This Week’s Bakery Bulletin
Thursday, May 14, 2009
PLEASE NOTE: From now on, if you have usually picked up your bread at Tap Root Café, you’ll pick up your bread at OVER THE RAINBOW TOYS (12201 Industry Way, D5), right next to the Huffman Post Office.
Thanks very much for signing up for our weekly Rise & Shine Bakery Bulletin. Every week I’ll let you know about the bread flavors we’ll be baking, and remind you to order. Below, you’ll find a list of breads available for order this week, and a recipe for a fun toasted cheese sandwich from my friend Margo. You can use any of the large pan loaves for this sandwich—my favorite from this week is the Alaskan potato pan loaf!
THE BAKERY WEBSITE
Ordering through the website will be easy and fun! The first time you order bread, you’ll click on the “register now” link, pick a username and password, and enter your information (name, email, and phone numbers).
the bread ordering deadline
You’ll need to order your bread by MIDNIGHT on Sunday, so we have time to plan our bake, feed our sourdough, and pre-ferment the dough! When you order the bread, you can choose to “pay when you pick up your bread,” or you can pay via PayPal. By all means, use PayPal if you prefer—but I’m even happier to get your checks or cash when you come pick up your bread.
bread pickup locations
Pick-up locations for Wednesday, May 20
1. Side Street Espresso, 412 G Street, downtown: 8-11am
2. Over the Rainbow Toys, 12201 Industry Way, D5, next to the Huffman Post Office: 3-6pm
If you need to call me during a pick-up time, you can reach me on my cell phone at 748.3712. At other times, please call me at home/the bakery: 677-3712.
GLACIER VALLEY FARM COMMUNITY SUPPORTED AGRICULTURE (CSA)
It’s the only year-round program featuring local Alaskan produce! Would you like to pick up a box of beautiful and economical local vegetables when you need produce? Subscribers to our CSA program aren’t limited to our short farmers’ market season to get Alaskan produce; we’re loading boxes year-round! During the winter, local produce includes cabbages, carrots, potatoes, onions, beets, and turnips. To add variety to these nourishing and savory staples, we add all sorts of vegetables and fruits from certified organic farms Outside. Each box also contains a newsletter loaded with my delicious, healthy recipes tailored to the week’s vegetables. [$35/box]
You can sign up for a box once a week, twice a month, or more sporadically—you choose the dates! You pre-pay for your box, then pick it up at one of several locations in Anchorage, Eagle River, or the Valley. Please visit our website for more information!
featured bread this week
signature levain pan loaf (100% whole wheat sourdough)
alaskan potato pan loaf (100% whole wheat sourdough)
toasted walnut hearth loaf (100% whole wheat sourdough)
kalamata olive hearth loaf (60% whole wheat sourdough)
fruited almond holiday loaf (60% whole wheat sourdough)
recipe of the week
Toasted Cheese Sandwiches with Sundried Tomatoes, Red Onions, and Crisp Romaine Lettuce
You might think it’s silly to have a recipe for a toasted cheese sandwich, but this recipe is something else altogether. Since Margo made one of these sandwiches for me, I’ve not made a regular toasted cheese sandwich. Instead of the usual plain cheese filling, you grill the sandwich with sundried tomatoes and red onions in it (OK, so far not that different), but here’s the kicker: after the sandwich is completely toasted and the cheese melted, you open it up and pop in a wad of fresh romaine leaves. Then you close up the sandwich and eat it, crunching the lettuce leaves and enjoying the melty cheese, dunking each bite in a little dish of balsamic vinegar. It’s so easy, and SO yummy! It’s great for lunch, or you can serve it with any seasonal vegetable dish or green salad for a wonderful dinner.
slices of 100% whole wheat sourdough bread
sharp cheddar cheese, or whatever cheese you prefer, sliced
oil-packed sundried tomatoes, thinly sliced (don’t put too many in)
thinly sliced red onions
lots of leaves of washed, dried romaine lettuce
good-quality balsamic vinegar (Costco brand is fine)
1. Spread each slice of bread with a thin layer of butter. On one slice, on the unbuttered side, line up a few slices of tomatoes, then layer slices of cheese, then top with red onions. Top with the other slice of bread (buttered side out).
2. Place sandwiches in a skillet over medium heat and grill slowly until the buttered bread is nicely browned on both sides and the cheese is well melted.
3. Take the sandwich out of the skillet and set it on a cutting board. Open it up (try not to burn yourself on the hot cheese) and pack it with several leaves of romaine. Close it back again and carefully cut the sandwich in half.
4. Put a small dish of balsamic vinegar on the table and dip your sandwich in as you eat it. We love trying the different vinegars at Summit Spice and Tea Co. (1120 E Huffman Road).