Sandwich bread holding

ColdFyre · 05-02-2015, 06:32 PM

I'm going to be doing my 1st catering event making brisket sandwiches in a few weeks and so far, my test runs with bread have been less than stellar. It usually comes out too hard and/or dry... I want my bread to be soft and warm

I will not have an oven available to me but I will have some slow cooker/roaster ovens that I can borrow.

Any hints on how y'all do it? (I'll be using either brioche rolls or something of the like.

Thanks!

acguy · 05-03-2015, 09:31 AM

That's more difficult than it seems. Soft just means fresh. But any heating of the bread also dries it out. The only way to hold bread warm without drying it out is with steam. Think steamer cabinet for hot dog buns to get a mental picture. IMHO: it's more trouble than it's worth.

Trailer Trash · 05-03-2015, 11:02 AM

You didn't mention how many servings but if it wasn't too large of an event I would experiment with an electric roaster. A rack set above water and possibly perforated pans to hold the bread. The steam cabinet is a great idea.

Bbq Bubba · 05-04-2015, 07:22 AM

The trick is to use fresh bread, not warm. Holding buns can be a nightmare without the proper equipment.
Hot bbq on a room temp fresh bun is fully acceptable.

ColdFyre · 05-04-2015, 10:13 AM

Thanks folks. The event isn't too big, only about 150 sandwiches or less.

wildherre · 05-04-2015, 10:58 AM

Try a roaster with a rack in the bottom with a clean, moistened towel under the rack.. Keep the towel moistened as needed .. Play with your temp until you get it right, 140 to 150 most likely.. Works with bread, buns, biscuits, cornbread etc.. wildherre

05-02-2015, 06:32 PM	#1
ColdFyre On the road to being a farker Join Date: 09-03-12 Location: Diamond Bar, CA	Sandwich bread holding I'm going to be doing my 1st catering event making brisket sandwiches in a few weeks and so far, my test runs with bread have been less than stellar. It usually comes out too hard and/or dry... I want my bread to be soft and warm I will not have an oven available to me but I will have some slow cooker/roaster ovens that I can borrow. Any hints on how y'all do it? (I'll be using either brioche rolls or something of the like. Thanks!

05-03-2015, 11:02 AM	#3
Trailer Trash is one Smokin' Farker Join Date: 09-10-13 Location: Gold Canyon, AZ	You didn't mention how many servings but if it wasn't too large of an event I would experiment with an electric roaster. A rack set above water and possibly perforated pans to hold the bread. The steam cabinet is a great idea. __________________ "Hi, my name is Gerry and I'm a "BBQ'aholic" and I'm here for help...

05-04-2015, 07:22 AM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	The trick is to use fresh bread, not warm. Holding buns can be a nightmare without the proper equipment. Hot bbq on a room temp fresh bun is fully acceptable. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

05-04-2015, 10:58 AM	#6
wildherre Found some matches. Join Date: 09-25-11 Location: NW, Indiana	warm, moist buns Try a roaster with a rack in the bottom with a clean, moistened towel under the rack.. Keep the towel moistened as needed .. Play with your temp until you get it right, 140 to 150 most likely.. Works with bread, buns, biscuits, cornbread etc.. wildherre

05-03-2015, 09:31 AM	#2
acguy Knows what a fatty is. Join Date: 05-01-11 Location: Santa Cruz, Ca.	That's more difficult than it seems. Soft just means fresh. But any heating of the bread also dries it out. The only way to hold bread warm without drying it out is with steam. Think steamer cabinet for hot dog buns to get a mental picture. IMHO: it's more trouble than it's worth.

05-04-2015, 10:13 AM	#5
ColdFyre On the road to being a farker Join Date: 09-03-12 Location: Diamond Bar, CA	Thanks folks. The event isn't too big, only about 150 sandwiches or less.