Make Bobs Big Boy Diamond Jim Sandwich
Lucho Bizier
Made with a mixture of bread and rye flours, a small amount of honey, and a few teaspoons of caraway seeds, this simple no-knead rye bread tastes beautifully tangy with a hearty, chewy texture perfect for sandwiches or toast. It comes together in no time and bakes in a single loaf pan, but the recipe can be doubled, and the baked bread freezes very well.
Rye bread has a reputation of being dense and heavy as well as aggressively sour in flavor. While some people love these qualities, others, understandably, do not. I love a rye bread with a subtle tang and a hearty but not leaden texture.
This no-knead rye bread is just that: made with a mixture of bread and rye flours, the texture of the finished loaf is light enough for a sandwich but makes excellent toast as well. A small amount of honey balances out the sourness and lends a nice chew, while caraway seeds, which can be left out, impart subtle notes of citrus and anise.
This recipe calls for 1 cup of rye flour and 3 cups of bread flour, and while you could play around with increasing the proportion of rye in this recipe (which is roughly 20% by weight), keep in mind that the more rye flour you use, the denser your bread will be. Why? Because rye flour is different than wheat flour in a number of ways, namely:
Came out perfect on the first try (even though I forgot to add the caraway seeds!). Sliced easily, nice and chewy. Tasted great with butter or preserves. I also plan to use it for sandwiches. And SO easy to make.
I made this for the second time today. Love the recipe. I used molasses instead of honey and added a little instant coffee crystals. Absolutely divine! Serving it with Hungarian Mushroom Soup this evening. Is it dinner time yet???
I was a little tired when I made it, but I found the recipe organization a little hard to follow, though the video are good.And there is one error in the gram weights. Diamond cut Kosher salt is 3g/tsp, where the recipe assumes 5g/tsp (which would be correct for a finer ground salt like Mortons) when the recipe (as made ktichen) both prefer Diamond Cut Kosher Salt.
This is our favorite bread now! The dough is sticky and wet even after the first proof, weighing all the ingredients (thank you SO much for weights! Baking really does best when weighed!!) both times I made it and both came out wet and hard to work with BUT, baking anyway resulted in DELICIOUS bread! The first bake I didnt have caraway seeds, second loaf I did. Both are amazing! Soft, chewy, nice crust. Made perfect ruebens and toasted for chicken fritters. I will reduce the water content in the next loaf this weekend and see how it turns out ?
Hello: I have not yet made this recipe. I have a question. Some websites say that at least 1/4 of the liquid should be whole milk, which makes the texture of the bread softer. I have made your peasant bread many times, but the crust and crumb are a bit tough for what l would call sandwich bread. Can you give me any advice? Thanks SO much. Alan Loe (alo...@comcast.net)
Hi! Do you live in a humid environment? What brand of rye flour are you using and what brand of bread flour are you using? Do you have success with other breads? Finally, what size and material is the pan you are using to bake the rye bread in.
I confess to not having read all of the reviews yet, but I was wondering if you could make this with sourdough starter (omitting yeast) or sourdough discard. In the case of each reducing the bread flour and water by equal amounts. How do you think it would work?
I'll start with this: the best fish sandwich I've ever had was at Lazy Days in the Florida Keys. The restaurant's casual atmosphere matches its name, and a long patio that runs along the back grants diners a view of a shallow Atlantic, jewel green and turquoise along a shoreline filled with palm trees.
That probably makes it taste better, too. So does ordering it Lazy Days style, where it comes topped with Key lime butter, grated Parmesan, diced tomato, and scallions. I urged my friends Mike and Lynn to try this sandwich once. When they returned to the Keys several years later, they had to stop at Lazy Days on their way to the resort because, as Mike puts it, "Lynn is obsessed with the sandwich there."
I have regular, intense cravings for this sandwich. It's about 800 miles away, however, so I've been on a quest to satisfy those cravings here in landlocked, Key lime-less Charlotte. Maybe this isn't yet a well-honed list of the best of the best, but they are some of my early leanings.
At this SouthEnd pub, a generous portion of fish demands that you have a strategy for how to address it. The crispy batter is dotted with fresh chives, and the roll's softness complements the battered fish. It is a simple and classic take, dressed only with tartar sauce, lettuce, and tomato.
RockSalt's sandwich is good for those who prefer things on the lighter side. Since the restaurant doesn't have a fryer, the fish is either grilled or sauted. The fish itself changes regularly, but is usually a mild white fish, like black drum, rockfish, or grouper. Instead of tartar sauce, this sandwich comes with their tangy boo-ya mayo, a combination of mayo and a house sauce that is itself a combo of cocktail and BBQ sauces.
They call it the world's best fried fish fillet. You already know my vote, but Showmar's might win for best value. It's pretty simple in execution as well: thin white fish fillets piled onto a golden bun slathered in tartar sauce. I take mine with a side of crinkle fries; the pair have a certain kind of nostalgia to them.
The busy Morehead Street eatery swaps out white fish for a truly peppery slab of salmon, and a soft roll for toasted foccacia. Like RockSalt's sandwich, this non-fried version feels lighter. Just don't forget there is bacon involved. No, it's not a traditional fish sandwich, but it is a popular choice at Savor for a reason.
That's my short list so far. I'd be happy to learn from you what else could be on it, and will readily confess that I still need to try the fish sandwiches at Price's Chicken Coop, The Diamond Restaurant, and Deep Sea Seafood Market, among others. But hopefully it's enough to start the conversation.
A proper ice cream sandwich needs proper cookies and this recipe for gluten free ice cream sandwich cookies is perfect for the task. I have tested this recipe several times to make sure the cookies are not only delicious and sturdy but also stay on the softer side even when frozen. Clearly, this depends on your freezer as well - I have a standard American fridge and freezer.
Whole Milk Powder: Milk powder has been a staple in my kitchen and recipes for years. It enhances the taste of the baked goods by adding just a hint of sweetness as well as a creamier texture (think of it as an additional emulsifier). Also, when heated, the sugars from the milk powder caramelize which adds to the rich taste and give cookies a browner tone. The fat found in milk powder also acts as a tenderizer resulting in a softer bake. You can find nonfat milk powder in the baking section or near the canned milk in your local grocery store which will work just as fine as whole milk powder. I buy this product online: Whole Milk Powder. (Milk Powder is an optional ingredient)
Chocolate: For this recipe, we are going to use a block or bar of chocolate which we will finely chop. I used Callebaut 811 but what would work fabulously here is a dark chocolate bar, a milk chocolate bar, or a mix of both. I have tried chocolate chips which resulted in rock-solid hunks of frozen chocolate in the cookies which were not pleasant to bite into.
This recipe for gluten-free ice cream sandwich cookies is a very simple recipe made with ingredients you most likely already have in your pantry. Like all my other cookie recipes, I highly recommend allowing this one to rest for at least 4hrs.
Start with room temperature ingredients. I prefer my butter soft, but cool and should not appear shiny or greasy. Especially during the summer month I only allow for it to sit out for 5 minutes before using it. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.
Cream Butter and Sugars: Using the paddle attachment, cream butter, brown sugar, and white sugar at medium speed for 5-7 minutes until light and fluffy. I recommend halfway through the creaming process, stopping the mixer and scraping down the sides with a flexible rubber spatula.
Once your dough has peacefully chilled in your refrigerator and you have avoided snacking on it, it's time to scoop some cookies and get baked. Since you want uniform-sized cookies, I highly recommend using a cookie scooper here. Aside from a digital scale, my cookie scooper is probably the most used equipment in my kitchen. The only cookie scoopers I purchase these days are stainless steel and made by Vollrath. I recommend a #20 for my cookies.
Three simple steps. While the oven preheats to 350F, scoop your cookie dough. Technically you should have 12 cookies which give you 6 ice cream sandwiches. Arrange 6 cookies on a parchment-lined cookie tray and bake at 350F for 8 minutes, rotate your sheet tray, and bake for an additional 4-5 minutes. Do not overbake the cookies. They will look slightly underdone but the carry overheat from the sheet tray will continue to bake them. Use a round cutter, slightly larger than the cookies, to scoot them into a perfectly round shape. Repeat with the remaining 6 cookies.
We all know hot cookies and cold ice cream won't end well. Allow the cookies to completely cool. In the meantime, you can think of which ice cream you want to use to fill your cookies. ONE pint (16oz) of ice cream is enough to fill 3 ice cream sandwiches depending on how much ice cream you are using.
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