Best 2 Daves Killer Bread Sin Dawg Recipes

**Dave's Killer Bread Sin Dawg: A Journey Through Flavorful and Unique Sandwiches**

Indulge in a culinary adventure with Dave's Killer Bread Sin Dawg, an enticing exploration of flavors and textures. From the classic allure of the Original Sin Dawg to the tantalizing twists of the Spicy Sin Dawg and the captivating allure of the Sin Vega, this article presents a trio of sandwich recipes that will satisfy any palate. Embark on a journey where each bite unveils a harmonious blend of savory, spicy, and tangy sensations, complemented by the perfect balance of textures. Discover the secrets behind these extraordinary sandwiches and elevate your taste buds to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

KILLER BREAD

Killer Bread image

People love this bread and can't imagine what smells so good in the kitchen. I got the recipe from the cook at a fancy hotel by buying him a drink.

Provided by carolle simmers

Categories Breads

Time 10m

Yield 1 loaf

Number Of Ingredients 4

Ingredients

1 loaf French bread or 1 loaf Italian bread, sliced
1 cup mayonnaise
1/2 cup romano cheese or 1/2 cup parmesan cheese, grated
6 garlic cloves, crushed

Steps:

Mix mayonnaise, cheese and garlic together and spread on sliced bread.
Broil until brown and bubbly.
Serve immediately.

Nutrition Facts : Calories 3151, Fat 30.3, SaturatedFat 12.4, Cholesterol 44.3, Sodium 5767.4, Carbohydrate 585.4, Fiber 24.9, Sugar 26.7, Protein 135

GOOD SEED BREAD

Good Seed Bread image

We got hooked on Dave's Killer Good Seed Bread when visiting the northwest. Since we can't get it where we live, I attempted to make my own. This version is not as heavy as Dave's, but it's GOOD! Hands-down the best home-made bread I've ever made. Hearty, yet light and delicious, this bread is FULL of goodness! Feel free to play around with the amounts and kinds of seeds and grains and post your ideas! Use whatever flours you want (whole wheat, white whole wheat, part rye, etc.) and whatever seeds you want. I have also read that making a chia seed paste (3 Tablespoons chia seeds soaked in 8 oz. water overnight) helps the bread stay moist longer. I'll try it next time and post the results. I freeze the sliced bread, so I don't have trouble with it drying out, but if you prefer to keep your bread in the pantry, it may be worth trying!

Provided by GinaStudySmart

Categories Breads

Time 3h30m

Yield 1 Loaf, 16 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups warm water
3 tablespoons olive oil
2 tablespoons molasses
2 tablespoons brown sugar
3 cups white whole wheat flour (or 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour)
1/3 cup vital wheat gluten
1 1/2 teaspoons salt
1 tablespoon yeast
1/2 cup whole oats (not instant) or 1/2 cup oatmeal (not instant)
1/4 cup cornmeal
1/4 cup ground flax seeds
1/4 cup wheat germ
1/4 cup sunflower seeds
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons whole flax seeds
1/2 cup seeds, for coating

Steps:

Put ingredients in bread machine in order listed, and turn onto Dough setting. OR mix dry ingredients, add wet ingredients and use heavy-duty electric mixer (or your own brute strength) to mix and knead the dough for about 10 minutes. You may need more or less flour or water to make a smooth dough that you can work with (although having it a little sticky is okay).
Place the dough in a greased bowl and turn so the greased side is on top OR spray the top with non-stick spray. Cover with a damp towel and let rise until double in bulk (about an hour).
Remove the dough from the bowl and knead a few times by hand. Flatten and then roll to shape into your loaf. This makes a LARGE loaf, so if you want a smaller loaf, make a few rolls out of some of the dough. (I can get six rolls and a somewhat smaller loaf out of one recipe.).
Combine about a half cup of seeds (use a nice variety) and oats in a wide dish.
Use a wet dish towel and roll the loaf to moisten the outside. Then press all sides of the loaf into the seeds to coat well.
Place the seed-coated loaf into your greased 8x4 (or slightly larger) loaf pan, spray with non-stick spray, cover with a damp towel and allow to rise about 40 minutes.
Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees.
Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow.
Remove from pan and cool completely before slicing.
Freezes very well. (I slice it and freeze it.).

Tips:

Choose high-quality ingredients: Use fresh, organic produce and high-quality bread and cheese.
Don't be afraid to experiment: There are many different ways to make a Sin Dawg sandwich. Feel free to add or remove ingredients to suit your taste.
Make sure the bread is well-toasted: This will help it hold up to the fillings and prevent it from getting soggy.
Add plenty of cheese: Cheese is one of the key ingredients in a Sin Dawg sandwich. Use a combination of sharp cheddar, mozzarella, and provolone for the best results.
Don't skimp on the sauce: The sauce is what really brings a Sin Dawg sandwich together. Use a generous amount of your favorite sauce, whether it's BBQ sauce, hot sauce, or ranch dressing.

Conclusion:

The Sin Dawg sandwich is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its combination of savory ingredients and gooey cheese, it's sure to be a hit with everyone who tries it. So next time you're looking for something new and exciting to eat, give the Sin Dawg sandwich a try.