Smoked Turkey And Cheese Home Baked Bread “Garbage Bread” – Pate Noel Recipe

Posted on
Smoked Turkey and Cheese Home Baked Bread Smoked Turkey and Cheese Home Baked Bread “Garbage Bread” – Pate Noel Recipe

If you love gourmet breads, you’re on to a lovely ride. This “bread” tastes wonderful and serves as a great hot or cold hors d’oeuvres. If you have a party, plan on making a lot because it tends to disappear fast. I also noticed over time that olives seem to have the most impact on its flavor. If you have good olives, the bread turns wonderful. No wonder bakeries carry “olive bread” since when olives are present you almost need nothing else. If you would like to further experiment, you could try to add a tiny pinch of rosemary leaves as a stuffing.

Ingredients

5 cups of all-purpose flour
3 eggs
1/2 cup of milk
1/2 lb of unsalted butter
2 teaspoons of yeast
1 teaspoon of salt
3 teaspoons of sugar
Bread Stuffing Ingredients
12 slices of smoked turkey (deli cuts)
12 slices of turkey salami (deli cuts)
1/2 lb of Swiss cheese, shredded or sliced
1/3 lb of cheddar cheese, shredded or sliced
1/4 lb of sliced mushroom
30-40 pitted, high quality olives

 

Smoked Turkey and Cheese Home Baked Bread Smoked Turkey and Cheese Home Baked Bread “Garbage Bread” – Pate Noel Recipe

 

Smoked Turkey and Cheese Home Baked Bread Smoked Turkey and Cheese Home Baked Bread “Garbage Bread” – Pate Noel Recipe

 

Smoked Turkey and Cheese Home Baked Bread Smoked Turkey and Cheese Home Baked Bread “Garbage Bread” – Pate Noel Recipe

 

Smoked Turkey and Cheese Home Baked Bread Smoked Turkey and Cheese Home Baked Bread “Garbage Bread” – Pate Noel Recipe

 

Smoked Turkey and Cheese Home Baked Bread Smoked Turkey and Cheese Home Baked Bread “Garbage Bread” – Pate Noel Recipe

 

Smoked Turkey and Cheese Home Baked Bread Smoked Turkey and Cheese Home Baked Bread “Garbage Bread” – Pate Noel Recipe

Method

Dough Preparation Method

1. Add the flour, salt and sugar to a food processor (or kneading bowl) and mix for a minute.

2. Warm the milk just a bit, then melt in it the yeast and 1/4 teaspoon of sugar. Let rest for 3-4 minutes then add to food processor and mix with dough for 1-2 minutes.

3. Melt butter on a gentle low heat, let cool down a bit, then pour in food processor and knead for 4-5 minutes.

4. Finally add the eggs and knead for 4-5 more minutes until you have a nice dough. If the dough is too soft, add 1/4 to 1/2 cup of flour and knead again. If it’s too hard, add 1/4 to 1/2 cup of milk and knead again.

5. Place dough in a bowl, cover it with a kitchen cloth and let it rest at room temperature in a warm corner for 2-3 hours.

Dough Stuffing and Baking Method

1. Once ready, clean the kitchen counter or working area then dust it with flour.

2. Roll dough into a very thin sheet of 15 x 25 inches, and a thickness of about 4 mm (1/6th of an inch)  (equivalent to the thickness of about 3 US quarter dollars).

3. Line up rows of stuffing ingredients along the length of the dough in any order you prefer, and you could also follow this one: olives, Swiss cheese, smoked turkey, mushrooms, cheddar cheese, turkey salami.

4. Slowly and firmly, roll dough along its length while pressing it gently against the stuffing so they’re not loose, and so the dough sticks to them. Once done, mold the edges of the loaf and close them firmly.

5. With a knife tip, create a few small cuts on the top of the loaf to act as a chimney so the bread doesn’t explode in the oven.

6. Place loaf on an aluminum foil (or on a baking stone) in an panggangan preheated to 450F (or 230 C) and bake for 5 minutes, then lower heat to 370F (180 C) and let bake slowly for about 50 minutes.

7. Once baked, carefully place the loaf on a cutting board, let it rest for a bit then slice it as desired.
This bread can be served cold or hot, and goes great as a hors d’oeuvres.

Preparation time: 25 minute(s)
Cooking time: 55 minute(s)
Number of servings (yield): 6
Culinary tradition: French
Source: Mama’s Lebanese Kitchen.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *