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1
In a large bowl, add the yeast and the warmed heavy cream.
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2
Let sit a couple of minutes until the yeast is foamy.
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3
Add the melted butter to the yeast mixture and mix well.
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4
Add the macadamia nuts.
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5
Add the flour and the salt to the mixture.
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6
Mix very well (for about 3 to 4 minutes).
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7
The dough will be too soft to knead.
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8
Preheat oven to 400 degrees F and grease a 9 by 12-inch bread pan with butter.
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9
Once you've mixed it extremely well, spoon the dough into the prepared bread pan.
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10
Cover with a towel and allow to rise, for about 1 hour.
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11
Uncover and bake for approximately 45 to 55 minutes.
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12
Ovens vary, so keep an eye on your bread.
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13
Tapping it on the bottom, you should hear a hollow sound.
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14
If you don't, put it back in the oven for a couple of minutes more.
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15
When completed, remove the bread from the oven and allow to cool in the pan for 20 to 25 minutes.
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16
Remove from pan and let cool.
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17
*This bread is very tender.
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18
Handle with great care!
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19
In a large saucepan, combine the wine, tomatoes, onions, tomato paste, molasses, brown sugar, honey, vinegar, lemon juice, Worcestershire sauce, salt, cayenne pepper, and hot sauce.
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20
Bring to a boil over medium heat.
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21
Boil for 5 minutes, stirring frequently as it thickens.
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22
Reduce the heat to low, cover and simmer for about 45 minutes, checking and stirring frequently.
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23
Store in an airtight container and keep refrigerated when not using.
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24
Makes approximately 2 1/2 cups.
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25
In a large bowl, combine the chicken, BBQ sauce, carrots and almonds.
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26
Mix well.
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27
On a plate, stack 2 pieces of bread and slice them diagonally.
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28
Do the same with the other breads on 3 separate plates.
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29
Remove the top slices of the breads.
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30
Distribute the chicken mixture onto the bread.
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31
Top with the mesclun greens and tomatoes and cover with the sandwich tops.
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32
Serve immediately.
