Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

by Margaux Sky
     
 

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Take your bread and sandwich-making to the next level. Margaux Sky, whose Art Café and Bakery in San Luis Obispo has drawn major media attention for her wonderful fare, now shares the secrets of her success. Beginning with basic white, wheat, and sweet bread dough, Sky shows you how to make the best breads and sandwiches in America.

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Overview

Take your bread and sandwich-making to the next level. Margaux Sky, whose Art Café and Bakery in San Luis Obispo has drawn major media attention for her wonderful fare, now shares the secrets of her success. Beginning with basic white, wheat, and sweet bread dough, Sky shows you how to make the best breads and sandwiches in America.

Just browsing through the titles and the ingredients provides a feast for the senses, yet from her list of ingredients to directions for preparation, readers will think, "I can do this!" Her daring combinations produce these tempting dishes and more:

  • Avacoado and Melted Swiss on Salsa Bread
  • Roasted Rumble Bumble with Roasted Red Pepper Sauce on Honey Nut Wheat Bread
  • TBLT on Horseradish Parmesan Bread
  • And the "O" Special-Curried Chicken on Spicy Pepper Jack Bread

In Beautiful Breads and Fabulous Fillings, you'll find over 150 full-color photographs and over 140 recipes for these simply divine loaves, sandwiches, fillings, and accompaniments. Margaux's stunning combinations of flavors and textures will have your friends and family clamoring for more.

Editorial Reviews

Library Journal
Sky's claim to fame began when Oprah Winfrey ate a Curried Chicken Sandwich on Spicy White Pepper Jack Bread (now the "O Special") from the author's Art Cafe and Bakery in San Luis Obispo, CA. Oprah proclaimed Sky "the best sandwich maker in America," and she promptly subsidized the caf . In addition to recipes for breads, filled sandwiches, and sandwich fillings, Sky here offers recipes for sauces, salads and dressings, soups, breakfasts, sides, and desserts. This is not a guide for novice cooks or for those who are thinking of weight control. A basic white bread contains both milk and half-and-half, and there is no warning that the 16 cups of flour used in making four loaves of said bread will not fit in a standard mixer. Sky recommends using butter because "15% of the fatty acids in butter are used by vital organs as an energy source." And use it she does-the recipe for two sandwiches of Grilled Peanut Butter and Raspberry Jam with Potato Chips on French Bread has eight tablespoons of the stuff, plus a cup each of peanut butter and raspberry jam and two cups of crushed potato chips. This and the Two-Ton Bitter-sweet Chocolate Fudge Cake are not on Oprah's diet. Sweets are also used with abandon in traditional sandwich fillings-tuna and turkey salads contain brown sugar and honey. The book is visually pleasing with many full-page color photographs of the food that will inspire readers to cook. Recommended for libraries that cater to adventurous and experienced bakers and cooks.-Christine Bulson, SUNY at Oneonta Lib. Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9781401602505
Publisher:
Nelson, Thomas, Inc.
Publication date:
07/18/2006
Pages:
280
Product dimensions:
7.90(w) x 7.90(h) x 0.90(d)

Read an Excerpt

Beautiful Breads and Fabulous Fillings

The Best Sandwiches in America


By Margaux Sky, Ron Manville

Thomas Nelson

Copyright © 2006 Margaux Sky
All rights reserved.
ISBN: 978-1-4185-7692-9



CHAPTER 1

Beautiful and Unique White Breads


For centuries, people around the world have been eating white bread. White flour contains calcium, folic acid, iron, potassium, protein, thiamine (B1), riboflavin (B2), and niacin (B3). White flour can be either bleached or unbleached. A flour that is bleached is whiter than unbleached flour and contains chemical agents, which are added not only to whiten the flour but to preserve and prolong its shelf life.

Many of the breads in this book are "filled breads," which can be tricky to get out of the pan because of the tendency of the filling to stick to the pan. Simply take a knife and go along the edges of the pan to free the loaf. If the bottom sticks, gently nudge it free with the knife. Once you replace the loaf after checking its doneness, it will conform to the pan again as it cools.


Basic White Bread

Four loaves at a time is easy, and nine more recipes in the book require this dough. You'll have fun making all of them, and you can always freeze the loaves and give them as gifts later.

2 tablespoons yeast
4 cups warm milk
4 cups warm half-and-half
1/2 cup (1 stick) butter, melted
1/ cup powdered sugar
16 cups all-purpose flour plus extra for dusting
3 1/2 tablespoons salt
2 eggs
4 tablespoons water


In a large bowl, dissolve the yeast in the milk and half-and-half. Let stand for 5 minutes, until the yeast is foamy. Add the butter and mix with a whisk. Add the powdered sugar and mix well to break up any clumps.

In a large bowl (or stand mixer), combine the flour and salt. Slowly add the liquid mixture to the flour mixture and knead well. If you're using a stand mixer, knead for 3 to 4 minutes. If you're kneading by hand, knead for 4 to 7 minutes. Keep the dough moist for a soft, tender bread.

Place the kneaded dough in a generously buttered bowl, cover with a towel, and let rise in a warm, dry place for 60 minutes.

Punch the dough down with your fist, and divide it into 4 portions.

Generously butter four 9-inch loaf pans, form the portions of dough into loaves, and place them in the pans. Let them rise another 45 minutes. After the dough has risen a second time, you can portion it into four freezer bags and store it in the freezer for future use.

Preheat the oven to 400 degrees.

Beat together the eggs and water to make an egg wash. Brush the egg wash over the dough and bake for approximately 1 hour.

Carefully remove a loaf from a pan and tap the bottom of the loaf. If it sounds hollow, they're done. If not, continue to bake, checking the loaves every few minutes. When done, remove all pans from the oven, and cool them for 30 minutes. Remove the loaves from the pans and transfer them to a wire rack. Cool for another 30 minutes before slicing.

Yield: 4 loaves


Horseradish-Parmesan Bread

Even many people who don't like horseradish love this popular bread. Its flavor is subtle and dizzying.

Basic White Bread Dough (see page 3)
2 tablespoons olive oil
1 1/2 cups Sweet Horseradish Sauce (see page 82)
1 tablespoon Lawry's lemon pepper
1/4 teaspoon salt
2 cups shredded Parmesan cheese
1 egg
2 tablespoons water


Roll out a softball-size piece of dough from the White Bread recipe (one-quarter of the batch) into a 9 × 11-inch rectangle so that the long side is perpendicular to your body.

Spread the olive oil over the dough. Spread the Sweet Horseradish Sauce evenly over the dough. Sprinkle the lemon pepper and salt over the horseradish sauce and then the Parmesan cheese over the spices.

Generously butter a 9-inch loaf pan.

With your hands, tightly roll the dough into a loaf, with the rolling action going away from your body. To hold in the fillings, fold the outer edges of the dough as you roll.

Place the dough into the prepared loaf pan seam side down. Place the pan in a warm, dry place and allow it to rise for 60 minutes.

Preheat the oven to 400 degrees.

Beat together the egg and water to make an egg wash. Brush the egg wash over the dough. Make three diagonal slits—deep enough to see the filling—across the top of the loaf.

Bake for approximately 1 hour.

Remove the loaf from the pan and tap the bottom of the loaf. If it sounds hollow, it's done. If not, continue to bake, checking every few minutes. When the loaf is done, return it to the pan, remove from the oven, and cool for 30 minutes. Remove the loaf from the pan and transfer it to a wire rack. Cool for another 30 minutes before slicing.

Yield: 1 loaf


Lavender-Mint Love Bread

The four fresh herbs (in the sauce) in this loaf make for an earthy flavor. It's a rich, powerful bread that goes well with meat, fish, and veggie sandwiches.

Basic White Bread Dough (see page 3)
2 tablespoons olive oil
1 1/2 cups Lavender-Mint Love Sauce (see page 58)
2 cups manchego cheese
1 egg
2 tablespoons water


Roll out a softball-size piece of dough from the White Bread recipe (one-quarter of the batch) into a 9 × 11-inch rectangle so that the long side is perpendicular to your body.

Spread the olive oil over the dough. Spread the Lavender Mint Love Sauce evenly over the dough. Sprinkle the manchego cheese on top.

Generously butter a 9-inch loaf pan.

Tightly roll the dough into a loaf, with the rolling action going away from your body. To hold in the filling, fold in the outer edges of the dough as you roll.

Place the loaf into the prepared loaf pan seam side down. Place the pan in a warm, dry place and allow the dough to rise for 60 minutes.

Preheat the oven to 400 degrees.

Beat together the egg and water to make an egg wash. Brush the egg wash all over the dough. With a sharp knife, cut three lavender-leaf-shaped slits into the dough.

Bake for approximately 1 hour.

Ovens vary so test for doneness. Remove the loaf from the pan and tap the bottom of the loaf. If it sounds hollow, it's done. If not, continue to bake, checking every few minutes. When the loaf is done, return it to the pan and cool for 30 minutes. Remove the loaf from the pan and transfer it to a wire rack. Cool for another 30 minutes before slicing.

Yield: 1 loaf


Lemon Alive Bread

This bread is tart and delicious and goes wonderfully with fish sandwiches or a single slice of fish grilled as a side to a salad.

Basic White Bread Dough (see page 3)
2 tablespoons olive oil
1 1/2 cups Lemon Alive Sauce (see page 60)
1/2 cup lemon zest
2 cups shredded Monterey Jack cheese
1 egg
2 tablespoons water


Roll out a softball sized piece of dough from the White Bread recipe (one-quarter of the batch) into a 9 × 11-inch rectangle so that the long side is perpendicular to your body.

Spread the olive oil over the dough, then spread with the Lemon Alive Sauce, followed by the lemon zest and cheese.

Generously butter a 9-inch loaf pan.

Tightly roll the dough into a loaf with the rolling action going away from your body. To hold in the filling, fold in the outer edges of the dough as you roll.

Place the loaf into the prepared loaf pan seam side down. Place the pan in a warm, dry place and allow the dough to rise for 60 minutes.

Preheat the oven to 400 degrees.

Beat together the egg and water to make an egg wash. Brush the egg wash all over the dough. Bake the loaf for approximately 1 hour.

Ovens vary so test for doneness. Remove the loaf from the pan and tap the bottom of the loaf. If it sounds hollow, it's done. If not, continue to bake, checking every few minutes. When the loaf is done, return it to the pan and cool for 30 minutes. Remove the loaf from the pan and transfer it to a wire rack. Cool for another 30 minutes before slicing.

Yield: 1 loaf


Peanut Butter-Chocolate Fudge Bread

This creation is as much a dessert as a bread, although it would work well for a PB&J, too. It's wonderful with the filling in the Garden of Eden on Concord Grape Bread (see page 105) recipe or with just plain honey or jam. Be careful grilling this bread because of the oozing chocolate and peanut butter. You must have your stove on high and sear the bread more than grill it, being careful not to burn the chocolate. Whenever you even get a slight scent of this bread baking, you'll stop what you're doing to head toward the oven.

Basic White Bread Dough (see page 3)
2 cups peanut butter (or the nut butter of your choice, see page 83)
2 cups Creamy Chocolate Fudge Topping (see page 235)
1 egg
2 tablespoons water
1/4 cup chocolate chips


Roll out a softball-size piece of dough from the White Bread recipe (one-quarter of the batch) into a 9 × 11-inch rectangle so that the long side is perpendicular to your body.

Spread the Peanut Butter evenly over the dough. Spread the Chocolate Fudge Topping over the Peanut Butter.

Generously butter a 9-inch loaf pan.

Tightly roll the dough into a loaf, with the rolling action going away from your body. To hold in the filling, fold in the outer edges of the dough as you roll.

Place the loaf into the prepared loaf pan. Place the pan in a warm, dry place and allow the dough to rise for 60 minutes.

Preheat the oven to 400 degrees.

Beat together the egg and water to make an egg wash. Brush the egg wash all over the dough. Bake for approximately 1 hour.

Ovens vary so test for doneness. Remove the loaf from the pan and tap the bottom. If it sounds hollow, it's done. If not, continue to bake, checking every few minutes.

When the loaf is done, melt the chocolate chips in the microwave and drizzle over the bread. Let the bread cool in the pan for 30 minutes. Then transfer it to a wire rack and cool for another 30 minutes.

Yield: 1 loaf


Roasted Red Pepper-Brie-Mint Bread

This bread is outstanding! The combination of flavors is very unique and surprising. It is one of the most popular breads I make, and the explosion of unexpected flavors makes it a bread hard to forget and easy to crave. It is powerfully tasteful in the most wonderful way served with lamb as a lamb sandwich.

Basic White Bread Dough (see page 3)
2 tablespoons olive oil
1 3/4 cups plus 2 tablespoons Real Mint Sauce (see page 75)
1 tablespoon Lawry's lemon pepper
1/4 teaspoon salt
2 Roasted Red Peppers (see page 205), julienned
2 cups chopped or torn Brie cheese


Roll out a softball-size piece of dough from the White Bread recipe (one-quarter of the batch) into a 9 × 11-inch rectangle so that the long side is perpendicular to your body.

Spread the olive oil over the dough. Spread the 1 3/4 cups Real Mint Sauce evenly over the dough. Sprinkle the lemon pepper and salt evenly over the Real Mint Sauce. Lay the Roasted Red Peppers side by side on top of the Real Mint Sauce until you've covered most of the dough. Arrange the Brie cheese over the peppers.

Generously butter a 9-inch loaf pan.

Tightly roll the dough into a loaf, with the rolling action going away from your body. To hold in most of the fillings, fold the outer edges of the dough as you roll.

Place the dough into the prepared loaf pan creased side down. Pour the remaining 2 tablespoons Real Mint Sauce on top. Place the pan in a warm, dry place and allow the dough to rise for 60 minutes.

Preheat the oven to 400 degrees.

Bake for approximately 1 hour.

Ovens vary so test for doneness. Remove the loaf from the pan and tap the bottom. If it sounds hollow, it's done. If not, continue to bake, checking every few minutes. When the loaf is done, return it to the pan and cool for 30 minutes. Remove the loaf from the pan and transfer it to a wire rack. Cool for another 30 minutes before slicing.

Yield: 1 loaf


Rosemary-Sage White Bread

Clearly, as the title indicates, this bread is dominated by the herbs rosemary and sage. It's an earthy bread with a rich, luxurious flavor which comes through in the sauce and pulls the whole thing together.

Basic White Bread Dough (see page 3)
1 1/2 cups Rosemary-Sage Sauce (see page 78)
1 tablespoon Lawry's lemon pepper
1 tablespoon lemon zest
1/8 teaspoon salt
2 cups crumbled goat cheese
1 egg
2 tablespoons water


Roll out a softball-size piece of dough from the White Bread recipe (one-quarter of the batch) into a 9 × 11-inch rectangle so that the long side is perpendicular to your body.

Spread 1 1/2 cups of the Rosemary-Sage Sauce evenly over the dough.

Over the sauce, sprinkle the lemon pepper, lemon zest, and salt. Sprinkle the goat cheese over the spices.

Generously butter a 9-inch loaf pan.

Tightly roll the dough into a loaf, with the rolling action going away from your body. To hold in most of the filling, fold the outer edges of the dough as you roll.

Place the dough into the prepared loaf pan seam side down. Place the pan in a warm, dry place and allow the dough to rise for 60 minutes.

Preheat the oven to 400 degrees.

Beat together the egg and water to make an egg wash. Brush the egg wash over the dough.

Bake for approximately 1 hour.

Ovens vary so test for doneness. Remove the loaf from the pan and tap the bottom. If it sounds hollow, it's done. If not, continue to bake, checking every few minutes. When the loaf is done, return it to the pan and cool for 30 minutes. Remove the loaf from the pan and transfer it to a wire rack. Cool for another 30 minutes before slicing.

Yield: 1 loaf


Salsa Bread

This bread is fabulous for just about any of the sandwiches but especially the Avocado and Melted Swiss Sandwich (see page 87). A close friend of mine likes turkey bacon, apple butter, Swiss cheese, and greens on this bread—with a side of salsa. Opposites attract; apparently, even in food.

Basic White Bread Dough (see page 3)
2 cups Salsa (see page 59)
2 cups shredded pepperjack cheese
1 egg
2 tablespoons water


Roll out a softball-size piece of dough from the White Bread recipe (one-quarter of the batch) into a 9 × 11-inch rectangle so that the long side is perpendicular to your body.

Drain any excess juices from the salsa. Set aside a few tablespoons of both the salsa and the cheese.

Spread the salsa evenly over the dough. Sprinkle the pepperjack cheese over the salsa.

Generously butter a 9-inch loaf pan.

Tightly roll the dough into a loaf, with the rolling action going away from your body. To hold in the filling, fold the outer edges of the dough as you roll.

Place the loaf into the prepared loaf pan. Place the pan in a warm, dry place and allow the dough to rise for 60 minutes.

Preheat the oven to 400 degrees.

Beat together the egg and water to make an egg wash. Brush the egg wash over the dough.

Bake for approximately 1 hour. During the last 10 minutes of baking time, sprinkle some salsa and cheese over the top of the loaf for distinction.

Ovens vary so test for doneness. Remove the loaf from the pan and tap the bottom. If it sounds hollow, it's done. If not, continue to bake, checking every few minutes. When the loaf is done, return it to the pan and cool for 30 minutes. Remove the loaf from the pan and transfer it to a wire rack. Cool for another 30 minutes before slicing.

Yield: 1 loaf


Sweet Dough

Sweet dough is the firt dough I created and is extremely versatile. It's the base for my cinnamon rolls, cinnamonraisin bread, sweet bread, sandwich loaves, and pastries. This dough can be refrigerated for a couple days, but allow it to warm to room temperature before baking.

1 tablespoon yeast
2 cups warm water
1 cup warm milk
1 cup heavy cream
1 cup (2 sticks) butter, melted
1/2 cup sugar
4 eggs, beaten
1 teaspoon vanilla extract
12 cups all-purpose flour (approximately)
1/8 teaspoon salt


In a large bowl, dissolve the yeast in the water and milk. Add the cream. Let stand for 5 minutes, or until the yeast is foamy.

Generously grease a large bowl.

Add the butter, sugar, eggs, and vanilla to the yeast mixture.

Slowly add the flour and salt to the wet ingredients and mix well.

Place the dough on a floured countertop or board and knead for 4 minutes.

Place the dough in the prepared bowl. Place the bowl in a warm, dry place and let the dough rise for 60 minutes. Punch down the dough with your fist and separate into two portions. You can use the dough immediately or refrigerate it for later use.

Yield: 2 melon-size batches (8 or 9 pastries per batch)


(Continues...)

Excerpted from Beautiful Breads and Fabulous Fillings by Margaux Sky, Ron Manville. Copyright © 2006 Margaux Sky. Excerpted by permission of Thomas Nelson.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Meet the Author

Margaux Sky was called by Oprah Winfrey as "the best sandwich maker in America." Featured in several magazines including O, People, and InTouch, she has become a media darling and her Art Café is more popular than ever.

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