|Strong coffee||1⁄3 Cup (5.33 tbs) (105Â° To 115)|
|Dry yeast||1 Tablespoon|
|Evaporated milk||1 Cup (16 tbs)|
|Regular oats||2 Tablespoon, uncooked|
|Vegetable oil||1 1⁄2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|All-purpose flour||2 Cup (32 tbs), divided|
|Whole wheat flour||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Pimiento cheese spread||1 Tablespoon|
|Alfalfa sprouts||1⁄2 Cup (8 tbs)|
|Egg salad spread||1 Tablespoon|
Combine coffee, molasses, and dry yeast in a large mixing bowl, let mixture stand for 5 minutes.
Add milk, oats, oil, salt, and ginger, stirring well.
Stir in 3/4 cup all-purpose flour and 1 cup whole wheat flour; beat at medium speed of an electric mixer 1 minute.
Gradually add remaining 1 1/4 cups flour, stirring with a wooden spoon.
Spoon dough into 2 well-greased 1-pound coffee cans.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Bake at 350Â° for 25 to 30 minutes.
Remove bread from cans, and cool completely on wire racks.
Slice each loaf horizontally into 8 slices, counting the rounded top as a slice.
Make a sandwich with the bottom 2 slices from one loaf using a small amount of mayonnaise, a lettuce leaf, and one-fourth of Pimiento Cheese Spread.
Make a sandwich with the next 2 slices of bread using a small amount of mayonnaise, sprouts, and one-fourth of Egg Salad Spread.
Place egg salad sandwich on top of pimiento cheese sandwich.
Repeat filling and stacking sandwiches, alternating filling flavors, until both loaves are completed.