Bread Recipes
Friday, 09 January 2015

Bread Recipes

Bread doesn't just have to be used for sandwiches, as Chef Richard Corrigan and Cranks bread reveal with these great recipes.

Hippity Homity

The Hippity Homity loaf is a savoury bread inspired by the winter warmer pie. Here, Richard Corrigan uses it to create a moreish cheese and leek bread pudding, perfect for a hearty helping of homely flavours.

Savoury Cheese and Leek Bread Pudding (pictured above)

What You'll Need:
  • 2 medium leeks, sliced
  • 1 large loaf of Hippity Homity, sliced and cut into triangles
  • 12 cherry tomatoes, halved
  • 150g (5oz) Cheddar cheese, grated
  • 40g (1 1/2oz) butter
  • 600ml (1 pint) milk
  • 3 medium eggs
  • Freshly ground black pepper
  • ½ tsp sea salt
What To Do:
Grease a 1.5 litre (2 1/3 pint) baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leeks for about 5 minutes, until softened.

Put a layer of bread in the base of the baking dish. Scatter half the leeks and cherry tomatoes on top, then sprinkle with half the grated cheese. Arrange the remaining bread triangles over the surface, followed by the rest of the leeks and cherry tomatoes.

Beat the milk and eggs together and season to taste. Pour evenly over the bread, then sprinkle with the remaining cheese. Leave to stand for 20-30 minutes.

Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Bake the pudding for 30-35 minutes, until puffed-up and golden brown.

The Breaditerranean

The Breaditerranean provides a true taste of Med, no matter what the weather. Here the bread is used to create an Italian classic that packs a flavourful punch with our pepper panzanella – now there's a tongue twister!

Grilled Pepper Panzanella with Feta


What You'll Need:
  • 3 red, yellow, or orange bell peppers (or a mix), quartered lengthwise, stemmed, and seeded
  • Half a loaf of Breaditerranean bread, ¾ inch cubed
  • 12 oz. feta cheese, coarsely crumbled
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, diced
  • ¼ cup chopped fresh basil
  • ¼ cup extra-virgin olive oil; more for brushing
  • 1 tbs. fresh lemon juice
  • 1 medium clove garlic, crushed
  • Sea salt and freshly ground black pepper
What To Do:
Prepare a pan on medium-high heat. Brush the pepper quarters with oil and season with salt and pepper.

Grill the peppers skin-side down until grill marks form on one side, about 5 minutes. Flip the peppers and continue to grill until crisp-tender, about 2 minutes more.

Meanwhile, grill the bread, turning once, until nicely toasted on both sides.

Cut the peppers into 1-inch pieces and add to the bowl. Stir in the cherry tomatoes, onion and basil.

In a small bowl, whisk together the remaining 1/4 cup oil, the lemon juice, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper.

Drizzle over the salad and toss to combine.

Season to taste with more salt and pepper and let stand for 20 minutes before serving so the flavours blend.

Serve with the crumbled feta on top.

Carry On Carrot

Carry On Carrot, the classic combination of carrot and coriander used to create a lovely loaf. The perfect soup accompaniment, but also so much more! Richard Corrigan tells you how this whole loaf can help make the perfect pie.

Pumpkin and Carrot Pie


What You'll Need:
  • 250g Carry On Carrot breadcrumbs
  • 2 grated carrots
  • 200ml orange juice
  • 250g brown sugar
  • 200g tinned pumpkin puree
  • 4 eggs, beaten
  • Zest of 2 oranges
  • 50g pumpkin seeds
  • Créme fraiche

What To Do:

Cut the bread into chunks and place in a food processor. Blend into a fine breadcrumb mixture

In a large bowl, mix the breadcrumbs, orange zest, carrots, pumpkin purée, brown sugar and
fold in eggs

Pour in to pastry lined greased tin

Sprinkle pumpkin seeds on the top

Bake at 175C for 20-25 minutes

Serve with crème fraiche

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