Panzanella Salad is usually associated with the peak of summer with all its juicy tomatoes. This recipe doesn't include any of the summer vegetable stars but instead highlights the fall season with its slightly bitter radicchio, cranberries and pine nuts. It's a current favorite of ours. Give it a try and let me know what you think!
1/4 c Extra Virgin Olive Oi
6 c bread cubes (about 2/3 of a Polenta loaf works well)
salt and pepper
Preheat oven to 400F
Mix the bread cubes with the olives oil in a large bowl. Toss to coat well. Transfer bread cubers to a baking sheet and sprinkle with salt and pepper. Bake staring 2 or 3 times about 10-15 minutes. Se aside and cool.
1/2 red onion thinly sliced
2 1/2 c white balsamic vinegar
juice of 1/2 lemon
1/4 c Extra virgin olive oil
1/2 tsp Dijon mustard
1 Tbs honey
Combine in a little mason jar and shake to combine
1 sm radicchio, torn into bite size pieces
1 sm fennel, thinly slices
2/3 c parseley
1/2 c cranberries
1/3 c toasted pine nuts
3 oz manchego cheese, shaved
Place croutons and all salad ingredients in a bowl and toll with the vinaigrette. Let sit for 30 minutes in the fridge and enjoy!
Happy 4th of July! I am taking the week off from markets to enjoy some summer time with my family and friends, but in case you have some left over bread here is my current favorite crouton recipe:
1/4 c Extra Virgin Olive Oil
6 c bread torn into little pieces (about 2/3 of a Polenta loaf works great)
salt and pepper
Preheat oven to 400F
Mix the bread cubes with the olive oil in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake staring 2 or 3 times until the croutons are golden brown, but still a little soft inside. Set aside and cool.
Put on your next salad or enjoy as a snack while cooking your main meal :)
500g day old Country Sourdough Bread or Baguette
1.5 teaspoons salt
350g luke warm milk (more if needed)
1 small onion diced
One bunch fresh parsley shopped
Happy Thanksgiving and How to bring your bread back to "fresh out of the oven" status for your guests
Happy Thanksgiving! Wishing you a beautiful day with friends and family sharing delicious food.
I have been getting a lot of questions on how to thaw or ”refresh” a loaf of bread.
Here is what I do:
Heat oven to 375F. Unwrap the loaf you had in the freezer and spray it down with some water to get it wet but not soaking wet. Place it directly on the rack in the hot oven for 25-30 minutes. I usually put the loaf in with what ever else I am baking and if you are preparing Thanksgiving dinner the oven is on anyway and you can put the loaf in with any of your last minute dishes.
Day Old/ Week Old Loaf
If I have a whole loaf that is not frozen or I remembered to thaw it on the counter for a few hours, I wet it down just like the frozen one and put it in a 350F oven for 10-15 minutes and every time I pull these loaves out I am amazed that they get their fresh out of the oven taste and texture back! Your guest will think you just baked it.
If you are planning on using a fresh loaf from today in your stuffing, make sure to cut it as soon as you get home. It’s a little more difficult to slice and cube a fresh loaf, but the pieces don’t have to be pretty. But it is important to dry them out at least overnight otherwise they get too soggy.
P.S. Last week the printed version of the Bread Pudding was missing the number of eggs, sorry! It takes 2 for the recipe. The online version is all updated. I you are ever looking for any recipes they are on my blog www.stellabread.com/blog
This week’s Share
Ingredients: Montana grown organic wheat flour, water, organic sourdough culture, sea salt.
KAMUT Wheat Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, freshly milled org. KAMUT flour, whole org. KAMUT berries, organic sourdough culture, sea salt.
Polenta Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, organic yellow corn, organic sourdough culture, sea salt.
Anyone else thinking about Thanksgiving yet? I am and it involves testing out stuffing recipes! Here is my spin on a simple one I liked from Bon Appétit:
Preheat oven to 375°. In a large skillet heat oil then add onions, carrots, celery, thyme, sage, salt and pepper stirring occasionally, until vegetables are soft about 10 minutes. Add butter, celery seeds, cayenne, and broth and cook, stirring occasionally, until butter is melted.
Transfer to a large bowl; add bread, walnuts and parsley. Toss, adding more broth as needed to moisten. Transfer to a 13x9” baking dish; cover with foil. Bake until heated through, 45–50 minutes. Uncover; bake until dressing is browned and crisp, 15–20 minutes longer.
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), Montana grown organic whole wheat flour, sea salt.
Polenta Sandwich Loaf
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, sea salt.
Cinnamon Raisin Sandwich Loaf
Montana grown organic wheat flour, water, organic sourdough culture, (organic wheat flour and water), organic raisins, molasses, raw local honey, salt, organic cinnamon.
Saturday Farmers Market 9-12pm starts this week!
This Weeks Bread Choices:
Country Sourdough, Polenta Sandwich and KAMUT® Wheat Sandwich loaves available both markets
As you all know I love bread and I could have it for breakfast, lunch and dinner everyday! Toast with any kind of topping and I am good to go. When we are short on bread around the house we get grumpy. Some days though I really crave Muesli or cereal for breakfast or an afternoon pick me up, just something crunchy in milk with fruit. The other day I came across a write up of Milk Toast and I couldn't get it out of my mind. I never found the recipe again, but the idea of using old bread and