Posts Tagged ‘bread’

Cheese Garlic Onion Herb Bread

I got to come home from work almost 5 hours early today.  This means I had to find a project to tackle or risk driving myself insane.  Since it was below 60F in my house when I got home, I decided a baking project would hit the spot.

I did a little research, looked over some bread recipes, then went out on my own to make something…

Ingredients:

  • 2 cloves of garlic, charred
  • 1/4 small onion, charred
  • 1 pack (2 1/4 teaspoons) active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/4 cup warm water
  • 3 1/4 cup flour
  • 1/2 teaspoon EACH oregano, thyme, basil, sea salt
  • 1/8 teaspoon black pepper
  • 1/2 cup grated cheddar cheese
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon olive oil

What I did:

  • Turn on the broiler and put the garlic and onion in a lightly greased baking dish.  Broil for about 10 minutes, allow to cool, peel, and mince.
  • Put the yeast, sugar, and water in your mixing bowl and allow to sit for 10 minutes.
  • Turn on the mixer, add 1 cup flour.
  • Add salt, pepper, and herbs, then 1 cup flour.
  • Add cheese, then 1 cup flour.
  • Switch to dough hook, add the rest of the flour and olive oil.  The dough should be firm enough to handle.  I added another 2 tablespoons during the kneading process.
  • Knead for about 10 minutes, place in a greased bowl, turn, cover, and allow to rise for 45 minutes.
  • Set in/on a greased baking pan or cookie sheet and allow to rise for another 45 minutes.
  • Bake at 350F for 30 minutes or until you think it’s done.

I’m no bread-baking genius, but I give myself some props for this.  It’s a very simple bread with a lot of good flavors in it.  The charring process made the garlic and onions soft and sweet.  The CSA herbs were a nice touch.  And my house is a lot warmer.

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Toast & Croutons

Eating well on a budget it tough.  Thank goodness for those surprising deals out there…

The recycling center I go to has free past-date bread.  Yesterday there was almost nothing left, which is definitely a sign of the times.  They did, however, have exactly what I was looking for: small baguettes.  When I plated food for a winery, I used to also slice slightly stale baguettes for the chef when the line cooks weren’t around.  Then he’d sprinkle them with olive oil, salt and pepper and bake them into “crostini”.  In the normal world I believe we just call it “toast”.

Ingredients:

  • 1 small (around, not short) slightly stale baguette
  • olive oil
  • sea salt
  • black pepper

What I did:

  • Sit down on the floor with a big cutting board, two air bake cookie sheets, and a serrated knife.
  • Slice the baguette into slices about 1/4 of an inch thick, arrange them on cookie sheets.
  • Lightly drizzle them with olive oil, lightly dash them with sea salt, lightly sprinkle them with black pepper.
  • Put them in a 400F oven.
  • Check them after seven minutes, then every two after.
  • Toast should be lightly golden and have no soft middles.
  • Allow to cool and store in an air-tight container.

Great for:

  • Soups
  • Cheese & meats
  • Dips & spreads
  • Random snacking

Then I took my other baguette and made garlic croutons… YUM.

Ingredients:

  • 1 small (around, not short) slightly stale baguette
  • olive oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt

What I did:

  • Still sitting on the floor with the knife, cutting board, and this time a large bowl.
  • Slice the baguette into slices about 1/3 inch thick, then slice them lengthwise in half, width-wise in thirds (why does my spell checker allow “lengthwise” but not “widthwise”?).  That should be a good crouton size.
  • Toss the bread cubes in olive oil.  I’m not sure how much I used, sorry.  They shouldn’t be soaked.  Think butter on popcorn.
  • Toss with garlic powder & salt.
  • Spread out on two air bake cookie sheets.
  • Bake at 400F for three minutes.  Take out, stir around, switch the position of the cookie sheets (I neglected to do this and ended up with a batch of VERY well done and a batch of slightly underdone), bake for another three minutes.  They should be nicely crispy all the way through.
  • Allow to cool and store in an airtight container.

Variations:

  • Onion powder
  • Finely grated Parmesan cheese
  • Powdered herbs

Great for:

  • Soups
  • Salads
  • Random snacking