{"title":"European Style","description":"","products":[{"product_id":"italian-country-bread-machine-mix","title":"Italian Country Bread Machine or Oven Mix.","description":"\u003cp\u003e  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLook what you can make with this amazing bread!\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eYour Questions About This Bread\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eHow to Make Panzanella Bread Salads and Other Bread Salads\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eHow to Make Croutons for Soups and Salads\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eHow to Make Roasted Garlic Bread\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003eRoasted Garlic Oil: A Johnny Carino's Copycat Recipe\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003eWhat Others Say About This Bread \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e****************************************************************************\u003c\/p\u003e\n\u003cp\u003eThe taste is country sour, not quite a sourdough but a distinctive country artisan bread flavor. It tastes like it came from a village in the mountains of Italy or Switzerland. It forms a distinctive backdrop to any sandwich you make.\u003c\/p\u003e\n\u003cp\u003eThe crumb carries this country sour taste yet is moist, soft, and chewy.\u003c\/p\u003e\n\u003cp\u003eThe crust is crisp and crackly, lighter than sourdough but distinctive and chewy.  \u003c\/p\u003e\n\u003cp\u003eIt's a delightful bread. Use it for sandwiches, for dipping, and for table bread.\u003c\/p\u003e\n\u003cp\u003eThis is a five-star bread, with 113 of 119 reviews. \"This bread is so good it's scary! Maybe it's perfect!\"\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\"This bread is delicious! Rises well - crusty outside, chewy\/light inside.\"  \u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eCris Parr\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\". . .  this bread has to be my favorite. It is moist with a crunchy outside, and has the perfect chew. I can slice it thin, and it doesn’t fall apart. Plus, it takes like Heaven.\"  \u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eLinda Christensen\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\" . . . The flavor reminds us of the Italian bread we used to get at our local bakery every Sunday morning when we were kids! What a treat. Easy to make, easier to eat and enjoy.\"  \u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eBenjamin Uticone\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch4\u003eYour Questions About this Bread\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(14, 140, 50);\"\u003eIs this a sourdough bread?\u003c\/span\u003e \u003c\/strong\u003eNot really. It's a European country sour—a little sour without being a full-blown sourdough. \u003cspan\u003eIt tastes slightly sourdough, not nearly like a full sourdough bread. but more character and taste than a grocery store loaf.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(17, 140, 52);\"\u003eIs it crusty like a sourdough?\u003c\/span\u003e \u003c\/strong\u003eIt's more like a French \u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/breads\"\u003ebread\u003c\/a\u003e—crusty on the outside but soft in the middle. It's more crackly than chewy. The interior is creamy and soft.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(17, 143, 47);\"\u003e\u003cstrong\u003eWhat's the difference between a French bread and an Italian bread?\u003c\/strong\u003e\u003c\/span\u003e Both French and Italian breads are broad in scope and can vary from region to region with overlap. Some Italian breads have herbs--this one doesn't.  Some Italian breads have traces of olive oil and milk.  This one has a touch of dairy.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(10, 143, 30);\"\u003e\u003cstrong\u003eWill my kids like it?\u003c\/strong\u003e\u003c\/span\u003e Kids like white bread. This is white. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(15, 124, 46);\"\u003eCan I make it round or long?\u003c\/span\u003e \u003c\/strong\u003eYou can make it any shape you want, even sandwich rolls. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(17, 140, 52);\"\u003e\u003cstrong\u003eWhy is the water temperature important?\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e The ideal temperature for yeast is 79 degrees. That's where yeast grows best. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-size: 1.05rem;\"\u003e\u003cspan style=\"color: rgb(13, 153, 47);\"\u003eIs it sweet at all?\u003c\/span\u003e \u003c\/strong\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eNot really, pleasant, but not sweet. Actually, it's a little sour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(19, 148, 50);\"\u003e\u003cstrong\u003eWhat do I need to add?\u003c\/strong\u003e\u003c\/span\u003e Only water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-size: 1.05rem;\"\u003e\u003cspan style=\"color: rgb(28, 155, 64);\"\u003eIt says \"no preservatives.\"\u003c\/span\u003e  \u003c\/strong\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eWe add nothing except a touch of dough enhancer to help the yeast grow.  Without preservatives, it won't last forever. If you're not going to use it in four or five days, freeze the extra.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: right;\"\u003eDennis Weaver\u003c\/p\u003e\n\u003ch4\u003eHow to Make Panzanella Bread Salads (and Other Bread Salads)\u003c\/h4\u003e\n\u003cp\u003ePanzanella bread salads are classy.  And easy. The basic panzanella salad is simply a garden salad loaded with croutons and drizzled with a dressing.\u003c\/p\u003e\n\u003cp\u003eWe'll get you started, suggest variations, and help you make the croutons with your Italian bread.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Panzanella Bread Salad\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/168174284_l_normal_none_bread_salad_600x600.jpg?v=1736824846\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv class=\"container container--medium container--vertical-space-xsmall main-page\"\u003e\n\u003cdiv class=\"article  article--indent-for-social\"\u003e\n\u003cdiv class=\"article__meta\"\u003e\n\u003cdiv class=\"article__meta__sticky\"\u003e\n\u003cdiv class=\"custom-products-display\"\u003e\n\u003cdiv class=\"product-item card\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"article__content rte\"\u003e\n\u003cp class=\"Text\"\u003ePanzanella is a main dish salad with three components: Greens and tomatoes, meats or cheese for protein, and croutons.  Add whatever dressing that you like.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBread salads are best if the bread is not soggy.  Instead of bread chunks, use croutons. They are not hard to make.  Serve soon after assembly so that the bread does not get soggy.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCroutons are basically toasted bread. You could stick your bread in the toaster, but we prefer oven dried bread. The oven drives more moisture from the bread chunks, making a crunchier salad.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe'll tell you how to make croutons in a moment. You can make extra for your next soup or salad and store them in the freezer.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"Text\"\u003ePanzanella Bread Salad\u003c\/h5\u003e\n\u003cp class=\"Text\"\u003eThis is your basic panzanella bread salad from Italy. These ingredients are fresh tomatoes, basil, and Italian cheese. It's made with Italian bread.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"Text\"\u003eIt's the bread that makes this salad famous.\u003c\/p\u003e\n\u003cp class=\"Text\"\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"Text\"\u003eolive oil\u003cbr\u003ered wine vinegar\u003cbr\u003e1 slice of toasted Italian bread cut into cubes (see notes)\u003cbr\u003e1 tomato cut into slices\u003cbr\u003e1\/8 of a red onion thinly sliced\u003cbr\u003e2-3 leaves fresh Basil, torn\u003cbr\u003esalad greens\u003cbr\u003e2 tablespoons grated romano or parmesan cheese\u003c\/p\u003e\n\u003cp class=\"Text\"\u003e\u003cb\u003eDirections\u003c\/b\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMix the olive oil and red wine vinegar together.\u003c\/li\u003e\n\u003cli\u003eToss toasted bread cubes with the tomatoes, onions, and basil.\u003c\/li\u003e\n\u003cli\u003ePut the salad onto a serving plate, drizzle with the oil and vinegar, and garnish with cheese.  Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBelow is a bread salad made with grilled shrimp and grated cheese. You can make them with various meats and cheeses.  We have also made delightful fruited bread salads.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cimg alt=\"bread salad with shrimp\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/199409851_l_normal_none_bread_salad_with_shrimp_reduced_600x600.jpg?v=1709430692\"\u003e\u003c\/div\u003e\n\u003cp class=\"Text\"\u003e\u003cspan class=\"style7\"\u003e \u003cem\u003ePanzanella Bread Salad made with grilled shrimp.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eHow to Make Croutons for Soups and Salads\u003c\/h4\u003e\n\u003cp\u003e\u003cimg alt=\"soup to go with bread\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/80531401_l_normal_none_double_600x600.jpg?v=1705380142\"\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat the oven to 325 degrees.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eUsing a bread knife, slice the bread into 1\/2-inch thick slices and then cut the slices into one-inch squares.\u003c\/li\u003e\n\u003cli\u003eFor a small loaf of bread, mix 4 tablespoons of oil in a bowl with 1\/2 teaspoon salt and 1\/8 teaspoon fresh ground pepper.\u003c\/li\u003e\n\u003cli\u003eAdd fresh or dried herbs. Basil, oregano, cilantro, thyme, celery leaves, or parsley work well.\u003c\/li\u003e\n\u003cli\u003eStir to dissolve the salt and then add the bread cubes tossing them lightly until coated with oil and herbs.\u003c\/li\u003e\n\u003cli\u003eSpread the cubes on a baking sheet and bake for 15 to 20 minutes or until the cubes start to brown. They should be crisp all the way through. The baking time will vary depending on the size of the croutons, how many are on the sheet, and how moist the bread is. It is important to drive the moisture from the croutons.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFreezing Croutons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eYou can make larger batches of croutons for future meals and freeze them until you need them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eLet them cool completely before you freeze them. They should be nearly moisture free. F\u003c\/span\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003ereeze them in an airtight plastic bag. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eTo use them, heat the frozen croutons on a baking sheet at 250 degrees until thawed and crisp again. You can also use them after they've thawed completely on the counter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.05remrem;\"\u003eFrozen croutons can be stored in the freezer for two or three months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eHow to Make Roasted Garlic Bread\u003c\/h4\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/39655171_l_1_GarlicBread_600x600.jpg?v=1705637079\" alt=\"Garlic bread\"\u003e\u003c\/p\u003e\n\u003cp\u003eItalian bread has an open crumb and is, therefore, light and airy. The roasted garlic gives your bread a pleasant nutty-garlic taste. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 to 10 cloves of roasted garlic\u003c\/li\u003e\n\u003cli\u003e1\/2 cup butter, softened\u003c\/li\u003e\n\u003cli\u003e1\/4 cup grated parmesan cheese\u003c\/li\u003e\n\u003cli\u003e1 loaf of French, Italian, or sourdough bread\u003c\/li\u003e\n\u003cli\u003e2 teaspoons dried parsley\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat the oven to 375 degrees. Set out a baking sheet.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSqueeze the roasted garlic from its outer wrappings into a small bowl. Mash the garlic with a fork or use a garlic press.\u003c\/li\u003e\n\u003cli\u003eBlend the butter, parsley, parmesan cheese, and garlic together to make a paste.\u003c\/li\u003e\n\u003cli\u003eSlice the bread. Spread each slice with the garlic mixture.\u003c\/li\u003e\n\u003cli\u003eBake on the baking sheet for 10 to 12 minutes or until crispy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBaker’s note:\u003c\/strong\u003e If you are using raw garlic, you will want to reduce the amount used. Raw garlic may be up to four times as strong. Roasted garlic is much mellow tasting.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eRoasted Garlic Oil: A Johnny Carino’s Copycat Recipe\u003c\/h4\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/Stockreducedroatedgarlicoilfordippingbreads_600x600.jpg?v=1705205306\" alt=\"roasted garlic oil\"\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003cp\u003eWhen we go Italian, it’s usually to Johnny Carino’s. I’m hooked on the bread and that wonderful olive oil with the crunchy roasted garlic bits.\u003c\/p\u003e\n\u003cp\u003eThe original recipe calls for roasting the garlic in the oven. That certainly works with wonderful results. But like you, I’m always in a hurry. So, I left the cheese out and made it on the stovetop.\u003c\/p\u003e\n\u003cp\u003eIt’s great. Now, that’s the only way I make it. It’s much quicker and still very good. So, you can make it either way.\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 cloves garlic, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh rosemary\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh parsley\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh oregano\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon crushed red pepper\u003c\/li\u003e\n\u003cli\u003e1 teaspoon medium coarse sea salt (consider roasted garlic sea salt)\u003c\/li\u003e\n\u003cli\u003e3\/4 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e1 1\/2 tablespoons grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e1 cup extra virgin olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 375°F. Line a large baking sheet with parchment paper.\u003c\/li\u003e\n\u003cli\u003eChop the herbs and Parmesan cheese in a blender or food processor until finely chopped. Add the olive oil.\u003c\/li\u003e\n\u003cli\u003eSpread the chopped garlic, herbs, and oil mixture on the baking sheet lined with parchment paper.\u003c\/li\u003e\n\u003cli\u003eRoast the mixture for 20 minutes, stirring twice while cooking. Check on it before the 20 minutes is up; the garlic should be golden and crispy, but not burned. Use what you need and save the rest in a paper bag in the refrigerator.\u003c\/li\u003e\n\u003cli\u003eAdd more olive oil as desired at serving time.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWhat others say: \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv class=\"jdgm-rev__header\"\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-row-profile\"\u003e\n\u003cem\u003e\"The Bread Has Risen!! There must be something special going on at Prepared Pantry by golly!! They are able to raise the dough and it tastes heavenly!! If that isn’t some sort of \u003cspan class=\"jdgm-rev__author\"\u003ea miracle,\u003c\/span\u003e I don’t know what is. \u003c\/em\u003e\u003cem\u003eAlmost scary right?\"\u003c\/em\u003e  \u003cspan class=\"jdgm-rev__author\"\u003erobert janyk\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003e\"My Perfect Bread! I’ve tried many of the Prepared Pantry’s creations, but this bread has to be my favorite. It is moist with a crunchy outside and has the perfect chew. I can slice it thin and it doesn’t fall apart. Plus, it takes like Heaven.\" \u003c\/em\u003e \u003cspan\u003eLinda Christensen\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eYou can load it into your bread machine and push a button. You can set your bread machine to the \"dough\" setting and bake the bread in a pan or on a baking sheet. Or, you can use your stand-type mixer. Easy. Authentic.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"jdgm-rev__header\"\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-row-profile\"\u003e\n\u003cem\u003e\"Well, let's just say you won't find a better basic bread anywhere. I no longer purchase bread at the supermarket, especially when I can easily have something so much better. Highly recommended!\"  \u003c\/em\u003eLana Mountford\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003eItalian Country Bread is a soft artisan bread with an authentic chewy crust. It's made with a pre-ferment that gives it just a touch of country sour, the same pre-ferment used in ciabatta bread. It's reminiscent of French bread but with a softer, moister texture. It makes a unique sandwich bread, perfect for toasting or dipping in olive oil.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cdiv class=\"jdgm-rev__header\"\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-row-profile\"\u003e\n\u003cem\u003e\"Absolutely delicious. My boyfriend doesn't want store-bought anymore. Sold! We love it.\"  \u003c\/em\u003e\u003cspan class=\"jdgm-rev__author\"\u003eLarissa Smith\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4\u003eYou'll love it too. Just try it.\u003c\/h4\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":39643176206417,"sku":"M104-1","price":6.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/products\/M104-SQ.jpg?v=1768224557"},{"product_id":"black-russian-pumpernickel-bread-machine-mix","title":"Black Russian Pumpernickel Bread (See how to make black croutons for soups and salads)","description":"\u003cdiv style=\"text-align: start;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cem\u003e\"By far the best bread mix I've ever had. \"--  Mary S.\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eI think of this as a deli sandwich bread. It's that, but it's more than that. It's very versatile.  We'll help you with your sandwiches and take you on a culinary adventure.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eA Culinary Adventure\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eBlack Russian Bread: Questions You May Have\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eHow to Make a Grilled Reuben Sandwich\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eHow to Make Burger Buns with Your Black Russian Bread\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eHow to Make Pigs in a Blanket with Black Russian Bread\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eSandwich Notes: The Role of Condiments\u003c\/em\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"font-style: italic;\"\u003e\u003cem\u003eOh, and here's \u003ca rel=\"noopener\" href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/how-to-make-sweet-or-savory-croutons\" target=\"_blank\"\u003ehow to make croutons for soups and sandwiches\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"font-style: italic; text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-style: italic; text-align: center;\"\u003e\u003cem\u003e**********************************************\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eA Culinary Adventure\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eIn northern Europe, they'll put almost anything on Black Russian.  I'm not that adventurous, but I will go sweet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eIt makes great morning toast with lots of melted butter and jam or honey. Try \u003cspan style=\"box-sizing: border-box; margin: 0px; padding: 0px;\"\u003e\u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/pioneer-valley-jams-syrup\/products\/lingonberry-jam-by-pioneer-valley\" title=\"lingonberry jam\" rel=\"noopener\" target=\"_blank\"\u003eLingonberry Jam\u003c\/a\u003e or \u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/pioneer-valley-jams-syrup\/products\/pioneer-valley-gourmet-gourmet-black-currant-jelly\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eBlackcurrant\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/pioneer-valley-jams-syrup\/products\/pioneer-valley-gourmet-gourmet-black-currant-jelly\" title=\"black currant jelly\" rel=\"noopener\" target=\"_blank\"\u003e Jelly\u003c\/a\u003e. \u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/honey\/products\/brownings-old-fashioned-cream-style-blueberry-honey-16-oz\" title=\"blueberry honey\" rel=\"noopener\" target=\"_blank\"\u003eBlueberry Honey\u003c\/a\u003e works well, but try \u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/honey\/products\/brownings-old-fashioned-cream-style-strawberry-rhubarb-honey-16-oz\" title=\"strawberry rhubarb honey\" rel=\"noopener\" target=\"_blank\"\u003eStrawberry Rhubarb Honey\u003c\/a\u003e with its stronger flavor.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eA mixture of cream cheese and jam is perfect. A \u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/pioneer-valley-jams-syrup\/products\/pioneer-valley-gourmet-black-raspberry-jam\" title=\"black raspberry jam\" rel=\"noopener\" target=\"_blank\"\u003eBlack Raspberry Jam\u003c\/a\u003e works great.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eAnd it makes fine grilled cheese sandwiches. Cook the sandwiches in plenty of butter and top them with a lid to trap the heat and get the cheese all drooly. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eMy dad would put jam on the cheese and cook it together. He loved jam on his cheese sandwiches, grilled or not, and he didn't care what flavor of jam was as long as it was red.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003e\u003cem\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eDennis Weaver\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eNow, Back to the Sandwiches\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eDeli sandwiches are the best. And if you have the bread, you can make the sandwiches--deli-quality sandwiches. The key is the bread, fresh homemade bread that you made the same day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the bread that you expect to find when you visit New York. It's authentic. It's a sourdough rye bread. It's a pumpernickel. This is the bread of delis and deli sandwiches.\u003c\/p\u003e\n\u003cp\u003eLook what you can make! This is the real deal. Turn your kitchen into a deli. Share it with your family. Share it with your friends. Treat yourself.\u003c\/p\u003e\n\u003cp\u003eIt's an experience you don't want to miss. It's an experience you want to share.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\"Family favorite! The best bread for grilled pastrami and cheese. Grand kids love it!\"  --\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eSylvia Jacobus\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan\u003e\"We had our first Maple \u0026amp; Brown Sugar Ham sandwiches with this bread,....most excellent. If you like a good \"homestyle\" pumpernickel bread you'll love this one.\"  --Joe\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\"Guests enjoyed the black bread with dinner. . . . made a great corned beef sandwich!\"  --\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eJohn Moses\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\"Goes very well with braised brisket, pickled fish, and as sandwiches.\"  --\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eMark Matsushima\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\"This bread, slathered with butter, is the ultimate comfort food. It is good fresh and sliced for a sandwich, and also delicious toasted. . . . . It is simply the best black bread ever!\"  --\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eKaren Brownell\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\". . . great with corn beef and sauerkraut and cheese, as in Reuben sandwich. Wonderful, delectable will be ordering more.\"  --\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eRobert Pratt\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"black russian bread\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/black_russian_bread_600x600.jpg?v=1740770527\"\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(13, 135, 26);\"\u003eYour Questions about Black Russian Bread\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(37, 135, 11);\"\u003e\u003cstrong\u003eI love the idea of homemade Black Russian, but how much is it going to cost to ship?\u003c\/strong\u003e\u003c\/span\u003e It costs too much to ship small packages.  But we currently only charge $5 for orders over $69.  Bread mixes are heavy. We think that's the best deal in America.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(18, 129, 30);\"\u003e\u003cstrong\u003eHow does the cost compare? \u003c\/strong\u003e\u003c\/span\u003eYou get the makings for a bakery-quality loaf delivered to your door, probably for less than the bakery. It's homemade and it's yours. And you get to eat while it's still warm and the butter melts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(39, 129, 16);\"\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003c\/span\u003e You can taste the sourdough rye. It is definitely a pumpernickel, a light rye. It is definitely not pungent. It's a light sourdough--the rye is in the background.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(18, 131, 30);\"\u003eIs it a crusty bread?\u003c\/span\u003e \u003c\/strong\u003e\u003cspan\u003eIt's crustier than store-bought bread, but it doesn't have a heavy crust like European sourdough.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(37, 143, 34);\"\u003eWhat about the crumb?\u003c\/span\u003e \u003c\/strong\u003eIt's soft and moist and, of course, dark.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(74, 134, 13);\"\u003eWhat makes Black Russian pumpernickel bread black?\u003c\/span\u003e \u003c\/strong\u003eIt's the dark rye flour. Wheat doesn't grow well in the subarctic. This has some wheat flour but also dark rye flour and dark rye meal.  The Russians are rightfully proud of their bread.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(69, 126, 12);\"\u003e\u003cstrong\u003eIs black Russian bread healthier? \u003c\/strong\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eThe Russians believed that their bread made them sturdier, healthier people. It \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003ehas \u003c\/span\u003e30% more iron and 50% more magnesium and potassium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(22, 129, 33);\"\u003eCan you toast it?\u003c\/span\u003e \u003c\/strong\u003eI do. It makes a really fine, crusty toast. I've put jam and jelly on it, but it's perfect with honey.  We carry a star thistle honey, a dark honey that is perfect.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(46, 135, 48);\"\u003eHow does it compare to a big-city deli?\u003c\/span\u003e \u003c\/strong\u003eIt's perfect and authentic. There is a big-city restaurant chain with\u003cstrong\u003e \u003c\/strong\u003eblack bread; this is better.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(22, 139, 50);\"\u003eSo, is this good for sandwiches\u003c\/span\u003e? \u003c\/strong\u003eIt was meant for sandwiches. You can do anything that you can in a deli with this. Rueben sandwiches are perfect on black Russian. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: right;\"\u003e\u003cspan\u003eDennis Weaver\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eMake deli sandwiches for your family with this bread. But there is so much more. Make burgers and dinner rolls. Scroll down and see how to make pigs in a blanket, even croutons.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eYes, it's even more than deli sandwiches.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 style=\"text-align: left;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4 style=\"text-align: left;\"\u003e\u003cspan\u003eHow to Make Black Hamburger Buns or Dinner Rolls\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/204743379_l_normal_none_burger_buns_black_russian_600x600.jpg?v=1714790756\" alt=\"Burger Buns Black Russian\" style=\"float: none;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHis and hers burgers: A Salsa Bread Burger and a Black Russian Burger\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003cp\u003eBlack burger buns are fascinating and delicious! But so are dinner rolls.\u003c\/p\u003e\n\u003cp\u003eTo make dinner rolls, follow the directions for burger buns, but make 12 large dinner rolls instead of eight burger buns. And you don't need to flatten the dinner rolls with the back of your hnad.\u003c\/p\u003e\n\u003cp\u003eYou can make hamburger buns out of any bread mix.  We have nearly a hundred choices.  All of a sudden, burgers aren't ordinary. Explore and choose what you want. Don't get stuck in a rut.  Switch to something else. \u003c\/p\u003e\n\u003cp\u003eAnd homemade bread is much, much better than store buns.  And they're not hard to make.\u003c\/p\u003e\n\u003cp\u003eA large bread mix will make 8 to 10 buns.  Freeze any leftovers and thaw them on the grill.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the dough according to the package instructions. \u003c\/strong\u003eIf you're mixing the dough in a bread machine, cycle 8 is the program for dough on most machines.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsing a bench scraper or sharp knife, divide the dough into 8-10 equal pieces.\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm each piece into a ball\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby pulling the dough around the center and pinching the seam at the bottom of the roll. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace each ball of dough onto a greased or parchment paper-lined baking sheet.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUsing the back of your hand, flatten each ball into a disc. Because the dough has a tendency to spring back, repeat this process after a few minutes. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eL\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong style=\"font-size: 1.05rem;\"\u003eet these buns rise covered (preferably in a \u003ca title=\"Bread Proofing Bags\" href=\"https:\/\/www.preparedpantry.com\/products\/bakers-bread-proofing-bags-pack-of-3-extra-large?_pos=1\u0026amp;_sid=c46c9bee9\u0026amp;_ss=r\"\u003eproofing bag\u003c\/a\u003e) in a warm area until they double in size.\u003c\/strong\u003e\u003cspan style=\"font-size: 1.055rem;\"\u003e If you have a cool kitchen, it will take an hour or more. When they have risen, bubbles begin to form under the dough skin. If blisters form, pop them with the point of a knife and hurry them to the oven.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake at 350 degrees F for 15-18 minutes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003euntil the tops are golden. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove the buns from the baking sheet immediately\u003c\/strong\u003e, and let them cool on a wire rack. Once cooled, slice them in half, and now you’re ready to assemble some beautiful burgers!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/hamburger_bun_dough2_3864bd26-133f-4010-9e1b-86ebe73c1dd6.jpg?v=1714792911\" alt=\"Hamburger Bun\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eHow to Make Pigs in a Blanket\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"float: none;\" alt=\"black russian pigs in a blanket\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/pigs-in-a-blanket1500x1000-3_600x600.jpg?v=1705709670\"\u003e\u003c\/p\u003e\n\u003cp\u003eHere's \u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/summer-food-how-to-make-pigs-in-a-blanket\" title=\"how to make pigs in a blanket using black russian pumpernickel bread\" rel=\"noopener\" target=\"_blank\"\u003ehow to make pigs in a blanket using Black Russian Bread\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"black russian sandwich\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/rueben_sandwich_20513166_l_1_crop_3_600x600.jpg?v=1708463253\"\u003e\u003c\/div\u003e\n\u003ch4\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\u003cspan\u003eSandwich notes: The Role of Condiments\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe difference between a really good sandwich and an everyday sandwich is often the condiments. For a great sandwich, use more and better condiments. \u003c\/span\u003e\u003cspan\u003eMayo is okay. In fact, mayo is a great carrier for flavors.  You can add flavors to the mayo. But if you are using Alaskan sourdough instead of San Franciso sourdough, don't add too many or too strong of flavors to the mayo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eVinagarette is always a great spark to mayo. Just don't use too much--a hint, not a wash.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIf you're making a ham sandwich, consider adding a little honey to your mayo. Ham loves sweet. Instead of honey, you could add raspberry jam.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIf you're making a turkey sandwich or a beef, consider adding some Thai sweet chili to your mayo.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor a tuna sandwich, add a little dill or chopped tarragon to the mayo. My mother added dill relish. For fish sandwiches, I mix tartar sauce with the mayo.  Lemon always works.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you have a dynamite condiment that works with the fillings, it will carry the sandwich. Use plenty of it. Spread it on both slices of bread. Spread it on the turkey or ham. Spread it on the cheese. \u003c\/span\u003e\u003cspan\u003eYou'll have a great sandwich. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSee how to make \u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/hearty-soups-and-sandwiches-for-a-winter-day\" title=\"Swiss and Corned Beef Sandwiches\" rel=\"noopener\" target=\"_blank\"\u003eSwiss and Corned Beef Sandwiches.\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"jdgm-row-profile\" style=\"text-align: start;\"\u003e\u003cimg alt=\"black russian burger buns\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/138823649_l_normal_none_sesame_seedd_buns_black_russian_stock_cropped_600x600.jpg?v=1740770637\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":39643180007505,"sku":"M69-1","price":6.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/black_russian_sandwich_stock.jpg?v=1768501013"},{"product_id":"swiss-cottage-bread","title":"Price Rollback! Swiss Cottage Bread Machine or Oven Mix","description":"\u003ch4\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eNothing is a sure thing. Not even bread. \u003c\/h6\u003e\n\u003cp\u003eIt's a 5-star bread! Some people don't like this bread, but most do. Most love it and call it \"the best.\" We've not received a negative review in well over a year.\u003c\/p\u003e\n\u003cp\u003eWhat gives?\u003c\/p\u003e\n\u003cp\u003eIt's got a bit of rye flour in it, white rye. That changes the texture and taste a bit.  It would be right at home as an artisan bread in Europe.  Here, it's a little different.\u003c\/p\u003e\n\u003cp\u003eGive it a try. The odds are in your favor.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCrusty, artisan bread from Europe\u003c\/li\u003e\n\u003cli\u003eLight country sour taste typical of artisan breads, \"a \u003cspan\u003eslight tang that makes it interesting.\"\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSAF yeast packet is enclosed. You provide only water.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMakes a two-pound loaf\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eIt can be made in a bread machine or in your oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSo what does it taste like? It has a hint of white rye flavor, kind of a sourdough-like flavor, similar to other European artisan breads.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you like crusty artisan breads, you'll like this.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBut read the critics' reviews and decide for yourself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__title\"\u003e\"Hearty and delicious--\u003c\/span\u003eI loved this bread. I made it in my bread machine on the 2lb setting, with light selected for the temperature. It came out perfect. It had a dense, crunchy crust and a hearty, chewy inside.\"--\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eCarrie Davis\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cdiv class=\"jdgm-rev__header\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__title\"\u003e\"This is what bread should be.  I loved this bread when I discovered it, and then I couldn’t find it for a while.\u003c\/span\u003e I was heartbroken, but then they brought it back. I cook at least one loaf of bread a week, and I seem to keep going back to this one. It rises very well, and the taste is so delicious ( as all of the prepared pantry breads are). This bread cuts so nicely, and we can cut thinner slices for sandwich making. It makes great toast, too. It’s not too airy but not too dense either. The texture is perfect for whatever we want to use it for.\"  \u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eJoAnn Turmel\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\" . . . This is the best bread mix we've ever had! We had it for supper as an open-faced tuna sandwich 🥪!! Delicious!\" -- \u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eDavid Southern\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__title\"\u003e\"EXCELLENT BREAD. \u003c\/span\u003eThis is one of the best mixes I have ever found anywhere. The entire family loves it, and my dog does, too.  I will never be out of stock on this. I tried one and immediately ordered six more.\" --\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eTracy Tyrrell\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":39883630444625,"sku":"M132-1","price":5.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/products\/DSC_3171REDUCEDKIMWHITEEBREADSANDWICH_2895d96d-78fc-4e4e-8617-62b6fd85a587.jpg?v=1658786889"},{"product_id":"swedish-brown-bread-mix","title":"Swedish Brown Sourdough Bread or Oven Machine Mix.","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is breakfast bread. At least to me. A very good breakfast bread. \u003c\/p\u003e\n\u003cp\u003eOver the weeks of development, I brought three loaves home and fell in love.  It's one of my favorite toast and jam breads, a breakfast bread.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eToast and jam\u003c\/li\u003e\n\u003cli\u003eBreakfast sandwiches\u003c\/li\u003e\n\u003cli\u003eFrench toast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAnd I like peanut butter and jam like the kids, and will eat it like your kids. If you're trying to get the kids to eat brown bread, try this one.\u003c\/p\u003e\n\u003cp\u003eIt's not a musclebound sourdough; it has just a touch of sourdough, and it's a little sweeter than sourdough.  The touch of sweetness and sourdough comes off as a bit of extra flavor. It's still a mild, pleasant bread. It's a light, moist bread.\u003c\/p\u003e\n\u003cp\u003eWe tinkered with this bread for weeks. I'm not sure it's very Swedish anymore, but it's too good not to share.   \u003c\/p\u003e\n\u003cp\u003eOver the weeks of development, I brought three loaves home and fell in love with them. It's one of my favorite toast and jam breads, a breakfast bread. And I like peanut butter and jam like the kids, and that certainly works. If you're trying to get the kids to eat brown bread, try this one. And I can eat a grilled cheese sandwich for breakfast.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\"So many people need a hug, a forehead kiss, and a grilled cheese sandwich cut diagonally.\"--Carla\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThe sandwich below is grilled until the cheese is goey, a white cheese like Havarti, with a couple slices of deli ham buried and warm honey smeared over the top. Eat it with a fork. It'll make your day.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/67395001_l_normal_none_reduced_sandwich_e0ce6104-eb32-49ad-bf96-724ca23e8295_600x600.jpg?v=1721436676\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt sounds like you're describing a white bread, not a wheat bread. What gives?  \u003c\/strong\u003eNo, it's a wheat bread, it's just soft and gentle. It's a great brown bread, not harsh at all. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat makes this bread better than other wheat breads?\u003c\/strong\u003e It's a fine recipe with a great sourdough tempered with a little bread flour.  The bread flour is a fresh flour milled in Montana. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDoes fresh matter?\u003c\/strong\u003e Yes. Flour is packaged in paper bags. We get our flour weekly. Then we get it out of the paper and into the mixes and Mylar bags right away. That helps.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTell me about the sourdough. \u003c\/strong\u003eWe get the sourdough, a dry sourdough, from a Spanish company.  Different regions have different sourdoughs. European sourdoughs tend to be milder than San Francisco sourdough.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat else makes this bread different? \u003c\/strong\u003e The preservatives. We hate preservatives. So, we don't use any. It's a healthier product.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWell, how long will my bread last?\u003c\/strong\u003e The mix will last a long time. Most mixes will last a year or more. Once baked, use it in four or five days.  If you need it to last longer than that, freeze part of your loaf.  \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: right;\"\u003eDennis Weaver\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eRecommended Uses\u003c\/h4\u003e\n\u003ch5\u003e\u003cimg style=\"float: none;\" alt=\"black currant jelly\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/163877094_l_normal_none_black_currant_jam_600x600.jpg?v=1721328817\"\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003ca rel=\"noopener\" title=\"jams and jellies\" href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/adventure-jams-live-beyond-the-edge\" target=\"_blank\"\u003eJams and Jellies\u003c\/a\u003e\u003c\/h5\u003e\n\u003cp\u003eDuring development, I used those three loaves for sandwiches and morning toast and jam. Merri Ann had a four-berry jam from France that was perfect. Choose your perfect jam from these \u003ca rel=\"noopener\" title=\"jams and jellies\" href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/adventure-jams-live-beyond-the-edge\" target=\"_blank\"\u003erare and hard-to-find spreads\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/Picture_046_600x600.jpg?v=1720821887\" alt=\"overnight baked french toast\" style=\"float: none;\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003ca rel=\"noopener\" title=\"overnight french toast\" href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/swedish-vanilla-overnight-french-toast\" target=\"_blank\"\u003eOvernight Baked French Toast\u003c\/a\u003e\u003c\/h5\u003e\n\u003cp\u003eThis is breakfast without the prep. Assemble it on say, Wednesday evening and stick it in the oven Satuday morning., All the work is done.  \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/cranberry-vanilla-french-toast\" title=\"overnight French Toast\"\u003eSee The Busy Mom's Favorite French Toast\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/210839358_l_normal_bread_pudding_bbffc4a3-31d0-4700-88c7-589e85cdf406_600x600.jpg?v=1711653916\" alt=\"bread pudding\" style=\"float: none;\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/cranberry-vanilla-french-toast\" title=\"bread pudding\" rel=\"noopener\" target=\"_blank\"\u003eBread Pudding\u003c\/a\u003e\u003c\/h5\u003e\n\u003cp\u003eThis is a soft bread, so you can make great bread pudding. If your bread is several days old, slice it and put it in the freezer for future bread puddings. You can mix breads.\u003c\/p\u003e\n\u003cp\u003eYou can be creative. Bread pudding is very forgiving. Add nuts and fruit—peaches, berries, and apples. There's only one rule: Use your probe-type thermometer to get the pudding to 165 degrees.\u003c\/p\u003e\n\u003cp\u003eThe following link will give you five recipes.  Pick one and add fruit or modify it the way you would like. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/cranberry-vanilla-french-toast\" title=\"how to make bread pudding\" rel=\"noopener\" target=\"_blank\"\u003eChoose a recipe and create a pudding they will love.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e***************************************************\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/Summer_Feet_600x600.jpg?v=1721357911\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":49501185638675,"sku":"M135-1","price":5.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/88675909_l_normal_none_Peanut_butter_and_jam_cropped_2.jpg?v=1721436774"},{"product_id":"french-country-bread","title":"French Country Bread Machine or Oven Mix","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis bread is amazing!  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIsn't it impossible to make a chewy crust in a bread machine? \u003c\/span\u003e\u003cspan\u003eWell, you really can. It comes out of the bread machine crackly and chewy. \u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cb class=\"jdgm-rev__title\"\u003eLove this bread!!!! \u003c\/b\u003eAs a sandwich, toast, grilled, garlic bread….any way you slice it, it’s great!  --\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eLynn Blackwell\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cspan\u003eThis bread is amazing!   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eThis is authentic French bread with an interior that is light and airy, soft and moist.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eHow to make French toast like a Big City Restaurant  \u003c\/span\u003e\u003c\/h4\u003e\n\u003cdiv class=\"col-lg-6\"\u003e\n\u003cdiv class=\"p-5\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-lg-6 order-lg-1\"\u003e\n\u003cdiv style=\"text-align: start;\" class=\"p-5\"\u003e\n\u003cp class=\"display-4\"\u003eSlow down. Relax and enjoy the process. Here's how you make better French toast.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eUse thick slices. Nice thick slices of bread are better. Three-quarters to one inch is better. And homemade bread is better; it has more body. \u003c\/li\u003e\n\u003cli\u003eUse the right ratio of egg and milk. One-quarter cup of milk to two large eggs is perfect. A teaspoon of good vanilla won't hurt. You can use almond milk if you're so inclined. Whisk the combination with a fork until smooth. This combination will make two large slices.\u003c\/li\u003e\n\u003cli\u003eYou can't be in a hurry. Let the bread soak up the egg mixture like a sponge. I don't time my soak, but it's likely to take five minutes. Most of the liquid will be soaked into the bread.\u003c\/li\u003e\n\u003cli\u003eUse a broad pancake spatula to turn your bread in your soaking pan or platter. A pie pan makes a good soaking container. \u003c\/li\u003e\n\u003cli\u003eUse a good griddle or heavy skillet. Set the heat to medium-low and melt a little butter in the pan. Invert your soaking container over the hot skillet. There will be a little liquid in the pan. Scoot the bread around in the pan to capture the liquid.\u003c\/li\u003e\n\u003cli\u003eAgain, don't be in a hurry. It takes time for the heat to soak through the bread and you don't want your bread to be soggy. Take several minutes for it to heat--much longer than \u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/pancakes\"\u003epancakes\u003c\/a\u003e--and then turn the bread.\u003c\/li\u003e\n\u003cli\u003eNow, it's going to take several minutes to cook the other side. Use your finger to check progress. The eggs will set as they cook. They won't be firm, hard, but they will become firmer with more resistance as they cook.\u003c\/li\u003e\n\u003cli\u003eYou can turn your bread again if you like--to get a bronzed color to your bread. But don't cook them too much or your eggs will toughen.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eI prefer jam to syrup on my French toast. Jam won't soak into the bread and make it soggy.\u003c\/p\u003e\n\u003cp\u003eHere are some \u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/adventure-jams-live-beyond-the-edge\" title=\"rare jam and hard-to-find jam\" target=\"_blank\"\u003erare or hard-to-find jams and jellies\u003c\/a\u003e to consider.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eYour Questions\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(12, 164, 21);\"\u003e\u003cstrong\u003eCan you really get a crackly, chewy crust in a bread machine?\u003c\/strong\u003e \u003c\/span\u003eYep! The crust is the most amazing part! It's chewy and holds up better than anything else we've tried, and we've developed hundreds of bread mixes. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(12, 164, 21);\"\u003e\u003cstrong\u003eWill my kids like it?\u003c\/strong\u003e\u003c\/span\u003e Yep, it's kids approved.  Kids like white bread.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(12, 155, 46);\"\u003eCan I make it round or long?\u003c\/span\u003e \u003c\/strong\u003eBoth. Yep, it's a regular French bread. You can bake it in a bread pan, on a baking sheet, or use your bread machine. If you use a bread machine, you'll need a 2-pound machine.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(16, 156, 12);\"\u003e\u003cstrong\u003eHow big is the loaf?\u003c\/strong\u003e\u003c\/span\u003e In your bread machine, it should be six inches or more.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(22, 166, 18);\"\u003e\u003cstrong\u003eWhy is the water temperature important?\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e The ideal temperature for yeast is 79 degrees. That's where yeast grows best. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(24, 161, 20);\"\u003e\u003cstrong\u003eIs it sweet at all? \u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eNo.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(12, 156, 20);\"\u003e\u003cstrong\u003eWhat do I need to add?\u003c\/strong\u003e\u003c\/span\u003e Only water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(17, 156, 24);\"\u003eIt says \"no preservatives.\"\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eWe add nothing except a touch of dough enhancer to help the yeast grow.  Without preservatives, it won't last forever. If you're not going to use it in four or five days, freeze the extra.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is a cousin to our Italian Country Bread. Use it just as you would a loaf from your favorite baker. You'll be amazed at how easily you can make a loaf like this at home.\u003c\/p\u003e\n\u003ch4\u003eHow to Store Your Crusty Bread\u003c\/h4\u003e\n\u003cp\u003eThe interior of your loaf is soft and moist. Your baker will tell you to store your bread in a paper bag, not plastic, so the moisture can escape.  But that means that after a day, your French bread is stale.\u003c\/p\u003e\n\u003cp\u003eI cut off whatever I'm going to eat on the first day and put it in a paper bag. The rest goes in a plastic bag.  But that's the end of my crusty crust.\u003c\/p\u003e\n\u003cp\u003eMost of the bread in the plastic bag goes in the toaster.  It's like magic! The bread comes out of the toaster, crunchy and chewy. You won't feel deprived at all!\u003c\/p\u003e\n\u003ch4\u003e1. Consider making this bread in the oven instead of in your bread machine.\u003c\/h4\u003e\n\u003cp\u003eYou don't have to, of course, but in your oven, you can bake an artisan bread or bake your bread in a bread pan.\u003c\/p\u003e\n\u003cp\u003eHere's \"\u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/how-to-make-bread-in-the-oven-in-3-easy-steps\" title=\"baking bread in the oven\" rel=\"noopener\" target=\"_blank\"\u003eHow to Bake Bread in the Oven in Three Easy Steps\u003c\/a\u003e.\" \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/DSC_3486_french_600x600.jpg?v=1722118359\" alt=\"french bread\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eThis is a free-standing French bread baked on a baking sheet in the oven.  \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e2. Consider Roasted Garlic Olive Oil for dipping.\u003c\/h4\u003e\n\u003cp\u003eIf you are using this bread to complement a meal, consider adding Roasted Garlic Olive Oil. This is a copycat recipe from Johnny Carino's.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/roasted-garlic-oil-a-johnny-carinos-copycat-recipe\"\u003eHow to make roasted garlic oil.\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"garlic oil\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/Stock_reduced_roated_garlic_oil_for_dipping_breads_600x600.jpg?v=1694112102\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e3. How to Make Your Sandwiches Better\u003c\/h4\u003e\n\u003cp\u003eInstead of using mayo alone on your sandwich, and some flavor with a sauce or dressing.  I use Thai Sweet Chilli and mix it into the mayo to give it a little kick.\u003c\/p\u003e\n\u003cp\u003eIn our test kitchen, we've often used a vinaigrette instead of mayo.  Vinaigrette gives a wonderful splash of flavor to a sandwich.\u003c\/p\u003e\n\u003cp\u003eAlways add pepper and salt.  It's amazing how pepper and salt will elevate your sandwich.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"french bread sandwich\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/DSC_3508_reduced_600x600.jpg?v=1721951363\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChicken, cheese, and avocado on French bread\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e4. Make Roasted Garlic French Bread \u003c\/h4\u003e\n\u003cp\u003eThis is the real thing and you can make it in about 15 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" title=\"roasted garlic french bread\" href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/how-to-make-great-garlic-bread\" target=\"_blank\"\u003eSee how to make roasted garlic French bread.\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/39655171_l_1_GarlicBreadreduced_600x600.jpg?v=1707191832\" alt=\"garlic french bread\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cimg style=\"float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/thumbnail_IMG_0657_Camas_600x600.jpg?v=1721993248\" alt=\"sunset\"\u003e\u003c\/p\u003e\n\u003cp\u003eSunset on the Marsh by Merri Ann Weaver\u003c\/p\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":49579170103571,"sku":"M136-1","price":3.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/DSC_3485_sourdough_bread_reduced.jpg?v=1770390305"},{"product_id":"new-german-bauernbrot-sourdough-bread-mix","title":"German Bauernbrot Sourdough Bread Mix","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/specials\/products\/german-bauernbrot-sourdough-bread-mix\" target=\"_blank\" rel=\"noopener\"\u003eSee more reviews here!\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThis is an authentic German farmer's sourdough.  \u003c\/p\u003e\n\u003cp\u003eInspired by the rustic German village bakeries of old, this loaf brings a gentle, earthy tang and a deep, comforting flavor. It's a soft, tall loaf with a perfect, chewy bite — slow-fermented and full of character.  \u003c\/p\u003e\n\u003cp\u003eSubtle notes of malt and warm grains make every slice feel like a taste of the Old Country. It's mild, malty, and deeply satisfying.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cp\u003e\u003cspan class=\"jdgm-rev__title\"\u003e\"So good! \u003c\/span\u003eLove the simplicity of the mix. It makes a large 2 pound loaf. Fluffy and full of nutty oats with the great tang of sourdough. Plan to order it again.\"--Sharon C\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"jdgm-rev__title\"\u003e\"The best. \u003c\/span\u003eThis is the best of all the breads I have ordered from this company and there have been MANY. I always have two loaves available for the family. The texture and flavor are superb. Try this mix. You won’t be disappointed.\"--Terry Sherry\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis bread has a hearty flavor with a soft crumb — the best of both worlds. It will remind you of an old-style New York deli with sandwiches stacked high with meats and cheeses.\u003c\/p\u003e\n\u003cp\u003eBut it's also perfect for morning toast with butter melting and your favorite jam. It starts the day right.\u003c\/p\u003e\n\u003ch5\u003eQuestions About This Bread\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(14, 129, 25);\"\u003eIs this white bread?\u003c\/span\u003e \u003c\/strong\u003eIt's white bread, but old German bakers often throw a little extra in their flour. We did the same. There's some extra grain that gives the bread character, making it soft and a little chewy. It's a wonderful experiment that worked.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(20, 138, 32);\"\u003e\u003cstrong\u003eHow does this compare to San Francisco Sourdough?\u003c\/strong\u003e \u003cspan style=\"color: rgb(64, 64, 64);\"\u003eSan Francisco has more tang to it, a stronger flavor. This has flavor, but it is less sharp, less tangy, gentler, with a warm flavor that comes through instead of that strong tang.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(20, 138, 32);\"\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(20, 138, 32);\"\u003eWhat makes it taste German? \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eLike all sourdough, it's the yeast spores. Different regions have different yeast flavors. The German strains give this bread its mellow, earthy flavor--what you would expect in a German country bread.\u003c\/span\u003e\u003cspan style=\"color: rgb(20, 138, 32);\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(21, 137, 33);\"\u003e\u003cstrong\u003eWhere does the malt taste come from? \u003c\/strong\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eThe\u003cstrong\u003e \u003c\/strong\u003emalt flavor comes from the wheat. It's a product of the enzymes working on the wheat flour, breaking it down. It's a little more pronounced in the longer, three-hour cycle of a bread machine.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(21, 137, 33);\"\u003e\u003cstrong\u003eWhat about my morning toast? \u003c\/strong\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eIt's a wonderful way to start your day. The soft crumb toasts up crisp on the outside. Slather it with butter, then honey or your favorite jam. It's the perfect way to greet your morning.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(21, 137, 33);\"\u003e\u003cstrong\u003eWill my kids like it? \u003c\/strong\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eThat depends. If they already like sourdough, they'll love this. For your younger kids, it's a little different but milder than most American sourdoughs.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/now-make-me-a-sandwich-with-that-bread-sliced-a-little-thicker-black-forest-ham-swiss-cheese-a-little-saurkraut-and-grilled.png?v=1775605080\"\u003e\u003c\/p\u003e\n\u003ch5\u003eThe Bavarian on German Bauernbrot Sourdough\u003c\/h5\u003e\n\u003cp\u003eCut thick slices of German Sourdough. Smear the bread with whole-grain mustard and a little mayonnaise. Add thin slices of Black Forest ham topped with creamy Swiss cheese.\u003c\/p\u003e\n\u003cp\u003e Grill it until the cheeese gets melty. Then pry it open and add some well-drained sauerkraut, not much--just enough to give it a little bite. \u003c\/p\u003e\n\u003cp\u003eDon't miss this bread.  \u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/Mackay_big_lost_river_valley_thumbnail_IMG_4746_600x600.jpg?v=1711049218\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cem\u003eThe Big Lost River Valley in Idaho\u003c\/em\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":54037594865939,"sku":"M90-1","price":7.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/make-me-a-bread-that-looks-like-this-but-its-lighter-colored-and-looks-softer-inspired-by-the-rustic-german-village-bakeries-of-old-this-loaf-brings-a-gentle-earthy-tang-and-a-deep-co.png?v=1775692672"}],"url":"https:\/\/www.preparedpantry.com\/collections\/european-style.oembed","provider":"The Prepared Pantry","version":"1.0","type":"link"}