Ed Pawlowski wrote:

> On 11/27/2020 4:53 PM, cshenk wrote:
> > Ed Pawlowski wrote:
> >
> > > On 11/27/2020 11:36 AM, cshenk wrote:
> > > > I made the bread yesterday. An Italian Herb one.
> > > >
> > > > Using dough mode in a bread machine (TR Breadman Ultimate line
> > > > is recommended for those with visual constraints as it has a
> > > > good beep setup to help).
> > > >
> > > > 1 1/3c water (my machine likes an added 2 TBSP)
> > > > 2 TBSP olive oil
> > > > 4 1/4 c bread machine flour
> > > > 3 TBSP sugar
> > > > 2 tsp salt
> > > > 2 tsp yeast
> > > > 1 tsp basil
> > > > 3 TBSP Italian Herb Mix
> > > >
> > > > After finish dough mode, cut to 4 even pieces and shape on
> > > > greased pan. A baguette pan is optimal as it will control the
> > > > spread.
> > > >
> > > > Let rise in a cold oven with the light on, or someplace not too
> > > > drafty with a towel over it, for 1 hour. Preheat oven to 400F
> > > > and bake 16 minutes.
> > > >
> > > > --------------
> > > > For the Bruschetta,
> > > > I used 2 medium tomatoes, rough chopped
> > > > 1/3 c minced green onion bottoms and some tops to fill it out
> > > > 2 small mashed cloves garlic
> > > > 2 TBSP Olive oil
> > > > 1/2 TBSP dried Oregano
> > > > 1 tsp dried Basil
> > > > 2 tsp dried Parsley
> > > > Top with slivers of white cheese and a shemenji mushroom
> > > >
> > > > Combine then add to bread, topping last with cheese and the
> > > > mushroom and bake about 8 minutes at 400F. Baking time will
> > > > depend on how much Topping and how thick the bread is.
> > > >
> > > Sounds interesting. It says "add to bread" so I'm guessing you
> > > spread this on top? I visualize this falling off in the oven or
> > > is it flatter than I think it is?
> >
> > Sorry, Bruschetta is a topping added to baked bread. "I made the
> > bread yesterday. An Italian Herb one." .... then today I topped
> > some with the Bruschetta and toasted it in the oven. Clearer?
> >
>
> Yes, from the "add to the bread" it sounded to me like you were
> adding it along the bread baking process.
>
>
> > Here's some samples if you've not had it.
> >
> > https://www.allrecipes.com/recipe/27...uschetta-ever/
> >
> > There are many types but savory with tomatoes is the most common.
> > My recipe made far more than I needed but the stuff is tasty and
> > can be eaten many other ways such as in wraps with leftover Turkey
> > (or shredded Cornish Hen breast in our case).
> >
>
> Your recipe sounds good.

Thanks! Today some of the rest was used in wraps with one Cornish Game
Hen breast. We shredded that, added a small base of raw Nappa cabbage,
a smear of sour cream then served with leftover Acorn squash made into
a nice small warm cream soup.

The Acorn Squash Soup isn't really anything all that special for us
because I've been making it for 2 decades. It's a leftover here since
we like them fresh baked but rarely can eat both halves same meal.

Scoup the deseeded flesh from 1/2 a baked Acorn squash that had a
butter center. This should be about 1 1/4-1/2 cups. Mash that up well
then add 1cup broth (chicken most often). Add spices, most often
nutmeg or chinese 5 spice here. Once simmering, add 1/4c heavy cream
(unsweetened!). Serve.

We split an ear of corn and some brussells sprouts. Worked well for
lunch.