|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.
Calories 481 Calories from Fat 265
% Daily Value*
Total Fat 30 g45.5%
Saturated Fat 4.2 g20.9%
Trans Fat 0 g
Cholesterol 31.2 mg10.4%
Sodium 318.2 mg13.3%
Total Carbohydrates 45 g15.1%
Dietary Fiber 3.4 g13.6%
Sugars 6.6 g
Protein 9 g17.9%
Vitamin A 9.2% Vitamin C 2.9%
Calcium 11.4% Iron 15.7%
*Based on a 2000 Calorie diet