Crank bread through pasta machine?

[Fred Sipe]

So I'm watching Iron Chef, Symon vs. someone I don't know, and the secret ingredient is bread.

Both chefs cranked pieces of bread through a pasta machine. One use was as a wrapper to a sort of spring roll.

Got me to thinking what types of bread I could use and to what purpose. Interesting idea or a dead end?

[Robin Garr]

So I'm watching Iron Chef, Symon vs. someone I don't know, and the secret ingredient is bread.

Both chefs cranked pieces of bread through a pasta machine. One use was as a wrapper to a sort of spring roll.

Got me to thinking what types of bread I could use and to what purpose. Interesting idea or a dead end?

I almost hate to say this, but the first thought that occurred to me was that this sounds like it would work best with Wonder Bread.

Still, if you have a pasta machine around, it wouldn't require much investment of money or time to give it a try!

[Howie Hart]

I've used my pasta machine to make pierogies. I think it might work for making something like cinnamon pinwheels, rolled up, cut and allowed to rise. Or maybe bread sticks or pretzels.
Edit: HMMM I just re-read the post and you said "bread" not "bread dough", which is what I was thinking of in my above suggestions, so, never mind.

[Jeff Grossman/NYC]

Use the pasta machine to make thin layers of rye bread. Moisten with sharp mustard. Alternate slices of rye and corned beef (or pastrami). Cut and trim.

It's a Jewish torte! (Decorate it with a Star of David made from pimiento strips?)

[Frank Deis]

So I'm watching Iron Chef, Symon vs. someone I don't know, and the secret ingredient is bread.

Both chefs cranked pieces of bread through a pasta machine. One use was as a wrapper to a sort of spring roll.

Got me to thinking what types of bread I could use and to what purpose. Interesting idea or a dead end?

I almost hate to say this, but the first thought that occurred to me was that this sounds like it would work best with Wonder Bread.

Still, if you have a pasta machine around, it wouldn't require much investment of money or time to give it a try!

I had immediately thought the same thing, Robin. I think those of us whose parents bought Wonder Bread can remember molding it into various shapes before eating (or not eating) it. Cubes and Spheres were my favorites, with the occasional Tetrahedron. I don't think I had learned the list of Platonic Solids back then. It would probably take several slices to make a convincing Icosahedron.

[Mike Filigenzi]

Were they using white sandwich bread or something more substantial?

[Fred Sipe]

Use the pasta machine to make thin layers of rye bread. Moisten with sharp mustard. Alternate slices of rye and corned beef (or pastrami). Cut and trim.

It's a Jewish torte! (Decorate it with a Star of David made from pimiento strips?)

I actually like that idea, Jeff! Was thinking along the same lines.

[Fred Sipe]

Were they using white sandwich bread or something more substantial?

Pretty much just a white sandwich bread but it got me thinking.

Brioche? Cinnamon bread?

[Mike Filigenzi]

Yeah, it does make you think. Wonder what would happen if you fried some of the flattened bread?

[Fred Sipe]

How about layers of butter-fried sesame italian filled with fried sage leaves and crisped shallot rounds and smoked salmon?

Fried Pepperidge farms cinnamon swirl layers filled with cream cheese and maple syrup or peanut butter.

[Jenise]

Were they using white sandwich bread or something more substantial?

I watched that show. They used a pullman loaf--basically, a square white sandwich bread.

[Heinz Bobek]

The Italian sandwich Tramezzini is suitable best for this purpose. I've wrapped venison, or lamb loin with a flattened tramezzini.

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At least fried in a pan, cut into pieces, and served with sauce, chestnuts and vegetables.

[Jeff Grossman/NYC]

Oh, is it chestnut season again? I love it when that happens....