Dutch Oven Sandwiches

Once again, there doesn't seem to be a lot of difference between the last recipe and this one, but they aren't identical, and they are delicious, so we're trying all the variations - hot gravy with leftover beef or pork, adding chopped onions or cheese, served on homemade or store-bought bread or rolls.

We needed homemade bread for this first incarnation (beef and onions on sliced bread). Normally when I make bread, I use wheat flour; however, I decided these needed a more traditional white bread. I considered using one we've had before - like Michelle's College Bread or my mom's Favorite Bread - but past experience with crumbling when turning them into sandwiches led me to search for something else. I've had good success with King Arthur Flour recipes so decided to give their Classic Sandwich Bread a try.

Classic Sandwich Bread

(two loaves)

• 2 cups warm water
• 1 1/2 tablespoons yeast
• 1/4 cup sugar
• 1/2 cup melted butter or vegetable oil
• 6 cups flour
• 1/4 cup dry milk powder
• 2 teaspoons salt

Place the water in a large mixing bowl, sprinkle with the yeast and a bit of the sugar. Let set until the yeast bubbles, then add the remaining ingredients. Mix and knead until dough is smooth, about 6-8 minutes. 

Let rise 1-2 hours before turning out onto a lightly greased counter. Divide dough in half, roll into a "log" and place into greased loaf pans. Allow to rise for another hour, until it just domes above the edges of the pan.

Bake for 30-35 minutes at 350 degrees, or until lightly golden. Cool on a rack before slicing.

Although it still crumbled a bit when turning it into a sandwich, when toasted it's absolutely perfect and delicious!

Variation 2: Homemade rolls (this recipe) layered with diced beef, then gravy, then cheese.

Variation 3: Diced pork mixed with gravy on regular toast, topped with diced onions.

Variation 4: Cooked pork on a hamburger bun, topped with gravy and cheese. This was Wayne's favorite variation!