Are you getting bored of toast and sandwiches everyday? I can see how that could happen. However, I haven’t encountered a boring bread day since I was introduced to the Julian Bakery.
If you had all 17 of the Julian Bakery breads on hand, or even half of them, or even just 3 or 4 different loaves and/or rounds, you would never experience bread boredom. If you just stuck to toast and sandwiches and alternated the different breads daily, you would enjoy a different taste treat each time the toaster pops up or you put two slices together with your favorite sandwich makings in between. No two breads toast or taste the same. They are so individual in texture, taste and mix of ingredients that everyday will be like opening a new present full of mouth-watering pleasure.
But, toast and sandwiches are not the only way to serve Julian Bakery breads. One of my favorites is to make mini pizzas. I know the Julian Bakery website suggest using Bless Your Heart for just that purpose, but I have found that the Real Sourdough Rye and Manna from Heaven work just as well. OK, maybe mine are more like hot, open-faced sandwiches, but 6 to 1, half a dozen to the other….at any rate, they are soooo flavorful and filling – very good, quick and easy for parties too.
Even so, I still contend there is nothing like the rounds, especially Real Sourdough Rye and Manna from Heaven (are you seeing a pattern here? Yes, besides Smart Carb #1, those two have always been my all time favorites)…anyway…the rounds are an awesome addition to any Italian meal. Just slice thinly with a sharp, serrated knife, toast on high ‘til the edges are crispy and dunk in Italian Olive Oil and Balsamic Vinegar…YUM!
Just melting your favorite cheese on top of a slice of any of the Julian Bakery breads can make your day; or spread with Hommus.
Have you thought of cutting up any of the breads into little squares to use as croutons for your salads?
Of course the rounds all ready come unsliced, but you can order any of the loaves unsliced as well to use as a bowl for soup or spinach dip for any special occasion. Just scoop out the middle enough to hold your soup or dip and then tear up the part you scooped out into bite size pieces to use for dipping.
I’m sure the possibilities are endless, as with anything else, but just thought I would share some of my favorites with you. I hope they will put a smile on your face.
Enjoy, Samantha
http://www.julianbakery.com
