BREADS

ROASTED GARLIC ‘n’ CHILI BREAD & OLIVE OIL MUSHROOM BRUSCHETTA – 3rd World Bread day

2008/10/16 / 45 Comments
“We have learned to see in bread an instrument of community between men – the flavor of bread shared has no equal. “
Antoine de Saint-Exupery

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It’s time to bake & talk about bread again…& this couldn’t be a better bread baking opportunity for me. Zorra @ Kochtopf is hosting the 3rd World Bread Day today, on October 16th. This is for Zorra…ZORRAThe original World Bread Day – an event created by UIB International Union of Bakers and Bakers-Confectioners – wants to provide an opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future. bbd2

Saw this great sounding Chili Loaf at My Food Blog & just had to make it SOON! Here’s my adaptation of Arundhati’s Chili Bread – A Roasted Garlic Chili Bread. The few changes I made were to substitute a cup of all-purpose for a cup for whole-wheat flour, reduce the chili, & add roasted garlic paste.2008 10 11It was everything she said it would be … simple to make, great smelling & addictive. A well behaved loaf that sliced beautifully. Great great loaf, & the yeast cooperated as well!2008 10 111The bread also made this absolutely delectable ‘Olive Oil Mushroom Bruschetta‘. The recipe for this great tasting, crisp bruschetta was passed to me from my friend in Kiev while we were chatting the other night. That’s what I love about foodies & blogging…the free flowing exchange of creative ideas. Never a dearth of what to cook! It’s easily now…what not to cook!!2008 10 112

Roasted Garlic Chili Bread

As copied (& adapted) from My Food Blog
3 cups All-Purpose Flour + extra for dusting
1 cup Whole-wheat Flour
1 tbsp Sugar
2 tbsp Olive Oil
2 tbsp – Roasted Garlic Paste
1/2 tsp Roasted Red Chili Flakes
1/2 cup shredded Cheese (I used grated cheddar)
1 tsp Active Dry Yeast
400 ml Water (I used a little less)

bbd1Method:

Combine all the ingredients, except the water, in a large bowl. Gradually add the water, bringing the mixture together to form a ball.

  • Turn the ball out onto a floured surface and knead for about 10 minutes. The dough will begin to feel smooth and springy to touch. Put the ball into a lightly oiled bowl. Cover with a muslin cloth/cling wrap.
  • Let it rise to double its size (approximately 1 hour).
  • Turn the dough out again and press to slowly release air bubbles that may have formed. Gently knead for about 2 minutes.
  • Form the dough into any desired shape. I made 2 long french loaves (& they rose more than I thought they ever would!!).
  • Cover again with the muslin and leave it to rest until it rises again to about 1 1/2 times its size (approximately 45 mts – 1 hour). bbd5
  • Preheat oven to 225 deg C.
  • Make slits with a sharp knife on the surface of the dough to release steam. The slits should be of about 1″ depth.
  • Transfer the dough into the oven in the middle rack. On the bottom rack, put a tray filled with 1 cup water. Close and leave alone for 10 minutes. Now take out the water tray. Close again and leave for 30-35 minutes. The bread is done when it sounds hollow if you tap on the bottom of the loaf. 2008 10 113

    • Bruschetta is a food whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer.

    Olive Oil Mushroom Bruschetta
    Mushrooms – 200gms; finely chopped
    Juice of 1 lime
    Garlic – 3-4 cloves; finely minced (I used the microplaner)
    Oregano – 1 tbsp
    Sea salt & pepper to taste
    Olive Oil – 1/2 cup (or as required)

    bbd3Method:

    • Place the mushrooms in a deep (not too wide) glass/steel bowl.
    • Whisk all the other ingredients together. Check seasoning.
    • Pour over the uncooked, chopped mushrooms, mix in well. The olive oil should ideally cover the mushrooms. (Mine just soaked them, but the next morning I found the mushrooms had shrunk & they were all well soaked.)
    • Leave to marinate in the fridge, preferably overnight.
    • Slice the loaf thin, top with mushrooms, drizzling the olive oil marinade generously over the loaf, & grill in pre-heated hot oven at 300 degrees C on rack for 10 minutes until brown on the edges & crisp.
    • Note: For fussy kids, you can add some cheese on top to cover the mushrooms.
    • I think this might taste quite nice with roasted bell peppers added to the marinade as well, or maybe sun dried tomatoes, red chili flakes etc. The seasoned olive oil lends wonderful flavour to the bruschetta. A keeper of a recipe!

    This post featured on

    Posted by Deeba @ PAB

    About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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    45 Comments

    • noble pig

      2008/10/12 at 3:28 pm Reply

      What an awesome idea for bread. I bet the roasted chili flakes really add flavor and depth to a loaf…and paired with the garlic…wow.

    • Snooky doodle

      2008/10/12 at 6:01 pm Reply

      these look wonderful. I could eat these as a meal 🙂 I love roasted garlic and muschrooms hmmmmmm the bread looks so nice

    • Ari (Baking and Books)

      2008/10/13 at 12:00 am Reply

      What a delightful loaf of bread! I bet it would make fantastic sandwiches. 🙂

    • Manggy

      2008/10/13 at 5:38 am Reply

      Hmm, roasted garlic = good, chili = good, olive oil = good, mushrooms = good. It’s not even dessert and yet I believe you may have created an epitome of deliciousness here Deeba!

    • Arfi Binsted

      2008/10/13 at 7:53 am Reply

      I just made garlic-parsley-pepper finger toasts for lunch today and here I am reading a similar produce. mmm homemade bread is fabulous. I don’t know when I shall be back in the kitchen again, enjoying the home-baking… arrggghhh I hate being sick!

    • Núria

      2008/10/13 at 2:45 pm Reply

      I am wordless girl! You are brilliant in your kitchen, blog and pictures 😀
      I wish I could bake a bread like yours, is it that easy?

    • Bellini Valli

      2008/10/13 at 3:06 pm Reply

      What a fantastic way to start my day Deeba with some homey photos of bread. Of course I wish I could have a wiff of that lovely bread in my kitchen and not virtually…but your photos take me there…..

    • Sangeeth

      2008/10/13 at 4:09 pm Reply

      Garlic and bread works out great. I thought u must post the bread recipe on oct 16th for this event.Is it ok if we post before?

    • by MAG

      2008/10/13 at 6:06 pm Reply

      Amazing and very creative like always… and there’s an award waiting for you on my blog!

    • Cakespy

      2008/10/14 at 11:46 pm Reply

      OMG. The bread alone looks wonderful…but with the olive oil mushroom topping…oh my! Excellent work!

    • Gloria

      2008/10/15 at 3:10 am Reply

      Deeba really love this bread, really love all breads you make, always look beautiful an tasty!!! xxGloria

    • Rosie

      2008/10/15 at 4:24 am Reply

      Your loaves look amazing Deeba and you can’t beat the smell of freshly baked bread -yum!

      Rosie x

    • Vani

      2008/10/15 at 6:43 am Reply

      Hi! I have one doubt here. Are the mushrooms in this recipe raw? Meaning you marinate them and bake them…is that all?

    • d

      2008/10/16 at 7:19 am Reply

      hey D
      long time since i said hi! so just sayin hi!
      you should have a requests section where people can put in their requests and you can respond if and when possible.
      so here’s my request – want a nice recipe for burmese khow sway. if you feel like, pl do make and post! i mean i have recipes, but yours are foolproof!!!
      also a question, remember the mortar and pestle you got from mahabs? i managed to acquire one like that too, but i find it is too narrow on the inside and am not able to grind well in it (even tried inveritng the pestle to have the narrower side in) but it does’nt work as well as it looks – do you have the same problem? do you have a suggestion as to how to solve it?

      thanks
      d

    • Yasmeen

      2008/10/16 at 3:41 pm Reply

      roasted garlic with chillies is a hot pair in a bread, and delicious ways to serve it, lovely:)

    • Sunshinemom

      2008/10/16 at 5:53 pm Reply

      Garlic in breads tastes like heaven! I loved the way you have made the bread and the bruschetta!

    • Lori Lynn

      2008/10/16 at 9:10 pm Reply

      Your bread is awesome! I really like how you photographed the loaves and slices and how you framed them.

    • Alexa

      2008/10/16 at 9:15 pm Reply

      Oh, that looks so good and comforting. Garlic and bread are a perfect match. Gorgeous post!

    • familiabencomo

      2008/10/17 at 12:00 am Reply

      You are amazing! I love what you did here. Also, thanks for the tip about fussy kids. I have a little one hear who complains when she sees mushrooms – I’m going to try your cheese trick next time.

      Tanti baci, bella,
      Amy

    • Mediterranean Turkish Cook

      2008/10/17 at 3:12 am Reply

      You have wonderful bread recipes. I don’t think anyone can resist garlic and chilli bread. I love your pictures too, they look so professional!

    • We Are Never Full

      2008/10/18 at 4:09 pm Reply

      wonderful. i absolutely am with others that mentioned the addition of the chili flakes in this bread. delicious.

    • Jeanne

      2008/10/22 at 10:38 pm Reply

      Oh my word that bread does look and sound good… It might even persuade a non-baker like me to get started!

    • Suma

      2011/05/31 at 11:29 am Reply

      Thank you so much for this recipe. I made it yesterday- my very first time baking bread. It turned out so well. I have never gone wrong with your recipes. I had a question for this one though. The recipe does not mention salt. I thought addition of some salt would have made it tastier. Is salt not added for any particular reason?

    Thank you so much for stopping by. I'd love to hear from you.

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