In my unending quest for the most unusual, yet tasty but never heard of, yeast bread, I present Tater-Tot Thyme bread. The original plan for this original recipe had been to let the bread machine mix it, and then bake the creation in the oven. But time ran out, and the machine was allowed to do all the work. Other than being a bit bulky, the loaf turned out fine.
Its versatile flavor complemented both Friday's fried porkchops, and Saturday's grilled cheese sandwhiches. It's a keeper.
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I bet it would be great with tarter sauce, lettuce, and fried catfish on it. Or fried pork chops. Not so sure about PB&J. Grilled cheese... not buying that. Grilled cheese need the whitest of white bread. Only white thrash bread can absorb enough butter to make the velvetta silky smooth like it should be.
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