Saint George's Bread Recipes

This bread shows the catalan flag, made with a typical sausage meat called “sobrassada” from the Balearic Islands and white bread dough with grated cheese.

Ingredients:

• 300g bread flour
• 8g yeast
• Salt
• 100g grated cheese
• 175g water
• 250g bread flour
• 100g water
• 125g “sobrassada”
• 8g yeast
• 250g bread flour
• 150g water
• 8g yeast
• 10g granulated sugar
• 80g chopped nuts

Instructions:

1. In a bowl, whisk the flour, salt and yeast until well combined. Start adding water while stirring with a fork or a spoon. When the dough is quite solid, start turning the mixture with your fingers. The, transfer the dough to a clean working surface a bit of flour and knead for ten minutes. The dough has to be soft and not sticky. Return the dough to the bowl covered with a towel and let it rest for half an hour.
2. In a bowl, mix the flour, the yeast and the sobrassada with the fingers until quite combined. Add water while stirring with a spoon and then knead the dough in the surface until soft and not sticky. Let it rest for another half an hour while you prepare the other dough.
3. Proceed similarly to the other doughs and add the nuts before letting it rest for a half an hour.
4. When finishing the third dough, the cheese dough is probably ready and almost doubled in size. In this case, with the working surface lightly floured and with the rolling pin, start rolling out the dough to rectangle of 1 centimeter of thickness. Set aside, and do the same with the sobrassada dough. However, in this case, the rectangle should be a bit smaller than the cheese one.
5. Now, take the sobrassada dough and lay on the top of the cheese dough. With a knife, cut the sobrassada dough in four fringes, like in the video. You will have four sobrassada and cheese fringes and another cheese one. We have to put them one above the other, starting and finishing with a cheese fringe. These will be the stripes of the flag.
6. Take the nuts dough and roll it out in a similar way as the others. Put the stripes of the flag in the center of the nuts dough and wrapped it with the dough. I am sure you now understand why I recommended watching the video!
7. Now, cut it into slices of about 8-10 cm with a knife or dental floss and let it rest on the baking sheet for one hour. Preheat the oven at 200º and bake them for twenty minutes or until lightly brown.

Saint George’s Bread • Yield: 4 servings
Ingredients:

• 300g bread flour
• 8g yeast
• Salt
• 100g grated cheese
• 175g water
• 250g bread flour
• 100g water
• 125g “sobrassada”
• 8g yeast
• 250g bread flour
• 150g water
• 8g yeast
• 10g granulated sugar
• 80g chopped nuts

Saint George’s Bread Nutrition Facts:
• Diet:
• Calories: 194.30
• Fat: 90.09
• Carbs: 207.25
• Protein: 143.43
• Cholesterol: 34.00
• Calcium: 87.27
• Sodium: 139.43

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Garlic Bread Recipes

Ingredients:

• 1/2 cup butter
• 2 teaspoons granulated garlic or 1 tablespoon minced garlic
• 1 soft French-style bread (about 15 in. long)

Garlic Bread • Yield: 26 servings
Ingredients:

• 1/2 cup butter
• 2 teaspoons granulated garlic or 1 tablespoon minced garlic
• 1 soft French-style bread (about 15 in. long)

Garlic Bread Nutrition Facts:
• Diet:
• Calories: 92.98
• Fat: 104.55
• Carbs: 63.84
• Protein: 43.16
• Cholesterol: 81.34
• Calcium: 54.29
• Sodium: 81.96

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

No Knead Bread Recipe Recipes

Ingredients:

• 3 cups bread flour, I like Harvest King bread flour
• 1/4 tsp instant yeast
• 3/4 tbsp kosher salt, or 1 teaspoon table salt
• 1 1/2 cups warm water

Instructions:

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Place a large sheet of parchment paper on counter. Plop your dough onto parchment paper. Lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab the ends of the parchment paper and lift entire wobbly dough blob out of bowl into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

No Knead Bread Recipe • Yield: 6 servings
Ingredients:

• 3 cups bread flour, I like Harvest King bread flour
• 1/4 tsp instant yeast
• 3/4 tbsp kosher salt, or 1 teaspoon table salt
• 1 1/2 cups warm water

No Knead Bread Recipe Nutrition Facts:
• Diet: Low-Fat
• Calories: 74.35
• Fat: 6.90
• Carbs: 99.50
• Protein: 49.64
• Cholesterol: 0.00
• Calcium: 7.37
• Sodium: 74.37

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Banana Bread Biscotti Recipes

Ingredients:

• 1 loaf banana bread
• 1/4 cup honey

Banana Bread Biscotti • Yield: 36 servings
Ingredients:

• 1 loaf banana bread
• 1/4 cup honey

Banana Bread Biscotti Nutrition Facts:
• Diet:
• Calories: 91.12
• Fat: 50.40
• Carbs: 110.64
• Protein: 20.89
• Cholesterol: 68.80
• Calcium: 10.59
• Sodium: 60.54

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

“Bloomer” Bread Recipes

Bloomer refers to a British white bread that’s perfect for paninis or even just PB&J.

Ingredients:

• 500g bread flour
• 50ml extra virgin olive oil
• 1 tbsp sugar
• 1 tsp salt ( 10g)
• 2 tsp instant yeast ( 9g)
• Around 300mls water

Instructions:

1. Mix all the ingredients and add water gradually to form soft dough, either using hand kneading or stand mixer with hook attachment.
2. Oil your hands and knead the dough briefly. Leave to rise in greased bowl until triples in size.
3. Punch down the air gently and make a rectangle shape.
4. Fold the edges like envelope, and roll the dough with edges at the bottom.
5. Sprinkle top with water and dust with flour. Make few deep slashes diagonally with very sharp knife in single motion.
6. Leave to rise again for 30-45 mins and preheat the oven and pizza stone at 220C.
7. If using two racks in oven, fill the tray below with water to create steam whilst baking.
8. Transfer bread to bake on pizza stone for 20 minutes, reduce heat to 200C and continue for another 10 to 15 minutes until top is golden.

“Bloomer” Bread • Yield: 8 servings
Ingredients:

• 500g bread flour
• 50ml extra virgin olive oil
• 1 tbsp sugar
• 1 tsp salt ( 10g)
• 2 tsp instant yeast ( 9g)
• Around 300mls water

“Bloomer” Bread Nutrition Facts:
• Diet:
• Calories: 114.31
• Fat: 54.63
• Carbs: 126.29
• Protein: 63.54
• Cholesterol: 0.00
• Calcium: 8.85
• Sodium: 84.02

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Rustic bread Recipes

This is a traditional Sicilian bread that you can make in the morning to get ahead

Ingredients:

• 250g strong white bread flour
• 1 tsp fast-action dried yeast
• 1 tbsp olive oil, plus extra for drizzling
• 200ml sparkling water
• semolina, for sprinkling (optional)
• finely chopped rosemary and Maldon salt, for sprinklng

Instructions:

1. Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
2. Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don’t pile them on top of each other or they will stick together.)
3. Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.

Rustic bread • Yield: 8 servings
Ingredients:

• 250g strong white bread flour
• 1 tsp fast-action dried yeast
• 1 tbsp olive oil, plus extra for drizzling
• 200ml sparkling water
• semolina, for sprinkling (optional)
• finely chopped rosemary and Maldon salt, for sprinklng

Rustic bread Nutrition Facts:
• Diet:
• Calories: 51.74
• Fat: 17.95
• Carbs: 60.99
• Protein: 31.57
• Cholesterol: 0.00
• Calcium: 10.64
• Sodium: 45.58

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Breakfast Bread Recipes

Ingredients:

• 2¾ cups bread flour
• 2¾ cups whole wheat flour
• 1¾ tsp. baking soda
• ½ tsp. salt
• 3 tbsp. butter, softened
• 2¾ cups buttermilk
• 1 egg
• 2 tsp. pinhead oatmeal

Instructions:

1. Preheat oven to 350°. Whisk bread flour, whole wheat flour, baking soda, and salt together in a large mixing bowl. Using your fingers, work butter into flour mixture until it resembles coarse meal. Gradually add buttermilk, stirring with a wooden spoon until dough comes together.
2. Turn dough out onto a floured surface. Dust hands with flour and knead with the heels of your hands until dough is semi-smooth, about 1 minute. Divide dough in half. Shape each piece of dough into a 6″ round. Cut each dough round into 3 equal triangles and arrange on a large ungreased baking sheet 3–4″ apart.
3. Beat egg and 1 tsp. water together in a small bowl. Using a pastry brush, brush tops of triangles with egg wash and sprinkle each with a little oatmeal.
4. Bake loaves until deep golden brown and hollow sounding when tapped, about 1 hour. Set aside to cool on a wire rack at least 15 minutes before serving.

Breakfast Bread • Yield: 12 servings
Ingredients:

• 2¾ cups bread flour
• 2¾ cups whole wheat flour
• 1¾ tsp. baking soda
• ½ tsp. salt
• 3 tbsp. butter, softened
• 2¾ cups buttermilk
• 1 egg
• 2 tsp. pinhead oatmeal

Breakfast Bread Nutrition Facts:
• Diet:
• Calories: 156.56
• Fat: 59.30
• Carbs: 181.88
• Protein: 117.24
• Cholesterol: 92.83
• Calcium: 98.63
• Sodium: 148.45

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source