Looks like I’m on a healthy track this week. Yesterday, I wrote about oatmeal pancakes. Today, I’m having a pretty healthy lunch.
It started with a suggestion from friends that I add cheese to my tomato toast which I had for lunch last week. I decided to try that today.
Unfortunately, we ran out of bread since we finished it off for breakfast last Saturday and I haven’t had a chance to make another loaf. So I had to bake some bread before I could make my sandwich.
I decided to try something new. I made some kind of milk bread. It’s pretty easy, instead of water, I used milk. It’s a great way to finish off the milk in the ref.
The dough was very smooth and soft and I think this is a good sign that the bread would be soft, too. I got a bit concerned though when I saw some yeast dotting the surface of the bread as I was shaping it into a loaf after the first rising. Did I underknead it? Should I have dissolved the yeast? Should I have heated the milk? I use instant yeast and I read that it can be mixed with the flour and that it’s not necessary to proof it. I guess I just have to wait and see what happens.
It turned out looking pretty decent. I could see some white specks which was probably the yeast that I noticed prior to baking. I couldn’t wait for the bread to cool completely before slicing it.
Time to assemble my sandwich. On one slice, I put some mayonnaise and sliced tomatoes seasoned with salt and pepper. On the other slice, I placed the cheese and basil leaves. I only had some quickmelt but I wanted to try this sandwich already without waiting for the chance to buy some mozarella.
After toasting, heaven.
I think I’ve found my new go-to sandwich. You should try it!