Another week, another group. This week I joined The Bread Baker’s Apprentice Challenge (BBA). Nicole of Pinch My Salt came up with this fun idea. The goal is to bake (in order of appearence) each formula from Peter Reinhart’s The Bread Baker’s Apprentice. I love this book and have been baking from it for awhile. So far, I’ve baked a total of 13 of the 43 formulas in the book–including the first one for the challenge, Anadama Bread. You can see my first attempt HERE.
Because I made loaves the first time, I decided to make sandwich size rolls this time. The formula makes two 1 1/2 pound loaves or three 1 pound loaves. I was able to make twelve 4-ounce rolls. Another change I made was to use cane syrup instead of molasses. I’m not a big fan of molasses. I used it the first time I made the bread and I could taste the molasses in it.
Oh, boy! These rolls are good. They rose perfectly. The oven spring was amazing. It always amazes me. The baking time was about 1/2 the length of baking the loaves. They were done at 20 to 22 minutes.
I made veggie sandwiches using the anadama rolls and a recipe from the May/June issue of Vegetarian Times. The original recipe calls for a baguette, which I’m sure is delicious as well. It’s quick and easy and perfect for a hot afternoon. You can add whatever vegetables or other sandwich fillings you have on hand.
Anadama Sandwich Roll with Roasted Red Pepper Spread
Adapted from Vegetarian Times
- 1 7-ounce jar roasted red peppers, drained well, finely chopped
- 1 8-ounce container vegan cream cheese, softened
- 3 tablespoons finely minced scallions
- 1 clove garlic, minced (1 teaspoon)
- 6 4-ounce anadama sandwich rolls
- 3/4 cup cucumber, seeded and diced
- 1/2 cup shredded carrot
- 1 cup mâche
- 1/2 cup microgreens
- Mix red peppers, cream cheese, scallion, and garlic in bowl until well combined.
- Half each roll and tear out a bit of the bread from the center of the bottoms to make space for the fillings.
- Spread the cream cheese mixture on the bottoms. Top with cucumber, carrot, mâche, and microgreens. Cover with top half of the roll. Enjoy!
Makes 6 sandwiches.