Dave Smith wrote in rec.food.cooking:

> On 2015-11-20 1:18 PM, cshenk wrote:
> > 2 slices of tomato, small bits of brie and placed over small cuts f
> > home made buttermilk bread. Nuked to just barely melty.
> >
> >
>
> Other than the nuking, which tends to vulcanize bread, that sounds
> great.

Grin, try home made fresh bread. This 30 second or so zap isn't an
issue. If you don't have home made fresh, nuke the other part separate
and place on the bread.

BTW, just made this one.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Raisin-Rum loaf, xxcarol favorite
Categories: Xxcarol, Breadmaker
Yield: 12 Servings

1/2 c Sour cream
1/3 c Water
1 ea Egg
3 tb Dark rum
2 ts Butter
1 ts Vanilla powder
3 c Flour
3 tb Sugar
3/4 ts Salt
1 1/2 ts Yeast
1/2 c Dark raisins

Oh this is good! It's a 1.5lb loaf set to white bread. It comes out
a brown color as if it was a wheat bread and it's quite sweet like a
dessert bread.

Needs nothing to accompany it, just slice and eat!

From one of my breadmaker books, with powdered vanilla added by
xxcarol

From the VB kitchen of xxcarol, 16JAN2008

MMMMM


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