Bread-Bakers v111.n026.1

>From: Robert Grossman/Tari Cody<rdgtlc@yahoo.com>
>Subject: Best Bread for Tri-Tip Sandwiches
>Date: Sat, 11 Jun 2011 11:32:47 -0700 (PDT)
>
>A friend wants me to come up with the best bread to use to make 
>sandwiches for his tri-tip - with sauce.
>
>Can't be sour (although I'm thinking using wild and commercial yeast 
>both might be best). Needs to be hearty enough to stand up to the 
>meat, dense enough to hold the sauce, but not too hard to bite and chew.

To keep sauce from leaking, a swipe of mayo makes a fgood moisture 
barrier, no mtter what kind of bread you bake.