Kitchen garden bread recipe

Kitchen Garden Bread recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Kitchen Garden Bread recipe, a delightful and wholesome treat that will transport you to a world of fresh flavors and aromatic herbs. This recipe is a perfect blend of 8540 ingredients carefully selected from your very own garden. With its rustic charm and heavenly taste, this bread is sure to become a favorite among both novice and experienced bakers. Get ready to savor each bite as you discover the joy of baking with homegrown goodness.

Keywords: kitchen garden, bread recipe, fresh flavors, aromatic herbs, rustic charm.

Kitchen garden bread recipe details

Kitchen garden bread recipe, recipe Rating: 4.6
Number of votes:106

Ingredients:

One round loaf sourdough bread (bake and serve)

1/2 pound mushrooms, thinly sliced

2 medium yellow onions, thinly sliced

8 ounces of cream cheese

1/2 pound hot pepper Jack cheese, grated

1/2 cup cheddar, grated

1 Tablespoon brown sugar

1 to 2 cups fresh herbs and vegetables (green onions, tiny broccoli flowers, chives, parsley, cauliflower, bell peppers, etc.)

6 eggs, beaten

1 cup milk

Instructions:

Prepare at least eight hours before baking.

Grease one cookie sheet. Slice the bread in half so that you have two rounds and scoop out most of the soft center. Place on cookie sheet. Saute the onions and mushrooms until tender, adding brown sugar and a little salt about half way through. Set aside. Saute herbs and vegetables mix. Set aside.

Cut cream cheese into 1-inch cubes and distribute evenly over both bread halves and top with the onion/mushroom mixture. Sprinkle cheddar cheese over onion/mushroom mixture. Layer 1/2 of the herb/vegetable mix over the top, sprinkle on pepper jack cheese, then top with remaining herb/vegetable mix.

Mix eggs and milk together with any extra herbs you like and pour evenly over bread. Cover and refrigerate overnight if possible, or for at least 8 hours.

The next day, bake at 375 degrees for 35 to 45 minutes until nicely browned on top and center is set. Slice into wedges with a pizza cutter or large knife. Serve hot.

Serves:16 to 20

From the cookbook Mendocino Mornings – A Collection of Breakfast Delights from the Joshua Grindle Inn. This wonderful cookbook can be purchased at the Joshua Grindle Inn.