Kitchen Tools: Bread Machines

I didn't start puttering around with a bread machine until a few years ago, but now I use mine at least a couple of times a month. Freshly baked bread, pizza dough, and cinnamon rolls are really a nice treat that become simple when you have one around. And if you are like me and enjoy inspiring sandwiches, something like this is also a snap when you use your bread machine and slow cooker:

The corned beef is simple enough. I tend to buy mine and rinse most, if not all, of the brine off the roast before setting it in a slow cooker on LOW with potatoes, carrots, and onions. About five hours later, it's fork-tender and amazing. I always set aside a bit of the roast for reubens later on. Slice the meat when it's cold and you won't have trouble getting perfect slices!

In lieu of sauerkraut, I prefer to sauté a little fresh cabbage with a little olive oil, salt, pepper, and a splash of rice vinegar. And make sure you have Thousand Island dressing and Swiss cheese. Then it's just a matter of assembling your sandwich and, if desired, toasting it in a pan on the stove to give the bread a little texture and melt the cheese to perfection!

Now, you could buy rye bread, but if you've got a bread machine, it would be a shame to ignore the possibility of soft, pillowy rye bread that's been freshly baked. I used to have mixed results when trying breads that used mixed flours in the bread machine until I began adding a few teaspoons of vital wheat gluten to the mix. It encourages a nicer rise and a tender crumb in your finished loaf. If you bake more than once or twice a year, having this secret ingredient on hand will have you yearning for even more fresh-baked bread. Oh, and don't forget those sandwiches!