Not exact matches
3/4 cup Spicy Southwestern peanut butter 2 tablespoons olive oil 1 loaf French or
sourdough bread, cut into 1 - inch
cubes
To Serve 4 slices wholegrain
sourdough bread,
cubed or torn in pieces a piece of Parmesan cheese, shaved
for topping: 1 1/2 cups large
cubes of stale
sourdough bread 1/4 cup olive oil salt and freshly ground pepper
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups
sourdough bread,
cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
You can always substitute whatever
bread you like for this, but we tried this recipe with brioche, country white
bread, and
sourdough and the brioche won out when the
cubes are larger like this.
3 tablespoons olive oil 3 cups of 1»
cubes of sunflower seed
bread (or any dense, whole grain or
sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch
cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded, sliced 1 / 2 - inch thick (I used 1/3 cup fresh pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch
cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
I place
cubes of
sourdough bread, toasted pine nuts, an egg, a little cream and some chicken broth in a large bowl.
3 tablespoons olive oil 2 tablespoons minced garlic 4 cups
cubed day old
sourdough or rustic
bread, or torn into bite - sized pieces 1 tablespoon orange zest from one orange 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1/8 teaspoon kosher salt
Spoon into hollowed round loaves of pumpernickel, Italian or
sourdough bread; serve with raw vegetables,
bread cubes, toasted pita wedges or tortilla chips.
2 cups 3/4 - inch
cubes of day - old
sourdough bread 1 pound ground beef 3 cloves garlic, minced 1/2 cup freshly grated Pecorino Romano cheese 3 tablespoons minced Italian parsley 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 2 large eggs, lightly beaten 1/4 cup extra virgin olive oil
Ingredients: Starter 200 g water 200 g white wheat flour (
bread flour) 1 tablespoon of your active
sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (
bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice
cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.