Coffin Bread Preparation!

I wanted to make Coffin Bread with grits and white sausage gravy, but unfortunately, it took me a little more time for me to attend to an assignment I’m working on than estimated. So my advice to bloggers who blog on time constraints is to keep the momentum up. I tend to just be absent for a long time because I feel as if I have to type completely detailed and thoughtful posts. But I am learning how to be consistent with posting by posting regularly, even when I don’t have time to post something elaborate.

I went to Panera Bread to get a loaf of bread (unsliced) and I got some grits and ingredients for the gravy!

Here is a picture of the bread (yum) and grits!  This creation will be dedicated to my pastor, Bob, because he loves grits and he’s from the South!

coffin_bread_ingredients

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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:

coffin_bread_cover_part1_2414

 

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:

coffinbread_potatosalad_part1_openface_2414

 

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.