Crusty Bread Salad Recipes

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MID-SUMMER ITALIAN BREAD SALAD



Mid-Summer Italian Bread Salad image

Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.

Provided by Tamara

Categories     Salad

Time 10m

Yield 4

Number Of Ingredients 10

1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
⅛ cup chopped fresh thyme
¼ cup olive oil
2 tablespoons balsamic vinegar

Steps:

  • Rub a peeled clove of garlic around a wooden salad bowl.
  • Pull apart or chop the bread into bite-size pieces.
  • In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 65.6 g, Fat 17.8 g, Fiber 5.1 g, Protein 11.9 g, SaturatedFat 2.9 g, Sodium 670.7 mg, Sugar 5 g

CRUSTY WHITE BREAD



Crusty White Bread image

A fragrant white bread with a nice and crispy crust.

Provided by Dingo

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h30m

Yield 24

Number Of Ingredients 7

2 tablespoons active dry yeast
1 tablespoon white sugar
2 cups water
1 cup milk
2 tablespoons margarine, softened
6 cups bread flour
1 tablespoon salt

Steps:

  • In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  • In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 26.2 g, Cholesterol 0.8 mg, Fat 1.7 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 306.4 mg, Sugar 1.1 g

CRUSTY HOMEMADE BREAD



Crusty Homemade Bread image

Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 pieces).

Number Of Ingredients 5

1-1/2 teaspoons active dry yeast
1-3/4 cups warm water (110° to 115°)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

RUSTIC ITALIAN CRUSTY BREAD RECIPE



Rustic Italian Crusty Bread Recipe image

Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with active dry instant yeast, flour and water and baked on a hot pizza stone.

Provided by Florentina

Categories     Baked Goods

Time 45m

Number Of Ingredients 4

3.25 cups all purpose flour (+ more for dusting)
1 tsp sea salt
1.5 cups warm water
2 tsp active dry yeast

Steps:

  • In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
  • Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
  • Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
  • Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.
  • With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
  • Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
  • Preheat your oven to 450"F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
  • Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
  • Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.

Nutrition Facts : Calories 195 kcal, Carbohydrate 40 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

EASY CRUSTY BREAD



Easy crusty bread image

The most delicious bread recipe I have tried. It is easy to make and requires very little effort and delivers a crusty, delicious loaf every time.

Provided by Alida Ryder

Categories     Bread

Time 2h25m

Number Of Ingredients 5

1½ cups warm water
10 g (2tsp) instant yeast
1 tsp sugar
3 cups flour ((+1 cup for dusting) )
1 tsp salt

Steps:

  • In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
  • Add the flour and salt then knead with the dough hook for 5 minutes.
  • The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
  • Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
  • Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
  • Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
  • When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
  • Cover with the tea towel and allow to rise for another 30 minutes.
  • Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
  • Place in the oven and allow to bake for 30 minutes.
  • Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
  • Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

Nutrition Facts : Calories 186 kcal, Carbohydrate 34 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

SIMPLE CRUSTY BREAD



Simple Crusty Bread image

We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.

Provided by Nick Fox

Categories     breads, side dish

Time 3h45m

Yield 4 loaves

Number Of Ingredients 4

1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal

Steps:

  • In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
  • Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
  • Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
  • Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

GRILLED BREAD SALAD



Grilled Bread Salad image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 small baguette (about 8 ounces) or other crusty bread
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons diced shallot, scallion or red onion
1/4 teaspoon minced garlic (optional)
1 1/2 pounds tomatoes, chopped
Salt and freshly ground black pepper to taste
1/4 cup or more roughly chopped basil or parsley

Steps:

  • Start gas or charcoal grill, or preheat broiler; rack should be 4 to 6 inches from heat source. Cut bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes. Remove, and set aside.
  • While bread cools, mix together next five ingredients in a large bowl. Mash tomatoes with back of a fork to release all of their juices. Season to taste with salt and pepper. Cut bread into 1/2- to 1-inch cubes (no larger), and toss them with the dressing.
  • Let bread sit for 20 to 30 minutes, tossing occasionally and tasting a piece every now and then. The salad is at its peak when the bread is fairly soft but some edges remain crisp, but you can serve it before or after it reaches that state. When it's ready, stir in basil or parsley, and serve.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 6 grams, TransFat 0 grams

BREAD MACHINE CRUSTY FRENCH BREAD



Bread Machine Crusty French Bread image

This fabulous French bread recipe is mixed in the bread machine and then baked to crusty perfection in the oven.

Provided by Diana Rattray

Categories     Dinner     Lunch     Side Dish     Bread

Time 3h55m

Number Of Ingredients 11

1 1/2 cups room temperature water
1 tablespoon vegetable oil (or olive oil ; plus more for baking)
2 tablespoons dry milk
2 cups all-purpose flour
2 cups bread flour
2 teaspoons sugar
2 teaspoons salt
2 teaspoons active dry yeast
2 tablespoons medium-grind cornmeal (for baking)
1 egg white
1 tablespoon cold water

Steps:

  • Gather the ingredients.
  • Add the room temperature water, oil, dry milk, all-purpose flour, bread flour, sugar, salt, and yeast to the bread machine according to your manufacturer's preferred order.
  • Use the French bread setting on your machine but remove the dough after the last kneading cycle before the baking cycle begins. Or use the dough cycle, punch down the dough to let air escape, let it rise again (45 minutes to 1 hour), knead lightly, and let it rise again (another 45 minutes to 1 hour) before forming into loaves.
  • Spray or lightly oil a large cookie sheet and sprinkle with the cornmeal.
  • To form the loaves, transfer the dough (it will be soft) to a lightly floured board. Sprinkle with a little all-purpose flour.
  • Cut the dough into 2 portions and roll each portion into a rectangle about 12 to 15 inches wide (add more flour as needed).
  • Starting at the long end, roll up the dough, pinching the seams well. Repeat with the next roll.
  • Place the loaves on the prepared cookie sheet; cover with a clean dishtowel and let rise another hour.
  • While the loaves are rising, preheat the oven to 400 F. Place a pie plate on the lower rack of the oven and add about 1 inch of boiling water. Place the pan with the dough on the middle rack and bake the bread for 15 minutes.
  • Lower the heat to 350 F and bake for another 25 minutes until golden brown.
  • About 5 minutes before the loaves are done, mix the egg white with the cold water in a small bowl and brush the loaves with the egg wash .
  • Once baked, remove from the oven and let cool.
  • Serve and enjoy.

Nutrition Facts : Calories 186 kcal, Carbohydrate 35 g, Cholesterol 16 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, Sodium 365 mg, Sugar 1 g, Fat 2 g, ServingSize 2 loaves (serves 8), UnsaturatedFat 0 g

TOMATO BREAD SALAD WITH HERBS



Tomato Bread Salad with Herbs image

Categories     Salad     Herb     Olive     Tomato     No-Cook     Valentine's Day     Quick & Easy     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 tablespoon red-wine vinegar
1 garlic clove, minced and mashed to a paste with a pinch salt
1/4 cup extra-virgin olive oil
2 cups 3/4-inch cubes crusty bread
1/2 pound vine-ripened red tomatoes, cut into 3/4-inch wedges
1/2 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges
1/4 cup Niçoise or Kalamata olives
1/4 cup fresh basil leaves, washed well, spun dry, and chopped fine
1 tablespoon fresh marjoram leaves, chopped fine

Steps:

  • In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.

PANZANELLA (BREAD AND TOMATO SALAD)



Panzanella (Bread and Tomato Salad) image

Panzanella is a zingy and delicious tomato-and-bread salad that's perfect for summertime. Using crusty artisan-style sourdough bread takes it up a notch, along with ripe tomatoes, olive oil, vinegar, and a variety of vegetables you might have on hand. This recipe makes two servings, but feel free to scale up for big crowds.

Provided by Melissa Johnson

Categories     Recipes

Time 20m

Yield 2

Number Of Ingredients 11

1 1/2 cups chopped ripe tomatoes
1/2 tsp coarse sea salt
2 slices of dried toasted or stale bread
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 small cucumber or 1/2 green pepper
1/2 small onion (any color)
5-10 basil leaves
ground black pepper
optional 1 small clove garlic, minced
optional 2 Tbsp bread crumbs

Steps:

  • Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
  • Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
  • In a small bowl, mix the olive oil, vinegar and optional minced garlic.
  • Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
  • Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
  • Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
  • Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
  • Season with fresh ground black pepper and serve.

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