I grew up in Germany eating good bread. My mother (the American parent) quickly learned my father’s old world tastes and became an expert bread baker. She made a dense, chewy rye bread with cracked coriander in it and one … Continue reading
I grew up in Germany eating good bread. My mother (the American parent) quickly learned my father’s old world tastes and became an expert bread baker. She made a dense, chewy rye bread with cracked coriander in it and one of my fondest childhood memories was eating that bread, sliced thinly, toasted, then cooled and then smeared generously with butter and topped with apricot or raspberry jam. Heaven! And just as good, topped with Gruyère or Swiss Cheese our Gouda, again on lots of butter. My mother also made yeast rolls and whole wheat sandwich bread and I loved all of it and remember rounding up my friends on weekend mornings in the tiny village we lived in to come have warm bread right out of the oven.
My mother still bakes bread but she lives more than an hour away and now she’s most famous for her biscuits, but that’s another blog post. And now I live two blocks from Grand Central Bakery which is quite fortuitous since my first job out of college was at Grand Central. I arranged the bread and pastry displays, learned how to make good coffee and made sandwiches–mostly I remember the daily marathon of making sandwiches during the lunch rush. I’ve always loved their breads with their fabulous crusts and chewy interiors.
Now, however, they have a new kind of bread which in some ways is nothing like the breads I grew up on and tend to gravitate towards. However, it is packed with seeds and whole grains (very German!) but is made in a more classic American sandwich bread style, i.e. softer and more tender. What I like about it though is that it still seems like a real loaf of bread, not something that is overly processed or engineered, which is what most sandwich bread seems like to me. Note the lovely mouse hole, as we called those irregular holes as children, which to me signals real bread. I recently picked up a loaf and used it every which way.
The grilled version of the sharp cheddar and bread & butter pickle sandwich was not very photogenic but boy was it good. A friend inspired me to make the below version with fresh goat cheese, minced, fresh thyme and cheddar and then I made another version with a bunch of parsley in addition to the thyme. All are worth repeating and were devoured by neighborhood adults and kids alike.
And finally, the bread served as a good vehicle for my leftover slice of asparagus and snap pea frittata that I enjoyed in the back yard on one of the sunny (!!!!) days we’ve had recently.
This bread is available in the Portland and Seattle areas at all the Grand Central Bakery storefronts but also in Portland at Pastaworks, Zupans, Whole Foods, New Seasons and Beaumont Market. And for those of you who do not live in the area, I hope you have a good alternative.
Lastly, to further honor my erstwhile employer, I’m going to give away a copy of the Grand Central Baking Book co-authored by the lovely Piper Davis and Ellen Jackson. This book is a collection of many of the bakery’s beloved treats for any time of day, sweet or savory. So leave a comment about bread and/or sandwiches and I’ll randomly choose a winner to receive this gorgeous book.
Happy Cooking and Eating!