Triple Mustard And Gruyere Bread Thins Recipes

MUSTARD AND GRUYERE BATONS

Mustard and Gruyere Batons image

Provided by Ina Garten

Time 1h5m

Yield 10 to 12 batons

Number Of Ingredients 7

Ingredients

Flour for dusting the board
1 sheet of frozen puff pastry, thawed and very cold
3 tablespoons Dijon mustard
1 egg beaten with 1 teaspoon water, for egg wash
3 ounces Gruyere cheese, grated
2 tablespoons freshly grated Parmesan cheese
Flaked sea salt, such as Maldon, for sprinkling

Steps:

Unfold the sheet of puff pastry on a well-floured board, and roll it to an 11-by-13-inch rectangle with a floured rolling pin. (Diagonal strokes keep the pastry rectangular.) With a shorter end closest to you, brush the lower half of the pastry evenly with the mustard, leaving a 1/2-inch border around the edges. Brush the border of the pastry with the egg wash and fold the top half over the bottom half, lining up the edges. Place the pastry on a sheet pan lined with parchment paper and chill for 15 minutes.
Place the pastry on a board and trim the three irregular edges with a sharp knife. With the folded edge away from you, cut the pastry in 1-by-6-inch strips. You will have 10 to 12 batons. Spread the batons out on the sheet pan so they're not touching. Brush the tops lightly with the egg wash (don't allow the egg wash to drip down the sides) and sprinkle evenly with the Gruyere, Parmesan, and 1 1/2 teaspoons sea salt. Chill for at least 15 minutes.
When ready to bake, preheat the oven to 400 degrees F.
Bake the batons for 15 to 18 minutes, until golden brown and puffed. Allow to cool on the pan for 3 minutes and serve warm.

TRIANGULAR BREAD THINS

Triangular bread thins image

Bake our easy bread thins with wholemeal spelt and top with your favourite ingredients. We have ideas for using them in two healthy lunch recipes

Provided by Sara Buenfeld

Categories Lunch, Snack

Time 20m

Yield Makes 6

Number Of Ingredients 4

Ingredients

190g plain wholemeal spelt flour , plus extra for dusting
½ tsp bicarbonate of soda
1 tsp baking powder
75ml live bio yogurt made up to 150ml with cold water

Steps:

Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Mix the flour, bicarbonate of soda and baking powder in a bowl, then stir in the diluted yogurt with the blade of a knife until you have a soft, sticky dough, adding a little water if the mix is dry.
Tip the dough onto a lightly floured surface and shape and flatten with your hands to make a 20cm round. Take care not to over-handle as it can make the bread tough. Lift onto the baking sheet and cut into six triangles, slightly easing them apart with the knife. Bake for about 10-12 mins - they don't have to be golden, but should feel firm. Leave to cool on a wire rack.
Use to make our wild salmon & avocado triangles and goat's cheese, tomato & olive triangles. The rest can be packed into a food bag to use later in the week, or frozen until needed.

Nutrition Facts : Calories 115 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

SAVORY GRUYèRE BREAD WITH HAM

Savory Gruyère Bread With Ham image

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

Provided by Melissa Clark

Categories cookbooks Bread Cheese Ham Green Onion/Scallion

Number Of Ingredients 11

Ingredients

4 tablespoons (½ stick/56 grams) unsalted butter, melted and cooled, plus more for the pan
2½ cups (325 grams) all-purpose flour, plus more for the pan
1½ teaspoons baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
1 cup (180 grams) coarsely chopped ham
3 tablespoons thinly sliced scallions, white and green parts (optional)
1 tablespoon chopped fresh thyme leaves
2 cups (8 ounces/198 grams) grated Gruyère or sharp cheddar cheese
2 large eggs
1 cup (240 milliliters) buttermilk

Steps:

Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

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