RUSTIC BREAD STUFFED WITH GREEN SALAD AND GRILLED VEGETABLES
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Slice the top off the bread loaf producing a lid that is approximately 8 inches in diameter. Pull out the soft bread from inside the loaf with your fingers. Tear half of it into pieces like croutons and bake a preheated 300 degrees F. oven until hardened.
- Mix the grilled vegetables with the salad along with the croutons. Coat with the olive oil and stuff into the bread cavity. Put both halves of the lemon inside the cavity, then put on the lid.
- When serving, squeeze the lemons into the salad.
RUSTIC BREAD
This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread with a much more streamlined process.
Provided by Adam Leonti
Categories Bread Sourdough Bake 3-Ingredient Recipes
Yield Makes 1 loaf
Number Of Ingredients 4
Steps:
- Using your hands, mix bread flour, salt, yeast, and 2 cups (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the center, until dough comes together. Dust another bowl with all-purpose flour and transfer dough to bowl. Cover with plastic wrap and chill 12-18 hours.
- Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8x5" rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.
- Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6-12 hours.
- One hour before baking, arrange rack in middle of oven; preheat to 500°F. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4" deep. Transfer baking sheet to oven, reduce oven temperature to 450°F, and bake bread until crust is very brown and an instant-read thermometer registers 190-200°F, 30-40 minutes. Let cool before slicing, about 2 hours.
RUSTIC BREAD SALAD
Invented by Italian cooks to use day-old bread, this summer salad is made of bread chunks, tomatoes, olives, onions, Parmesan cheese and Italian dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Toss bread with tomatoes, onions, 1/4 cup cheese and basil in large bowl.
- Add dressing; mix lightly. Top with remaining cheese.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
RUSTIC COUNTRY BREAD
A round loaf with a crisp crust--chewy, and great for sandwiches.
Provided by Chris
Categories Bread 100+ Bread Machine Recipes
Time 16h40m
Yield 12
Number Of Ingredients 8
Steps:
- The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
- The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
- In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
- Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g
RUSTIC ITALIAN BREAD SALAD
Wow the crowd with this Rustic Italian Bread Salad. Our Rustic Italian Bread Salad looks casual, but its flavor is black-tie worthy and takes 30 minutes.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Place cream cheese onto parchment-covered baking sheet. Spray with cooking spray; sprinkle with 1/2 tsp. garlic, zest and pepper. Bake 8 to 10 min. until lightly browned. Cool slightly.
- Meanwhile, cut each bread piece diagonally in half; place on baking sheet. Spray with cooking spray. Bake 3 to 5 min. on each side or until golden brown on both sides.
- Arrange bread, arugula, avocados, tomatoes and cream cheese on platter. Beat vinegar, oil, sugar and remaining garlic with whisk until well blended. Drizzle over salad.
Nutrition Facts : Calories 280, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 16 g, Fiber 5 g, Sugar 3 g, Protein 4 g
RUSTIC BREAD SALAD
Categories Salad Tomato Vegetable Side Bake Picnic Vegetarian Quick & Easy Vinegar Mint Basil Summer Parade Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the bread cubes with 3 tablespoons of the olive oil, the salt, and pepper. Spread the bread cubes in a single layer on a baking sheet and bake until slightly toasted and golden, about 15 minutes, shaking the pan occasionally. Set aside.
- 3. Halve the cucumber lengthwise and cut into 1/2-inch pieces. Place in a large bowl along with the red pepper, celery, carrots, onion, tomatoes, basil, and mint. Season with salt and pepper. Add the bread cubes. Drizzle the salad with the remaining 4 tablespoons of olive oil and the vinegar. Toss the salad and garnish with the chopped eggs.
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- Charred Vegetable Panzanella with Olive Oil Bread. Juicy tomatoes, grilled zucchini, and grilled bread combine for a fresh, flavorful salad with a wonderfully vinegary taste.
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- Strawberry Caprese Panzanella. Sweeten things up with this vibrant panzanella. Use day-old bread, yellow grape tomatoes, strawberries, and fresh mozzarella to create a uniquely delicious salad that caters to everyone's tastes.
- Chef John's Panzanella. Chef John's creation is crisp, garlicky, and totally satisfying. Cook bread cubes in a skillet until golden before tossing with red wine vinegar, cherry tomatoes, and Parmigiano-Reggiano cheese.
- Tomato-Bread Salad with Basil and Capers. This highly rated recipe has an incredible combination of briny and slightly sweet flavor. Diced red onion adds a pleasant sharpness that makes each bite a pleasure.
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