Last night I decided to experiment with incorporating fresh baked bread with dinner. I came up with a dish worthy of being repeated, with a few tweaks.
I made a French bread dough recipe from scratch. After letting the dough rise, I took 2/3 of it and rolled it out as flat as I could so that it would fit nicely in a greased bundt pan.
I then put a thin layer of homemade pesto, sprinkling of feta cheese, added some cooked and seasoned ground beef, poured on some tomato sauce, finished with a layer of grated marble cheese. Then I folded over the balance of the dough and sealed the edges.
I baked it in the oven at 375° for 25 minutes. It came out golden and crisp. The flavors melted together beautifully. My only complaint was that the beef was crumbly. When I make it next time, I may need to add some bonding agent such as eggs or more cheese. It will change the taste once a bit, but not enough to make it drastic.
I chose to make this because I want to get into baking breads. Plus we rarely use our bundt pan. It seemed like a good combination for a dinner plan.
Bread is a big part of my daily diet. Toast, burgers or sandwiches- it’s a regular occurrence in my life. We go through bread products so much in our home that we rarely bother to make it fresh. It’s so much easier to just buy a few loaves each week and leave them in the cupboard.
Or on the counter apparently.
But the biggest issue I have is how to wrap or seal the bread bag once it’s opened. Our family has not come up with one style. Nor have I been able to find the culprit behind leaving the bag OPEN!
Unfortunately I taught my children how to flick snapped bread tags. So usually the tags are removed and found on the floor throughout the kitchen. Bad parenting decision from years ago. Do not teach your children this trick. Trust me. Your bread will stay fresher longer if those tags go back on.
How do you close your bread? Have you ever flicked bread tags? Let me know in the comment section.
We have been enjoying baking and dough making over the past few weeks. Last night I made pizza dough and we put on our own toppings for individual pizzas.
It was like returning to my time at Chuck E Cheese’s. I made the dough, weighed it out into 200g balls, put oil on them, covered them in plastic wrap and let them rise before rolling them out.
While the dough was proofing, I prepared all the toppings. Slicing peppers, onions, tomatoes, then grating cheese and frying sausage. once the pizzas were made, into the oven for 15 minutes at 475°. The final trick to making the pizzas taste delicious once out of the oven was 100% from the Chuck… A brushing of melted garlic butter on the crust.
The family loved dinner. We will probably do it again in the future. And for dessert- my wife made fresh cinnamon rolls. Baking is awesome.