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.

On Friday, November 27, 2020 at 10:36:37 AM UTC-6, 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.

https://www.startribune.com/minneapo...ave/573198901/

Minneapolis momentum is being crushed by the crime wave

The city was rebranding for a vibrant future, but today you can't go to the grocery store without fear of being attacked

By Kate Mortenson NOVEMBER 25, 2020

"Elaine, a front-line health care worker in Minneapolis, was putting groceries in the trunk of her car recently, in a crowded parking lot at the Uptown Kowalskis Market, giving her high-alert system a break, as most of us do when some benign activity consumes our attention. It was 5:15 p.m.

A moment later, a car blaring loud music pulled up behind hers, trapping her at her own cars trunk. Someone got out of the car and punched Elaine to the ground. An accomplice wrested her handbag from her arm. In the next instant, the car and assailants were gone. It was again a regular evening, just after dark, in a busy parking lot in Uptown.

The robbery had happened so fast that no one had even noticed. Elaine, my colleagues mom, a 60-plus year-old woman, beaten and robbed, her eye already swelling shut, had to pull herself up from the ground and stumble into the store for help.

The store security chief, Scott Nelson, experienced with this kind of crime, immediately began reviewing film from monitoring cameras at nearby businesses.

Committed to pursuing justice for Elaine, Nelson laments that we €œneed police service and we need more of it. South Minneapolis is worse than Ive ever seen it.€� He describes the surge of 20-plus attacks a day that are now striking people just going about their daily business, people like Elaine.

Usually in a stolen car, perpetrators Nelson describes as €œyoung teens, 12-to-14 years old€� cruise from lot to lot in neighborhood business districts, waiting for a victim, €œlike a deer hunter sits in a tree.€�

When they are apprehended, Nelson says consequences are negligible. €œI arrest the same people over and over. Nothing happens to them.€�

My heart hurts to see so much media coverage about our citys failure to protect its citizens. It hurts even more when you know someone who has been sacrificed by this crisis of leadership. Recently we heard the chief of police appealing that €œwe are bleeding€� in unprotected neighborhoods (€œCity Council members, police chief clash over plans for outside help,€� Nov. 13). This media coverage isnt just local; Minneapolis is making national news, again and again, over the dangerous environment our politicians have amplified. On CBS €œ60 Minutes€� and in the Washington Post, Minneapolis embarrassing, confused state about whom to serve, whether to protect and how to respond, has been revealed, increasing unchecked violence. As a citizen, I feel like a pawn in someone elses power struggle.

In recent years many regional leaders and groups have invested in rebranding our region for a more vibrant future. We planned to use our built and natural environment to welcome a new generation of visitors, workers and residents. How I would love to have those days of blossoming possibility back.

Now our citys future hangs in the balance. As we teeter between proclamations and inaction, women are attacked while running daily errands. Carjackings are perpetrated in broad daylight; my daughter witnessed one the other day as she walked her dog. A North Side community group is suing the city for holding the concept of safety hostage to the concept of reform. It is not viable to sacrifice one to the other. Surely we can achieve both?

Elaine and her husband, Harold, also a front-line health care worker, received concern and care from the store where she was assaulted and robbed. They offered the family a grocery gift card for the upcoming holiday. They declined, asking that the store give it to someone in need..."

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?

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?

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).

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?

Most italian style bread is rounded, but couldn't you flatten or
even crease the top to keep things from falling off during baking?

"cshenk" > wrote in message
...
>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.

I love Bruschetta. Unless it's from Olive Garden.They do something wrong to
it.

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.

Julie Bove wrote:
>
> "cshenk" > wrote in message
> ...
>> 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.
>
> I love Bruschetta. Unless it's from Olive Garden.They do something
> wrong to it.

Natcherly, for your area. It was different years ago when I lived
there. But now those evil demonrats took over.

"Hank Rogers" > wrote in message
...
> 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?
>
> Most italian style bread is rounded, but couldn't you flatten or even
> crease the top to keep things from falling off during baking?

It's usually made with slices of toasted bread.

"Hank Rogers" > wrote in message
...
> Julie Bove wrote:
>>
>> "cshenk" > wrote in message
>> ...
>>> 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.
>>
>> I love Bruschetta. Unless it's from Olive Garden.They do something wrong
>> to it.
>
> Natcherly, for your area. It was different years ago when I lived there.
> But now those evil demonrats took over.

You *like* Olive Garden? I remember getting a meal there once that I liked.
It was probably close to 40 years ago. I think it was ravioli. It was not on
the regular menu and they haven't had it since.

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.

Grin, minor confusion in how I posted it and sorry.

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.