Would love to know where you stand on this. (I make all of our bread, so I need to include this in my timeline for Thanksgiving week.) Thanks, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
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We always make extra dinner rolls to use. It's the one time of year we make them, just to them special.
Pat is a trusted home cook.
I'm with ZombieCupcake and Tom has to have chocolate milk with his sandwich(es)!
June is a trusted source on General Cooking.
I love turkey on rye, so I usually make sure I've recently made my Jewish Rye Bread to have around for Thanksgiving sandwiches. Although Challah will also "do."
pierino is a trusted source on General Cooking and Tough Love.
I'm seriously down with June on this one. Rye was my first thought. Bury it in kraut and pickles and mustard. Because turkey by itself needs help.
Cynthia is a trusted source on Bread/Baking.
Though traditional for Easter, I make an herbed challah for Thanksgiving as well. It's an excellent keeper, and its herbal notes go well with dinner - the day of or the day after. http://thesolitarycook.wordpress.com/2012/04/07/challah-with-herbs/
Since when is Challah traditional for Easter? Jews don't celebrate Easter, and Passover -- the holiday that predates and often coincides with Easter -- forbids leavened bread. No Challah during Passover!
Clearly I am not Jewish, and I do celebrate Easter. And Thanksgiving. With challah.
We like King's sweet rolls as well as a good hearty grain bread. I love Whole Foods Seeduction bread for leftovers a well as the quinoa flax bread. However, this year I am buying stuffing and challah rolls from a local bakery likely to be consumed at dinner and for leftovers.
I'm with Cynthia - Challah is a great choice! My family is filipino and we also love our leftovers on a sweet roll similar to hawaiian bread (though not as sweet!) called pan de sal.
In Brazil we call it "pão francês",or french bread...same dough as fresh baguettes,but it's wider and shorter.The dough is also cut on top before rising,so it the crust spreads out a bit.The oven must be super hot.you must spray a mist of water a couple of times,before it goes in the oven and after a few minutes.It's Brazilians' every day bread.
And in Portugal as well. I love that stuff. I'll have to learn how to make it.
Only in Portugal they're called "cacetinhos",that means "tiny bludgeons" in Lusitanian Portugese...but in Brazilian Portuguese it means "tiny dicks"!That's why they have a different name here!!!
Found you a recipe Pierino,and maybe Antonia would like to try it too:2,2pounds flour,0,35oz sugar,0,35oz dry yeast,3 cups(600 ml)water,0,70oz salt.Start with the sponge using half of the water and flour,plus the sugar and yeast.Sponge ready,add the rest of the water,flour and salt,kneading like there's no tomorrow until it gets to wath the guy describes(I've never tryed it before) as "Veil stage" wich means you should be able to stretch the dough until you're able to see through it without it ripping.Leave it to rest for 20 min.and split it in 2,3oz portions.Let it rise for another 10 min. and work it into a tiny loaf folding the top into the bottom a few times to puff up the top.Let it rise again for 75 min.Make the cut on the top with a sharp knife, and bake it for 18 min.at 356oF.The oven must be super hot as I've told before and this guy has a different tip to get the humidity needed to make the crust crunchier:instead of spraying the dough,he sugests laying a tray on the bottom of the oven while you pre-heat it and once you bring the dough in,you lay a cup of water in the tray so it will evaporate and create the illusion of a bakery oven in your house...sounds right to me!Where's Boulangère when you need her?Hey Cynthia,help us out here!
Menasque, thanks so much for this. I can't wait to get to work on it.
You're welcome,Pierino.Let me know how it turns out.
Abbie is a trusted source on General Cooking.
I buy a 5-seed bread specifically to make the Ruebensque. Best turkey sandwich known to man. I am more excited about that than the feast (almost)
We use either leftover rolls or good 'ole Pepperidge Farm. I prefer white or sourdough over whole wheat for turkey sandwiches, though after cooking all day/week for Thanksgiving, I'll admit to not being picky! We sometimes do turkey reubens on marble rye, complete with thousand island dressing, as well. Yum.
Pegeen is a trusted home cook.
Turkey salad with a little leftover bread stuffing tossed in to soak up the mustard mayo. Maybe some dried cranberries, and some celery for crunch. Open faced on any kind of leftover rolls or bread, toasted, maybe run under the broiler with a sprinkling of shredded cheese.
Or you could make a casserole with leftover turkey, stuffing, torn up rolls, eggs, milk, cheese. Sort of like tetrazzini but with bread instead of noodles.
Fresh sourdough French bread is my favorite for turkey sandwiches. It's also heavy enough to support all the 'fixins that get piled on top of the turkey.
Sourdough bread is our choice for sandwiches as well.
the first turkey sandwich has to be on white bread. It's a kid thing. That said, I make a couple loaves of potato bread before TG and freeze one of the just for this purpose. I also make a couple loaves of Peter Reinhart's Wild Rice and Onion bread for the holiday. I use one to make my turkey dressing with and one the the turkey sandwiches after. Recipe can be found at The Fresh Loaf.
He weaned us on his Wild Rice & Green Onion bread in culinary school. It's a dream, and I imagine it makes divine stuffing.
Cynthia, This bread is beyond divine! I live in the SF Bay area and his bakery, Brother Juniper's - now closed, sold this bread
around here. After the bakery closed, it showed up at La Boulangerie bakery for a while and finally disappeared after a couple of years. I was so sad until I happened on The Fresh Loaf site and found the recipe. And she lives happily ever after...
This sounds like a worthy google search....
We must have lived there around the same time, as I remember Brother Juniper's well. We used to go there for Saturday lunch. Their sandwiches were wonderful, though it would be many years later that I figured out why when I returned to the city for culinary school. I've been making it at work lately because it's flavor and color are so perfect for fall. Have a lovely Thanksgiving!
Bevi, here is the link Soozll mentioned:
Thank you Cynthia. It sounds amazing.
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