teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

accomplished bread maker that WB may not seem like it is worth the effort but this is really good bread made with natural yeast just like SD - without the sour.  I toasted it for dinner with a salad and sure enough, just like most other breads - it is better toasted with butter.  My wife tried a bite with David Snyder's SFSD and she liked them both and she is a Oroweat WW sandwich lover.  I can see all kinds of YW variations - just like SD one's without the sour.  Plus YW is fun and they are very strange beasts indeed :-)

Yesterday I ran out of fresh bread and had to hit the freezer for some lunch slices.  I pulled out my first YW loaf the Semolina loaf.  It made a great sandwich for lunch too.  This P & J was made with home made cherry jam and chunky peanut butter served with a huge juicy strawberry, some pepper jack cheese, home made greek yogurt with red pear butter, home grown field greens and parsley.  Here it is.  Today I am going to have a curried, chutney, grilled chicken sandwich made with teketeke bread.  Can't wait it is lunch time.  We have a bakery in Tucson AZ that makes fine bread but features it with their in house sandwich shop where they serve the best sandwiches in the world both hot and cold.  It is called Beyond Bread and it is always packed with happy customers.  A real success story.  They have inspired my lunch selection to a great degree.  I love to cook and spend way more time doing that than baking.  I cook all the meals at home since my wife works and I am retired.  It is fun and very tasty.  My goal is to master the cuisines of the world and eat them all!

am very happy the YW breads have turned ou so well.  Hopefully your AYW will turn out to be a strong with with the honey.  I use honey to feed mine with some orange segments and orange juice too.  Your Japanese White Sandwich bread is even better than I thougtht it would be,  I baked mine darker adn the crust is crunchier because of the mini convection oven I used but the crumb is still soft and moist.  It is everything you would want in a white bread. It is better tasting the 2nd day as you said it would be.

I just had to have a snack a couple of minutes ago and decided to have an apricot cinnamon jam and peanut butter on Japanese YW White Bread.  It was delicious.

Guess which part I liked the best?  The crust  - brown part as Anne Burrell says 'Brown food tastes good!'

For my Mexican marinade I hope you have access to real Mexican spices and chilies.  for 1 1/2 pound of meat - it doesn't have to chicken.  I use it on fish, pork and beef too.  Here goes, 1 tsp of dark mushroom soy, 1 T of light soy sauce (many folks don't know that the cooks in the Baha use soy all the time for their grilled meats), 1 T tequila,  the juice of 1 lime or 2 mexican key limes, 1 tsp toasted sesame oil, 1/4 tsp each ground dry; cumin,  corriander, mole, chipotle, 1/2 tsp each granulated; garlic and onion. 1/2 tsp ancho chili, smoked paprika and sugar, 1 tsp seasoned rice vinegar, shiao xing rice wine and Mexican oregano plus  1/2 T of olive oil to cover, once the meat is soaking in the rest of it, so the meat doesn't stick to the grill.

Happy baking with YW! 

with  YW and the fine breads it produces.  I've only baked 3 loaves but they all came out well - even if not anywhere near perfect.  Wish I could say that about SD!!.  This one didn't even require a slash - and it still almost jumped out of the tin.  YW really is amazing stuff.

I try to make an appropriate sandwich for every loaf I bake  - even if it is a technical or artistic failure.  Plus, I need to eat lunch anyway and I do try to eat right when I can ...and I seem to eat much better since I found TFL community.  I'm still looking for a Tzitzel recipe.  I think I could make one from your hints though and that is as frightening as YW ever will be .....

First is sweetbird's amazing crust on that boule she posted this week.    She might try some YW too.