Saturday, February 19, 2011

The perfect baby rye loaf

I finally did it! I made the most ideal looking little loaf of bread. He's perfect.

I actually baked this little loaf a couple days ago to pair with a tasty lentil soup that I'd made. It was a wonderful pairing, fresh, hot rye bread with sausage and lentil soup. Matthew really enjoys rye bread and was very excited at the possibility of eating it straight from the oven. I also promised him ham and swiss sandwiches on rye for this week's little batch of lunches to which he gleefully replied, "yum!" We'll see if I'm actually able to keep up the bread production over the course of the entire week; it seems doubtful.

This evening we were planning to finish up the left-over lentil soup but, naturally, the bread had gone a bit stale so I turned to a very tasty, if rather unhealthy, opportunity to make welsh rarebit. I used a different recipe than I usually do, simply because I can't remember what or where my usual recipe is; I suppose that means that my "usual" recipe isn't really all that usual. I've made a sauce in the past but this welsh rarebit recipe from "Angela Ewing's Pub Grub and Posh British Fare " is much easier.

Welsh Rarebit
3 cups grated cheddar cheese
1/4 cup butter
1 egg
2 tablespoons beer or milk
1 tablespoon dijon mustard (or grainy mustard, is what I prefer)
4 slices bread
oven on broil

Blend cheese with mustard, egg, beer(or milk) and half of butter (I admit, I added a sprinkling of paprika and a dash of cayenne to the mixture). Toast the bread and spread with the remaining butter and cheese mixture. Place on a cookie sheet and broil for 4 min (I could only broil for 3 before the tops got really dark).

We ate these along-side lentil soup, but they are yummery on their own for snacks.


Lunette Gleason Fleming said...

Thanks for the Welsh Rarebit recipe. I've never made it before. The rye loaf looks beautiful. I think I will go make some dough right now.

Lynnea said...


the nice thing about using the rye loaf for the welsh rarebit is that the caraway goes so very well with the mustard flavor of the sauce.