I just
subbed out some of the bread for cornbread, and added some bacon!
Not exact matches
I
subbed some whole wheat flour
of AP flour, but otherwise followed the recipe to a T. Every little pita round turned
out perfectly: each poofed up in the oven and then when deflated and cool, each was soft and yeasty, slightly chewy — essentially exactly what I wanted
out of the
bread.
I'm in the mist
of drying
out your
sub bread to use for stuffing.
I
subbed toasted pine nuts for homemade
bread crumbs since I just threw
out the stale half - loaf
of italian.
I have to tell you I get simply giddy every time I pull a batch
of Sub rolls
out of the oven, having them to replace
bread is beyond awesome!