I think we can all agree that Jimmy Johns bread is the bomb. It is by far the best bread available at any of the sandwich chain restaurants. The lightly browned crust and chewy, bagel-like interior is just sandwich bread perfection. It almost seems a shame to add lunch meat and toppings to such a delicious piece of bread. I have attempted to recreate this yummy bread at home and to make a long story short - it was kind of a disaster. It came out flat and nothing at all like the bread that you get at Jimmy Johns. After a LOT of suggestions, tips, comments and encouragement from my faithful followers, I decided to revisit my Jimmy Johns recipe with the advice from my readers. This time around, it was MUCH better. Thank you to everyone who sent a comment or word of encouragement to inspire me to not give up on my dream of creating Jimmy Johns bread at home. Jimmy Johns Bread 1 Tablespoon sugar 2 Tablespoons yeast 1/2 cup warm water 1/3 cup oil 3 cups all purpose flour 3 cups bread flour 3 Tablespoons sugar 2 teaspoons salt 1 1/2 cups warm water
Place on silpat lined baking sheet and let rise 45 minutes. Score with a sharp knife. Bake 18 minutes at 400. Check out the inside... It's entirely possible that I have more pictures of this beautiful bread than I do of my second child. Thank you Jimmy Johns for this delicious bread. And don't worry - I'll still eat at your restaurant. (Truth is - I don't always have 6 hours to bake my own bread.)
Ciao!
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I LOVE anything mint chocolate. Seriously - ice cream, cookies, cake, cupcakes, truffles - I love them all. I actually think that I could eat a grasshopper if it were dipped in minty dark chocolate. (Maybe) If you are a member of the mint chocolate fan club like me (there really should be a support group) then I have the PERFECT recipe for you - Mint Chocolate Brownies. Yup - I just went there. Fudgey, moist chocolate brownies covered in a layer of cool, creamy mint frosting and topped with a final layer of dark, chocolate ganache. Mint Chocolate Brownies Brownies 2 cups butter 8 ounces unsweetened chocolate 4 cups sugar 8 eggs 2 1/2 cups flour Frosting 1 cup butter 4 cups powdered sugar 4 Tablespoons milk 2 teaspoons peppermint extract drop of green food coloring Ganache 1 cup butter 2 cups dark chocolate chips
![]() Put in a cold oven and set heat to 300 degrees. Bake 40 minutes. Combine frosting ingredients in bowl of standing mixer. Beat with flat beater until smooth and creamy. Spread over cooled brownies. For ganache: Melt chocolate and butter in microwave. ![]() Spread over mint frosting layer. Allow chocolate to set then slice into squares. (This is trickier than you might think. Wipe your knife off on a paper towels after each cut for the cleanest slices.) Trim off any jagged edges and voila - mint chocolate brownies!!! These brownies are seriously delicious - and I'm not just saying that because I'm obsessed with mint and chocolate. They really are yummy - trust me.
Ciao! White cake is probably the most requested cake flavor that I get as a baker. It's just so versatile and it can be transformed into so many things - like a teapot cake for example... Just in case you're curious - and I know you are - white cake is made by whipping egg whites until stiff and then folding them into the batter. The white color comes from the absence of egg yolks as opposed to a yellow cake which contains whole eggs. A white cake can be flavored with any sort of flavoring - lemon, almond, vanilla, etc. I have been playing around with some new vanilla flavored white cakes and I stumbled on this particular recipe. It is really basic but sometimes, simpler is better. I've used this recipe for wedding cakes and birthday cakes and even for cupcakes - turns out great every single time. White Cake 6 Tablespoons butter 6 Tablespoons canola oil 1 1/3 cups sugar 2 teaspoons vanilla 3 cups cake flour 1 Tablespoon baking powder 1/2 teaspoon salt 1 cup milk, room temperature 6 egg whites
Combine flour, baking powder and salt. Add to batter, alternating with milk.
Bake 30-35 minutes at 350. Cool cakes on wire racks. Stack cakes with a layer of buttercream in between layers. Spread a thin coat of buttercream on the outside of the cake to conceal any loose cake crumbs. Refrigerate until buttercream is firm. Continue to frost as desired. This particular cake was delivered to a surprise 70th Birthday party. It was a big hit.
Ciao! Happy Father's Day I've decided to honor my dad in the best way that I can from afar - by posting a recipe for his favorite treat - biscotti! Lactose-free almond biscotti to be exact. Almond Biscotti 2 1/2 cups flour 1 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 3 eggs 1 Tablespoon almond extract 1 cup slivered almonds
Dump mixture onto a silpat lined baking sheet. ![]() Shape mixture into 2 loaves. Bake 20 minutes at 350. Cool 10 minutes then slice diagonally into 1/2 inch pieces. Lay slices on baking sheet and bake another 15 minutes - turning halfway through baking time. This is a very basic - super easy almond biscotti recipe. You could easily dress these biscotti up by drizzling a little dark chocolate over the tops but in my case, they had to travel in the mail so I left them chocolate-free. Hope you enjoy your Father's Day dad - love you lots.
Ciao! My garden has really started to come into it's own this week. Right now I've got fresh lettuce, Japanese eggplant, TONS of giant cucumbers and fresh herbs. I'm still a couple of weeks away from picking ripe tomatoes and peppers and it looks like we wont be enjoying any fresh watermelon until late August but that's perfectly okay with me. I have been eating a lot more vegetables than usual just because they're steps away from my kitchen. I've been making giant salads for dinner and getting creative with my garden harvest. This week I decided to combine my fresh garden vegetables into one delicious grilled vegetable sandwich. I used the eggplant and fresh oregano from my garden, threw in some portabella mushrooms, red onion, roma tomatoes and avocado from the grocery store and made THE BEST grilled vegetable sandwich. My plan was to grill twice as many veggies that I needed for my sandwich and save the other half to put in a vegetable calzone the next day. That didn't happen. This sandwich was soooo good that I used all my vegetables to make a second one the next day. Forget the calzone - this sandwich was too good not to make a second. Grilled Vegetable Sandwich 1 eggplant, peeled and sliced 2 portabella mushrooms 1 roma tomato, thickly sliced 1 red bell pepper 1/2 red onion, sliced 1/2 avocado 1/2 cup black beans, drained and rinsed juice from 1/2 lime 1/4 teaspoon cumin 2 Tablespoons fresh oregano, chopped pinch on onion powder pinch of garlic powder fresh ground black pepper 1 chiabatta roll
![]() Combine beans, lime juice, fresh oregano, cumin, onion powder, garlic powder and pepper in food processor and pulse until a coarse mixture forms. To assemble sandwich, spread bean mixture one half of chiabatta roll. Layer grilled vegetables and avocado on other half. Assemble sandwich and enjoy! Ok admittedly, the black bean mixture looks a little unappetizing but the beautiful grilled vegetables more than make up for the unappealing brown color of the beans. I am loving this fresh garden vegetable sandwich. It's so good - you'd better make 2 sandwiches because 1 just isn't going to be enough.
Ciao! |
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