This one’s the ticket: it didn’t make the most beautiful loaf ever, but that’s on me. And despite the operator error, the texture and flavor were spot on. I reduced the wheat flour in this recipe to 50% (because honestly, if you’re going to add barley malt and wheat gluten to your whole wheat to get it to behave like half wheat, you might as well just cut out the middle man and make it half wheat) and got close enough to count to the Hawaiian loaf I was pining after from a couple years back.
And I can’t believe I haven’t posted on kimchi grilled cheese yet, but apparently I haven’t. The trick is to stir fry the kimchi a bit first so you evaporate some of the brine, then layer it between two thin layers of cheese—that keeps everything nice and crispy in the final sandwich. I like to eat it with a tomato soup I make with some soy sauce and ginger—which go fantastic with tomatoes without self-promoting too much—and a swirl of toasted sesame oil in addition to the half-and-half. Honestly, there’s no better lunch on a cold, blustery winter day.
The Rookery 