I needed an excuse to bake some bread.
These babies hit the spot.
I followed Lee's "Tofu egg salad" recipe from the PPK website but added a tablespoon more of country Dijon mustard, 2 tablespoons of chopped red onions, a tablespoon of nutritional yeast, and a handful of chopped Italian parsley for more flavor. They were delicious. Creamy and tangy with a good "egg-y" texture from the firm tofu. I was really impressed.
For the bread I followed the recipe for whole wheat bread straight off the Bob's Red Mill website. I used Bob's Organic Whole Wheat Flour and I was really pleased with the taste and crumb of these loaves. Not as sweet as my beloved honey whole wheat bread (King Arthur Recipe) but I think for savory sandwiches like this one, the honey sweetness wouldn't be right.
This bread tastes great. It tastes just the way whole-wheat sandwich bread should taste and even better slightly toasted.
Now what sandwich should I make next?
1 comment:
I love Bob's Red Mill's organic whole wheat. I thought that company was my secret, but I just saw it advertised on foodnetwork or chowhound (oops, can't remember).
Can't wait to try your recipe. yumm.
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