The Coffin Bread Series: Part One

Last week, my friend posted a picture of a gorgeous breakfast creation of hers that looked a lot like a southern Taiwanese specialty called “Coffin Bread’.  Coffin bread is simply a thick slice of toasted or fried bread that has a little “lid” cut out on top and is hollowed out so you can fill it with whatever you want.  In Taiwan, they fill it with egg, mayonnaise, porridge and shrimp. I have never eaten coffin bread before, even though I have been to Taiwan twice.  I have wanted to make coffin bread for a long time, but telling my friend that her picture inspired me to make some pushed me to take action.

So, every week, I am going to make a different kind of coffin bread to suit my palate.  There was a sale on Russet potatoes, so I decided to make German potato salad and stuff it in a thick slice of Italian bread because the store didn’t carry any unsliced loaves.

Here is the picture of the finished product:



I made the potato salad with boiled potatoes, onions, bacon, mustard, basil salad dressing, apple cider vinegar, and sour cream.  It was a rather warm salad that is best warm or at room temperature.  I fried the bread in bacon grease,butter and canola oil because I was too cheap to dump out the bacon grease and I needed the bread to fry quickly.  It was a little bit hard to cut out the “cover” because Italian bread has holes in it.

Here is a picture of the open faced Coffin Bread:



It was okay.  I was quite full after I had half of the coffin bread and was tired of potatoes.  I think that it is imperative that you eat your coffin bread when it is hot and not wait too long before eating it because it tastes better hot. Next week, I plan to make coffin bread with grits, sausages and sawmill gravy.  I really hope that I will make the time to bake some white bread. I have a feeling that it will taste better with regular white pan bread and grits.


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