Classic White Sandwich Bread Recipe Recipe For Shrimp

PESTO SHRIMP SANDWICH

Steps:

• Preheat an oven to 200 degrees F (95 degrees C).
• Cut the baguette in 4 equal pieces, and place in the oven to warm.
• Mix the cooked shrimp and pesto sauce together in a bowl.
• To assemble the sandwiches, cut each piece of warmed bread in half and spread the cut sides with butter. Fill each sandwich with one lettuce leaf and equal amounts shrimp and pesto to serve.

CLASSIC WHITE SANDWICH BREAD

Steps:

• In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
• Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
• Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
• Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is mixed in, until smooth and elastic.
• Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
• Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours depending on the temperature of your kitchen.
• Lightly grease two 9X5 loaf pans.
• Turn the dough out onto a lightly floured board and divide in half.
• Pat each half into a long rectangle.
• Fold one rectangle like a letter, overlapping the short sides into the middle. Press to flatten.
• Beginning at the narrow end, roll the dough into a log and roll the log until it is the same length as the loaf pan.
• Pinch the ends and along the seam to seal and place in loaf pan seam side down.
• Repeat folding with other half of dough.
• Cover loosely with plastic and let rise until dough is about 1 inch above pan about 1 hour.
• Bake in oven preheated to 375 degrees F until loaves are golden brown and pull away from the edge of the pans, about 40 minutes.
• Turn onto racks and let cool completely.

SABA'S SHRIMP SANDWICHES

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic has turned golden, about 2 minutes. Stir in the chopped chile peppers, and cook for 1 to 2 minutes more. Add the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes.
• Stir in the lemon juice, seasoned salt, black pepper, and cilantro, and cook for another minute to incorporate the flavors. Pile the shrimp onto the toasted French bread and serve. Use any liquid remaining in the skillet as dip for the sandwiches, or pour over it the sandwiches before serving.

SHRIMP TOAST

Steps:

• If you're going the traditional route and using pork fat, add the pork fat to a food processor and process until smooth. Then add the shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch and egg white. Process until smooth.
• Divide the mixture among 4 slices of sandwich bread, spreading it evenly out to the ends. Sprinkle with sesame seeds, and lightly press the sesame seeds into the shrimp mixture. Cut each slice into quarters on a diagonal to create little triangles.
• In a large nonstick or cast iron skillet, heat ⅛ inch of oil until shimmering. Fry the triangles in the skillet, shrimp-side down first, until golden--about 2-3 minutes.
• Use a spatula to carefully turn them over, and fry the other side for about 1 minute. Transfer to paper towels to drain. Serve immediately!

EASY WHITE SANDWICH BREAD

Steps:

• Add the water, yeast and honey to the bowl of your stand mixer and mix with a fork just until the yeast is moistened and the honey is dissolved.
• Let sit for about 4-5 minutes.
• Add the flour to the bowl of the stand mixer on top of the water and yeast mixture and then add the salt.
• Turn the mixer on low speed and mix until a soft dough forms.
• Continue mixing on medium-low speed and let the mixer knead the dough for about 4 minutes. The dough should have formed a soft ball and the sides of the bow should be clean. Only if the dough is too wet and sticking to the side of the bowl, add a tablespoon or two more flour as it kneads.
• Shape the dough with your hands into a ball and place it back into the bowl (oil the bowl, if you wish). Cover the bowl with plastic wrap and let rise for 60 minutes in a warm, draft-free place.
• Grease 2 loaf pans with butter or a high-quality non-stick baking spray.
• After the dough rises, punch it down and turn it out onto a floured work surface and divide it in half.
• Roll each piece of dough into a ball with your hands, eventually shaping it into an oblong round shape.
• Place each piece of dough into one of the greased loaf pans and cover the pans with a clean kitchen towel.
• Let them rise again in a warm, draft-free place for about 20 minutes.
• Preheat your oven to 400 degrees Fahrenheit.
• Whisk together the egg and water to make the egg wash (if using).
• Brush the egg wash over the tops of the loaves and bake at 400 degrees Fahrenheit for about 25-35 minutes until the tops of the loaves are a deep golden brown colour.
• After baking, remove from the pans and place the loaves on a wire rack to cool completely.
• Slice after the loaves have cooled completely to room temperature and use to make your favourite sandwiches or serve alongside soups or stews.