Posted in Holiday Cuisine, Home Cooking, The Grocery Shop-a-holic

In Which an Unusual Loaf of Bread Makes an Appearance…

It only LOOKS like a chicken...

Last Christmas, a friend of my brother’s gave him something that caused the whole family to laugh out loud: a loaf of raisin bread baked in the shape of a roasted chicken!

The loaf was baked at the Magic Bread Vegetarian Store and Bakery along Sen. Gil Puyat Avenue, in that area between the cities of Makati and Pasay.  The place is a popular haunt for local vegetarians and vegans, and the raisin bread is quite good.  Not as good, say, as that of the Baguio Country Club, but it tastes great.  It has a firm crumb, the perfect ratio of bread to raisins, and it isn’t too sweet.

That said, as novel as it looks, it demands eating up – if only to clear up the fridge after the Holidays!  We’ve been carving up this “roast” (so to speak!), and have been toasting perfect golden slices of raisin bread for breakfast.  Now, while this tastes wonderful with just plain salted butter or a generous lashing of crunchy peanut butter, this bread is also perfect for open-faced sandwiches made with ham and cheese.

Bruschette di Mattina

  • 2 large, thickish slices raisin bread
  • 2 large slices ham, preferably the sweet Fiesta Ham or Jamon de Bola sort
  • 1/2 cup mozzarella cheese, shredded
  • butter

Butter the raisin bread.  Place on a toaster-oven tray and top with the ham.  Evenly scatter the cheese over the slices.  Pop into a toaster-oven and set the timer for 3 – 5 minutes or till the cheese is melted and bubbly.

Serves 2 people with normal appetites or 1 seriously hungry person.

And, yes, hot chocolate is a must.

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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