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  • Writer's pictureDeby Hogue

Simple Italian Bread and a little Pork Sandwich

Italian Bread and Pork Sandwich

This impromptu Pork Sandwich is to satisfy Chuck for awhile so he won't eat all the pork. I want to make Tacos. But try the bread, easy and fast.

I am making pork for Tacos, so today it's a Sandwich tomorrow it's a Taco.

Pork sandwich today Tacos tomorrow.

I toasted the bread with a little drizzle of olive oil and then put on the pork, next I mixed up some chopped tomatoes and onions and added a some jalapeños chopped. Topped it all off with some pepper jack cheese.

I am not kidding this bread is easy and quick,( short rise time) so really try it out. It made great toast for us in the morning.

The Italian Bread is adapted form Baked By Rachel

1 cup water

1 1/4 teaspoon active dry yeast, remember to check the date

1/2 teaspoon sugar

2 1/2 cups of flour, I had to use much more because of the humidity here in the jungle.

1 teaspoon salt

cornmeal for the pan

Heat water to 115 degrees, dissolve the yeast and the sugar in the warm water. Let set for about 5 to 8 min.

In a large bowl add about 2 cups of the flour and the salt, add the yeast mixture and stir with a fork until simi mixed up. Add more flour until it all comes together. Pour out onto board and kneed for 8 to 10 min. adding more flour as needed, not to much, it should be a tiny bit sticky. Shape into a ball and put into a bowl that has a little olive oil in the bottom, turn bread over in the oil and cover with a towel and let set for about 1 hr. or until doubled in size.

Lightly dust a baking sheet with the cornmeal. Shape dough into a loaf, place on sheet seam side down and let rest for 30 minutes in a warm place.

Preheat oven to 400 degrees and bake for 25 to 30 minutes or until golden and internal temp. is 190 degrees. Cool of you can and slice, add butter or make a sandwich.

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