Tag Archives: bread

Cheesy confit garlic bread

Serves 4

  1. 1 head peeled garlic
  2. 8tb butter
  3. 1 cup parmesan
  4. 1tsp oregano
  5. 1/2tsp red pepper flakes
  6. 1/4tsp salt
  7. 1 baguette, halved lengthwise and crosswise
  • In a small covered pan on low-med heat, combine 1-2 for 15-20 minutes. Let cool and mash with 3-6.
  • Broil bread cut-side down for 2 minutes and cool slightly. Spread with garlic mixture and broil for 2 minutes. Serve.



Skillet olive bread

Serves 2-4

  1. 7-1/2oz flour
  2. 2tb basil
  3. 1/2tb baking powder
  4. 1/2tsp salt
  5. 2-1/4oz parmesan
  6. 3/4 cup milk
  7. 5-1/2tb sour cream
  8. 1-2 eggs
  9. 3tb olive oil
  10. 1 clove garlic
  11. 6tb chopped olives
  • Whisk 1-4 and 2/3 cup parmesan. Separately, whisk 6-8. Set aside.
  • Cook 9-10 in a 10in skillet for 1 minute. Add garlic and all but 2tsp oil to milk mixture and return skillet to burner. Fold milk mixture into flour mixture along with olives.
  • Pour batter into skillet, top with remaining parmesan and transfer to the lower-middle of a 450 degree oven for 15-20 minutes. Rest in skillet for 5 minutes. Serve.

English muffin loaf

Makes 1 loaf

  1. 390g bread flour
  2. 7g yeast
  3. 6g salt
  4. 6g sugar
  5. 1/2tsp baking soda
  6. 1-1/2 cups whole milk, warmed to 120 degrees
  7. Cornmeal
  • Whisk 1-5. Whisk in milk. Cover and rise for 30 minutes or until doubled.
  • Grease a 8-1/2in x 4-1/2in loaf pan and dust with cornmeal. Transfer dough to pan, cover and rise for 30 minutes.
  • Bake at 375 degrees for 30 minutes or until internal temperature reaches 200 degrees, rotating halfway. Remove from pan and cool on rack for 1 hour. Slice and toast before serving.


Pan con tomatillo

Serves 8

  1. 16 medium tomatillos, about 1-1/2lb, quartered
  2. 2tsp salt
  3. 1tb sugar
  4. 1 ciabatta loaf, quartered and cut diagonally into 4in pieces
  5. 3tb olive oil, plus extra for drizzling
  6. 2 cloves garlic, grated
  • Gently toss 1-3 until soft and juicy. Rest at room temperature, tossing occasionally, for 4-12 hours.
  • Meanwhile, rub bread with olive oil and bake at 300 degrees for 60-75 minutes.
  • Drain tomatillos, reserving juices, and transfer to a processor. Pulse until chopped, but not homogeneous. Toss with garlic and top bread, drizzling reserved juices, olive oil and salt. Serve.

Maple bacon bread pudding

Serves 8

  1. 1lb thick cut bacon, cooked and cut into 1/4in pieces
  2. 1 loaf brioche, crust discarded and sliced 1in thick
  3. 9 eggs
  4. 6tb sugar
  5. 1/2 cup creme fraiche
  6. 1tb vanilla extract
  7. 1 cup milk
  8. 1 cup cream
  9. 1/4tsp salt
  10. 2/3 cup maple syrup
  11. 1/2 cup pecans, toasted and chopped
  • Layer bacon and brioche in 6 alternating layers in a 9in x 5in loaf pan, beginning with bacon and ending with brioche. Whisk 3-9 with 7tb maple syrup and pour slowly into pan. Mixture may take a few additions with rests in between to fully soak into bread. Wrap and chill for 1 hour or overnight.
  • Bake at 325 degrees for 70 minutes. Warm remaining maple syrup with pecans in a small saucepan, pour over pudding and serve.

Garlic knots

Makes 12

  1. 9 cloves garlic
  2. 6tb butter
  3. 10oz flour
  4. 1/2tb instant yeast
  5. 1tsp salt
  6. 3/4 cup ice water
  • Cook garlic, 1tb butter and 1tsp water in a 8in skillet on low heat for 8-10 minutes or until straw-colored. Take off-heat, add remaining butter and stir until melted and strain, reserving garlic.
  • Pulse 3-5 in processor 4-5 times. With processor running, and ice water, 1tb butter and garlic. Continue processing until dough forms and becomes elastic, about 1 minute.
  • Knead dough briefly. Rise 1-1.5 hours.
  • Form dough into a 12in x 6in rectangle. Cut 12 6in x 1in strips and cover while forming knots. Roll strip out to 14in. Form into a U-shape. Tie into a overhand knot with a 1-1/2in loop. Wrap one end over the top of loop and one end under the bottom of the loop. Press one end in the center of the loop and pull the other end through the center. Rise 1-1.5 hours or refrigerate¬† for up to 16 hours and rest at room temperature for 1 hour.
  • Bake in the center of a 500 degree oven for 5 minutes. Brush with 2tb butter, rotate¬† and continue baking for 5 minutes. Brush with remaining butter, sprinkle with salt and cool for 15 minutes. Serve.


Cheesy mushroom bacon bread pudding

Serves 4-6

  1. 8oz bread, cut into 1in cubes
  2. 8oz bacon
  3. 8oz leek, sliced 1/2in thick
  4. 1lb mushrooms, sliced
  5. 1-3/4oz parmesan
  6. 1/3 cup parsley
  7. 2tsp thyme
  8. 6 eggs
  9. 2 cups milk
  10. 1 cup cream
  11. 4tb gruyere
  • Toast bread in a 350 degree oven until lightly toasted and set aside.
  • Meanwhile, render bacon and set aside. Discard all but 2tb fat and cook leeks for 5 minutes. Set aside with bacon. Cook mushrooms in 2 batches for 5 minutes each, set aside with bacon and leek and let cool.
  • Add 5-7 to mixture. Whisk 8-10 and mix in. Fold in bread. Transfer to a 9in baking dish, top with gruyere and bake at 350 degrees for 40-60 minutes. Serve.