Monday, April 21, 2008
Since this blog will be all about cooking and eating only food that is REAL, I am starting with what should always be real but sadly is not.
Bread in the supermarket is just plain gross. Filled with sweeteners, preservatives... so your options are to buy expensive bread from a real bakery or spend lots of time making your own bread at home, or use a bread machine.
Personally bread machine bread leaves me cold. So I resorted to buying fresh bread most of the time.
Until I discovered this book on Amazon. While you literally won't be able to spend five minutes a day making bread, it comes close. You simply mix flour, water, salt and yeast in a mixer until combined. Then let it rise 2 hours. Then store in the fridge until ready to use. No kneading, no waiting to punch down.
I have made baguettes, English muffins, pizza dough, stromboli, brioche, and all without spending hours.
My most recent recipe using the bread used a portion of brioche that I made weeks ago and stored in the freezer. I found a brunch casserole in the newest Rachel Ray magazine. I had five hungry guys eat it up!
Ham and Scallion Brioche Bread Break (from Everyday with Rachel Ray May 2008)
8 large eggs
3 cups milk (I use organic whole milk)
1 tsp salt
fresh ground black pepper
1 1/2 Tablespoons extra-virgin olive oil
2 bunches scallions, white and light green, thinly sliced
1 clove garlic, minced
1 bunch asparagus, top parts (I added this in, wasn't in magazine recipe)
pinch red pepper flakes
One 1-lb loaf brioche, cubed (I used the Brioche recipe from Artisan Breads in 5 Minutes a Day, baked in a loaf pan)
1/4 lb ham, chopped
2 cups shredded gruyere cheese
1. Grease a 9-by-13 inch baking dish. In a large bowl, whisk together the eggs, milk, salt, and black pepper.
2. In a medium skillet, heat the olive oil over medium-high heat. Add the scallions, asparagus, garlic, red pepper and cook, stirring, until fragrant, about 2 minutes.
3. Transfer the bread cubes to the baking dish. Add the scallion mixture, ham, and half of the cheese. Pour the egg mixture on top. Sprinkle with the remaining cheese. Cover and refrigerate about 1 hour.
--I actually put it in the fridge overnight to have it ready for Sunday!
4. Preheat the oven to 350F. Bake about 45 minutes, let cool for 10 minutes before serving.