A week of artisan breads
So here are some ideas for using the range of breads that an artisan bakery might offer for every day of the week - even the days the bakery is closed! Plan to drop by the bakery every day for fresh bread - and stock up for the days the bakery is closed. My local bakery is closed Monday and Tuesday, so I plan my Sunday bread pick up accordingly.
The bakery is open at the regular time but closes early on Sunday. Pick up a couple of lovely fresh ciabatta loaves for the family for lunch, multigrain batard and a regular white loaf for the coming days. Today use the ciabatta loaves to make a caprese salad sandwich for a delectable Sunday family lunch.
A perfect way to use the one day old multigrain batard loaf picked up the day before is a panzanella, or warm bread salad.
That two day old loaf? Perfect for a mid-week dessert treat: bread pudding! Add your own favorite fruit (fresh and/or dried) to make it even better.
Yeah! The bakery is open again! But mid-week is crazy, so keep dinner simple. Garlic bread using a white batard to go with spaghetti with marinara sauce would be perfect.
The weekend is almost here! A fun way to celebrate the almost weekend would be to make broiled tomato toasts using a thinly sliced fresh baguette.
Hearty sourdough is the perfect bread to broil on top of a delicious French onion soup.
You bakery likely makes a loaf that is perfect for breakfasts such as a raisin bread. But why limit it to breakfasts? Why not try a unique take on grilled cheese by using brie and sliced tart apples between that "breakfast loaf?" You won't regret it.
Broiled tomato toasts
- 1-2 tomatoes, finely chopped
- 1 shallot, finely chopped
- Fresh basil, chopped
- Pinch of sugar
- Kosher salt to taste
- Splash of olive oil
- 1 baguette, thinly sliced on the diagonal
- Freshly grated Parmesan cheese
- Preheat your broiler.
- In a bowl, combine the tomato, shallot, garlic, basil, sugar, salt and olive oil. Stir gently.
- Lay the baguette slices out on a cookie sheet. Place a small spoonful of the tomato mixture on top of each slice of bread.
- Broil for 3-4 minutes. Immediately upon removing from the broiler, sprinkle with Parmesan cheese.
Grilled brie and apple sandwiches
- Thinly sliced tart, crisp apple
- Thinly sliced raisin bread (or raisin pecan sourdough bread)
- Thinly sliced butter
- Heat a griddle over medium low heat.
- Meanwhile, butter the outsides of two pieces of bread. Layer brie and apple on the inside.
- Place on the griddle and cook until the brie has begun to melt and the outer sides of the bread are crisp and lightly browned.