Dill Sub Buns (or country white bread)

Here's just a slightly different recipe than I usually use for sub buns.

I have a recipe for Amish Bread & Country White Bread that are identical except one calls for vital wheat gluten & the other calls for an egg. This is the one that calls for an egg. Plus I had a bunch of dill I just picked from the herb garden so I added a few tablespoons of fresh minced dill.

Here is how I roll them out for longer sub buns. This recipe made 7, plus a small sized one for our 6 year old. Actually, it could have made 8. The buns in the darker tray in the back were a little big. That dark cookie sheet in the back is really old, at least 40 years old anyway. LOL I remember making chocolate chip cookies on it when I was growing up & it was an older one even back then. My mom gave it to me way back, like back in my 20's, & it is one of my favorite. You can see all the lines on it from cutting pizza on it over the years.

Here they are baked. You can see the ones on the tray on the right are a bit too big. I need to remember to make them smaller, actually, I need to make them long & thin like the picture above. That tray turned out nice.

And here's the sandiwch, we had polish sausage sandwiches that night, along with homemade (KFC copy cat) cole slaw. It was so good! Some resteraunts actually serve cole slaw on top of sausage sandwiches. My husband did this and really liked it like that, I like my cole slaw on the side.

Dill Sub Buns (or Country White Bread)

1 C. plus 1 T. warm water
1 egg
4 1/2 t. olive oil
3 1/2 C. bread flour
1/4. C. sugar
1 1/2 t. salt
2 1/4 t. yeast
2 T. fresh dill, minced (optional)

Stir together the water & yeast & set aside. Mix remaining ingredients. Add the water/yeast mixture. Knead with dough hook on mixer for 3 or 4 minutes on low. Or, hand knead for 8-10 minutes. Add a bit of olive oil to a bowl, add dough & turn to coat. Cover & set in warm place for 90 minutes. Punch down. Put in greased bread pan for bread, or for sub buns roll them out long & skinny & place on greased cookie sheet. Cover & rise until doubled, about 45 minutes or so.

For bread, bake about 30 minutes. For sub buns (or even hamburger buns) bake about 15 minutes or so.

I found this picture when I made it as Country White Bread last fall. (Served with light brown beef stew that I haven't posted the recipe for yet.)

Kitchen Tip Tuesday

My Kitchen Tip today is kind of an update on the drying herbs tip I did a while back. Here is a link to that post. It explains how I dried my herbs.
Today's tip shows you the end result of all that herb drying.
Here are all of the bags we had hanging up drying.


And here they are all put up in different sized jars. The tall jar in the back is a quart jar absolutely crammed full of thyme. I think I may have to seperate them into two jars. That's a lot of thyme! Next to the thyme in the back row is the parsley, sage, coriander seed, & peppermint.
The front row is dill seed, dill weed, basil, spearmint, & chamomile.

Here's a close up of the parsley. I was surprised at how green it stayed during drying!

Here is the sage. And it was delicious in the Thanksgiving dressing. :)
And the spearmint:
I have found that one little spearmint leaf crumbled up in my morning hot tea is very good! And so is just one chamomile flower (not crumbled, just immersed).

And here is that quart jar crammed full of thyme!
I have saved thyme in a bottle.....LOL..... I know those jokes are just sad. But I can't help myself. LOL

Here's the dill seed & the dill weed (or as I just refer to as dill). I only got a little bit of dill, because I wasn't on the ball with the dill & didn't get it harvested before it went to seed. That's why I have so many seeds! But we had a brief Indian Summer in October & a few dill shoots started sprouting. I left them alone until the night of our first freeze, then I went out & picked them so I would have a little to dry.

And lastly, here's the basil:
This was my first year having an herb garden, & I really enjoyed it. I loved having fresh herbs to go pick during the summer & fall. I really enjoyed drying them too. Hopefully I'll be more on the ball this coming year, & start harvesting a little earlier. I didn't get any cilantro harvested. It went to seed before I realized it was time to do it, hence all the coriander seed! (cilantro produces the coriander seed)

I would highly recommend growing your own herbs. It is very cheap, especially when compared to buying them in the store! I spent .59 on each packet of seed (although I did buy a few plants, but realized later that I didn't need them), & each packet produced a lot! And having the garden & drying the herbs is a lot easier than I realized. I wish I had been doing this for years!

You can see more Kitchen Tip Tuesdays at Tammy's Recipes.