Breads From Betsy's Kitchen - A Book Review.

I am going to make a random guess, and say that I have over 100 books regarding cooking and baking.  Many I have purchased, some given as gifts, I have even won a few via Goodreads Giveaways.  Over the years, I have used many religiously, let others gather inches of dust, and given many, many away...just to receive more in kind.

I love the smell of baking, especially when it comes to yeast.  There is something so comforting in the smell of baking yeast breads and rolls.  Maybe it relates to childhood memories of going to the local Italian bakery.  Entering into a warmth of friendly greetings and overwhelming smells of breads, rolls, pastries and cookies.  Hugging loaves of crusty, sesame seed covered Italian bread, and the anticipation of munching on that goodness, slathered with melting butter.





So, when Breads From Betsy's Kitchen, by Betsy Oppenneer, was displayed in a Barnes and Nobles bookstore, it was the cover which naturally called to me first.  It was a kitchen scene that I have always wanted for my own, and still covet to this day.  Yes, I am one of those women who dreams of owning a farm type home, with a large country kitchen; wooden rafters on the ceiling, counters and cabinets all around, room for table and chairs, and a professional stove with gas burners, oven, and grill.  This would be heaven for me!

I'm still young (61 going on 21), it could still happen!





Anyway, it's been only recently that I was able to finally pull out this baking book, and begin playing with the recipes.  I have to state that our favorite is "Country Fair Egg Bread", and it very much reminds me of, well if Challah Bread married Italian Bread, and had children.  Just don't have a better way of describing it.  My hubby, Roy, simply says, "it tastes better than that stuff at the store", and uses it for everything...breakfast, lunch, dinner, snacking, sandwiches, and loves when I make French toast with it.

So, I will post a photo of the recipe, and then additional photos of making the recipe, and how it came out.  Even if you are a beginning baker, I would recommend trying out this recipe.  It is easier than it might look, and I bet you'll love the results which would include an ego boost to your confidence.

Oh, this was supposed to be a book review, ok, well, this is a great book from beginner to age-old baker.  The recipes have little stories, complete ingredient lists, and easy to understand instructions.  There are no photos of the baked goods, just a few drawings; but that means no pressure to be perfect, and I like that.  Interested in baking, or just want one for your collection, then this book will be just right for you.

Recipe for Country Fair Egg Bread

(page 34 in Breads From Betsy's Kitchen)

Proofing the Yeast.

Braided and Left to Rise

After Rising

Brushed with Egg Wash

After Baking

Crusty on the Outside; Tender and Fluffy on the Inside

If you need to see more photos, for help, please go to my article on making Challah Bread, and you will see the braiding technique.


Mary Cokenour

Eat Fresh...at Subway???

Have you seen the Arby's commercials with New York private investigator, Bo Dietl; where he exposes Subway's cold cut sandwich products as being "unfresh"?  He states that their products are sliced and prepackaged at a processing plant in Iowa.  Now no matter if cold cuts are cut directly in front of you, like at a supermarket deli counter, or presliced and packaged elsewhere; lets be honest, cold cuts are cold cuts.  Unless you roast your own and then slice it up of course.

My beef, pardon the pun, with Subway is the making of the sandwich itself; the prenumbering of cold cut slices each sandwich receives.  As an experiment, I drove around to different Subway locations in my area, ordered the same sandwich with the same ingredients, and received, pretty much, a clone after clone after clone.  The sandwich?  The 12 inch Black Forest Ham and Turkey for $7 (sub only) on a wheat roll (plain roll if wheat was unavailable) with lettuce, banana pepper rings, oil and vinegar.  Each Subway gave me exactly 4 slices of ham, 4 slices of turkey with a whopping handful of shredded lettuce and pepper rings, but just a drizzle each of the oil and vinegar.  By the way, I asked about the 6 inch sub; you get exactly half of what is in the 12 inch for $4 (sub only). Their 6 inch sub is also one of their 12 inchers cut in half; what do they do with that other half anyway? Is it kept and served to another customer? Is it discarded in the trash bin? Is it thrown outside for birds and animals to nibble on? Basically, is food used or wasted?

 

I continued my culinary investigative work by going to the supermarket, buying the ingredients I needed and make my own version of this Subway sandwich.  A package of rolls (7 inch in length), packages of Black Forest Ham and Oven Roasted Turkey (extra lean and gluten free), Banana Pepper Rings, Olive Oil and Red Wine Vinegar cost me, in total: $15.42 with tax; Subway charges tax on their sandwiches too. 

  The slices of cold cuts were larger than the ones served at Subway by two inches, and I was able to put 3 slices of each on each sandwich...one more slice of each than Subway's 6 inch.  Subway layers their cold cuts flat while I folded mine; more appealing to the eye I believe.  I layered on a nice bed of lettuce for the cold cuts to sit upon, but not so much that it overwhelmed.

  A nice serving of banana pepper rings for a sweet crunch; sometimes when I'm in the mood for it, I mix in slivers of red onion between those pepper rings. Not today though.   I'm generous with the oil and vinegar; what doesn't stay on the bread seeps onto the plate.  Then I can dip any dry pieces of the roll into the excess oil/vinegar mixture as I eat my sandwich; it's a decadent pleasure.

...and there is my version of Subway's Black Forest Ham and Turkey sub. Price wise, I can make six-7 inch subs for the price of 2-12 inch Subway subs, or 3-6 inch Subway subs. Taste, Texture and Appearance wise, my homemade version is outstanding!!!  As you can see in the photo, I didn't squash my sandwich together either, but Subway does.  Why do they squash the sandwiches when they wrap them?  That's so annoying!

Subway is fast food; Homemade is fresh food; yes, there is a big difference.

Mary Cokenour