Bacon Butty or Bacon Sarnie?

Copyright 2014 LtDan'sKitchen blogs

I have a weakness for British Comedies. I could go on and on about which one is my favorite but it might take me a few weeks to do so. During one of my self-imposed  BritCom marathon however, something came up over and over again as a sort of running joke that piqued my interest and I just had to give it a try. Bacon Butty or Bacon Sarnie was Onslow's favorite for breakfast in the beloved BritCom, Keeping Up Appearances. Heck, he actually asks for it practically all day long. I just never really thought about it until recently when I decided to look up this famous sandwich and figure out how to make it. It was then that I realized that it was no joke. Surprisingly enough, the Brits are actually quite particular when it comes to making the sandwich so I read a couple of versions and synthesized what I think is closest to the original.

The sandwich in itself turned out to be fairly simple to prepare. The only issue is that the main ingredient which is bacon is on my list of my not to eat food. As a compromise, I made myself a much frugal version of the sandwich and ate only half of it. I did make the fully stacked version for my friend who loves bacon. Now, as to the actual name of the sandwich, when made with white bread, it is a sarnie. When made on white rolls, it is a butty. 

Bacon Sarnie/Butty

1 lb thick cut bacon
unsalted butter
HP sauce
6 slices white loaf

1. In a non-stick skillet over medium heat, fry the bacon until the edges are 
    slightly golden brown. Set aside. 

2. Slather a liberal amount of softened butter on the bread slices. Divide and 
    layer the bacon slices onto three bread slices. 

3. Season with the HP sauce to taste. Top with the remaining slices of bread.

Simple Bread Pudding

Copyright 2012 LtDan'sKitchen blogs

My cousin requested that I make bread pudding using the extra white bread she bought for cheap as a snack for the kids at home. Given my usual rich recipes for bread pudding, I decided to create a simple version which will be good enough to eat and serve for special occasions but with minimal effort. I had to search a fairly basic recipe of bread pudding and change it around to suit my needs. An addition that will work well with my nephew are semisweet chocolate chips. The pudding is baked in a baine marie so it cooks a bit longer but the texture you get is velvety and smooth, almost like a flan. 

Simple Bread Pudding

4 cups white bread, diced
1 14-oz condensed milk
2 12-oz evaporated milk
1 tsp vanilla extract
1 tsp cinnamon
1 cup semisweet chocolate chips
4 eggs
1/4 cup margarine, melted and cooled

1. Preheat oven at 300°F and line a 9x13 baking pan with aluminum foil. 

2. In a large bowl, mix the milks with the eggs, cinnamon, and vanilla. 

3. Add the cubed bread into the milk mixture and stir. Add the chocolate 
    chips and melted margarine and stir until just mixed. 

4. Pour the pudding into the prepared pan and bake in a water bath for 
    an hour. 

5. Serve the pudding warm topped with vanilla ice cream or whipped cream. 
 

Irish Soda Bread

Copyright 2012 LtDan'sKitchen blogs

Soda Bread is a quick bread which uses baking soda instead of yeast as the rising agent. In Ireland, cake flour or a soft flour is used to achieve the soft texture of the bread. Buttermilk is the primary liquid used but stout or yogurt can also be used. The recipe I followed is adapted from Ina Garten since the recipe I have on hand is very basic and I wanted to incorporate some currants into the bread I wanted to make. The dough is very wet and soft and if you read the instructions on how to make the bread dough, it is advised not to knead it. I made this slight mistake following Ina's recipe but it actually came out still soft and moist. 

Irish Soda Bread - Adapted*

4 cups flour
4 tbsp sugar
1 tsp baking soda
1 1/2 tsp salt
1 large egg
1 3/4 cup lowfat buttermilk
1/4 cup cold unsalted butter, diced
1 cup currants + 1 tbsp flour
1 tbsp orange zest

1. In your mixing bowl, sift the flour, sugar, salt and baking soda. Preheat 
    the oven to 375°F and line a baking sheet with parchment paper.

2. Using the paddle attachment, add the butter at low speed until 
    incorporated. 

3. In a small bowl, combine the egg, buttermilk and orange zest. Pour into 
    the flour mixture until incorporated. 

4. Add the currants with the flour and mix just until combined. 

5. Switch to the dough hook and at medium speed, process the dough until 
    it comes together. Do not overwork the dough. Add 1-2 tbsp of flour to 
    help the dough come together. Dough will be wet.

Copyright 2012 LtDan'sKitchen blogs

6. Transfer the dough into 
    the prepared baking 
    sheet and shape into a 
    circular mound. Score 
    the top with a cross 
    using a serrated knife. 
    Bake in the oven for 
    45-47 minutes or until 
    golden brown. To check 
    for doneness, tap the 
    top and it should sound 
    hollow. Cool on a wire 
    rack and serve warm or 
    at room temperature. 

*Garten, Ina, Barefoot Contessa at Home, Food Network Channels, Baking Basics episodes: 2006.
 

Pan de Sal (Salted Bread)

Copyright 2012 LtDan'sKitchen blogs

Pan de Sal or salted bread is a common breakfast bread back home. The trademark of an authentic pan de sal is how it starts to harden as it cools. You usually purchase a bag or two of a dozen pan de sal hot from the oven of your favorite bakery and you have to consume them right away. However, all is not lost when it hardens. They make a great dunking bread be it hot tea, coffee or chocolate. The bread itself has undergone some kind of evolution where the present generation of pan de sals are of the soft variety. Small local bakeries still offer the traditional kind but most high end bakeries and pastry shops offer the softer kind which is good in its own way. 

Copyright 2012 LtDan'sKitchen blogs

This recipe is a reworking of a recipe that was given to me by somebody I know. This version of pan de sal is of the soft variety and the good thing about this recipe is that you don't need a bread maker. A mixer with a dough hook is a big help though. It is also best to use double acting yeast at it cuts the rising time in half. There is no egg in the recipe which might alarm you but it really works. It does use quite a bit of yeast but the bread is really soft and is perfect for small sandwiches.

Pan de Sal

6 cups bread flour
2 2/3 cups warm water
5 packets yeast + 2/3 of a packet
1/3 cup brown sugar + 1 tbsp
1 1/2 tbsp Kosher salt
7 tbsp margarine or buttery sticks, diced and softened
extra margarine to grease the bowl
bread crumbs to dust the dough

1. Heat the water to 110°F. Add the tablespoon of sugar and dissolve. Add
    the yeast and allow to rest until bubbly. Transfer the yeast mixture into
    your mixer bowl.

2. Add the bread flour, margarine, salt, and the remaining sugar. Work the
    dough at medium speed with your dough hook until the dough is smooth
    and elastic.

3. Transfer the dough into a greased bowl and cover with clingfilm. Allow
    the dough to rise and double in size in a warm area. Punch it down and
    let it rise again until doubled in size. Preheat the oven to 350°F.

4. Turn the dough onto a cutting board and cut a fifth portion and roll into
    a baton. Sprinkle with bread crumbs and cut into 2-inch thick slices.
    Transfer to a lined baking sheet that has been sprinkled with bread
    crumbs. Allow to double in size. Do the same for the rest of the dough.

5. Bake in the preheated oven for 15 minutes or until golden brown. Makes
    about 40 rolls.