still nothing. The bread was in a cool oven, no drafts. Then I feeling rather perplexed I looked in my drawer to find that I had forgotten the yeast!!!! WaHaaa! Now what. Well, I wasn't throwing that mix away. I am far to frugile for that. So I took the mixture out of the pan and spread it on a well oiled pizza pan. I baked the mixture for 20 min at 350. I took it out and added EVOO, carmelized onions, garlic and rosemary. I put it back in the oven for another 5 min. My DH asked if we could add some cheese to it and so we did. Italian cheese. So then I put it under the broiler. UMMMM!!!! What a fantasitic mistake! It was a little cheewey so the next time I might cook it a little longer. But I will be doing this again real soon! It was a cross between a foccasa and a pizza. We LOVED it! You would have never guessed it was gluten free. So needless to say, I don't know what type of bread it would have been but it was a great foccasa/white pizza. Thanks for the recipe.

Ohhh... I'm going to have to try that! I've been wanting pizza lately. Maybe this weekend when my sister comes to visit!

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Do you think this would work in a bread machine?

Yellow Rose

I made this bread today and it was so yummy. I cant wait to make french toast with it tom for breakfast. I even splurged and put butter on it. It is the first good bread I have had since being diagnosed two years ago. Thank you for the recipe.

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Ohhh... I'm going to have to try that! I've been wanting pizza lately. Maybe this weekend when my sister comes to visit!

Forgot to mention that this is the bread I will be using for my Thanksgiving stuffing this year. I may cut it up and let it get stale overnight.

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I used the sorghum bread for grilled cheese for lunch and then made french toast(whick I have been having a craving for)for dinner. This recipe is definately a keeper.

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