Monthly Archives: June 2012

Garlic-Parsley Bread

Posted in Mediterranean cooking by
What do you do with your left-over bread? I love making garlic-pasley bread with them! It doesn’t matter what type of bread it is (loaf bread, french bread, ciabatta, etc.), they always comes out nice and delicious! I also love making them with my freshly baked rustic bread!
garlic bread
You will need:
Left-over bread (but there’s no reason why you can’t make this with freshly-baked bread, too. ^^) or even freshly-baked bread
Minced Garlic (I use lots of them! ^^)
Chopped Parsley (you can use the dried variety but if you have fresh ones, then it’s better!)
Olive oil
Salt to taste
garlic parsley bread
Directions:
Pre-heat oven and set to grill.
Cut the bread into desired sizes.
With a mortar, crush the garlic and parsley.
Pour some olive oil and mix well.
Spoon some of this mixture on top of each bread and sprinkle with a dash of salt.
Grill until golden brown.
garlicbread
Serve and enjoy!


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Win a Bea’s Gift Baskets and Gifts Fancy Foods Gourmet Gift Basket, 7/12

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Rustic Homemade Bread

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Don’t you just love the smell of freshly baked bread at the comfort of your own home? Let me share with you this tested recipe for a rustic homemade bread. And because it’s a rustic bread, it won’t matter if the shape is not perfect! ^^)
homemade bread
You will need:
300 grams whole wheat flour
300 grams baking flour
1 tablespoon salt (or less if you prefer)
1 tablespoon virgin olive oil
350 ml. lukewarm water
25 grams yeast
Directions:
In a bowl, mix the flour, salt and oil.
In a different bowl, pour the lukewarm water and pour the crumbled (in my case, the yeast came as a block) yeast. Let sit for a while.
After a few minutes, pour the flour mixture to the water and yeast mixture. Mix thoroughly. I like to do this with my hands.
Shape your dough as a round, smooth ball. Place it inside the same bowl where you mixed the dough.
Let it rise (approximately 30 minutes to an hour, as this will depend on the room temperature and the humidity level as well) until it has doubled in size. You might want to cover the bowl with a damp linen cloth or a cling film.
When it has doubled in size, knead it well with your hands. Let it rise again until it has doubled in size. Cover the bowl with a damp cloth or a cling film.Pre-heat the oven at 200º Celsius.
Divide the dough into two and shape each piece into a long log.
Cut three or four slits on the top of each dough. Sprinkle the top with some flour.
With a sprayer, humidify the oven by spraying water in your oven (just make sure not to spray on the turbine). Place the baking tray with your bread dough on the center of the oven and below it, place a baking dish half-full with hot water.
Bake the bread. When you see that the bread has already risen considerably, take out the baking dish you filled with water. We only placed it to create a humid atmoshpere inside the oven.
Keep on baking until the top crust turns light brown. If you like the crust to have more crunch in it and more color, you can brush the crust (before baking) with an egg wash.
Cool on a rack before slicing and enjoying your freshly baked rustic bread!
We enjoy Pa amb Oli, Pa amb Tomaquet or garlic-parsley bread with freshly baked bread.
garlic bread
Delicious! Enjoy!

 
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