15 New Ways With Bread
These 15 New Ways With Bread offers up some exciting new ways to look at recipes that use bread. Bread is a useful ingredient that can be used whole, finely ground into crumbs, soaked in milk and oven baked, the number of possibilities is endless. You could try a Croque Monsieur strata that use up leftover ham in a bread recipe that is cheesy and warm. A hollowed out loaf of bread can be used as a picnic cob, by simply layering in some deli meats, and slicing it in half. Thinly sliced bread can be toasted and used as chilli ciabatta crisps, great for dipping in pasta or antipasto dishes. Or use bread in a baked sweet potato mash topped with crunchy pecan sourdough. These are just some of the recipes you will find on the Taste site. You'll also find all sorts of things to keep you busy from recipes, how to's, health and nutrition, lists, menus and more. Some of the recipes you will find on the site include roast recipes, holiday recipes, slow cooker recipes, quick and healthy recipes and more. As the magazine of the same name, you will find an excellent recipe for basic roast beef and vegetables to roast duck fat potatoes recipe and more to help you prepare dinners and recipe ideas that will have everyone coming back for more. Some of the how-to recipes you will find on the site include how to make pancakes, how to make the best potato salad, a how-to guide to making dumplings and so much more.
Sourdough bread is one of the oldest bread recipes there is. It is made by the fermentation of dough by using naturally-occurring lactobacilli and yeast. Sourdough bread has a noticeable mildly sour taste that is not present in most bread that is made with baker's yeast and better inherent keeping qualities than other bread, due to the lactic acid produced by the lactobacilli. The preparation of the sourdough recipe begins with a pre-ferment also known as the starter. The starter is made of flour and water and contains a colony of microorganisms including wild yeast and lactobacilli. The purpose of the sourdough starter is to produce a vigorous leaven for the bread recipe and to develop the flavour of the bread. In practice, there are a variety of starters, as the ratio of water to flour in the starter varies. A starter may be a liquid batter or a stiff dough.
When it comes to baking bread recipes there a wide variety of variations and additions to the bread recipe. There are all sorts of bread from baguettes, sweet bread recipes, soft yeasted loaves of bread, ciabatta, focaccia, naturally leavened bread that has a crispier crust and so much more. When it comes to ingredients that can be added to bread, you will find bread that has nuts, fruits, vegetables, chocolate and more. Popular additions to bread can include pecans, walnuts, olives, potatoes, dried apricots, figs and more. Nuts are a healthy addition to a bread recipe. Pecans are an excellent source of dietary fiber, manganese, phosphorus, magnesium, zinc and thiamin. Pecans are also a good source of protein, iron and B vitamins. The fat content in pecans is made up mainly of the monounsaturated fat, polyunsaturated fat and linoleic acid. Walnuts are a nutrient dense food, in a 100 gram serving of walnuts, there is 48 percent of the daily requirement of protein, with lots of dietary fiber, iron and calcium. They are a rich source of several dietary minerals, particularly manganese and B vitamins.
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