Pretzel bites

Pretzel bites:

• 1 pre-made ball of pizza dough (I used half of this: https://masqueradedinner.com/blog/cheese-pizza.)

• 1 l water

• 2 tbsp baking soda

• 1-2 tbsp coarse sea salt

How to:

Pretzel bites

Boil the water with baking soda and preheat the oven to 230°C.

Cut the dough into 4 smaller balls of dough. Roll them out with your hands on a lightly floured surface and form a 2cm wide log shape.

Cut this into 2cm pieces. Roll them slightly between your hands to form balls.

Once the water is boiling, place 5 to 7 balls in the water at a time. After 20 to 30 seconds, they will float to the surface. Remove them with a slotted spoon and place onto a parchment lined baking sheet.

Add sea salt to the top and carve a cross slit on the top of the pretzel with a sharp knife.

Do this with all of the pretzel bites, then bake for 15 minutes until golden brown. 

Serve with honey mustard.

Bread Pudding

ingredients (20 * 20cm):

Bread pudding

• 1 loaf leftover bread of your choice (I used brioche)

• 0.5dl toasted pistachios

• 100 g sugar

• 0.25 tsp salt

• 0.25 tsp cinnamon

• 3dl milk

• 1 tsp vanilla extract

• 4cl dark rum

• 4cl cream

• 1 large egg

• honey for drizzling

Salty Caramel Sauce:

• 100g granulated sugar

• 25g salted butter

• 0.5 dl whipping cream

How to:

Preheat the oven to 180C.

Slice the desired bread into 2*2cm cubes and place into a greased 20*20cm baking dish.

In a small pot, combine granulated sugar, salt, cinnamon, and milk. Turn on the heat and whisk together until dissolved. Add in vanilla extract and dark rum. Whisk to combine.

Place into a bowl set over a bowl of ice to cool. Add in the cream and once cool, add in the egg and mix until homogeneous.

Pour mixture over the bread along with crushed pistachios and a light drizzle of honey. Place into a preheated oven for 35 minutes. (If it starts to brown to quickly cover it with aluminium foil).

Caramel sauce:

For the caramel sauce, in a small pot add in granulated sugar and heat over medium heat while constantly stirring. Once melted, add and whisk in the butter and once thick stream in heavy cream. Stir until completely combined and let simmer for 20 seconds.

Place into a separate heat proof container to cool.

Place bread onto a plate and drizzle with caramel sauce before serving.

Original recipe: https://www.joshuaweissman.com/post/dessert-with-leftover-bread

Vegan Spinach Dip

ingredients (1 bread bowl):

Vegan Spinach Dip:

• 300g frozen spinach, thawed and drained

• 225 medium-firm tofu, drained and pressed

• 1 zucchini, peeled & roughly chopped

• 2 onions, roughly chopped

• 4 garlics

• 2 tbsp oil

• 2 tbsp lemon juice

• 1 tbsp apple cider vinegar

• 1 tsp salt

• 1 tsp onion powder

• 1 tsp garlic powder

• 0.5 tsp black pepper

• 0.6dl oatmilk

• 2 tbsp dehydrate minced onion

• 3 tbsp fresh chopped dill

• 3 tbsp fresh chopped chives

• 1 round loaf of bread

How to:

In a pan sauté the zucchini over medium heat with oil, onions and garlic for 10-15 minutes. Let the mixture cool down and add to a blender or food processor with tofu, lemon juice, vinegar, salt, black pepper, onions and garlic powder and “milk”. Blend until completely smooth.

In a mixing bowl add the thawed spinach and pour the mixture over it, add dehydrated minced onion, fresh dill and chives and stir to combine.

Prepare the bread bowl by cutting a circle out of the top of the loaf on an angel. Remove top and bread inside, creating a bowl. Cut the excess bread pieces into large chunks for dipping.

Add the dip inside the bread bowl and serve immediately with the extra bread for dipping.

Original recipe: https://www.hotforfoodblog.com/recipes/2018/01/29/vegan-spinach-dip/

Schiacciata

ingredients (1 pan):

Schiacciata:

• 270 grams lukewarm water

• 7 grams active dry yeast

• 450 grams bread or high-gluten 00 flour, plus more for work surface

• 25 grams extra-virgin olive oil, plus more for brushing

• 7 grams kosher salt

• Flaky sea salt, for garnish

How to:

In a large bowl, mix the warm water and yeast and let it stand for 5 minutes. Use a wooden spoon to stir in the flour, olive oil, and salt until the dough becomes a shaggy mass.
Turn the dough out onto a clean surface and sprinkle with a small amount of flour. Knead the dough by hand until smooth and elastic, about 8–10 minutes. Transfer the dough to a large, lightly oiled bowl, turning the dough once to cover the surface in oil. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place until doubled in size, about 1 hour and 10 minutes.

Once the dough has risen, tip it onto a clean work surface and shape it into a 2cm thick rectangle.

Transfer the dough block to an oiled baking sheet, cover it loosely with plastic wrap or a damp cloth, and let it proof for 20 minutes.

Preheat the oven to 215°C.

Uncover the dough and brush the surface with a light, even layer of oil. Use your fingertips to smash down the dough, making sure the indentations from your fingertips reach the bottom of the baking pan to create dimples across the surface of the dough.

Bake until deep golden brown, about 25–30 minutes.
While the bread is still hot, carefully brush it with olive oil and sprinkle it with flaky sea salt. Let the loaf cool for at least 10 minutes at room temperature before slicing.

Original recipe: Schiacciata Bread Recipe: How to Make Tuscan Flatbread - 2023 - MasterClass

Cleambread

Amount (12 buns) :

For the bread dough

• 500 grams wheat flour

• 25g fresh yeast 

• 2.5 dl milk

• 1 tsp sugar

• 1 egg

• 80g butter melted + extra butter for brushing the dough 

• 0.5 teaspoon salt

For the filling:

• 100g butter

• 2 tbsp gochujang

• 2 tbsp sesame seeds

• 2 cloves of garlic

How to:

For the bread dough:

Warm the milk until it is 37 celsius degrees. Mix in the sugar and the yeast.

Stir until the yeast has dissolved into the mixture. In a mixing bowl, add the flour, the  yeast + milk mixture, the egg, salt and butter. Using a stand mixer or your hands, mix well until the mixture forms a dough. Knead the dough for a few minutes on the countertop.

Place the dough back into a lightly greased mixing bowl and cover it with a clean towel. Let it double in size (around 90 mins). Use this time to make the filling for the bread rolls. 

Take out the dough, and on a lightly floured surface, knock out the air, and roll out the dough with a rolling pin until it is around 1cm thick and roughly shaped like a rectangle.

Spread out the filling over the rolled out dough.

Roll up the dough and using a knife or pizza cutter cut the dough into 3 cm wide strips. Stack them in a baking pan or cake tin. 

Do not stack them too tight, give the rolls a little space to rise.

Keep the cake tins in a warm place, covered with a clean tea towel to rise for the second time for 1 hour. During this time, preheat the oven at 180C.

Once proofed, brush the tops of the dough with melted butter and transfer to the preheated oven. Bake for 20-30 minutes until golden brown. Once baked, brush with more melted butter right after you take the rolls out of the oven.

For the filling:

Combine all the ingredients listed and keep aside to use while shaping the dough. Proceed with the steps as explained above.

The Jay Pritchett

Ingredients (1 serving):

Sandwich:

• thick slice turkey

• 2 slices bacon

• 2 slices swiss cheese

• 4 slices red peppers

• 2 ansjovis

• 2 slices wheat bread

How to:

Sandwich:

Cook bacon in a frying pan until desired crispiness is achieved, then lightly toast the bread in the bacon fat on both sides. 

Add cheese to one of the bread slices, continue by adding ansjovis, bacon, red pepper and lastly a thick slice of turkey. Serve right away.

Lager Bread

• Ingredients (1 loaf of bread):

• 7 dl wheat flour

• 1 tbsp baking powder

• 1 tbsp sugar

• 1 tsp salt

• 33cl lager (I used Poppels)

• 100g butter (melted)

How to:

Preheat the oven to 175°C. 

Prepare a loaf pan, using parchment paper and butter. In a bowl add the flour, baking powder, salt, and sugar and whisk them together. Pour in the beer and most of the butter (saving 2 tbsp) and stir all the ingredients until just combined.

Pour the batter into your prepared loaf pan and smooth out if needed. Then spread the rest of the butter on top of the raw batter evenly.

Bake on the lower part of the oven for 35-45 minutes or until the bread is golden brown on top. Allow to cool for about 5 minutes before cutting it.

Hotpie’s Wolfbread

ingredients (4 pieces):

Dough:

• 9 dl all purpose flour

• 1 tsp baking soda

• 4 tbsp brown sugar

• 1,5 tsp salt

• 4 dl buttermilk

• 55g butter, cubed & ice cold

• 1 egg

• 1 tsp orange zest
  

How to:

Turn the oven at 175 C.

In a large bowl mix flour, brown sugar, baking soda and salt. Add butter and mix until the dough is dry and crumbly. In a medium bowl, combine buttermilk, egg and orange zest. Combine wet and dry ingredients and knead the dough for a couple of minutes and then place it back into bowl. Cover and let rest for 30 minutes.

Roll out dough and cut into the shape of 4 Direwolfs. (This doesn’t have to be perfect, Hotpie’s wasn’t either). Place onto a baking sheet and brush with egg wash. Bake for 20 minutes or until golden brown.