Chuck_Clark wrote:Pumpernickel Rye - the hard black kind
Yum.
I'm going to have to go with Steve on most of this. I really can't stand the local store brand of bread. I use my bread machine a lot.
I'll take buttloads of seasoned olive oil over butter any day though.
And if you're making a french dip never use hot dog buns. OMG!!! I know that sounds like a no-brainer but my brother in law did that once. Horrible. The bread should be heavy, a bit hard and, if necessary, toss it in the oven at 400 for a couple minutes to crispify the outside.
Here's something I like to do. Using a pizza crust or a mixture of 1/2 Jiffy mix and 1/2 flour, make dough and roll it real thin. Coat the top with egg white. Sprinkle with oregano and garlic or whatever and put in very hot oven until the top browns. Cut into bite sized pieces and eat with olive oil.