Thursday, July 18, 2013

Summer BLT's

Yesterday, I was reading a post here: and saw that Nellie was making BLT's with her freshly picked tomatoes.  I thought that I should do the same.

So I got up early and made some bread. I tried this new recipe I found: 

4 and 1/2 teaspoons rapid rise yeast
3/4 cup warm water
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter softened
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour

Mix the first 6 ingredients together and gradually mix in the flour.  Knead until you have a smooth dough.  Split it in half and place them in greased bowls covered with plastic and set them aside to proof for about 1 hour.  I don't know about you but we have perfect bread proofing weather....very hot and very humid!

After and hour they should double in size.

Plop one out on your counter.

Press it into a rectangle .

Roll it tightly.

Turn the edges under and place them seam side down in greased pans.

Cover them with a damp pumpkin towel.  In this weather all I can think about is Fall.  Let them rise.

Cook some bacon.

Slice some of your fresh tomatoes, sprinkle them with sea salt and place them on paper towels to drain.

After about 30 minutes the dough should be crowning the pans.  Brush them with melted butter.  Bake them in a preheated 425 degree oven for 15 minutes.  After 15 minutes, cover them with foil and bake for 15 more minutes.

The internal temperature should be 190 degrees.

Turn them out on a rack to cool.

Beautiful loaves.

Beautiful crumb.

Make sure to pick lots of fresh lettuce.

Slice the bread and spread it with mayonnaise, or not. One did not get any mayo because one person in this house thinks he will die on the spot if a speck of mayo touches his lips.  I should test that out one of these days!

Add the lettuce.

Then the tomato and bacon.

What a treat. Thanks for the idea Nellie!