Since I missed mentioning it was National Grilled Cheese Day yesterday, never mind, in fact, it's actually National Grilled Cheese Month! This comforting sandwich, that can literally be eaten anytime of day, has become one of the most ordered entrees at restaurants and diners. I know that our grandson, Ari, asked for it to eat every restaurant we went when he was here during the holidays...and usually for lunch when we were home.
It was a gorgeous Spring day and after getting a jump start on planting my Fuschia baskets, I decided to make a loaf of bread so I could have a grilled cheese later.
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| The "starts" are small, but in a month or so I will have spectacular blooms that the humming birds will adore! |
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Of course, cheese and bread have been around since early times, but it was in the early 18th century when the 4th Earl of Sandwich came up with putting something between bread and the term "sandwich" was used. In the 1920s, processed cheese was introduced, but before that an open-faced version with grated cheddar cheese was the choice. Now, with a "lesser expensive" cheese the common person/family could take advantage of this meal. Furthermore, it is said the top slice of bread was added to make the meal more filling!
With the combinations of cheeses, breads, and accouterments that can be added (tomato, avocado, meats, etc.) this a near perfect sandwich for any occasion and should have a month devoted to it.
White Sandwich Bread
1 cup warm water (+ additional to create a smooth dough)
1/4 cup milk, warmed in the microwave about 30 seconds
1/4 cup honey
2 T (or 2 pkgs.) active dry yeast
Kosher salt
3 T Potato flour
4 1/2 to 5 cups King Arthur all-purpose flour
4 T unsalted butter, softened to room temperature (+ more for bowl and loaf pan)
In a stand mixer, using the paddle attachment, measure the water, milk, honey and salt. Mix to combine. While the mixer is running, sprinkle the yeast over the ingredients in the bowl. Turn off and let set about 5 to 7 minutes until the yeast gets foamy.
Add the potato flour and 3 cups of the all-purpose flour. Mix to combine, then, change to the bread hook. Add the softened butter and the 1 1/2 to 2 cups of flour. Mix on speed #2 until the dough clings to the hook, adding any additional water, one tablespoon at a time.
Turn dough out onto a flour bread board and knead 7 to 10 minutes until you have a smooth ball.
Place 2 T butter in a bowl and microwave about 40 seconds. Place the dough in the bowl and immediately turn it bottom-side-up.
Cover with plastic wrap and let rise 1 hour. Turn dough out onto the board once again and roll to a rectangle. Roll up long edges and pinch together to form a tight seam. Place seam side down into the buttered loaf pan(s).
I used a Pullman loaf pan to make one large loaf, but this dough will easily make two loaves in 9"x5" pans.
Brush melted butter on top of the dough, then, cover again with plastic wrap. Let rise another 35 to 45 minutes until doubled. Meanwhile, preheat oven to 375F-degrees.
Bake for 10 minutes, then, lower oven temperature to 350F-degrees and rotate pan. Continue to bake another 25 to 30 minutes or until a thermometer reads internally 190-204F-degrees.
Turn out onto a bread board and let cool completely. I know...this is really hard not to slice off a "hunk" of warm bread and slather it with butter;-)
Now, for the grilled cheese...I cut two slices and used two slices of American cheese. It's what I grew up with even though the best grilled cheese I ever had was in Los Angeles two years ago made with a combination of four cheeses!
Spread butter on top and the bottom and place, either in a large saute pan or as I did, a panini maker.
Grill until that golden crust and the cheese is oozing out the sides, which was about 6 to 7 minutes on the panini maker.
I had a great day gardening and enjoying a wonderful sandwich from my childhood. My friend, Louise said on Facebook..."a lot of restaurants offer them on the kid's menu--what about adults!" I agree, you're never too old or too young to enjoy a grilled cheese. Enjoy!
