On 2015-11-20 20:03, cshenk wrote:
> 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.



My wife rarely eats bread so it is hardly worth my effort to make bread
for one meal, after which it will no longer be fresh. You don't need to
tell me about fresh home made bread. I was raised on it. I am likely the
only one in this group who grew up in a house where almost all the bread
was home made.
>
> 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
>
>