My fave late-night snack is a fresh, toasted thick slice of bread with a smear of real Butter, especially if the bread is Marble Rye Bread. Hey, I'll eat this almost anytime of day, when a small pang of hunger hits. Gluten + carbs = heaven!
Marble Rye & Butter - Video Play it here, video runs 53 seconds.
My YouTube video link for viewing or embedding, just click here.
I've been getting bread lately in the discount bin at my local Ralph's grocery store. Every week or so, I pick up a big, cheap container of plain yogurt and a can of coffee, and I always make sure to see what kind of breads are in the discount bin. I like to try out different types of bread when they're on sale.
When I saw a large round loaf of Marbled Rye, discounted for less than two dollars, I had to give it a try. "Day-old" bread may not be at its best right out of the bag, but when I toast bread from the discount bin, the outside is crisp, but the inside becomes soft, almost like fresh-baked bread.
Marble Rye Bread is a mix of light and dark rye dough. The raw dough is braided together to give a swirl of black and white bread. Marbled Rye creates a visually stunning sandwich. Serve it to impress a date or guests.
The flavor of rye is stronger than wheat and even sourdough, with an earthy, herbal flavor of caraway and fennel seeds. When baked, Marble Rye Bread is slightly chewy and dense. Regular Rye Bread is uniform in color, often with pungent Caraway Seeds sprinkled throughout.
I've eaten many Pastrami and Corned Beef Sandwiches here in L.A., and always order them on plain rye bread. The pungent rye goes great with rich and smoky Jewish deli thick-sliced pastrami.
Canter's Delicatessen, one of the oldest Jewish delis in L.A., had an anniversary celebration, practically giving away the sandwiches, and you can see the video below.
You can get all the tasty text and yummy photos for my Corned Beef and Homemade Pastrami recipes by clicking on the names.
There is nothing wrong with "Day-Old" fresh-baked bread, especially if you toast it and add a smear of butter -- that's the way I do it.
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