Simply Bruschetta, from Simply Bread
- 6 Roma tomatoes, diced
- 6 basil leaves, roughly chopped
- 1 clove garlic, finely chopped
- ¼ cup olive oil
- 1 Tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 Simply Bread Classic Baguette
Mix ingredients above and marinate for thirty minutes.
Slice baguette ¼ inch thick.
Paint baguette slices lightly with olive oil, and sprinkle lightly with kosher salt.
Toast slices for 2-3 minutes in oven. Let baguette slices cool.
Spoon tomato mixture over slices.
Serve and enjoy!
Simply Bread Focaccia Sandwich with Goat Cheese, Roasted Tomatoes, & Olive Salad
- 1 Simply Bread Il Napolitano Focaccia, cut in 4 quarters
- 8 oz soft goat cheese
- 1 cup loosely packed arugula
- 4 Roma tomatoes, quartered
- 3 sprigs fresh thyme
- ¼ cup plus 2 Tbsp extra virgin olive oil
- 1 cup chopped Sicilian style green olives
- ¼ cup diced roasted red peppers
- 3 pickled Guindilla peppers or 2 Pepperoncini peppers, chopped
- ¼ cup diced celery
- 1 garlic clove, chopped
- 2 tsp balsamic vinegar
- Salt and pepper to taste
Tomatoes: Preheat oven to 350Â° F. Place tomato quarters on a small baking tray. Drizzle with 2 Tbsp olive oil. Season with salt and pepper. Sprinkle with the fresh thyme leaves. Bake uncovered for 45 minutes. Remove and let cool. Can be prepared up to 24 hours ahead and refrigerated until needed.
Olive Salad: In a small bowl combine the olives, peppers, celery, garlic, balsamic, and remaining olive oil. Season to taste with pepper and mix well. Can be prepared up to 72 hours in advance and refrigerated.
Sandwich Assembly: Toast the bread until warmed through and slightly crisp. Cut each quarter of bread in half horizontally. Spread 2 oz of goat cheese on the bottom half of each quarter, top with 4 pieces of tomato, then spread 3 Tbsp olive salad over the tomatoes. (Refrigerate any extra salad for another time.) Place ¼ cup arugula leaves on each and top with the other half of focaccia. Cut on the diagonal and enjoy!
Makes 4 Sandwiches
Simply Bread Honey Pecan Butter
- 2 sticks unsalted butter
- ¼ cup plus 2 Tbsp raw pecan pieces
- 2 Tbsp honey
- Pinch of salt
Cut butter into ½-inch pieces. Preheat a small pan over medium heat. Place half the butter in the pan. Leave the remaining butter at room temperature to soften. When the butter is melted and begins to foam, add the pecans. Stir constantly. Once the butter begins to brown, it will cook very quickly, so be careful not to let it burn. When the foam subsides and the butter turns golden brown, remove from heat and pour into a heatproof bowl. Allow to cool.
Remove 2 Tbsp of the cooked pecans from the browned butter and set aside. Place the rest of the mixture in a food processor outfitted with a chopping blade. Add the remaining ingredients and blend until smooth. Scrape mixture into a bowl and stir in the 2 Tbs preserved toasted pecans.
The butter may be made in advance and stored in the refrigerator. Before serving, allow butter to stand at room temperature to return to a spreadable consistency.
Simply Bread Rustica Ciabattia with Grilled Eggplant Caponata
- 1 Simply Bread Rustica Ciabatta, sliced ½" thick
- 1 large eggplant, peeled and sliced ½" thick
- 1 small red onion, sliced ½" thick
- ½ cup dried apricots, diced ¼"
- 2 Tbsp capers, rinsed and chopped
- ¼ cup roasted red pepper, diced ½"
- 2 Tbsp chopped marjoram
- ¼ cup chopped basil
- 3 Tbsp Balsamic Vinegar
- 3 Tbsp extra virgin olive oil plus extra for grilling vegetables
- 1 Tbsp honey
- 1 clove garlic, chopped
- Salt and pepper as needed
Sprinkle the eggplant slices on both sides with salt and let sit in a colander at room temperature for 1 hour. Discard any liquid, rinse under cold water and pat dry.
Preheat a charcoal or gas fired grill to medium heat. Brush the eggplant and onion slices liberally on both sides with olive oil and season with salt and pepper. Grill the vegetables until cooked through. The eggplant should be very tender and the onion should retain some crispness.
When cool enough to handle, cut the vegetables to a rough ½" dice. Place in a large mixing bowl and add the remaining ingredients.Season with salt and pepper to taste and stir well. Toast the bread in a toaster or under the broiler until crisp and golden. Place approximately 2-3 Tbsp of the caponata on top of each slice of bread and serve.
Note: The caponata may be prepared up to three days in advance and held in the refrigerator. Before serving it is best to allow the mixture to return to room temperature or to warm it slightly.
Light as Clouds Biscuits (Makes 7 biscuits using a #8 scoop)
- 2 cups Southern low-protein self-rising flour (White Lily, Martha White or comparable)
- ¼ cup sugar
- ¾ tsp. salt
- ¼ cup vegetable shortening
- ½ cup heavy cream
- 1 cup buttermilk (approximate), or enough for the dough to resemble cottage cheese
- 1 cup all-purpose flour, for shaping
- 2 tbsp. butter, melted
Preheat oven to 425°F. and arrange the rack slightly below the center of the oven. Line a 9-inch pan with a parchment paper circle and grease the sides.
In a large mixing bowl, mix the self-rising flour, sugar and salt together. Cut the shortening in, breaking it up with the tips of the fingers, until the pieces are about corn kernel size. Gently stir in the cream, using a rubber spatula, working from the bottom up and turning the bowl. Add the cup of buttermilk and continue to mix gently. Add only enough additional buttermilk (if any) so as to achieve a fairly firm cottage cheese texture; not soupy.
Spread the all-purpose flour on a dinner plate. Using a #8 ice cream scoop, place several scoops (well apart) on the flour and sprinkle some of the flour over each. Using the tips of the fingers, gently roll the scoops in the flour. Roll one biscuit at a time on to the hands, gently shape into a ball, shaking off excess flour, and place it in the corner of the prepared cake pan. Continue the process with the other biscuit "balls," placing them adjacent to the previous biscuit so they support each other. Line the perimeter of the pan first, and then fill in the center as all the batter is used up.
Place pan in the preheated oven and bake 20-25 minutes or until lightly browned. Remove the biscuits from the oven, allow them to cool enough to handle, invert to a dinner plate, remove the parchment paper underneath, and invert again on to another plate. Brush the biscuits with the melted butter, cut quickly between them with a knife or spatula, and carefully separate them before serving.
Tuscan Bruschetta Loaf
- 1 loaf Simply Bread Old Faithful Sourdough Loaf or other loaf of your choice
- 3 oz. butter, melted
- 3 oz. olive oil
- 1 ½ tsp. fresh chopped garlic
- ½ tsp. crushed red pepper flakes
- 1 tsp. fresh chopped rosemary
- ½ cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
Using a sharp, serrated knife, slice through the bread at 1-inch increments, stopping just before cutting through the bottom crust.
Turn the loaf at a 45-degree angle and carefully repeat cutting with the same pattern.
Mix the butter, olive oil, garlic, red pepper, and rosemary together.
Place the bread in the center of a piece of aluminum foil that is big enough to enclose the loaf.
Evenly distribute the butter/oil mixture between the cut pieces of bread.
Distribute the cheese evenly among the cut openings in the loaf.
Wrap the bread in foil.
Bake in a 350°F oven for 15 to 20 minutes until the cheese is melted. Open the foil and serve with a side of tomato sauce for dipping.
Serves 6 8
- 1 gal. sugar
- 1 qt. vegetable shortening
- 2 dz. large eggs, beaten
- 2 cups water
- 2 cups nut-flavored liqueur (Amaretto, Frangelico or comparable)
- 1 qt. diced ripe banana (or other soft-fleshed ripe fruit)
- 5 qts. (packed) all-purpose flour
- 1 tbsp. ground cloves
- 2 tbsp. ground cinnamon
- 2 tbsp. baking powder
- ¼ cup baking soda
- 2 tbsp. salt
- 3 cups chopped nuts (pecans, walnuts, pistachios, etc.), dredged in flour
- 3 cups dried cranberries (substitute other dried fruit as desired)
Cream the sugar and shortening together in a large mixing bowl or an electric mixer. Beat in the eggs, water and liqueur; add fruit. Sift the flour, clove, cinnamon, baking powder, baking soda and salt; work in to the batter. Mix in nuts and dried fruit.
Preheat oven to 350°F. Spray 36 sanitized 1-pint wide-mouth jars generously with aerosol vegetable oil. Place the jars on sturdy baking sheet pans. Sanitize lids by boiling them for 5 minutes; leave immersed in the water until needed. Carefully fill the jars one-third full with the batter, taking care to wipe off any batter that may fall on the rim. Bake the jars for 20-30 minutes or until a tester inserted in the center comes out clean. When finished baking, use oven mitts to handle the hot jars and immediately place the sanitized lids on top and secure snugly with the threaded ring. Allow the jars to cool to room temperature and create a vacuum (the lid will "pop" and pull-in). Store in a cool, dark place for up to 6 months.
Makes 36 1-pint wide-mouth jars
Country Herb & Cheese Flat Bread
- 1 package (2½ tsp.) dry highly active yeast (Fleischmann's Rapid Rise or comparable)
- 2 tsp. sugar
- 1 cup warm water (105°-110°F.)
- 2 tsp. olive oil (more for brushing)
- 2 cups bread flour
- 1 cup whole wheat flour
- ½ tsp. kosher salt
- ¼ cup grated Parmesan cheese
- 2 tbsp. chopped fresh herb mix (parsley, basil, chives, thyme, sage, etc.)
- Additional kosher salt & freshly ground black pepper to taste
Pre-heat oven to 110°F. In a medium-sized bowl, mix the yeast, sugar, warm water and olive oil together and mix until the yeast and sugar are dissolved. Mix both flours together in a bowl and gradually add the flour mixture while blending quickly with the index and middle fingers until a dough ball just forms. Place the dough ball onto a work surface, pull off any moist dough from the fingers and add it to the dough ball. Add a little of the remaining flour mixture to the fingers and rub off and discard any remaining dough. Roll the dough in the remaining flour mixture al-lowing a little of it to remain on the dough to avoid sticking.
Knead the dough, rolling in the flour whenever necessary to prevent sticking, until the dough springs back when poked and it is no longer sticking but remains soft and supple. Add the ½ tea-spoon of kosher salt and half of the Parmesan cheese and continue to knead the dough until both are evenly distributed throughout. Fold the dough into itself, turning it one direction, so as to cre-ate a "seam" side and a smooth side. Flip the dough over so the "seam" side is down and turn it in one direction only pressing firmly, so as to twist the seam into a tight spiral (this is called seaming
Transfer the dough ball into a oiled bowl and then spray oil onto the top. Place in the pre-heated 110°F. oven and turn the oven off. Allow the dough to double in size, about 20-30 minutes. Be sure to turn the oven OFF! Mix the herb mixture with the remaining Parmesan cheese. When the dough has doubled in size, place the dough on an oiled baking tray and spread out evenly. Brush the dough with a light coat of the olive oil, season with additional salt and pepper and top evenly with the herb/Parmesan mixture. Return to oven and allow to rise a second time for 10-15 min-utes. Turn oven back on and reset the thermostat to 400°F. Bake the flat bread for 20-25 minutes or until golden brown.
Garlic, Parmesan & Focaccia
- 2 Tbsp. sugar
- 2 Tbsp. dry instant active yeast (Fleischman's Rapid-Rise brand or comparable)
- 1 cup warm water (110°F.)
- ½ cup lukewarm milk (110°F.)
- ¼ cup virgin olive oil
- 2 qts. all-purpose flour (amount includes plenty for kneading)
- 2 Tbsp. kosher salt
- 2 Tbsp. minced garlic
- 2 Tbsp. Chopped fresh herbs of choice
- ¼ cup grated Parmesan cheese
- Kosher salt & freshly ground black pepper, to taste
Combine the sugar, yeast, warm water, warm milk and 2 tablespoons of the olive oil in a large mixing bowl; stir to dissolve the yeast and sugar. Stir in the flour, in increments, until the batter forms a dough that pulls away from the sides of the bowl and binds to itself. Knead the dough for 3-5 minutes, adding flour as necessary to avoid sticking. Knead in the 2 tablespoons of kosher salt and continue to knead another 3-5 minutes taking care to add only just enough flour to avoid sticking if needed. Seam the dough, pour half the remaining olive oil in a large bowl, place the dough in the bowl, turn to coat with olive oil evenly, and allow to rise in a warm, moist place until doubled in size (about 20-30 minutes).
Preheat oven to 400°F. Line a ½-sheet pan with parchment paper and grease the sides. Stretch the dough to cover the pan evenly. Mix the minced garlic, chopped herbs and Parmesan cheese in a small bowl or cup. Brush the dough with the remaining olive oil and top evenly with the garlic, herb and Parmesan mixture as well as salt and pepper as desired. Allow formed dough to rise again for 10-15 minutes and bake at 400°F. for 10-12 minutes or until golden brown.
Makes 1 ½ -sheet pan