Fine Artisan bread. Your everyday. Masterpiece starts. with Bakers Delight Sourdough

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1 Fine Artisan bread Your everyday Masterpiece starts with Bakers Delight Sourdough

2 Contents Breakfast POACHED EGGS WITH AVOCADO AND DUKKAH SPICED FRENCH TOAST WITH WARM BERRY SAUCE CAFÉ STYLE AVOCADO TOAST Lunch GRILLED VEGETABLE BAGUETTE WITH FETTA AND CHILLI JAM SAVOURY MUSHROOM AND CARAMELISED ONION TOASTIE SMOKED SALMON AND CHIVE CREAM CHEESE SPREAD STEAK SANDWICH CHICKEN AND HERB MEATBALL SUB Dinner & Entertaining CHEESY MUSHROOM GARLIC PULL APART BREAD FIG AND BLUE CHEESE BRUSCHETTA WITH POMEGRANATE MOLASSES CHEESE PLATTER MIXED BRUSCHETTA BOARD RASPBERRY, RHUBARB & WHITE CHOCOLATE SOURDOUGH CRUMBLE SHARE # EVERYDAYMASTERPIECE

3 FineArtisan bread Our Sourdough Process THE UNIQUE TASTE AND TEXTURE OF SOURDOUGH TAKES PATIENCE, FORETHOUGHT AND LOVE TO CREATE. The Basics Most breads rise using a standard yeast. However, to make a truly authentic Sourdough we use a natural fermented culture, called Levain. TLC (Tender Levain Care) Levain needs care and attention as it is a living culture. It needs a moist environment and requires feeding every hours to stay healthy. Scratch Baking We mix flour, water and salt with the Levain to make the dough. Rest Up Once mixed, the dough is placed in a large tub and rested to ferment for 2 hours. This develops the airy texture and signature Sourdough taste. Then the dough is divided, hand rolled and rested for another 30 minutes. Shaping & Proving The dough is handcrafted into a Vienna shape and then proved for 3 hours. Proving is like a sauna for the dough, it provides a humid environment allowing the dough to rise. Z Z Z Dress it up We then sprinkle the dough with flour and score the sides, to give the Sourdough Vienna a traditional look. Hot Stone The Sourdough Vienna is then placed directly on a hot stone and baked for 50 minutes. Baking it on stone wicks away moisture to ensure a crisp crust develops. Our Authentic Sourdough! When baked, the Sourdough has a crusty outside and a dense chewy texture which is slightly sour, giving it the name Sourdough. DISCOVER MORE ABOUT OUR ARTISAN RANGE AT SHARE # EVERYDAYMASTERPIECE

4 Poached Eggs with Avocado and Dukkah Serves 2 4 SLICES OF BAKERS DELIGHT AUTHENTIC MIXED SEED SOURDOUGH LOAF 4 EGGS, POACHED 2 AVOCADOS, FINELY SLICED 2 TSP DUKKAH SEASONING Toast the slices of bread and place on a serving platter. Top each with the sliced avocado and a poached egg. Finish with a sprinkle of dukkah seasoning and serve immediately. SHARE # EVERYDAYMASTERPIECE BACK NEXT 2

5 Spiced French Toast with Warm Berry Sauce Serves 4 8 SLICES OF BAKERS DELIGHT AUTHENTIC SOURDOUGH LOAF, THICK CUT EGG MIX: 2 EGGS 250ML MILK 1 TSP GROUND CINNAMON 1 TBSP BROWN SUGAR 2 TBSP BUTTER 2 CUPS RASPBERRY JAM FRESH BERRIES TO GARNISH ICING SUGAR TO DUST Place all egg mix ingredients into a large shallow bowl and whisk to combine. Dip the bread, one slice at a time, in the egg mixture until soaked. Melt the butter in a large, non-stick frying pan over medium heat. Cook bread on each side until golden brown. Remove from pan and cover to keep warm. To make the berry sauce, heat the raspberry jam in a saucepan over low heat until warmed through. To serve, place toast on serving plates and top with a spoonful of the warm sauce. Finish with fresh berries and serve immediately. SHARE # EVERYDAYMASTERPIECE BACK NEXT 4

6 Taline Café Style Avocado Toast Serves 3, 20 mins, VGN, DF, GF, RSF 3 PIECES OF BAKERS DELIGHT S AUTHENTIC MIXED SEED SOURDOUGH LOAF 3 RIPE AVOCADOS, HALVED AND PIP REMOVED ½ TSP CHILLI FLAKES ¼ TSP SALT (OR TO TASTE) 1/8 TSP CRACKED PEPPER HANDFUL PARSLEY, FINELY CHOPPED 1 TBSP EXTRA VIRGIN OLIVE OIL JUICE OF ½ A LEMON 1 CONTINENTAL CUCUMBER, SLICED THIN 1 TBSP SUNFLOWER SEEDS 2-3 TBSP ROCKET PESTO (SEE RECIPE) ROCKET PESTO: ¾ CUP (105G) PINE NUTS 1 BUNCH BASIL LEAVES 1 CUP (25G) ROCKET LEAVES 2 GARLIC CLOVES 1 LEMON, JUICE EXTRACTED ½ TSP SEA SALT (OR TO TASTE) ¼ TSP PEPPER 1 CUP (240ML) LIGHT OLIVE OIL Lightly toast 3 pieces of sourdough. Roughly chop the flesh of one avocado and combine in a bowl with 1-2 tbsp pesto, a sprinkling of salt and pepper, chilli flakes and chopped parsley. Place avocado mixture over a piece of toast, top with cucumber shreds, a tsp of sunflower seeds, a light drizzle of olive oil and a squeeze of lemon. With a fruit baller, shape balls from the flesh of one avocado. Spread pesto on two pieces of toast and place avocado balls on one piece of pesto toast. Top avocado balls with a sprinkling of salt and pepper, chilli flakes, chopped parsley, a tsp of sunflower seeds, a light drizzle of olive oil and a squeeze of lemon. Using a sharp knife cross cut the flesh of the remaining avocado to form small cubes. Top pesto toast with cubed avocado, a sprinkling of salt and pepper, chilli flakes, chopped parsley, a tsp of sunflower seeds, a light drizzle of olive oil and a squeeze of lemon. Serve immediately. SHARE # EVERYDAYMASTERPIECE BACK NEXT 6

7 Grilled Vegetable Baguette with Fetta and Chilli Jam Serves 4 2 BAKERS DELIGHT AUTHENTIC MIXED SEED SOURDOUGH BAGUETTES 3 SMALL ZUCCHINIS SLICED IN THICK RIBBONS 2 SMALL YELLOW CAPSICUMS, SEEDED AND SLICED 2 SMALL RED CAPSICUMS, SEEDED AND SLICED 100g PUMPKIN, PEELED AND THINLY SLICED OIL SPRAY TO GRILL VEGETABLES 100g MIXED LETTUCE LEAVES 50g FETA CHEESE, CRUMBLED 150g CHILLI JAM Prepare vegetables as above and lightly spray with the oil. Grill on medium heat until tender. To assemble, cut the baguettes in half and then slice lengthwise. Place the baguettes on a work surface. Top each with the lettuce, vegetables and crumbled fetta. Add a drizzle of the chilli jam and serve. SHARE # EVERYDAYMASTERPIECE BACK NEXT 8

8 Savoury Mushroom and Caramelised Onion Toastie Serves 4 8 SLICES OF BAKERS DELIGHT AUTHENTIC MIXED SEED SOURDOUGH VIENNA ONION AND MUSHROOM MIX: 2 TBSP BUTTER 8 BROWN ONIONS, PEELED AND SLICED 2 TBSP BROWN SUGAR 1 PUNNET BROWN MUSHROOMS, SLICED 2 STEMS FRESH THYME, LEAVES REMOVED 100g MOZZARELLA, GRATED SALT AND PEPPER TO TASTE 2 TBSP BUTTER Melt one tbsp. butter in a non-stick frying pan over low heat. Saute the sliced onions until tender and add the brown sugar, stirring occasionally until they have caramelised. Remove the onions and set aside. Melt the remaining tbsp. of butter in the same pan and add the mushrooms and the thyme leaves. Saute until the mushrooms are tender. Combine the mushrooms and onions in a small bowl and mix well. To assemble, top 4 slices of bread with some of the cheese, then the onion and mushroom mix, add more cheese and top with the remaining bread slices. Butter the top slices of bread and place 2 of the sandwiches butter side down on a heated sandwich press, then butter the top slices and toast until the cheese has melted and the sandwiches are golden brown. Toast the remaining 2 sandwiches and serve immediately. SHARE # EVERYDAYMASTERPIECE BACK NEXT 10

9 Smoked Salmon and Chive Cream Cheese Spread Serves 4 2 BAKERS DELIGHT AUTHENTIC SOURDOUGH BAGUETTES CHIVE CREAM CHEESE SPREAD: 125g SPREADABLE CREAM CHEESE ½ BUNCH OF CHIVES, CHOPPED FINELY SALT AND PEPPER TO TASTE 100g MIXED FRESH SALAD GREENS 150g SMOKED SALMON 8 ASPARAGUS SPEARS, BLANCHED AND CUT IN HALF LENGTHWISE ZEST OF 1 LEMON To make the cheese spread, combine all of the spread ingredients in a small bowl and mix well. To assemble, slice the baguettes lengthwise from the top. Spread the cheese mix on each baguette and then top with the fresh greens, smoked salmon, asparagus, and finish with a sprinkle of lemon zest. SHARE # EVERYDAYMASTERPIECE BACK NEXT 12

10 Steak Sandwich Serves 4 8 SLICES OF BAKERS DELIGHT AUTHENTIC SOURDOUGH VIENNA 2 LARGE SIRLOIN STEAKS SALT AND PEPPER TO TASTE 1 HEAD OAK LEAF LETTUCE, WASHED AND TRIMMED 2 TOMATOES, SLICED 100g TOMATO CHUTNEY Season the steaks on both sides and pan fry to medium rare. Lightly cover the steaks with foil and allow to rest for 5 minutes. To assemble, place 4 slices of the bread on a work surface. Top each with the lettuce and tomatoes. Thinly slice the rested steak and add to the sandwiches. Add a drizzle of the tomato chutney and top with the remaining slices of bread. Serve immediately. SHARE # EVERYDAYMASTERPIECE BACK NEXT 14

11 Chicken and Herb Meatball Sub Serves 6 3 BAKERS DELIGHT AUTHENTIC SOURDOUGH BAGUETTES CHICKEN MEATBALL MIX: 75 g BREADCRUMBS 500g CHICKEN MINCE 2 CLOVES GARLIC, MINCED 4 SPRING ONIONS, FINELY CHOPPED 2 EGGS 2 TBSP BASIL LEAVES, ROUGHLY CHOPPED 2 TBSP OREGANO LEAVES, ROUGHLY CHOPPED SALT AND PEPPER TO TASTE 2 TBSP OIL 400g NAPOLITANA SAUCE 150g MOZZARELLA, FINELY SLICED EXTRA BASIL LEAVES TO GARNISH Cut the baguettes in half and then slice lengthwise. Place one of the halves in a food processor and pulse to create breadcrumbs. In a large bowl, place all of the chicken meatball mix ingredients, except for the oil, and combine well. Roll the mix into golf ball size meatballs and place on a baking paper lined tray. Heat the oil on a medium heat in a large non-stick frying pan. Fry the meatballs, in batches, until cooked through and golden brown. Set aside and keep warm until ready to assemble. Heat the Napolitana sauce in a small saucepan and keep warm. To assemble, place the remaining baguette halves on baking tray. Divide the meatballs between the baguettes then top each with a bit of the sauce and finish with the mozzarella. Place the subs under a grill and heat until the cheese has melted. Garnish with fresh basil leaves and serve immediately. SHARE # EVERYDAYMASTERPIECE BACK NEXT 16

12 Sneh Cheesy mushroom garlic pull apart bread Serves 6 100G SALTED BUTTER 1/3CUP (60G) WHITE BUTTON MUSHROOM, THINLY SLICED 5 SMALL GARLIC CLOVES, MINCED 1 BAKERS DELIGHT AUTHENTIC SOURDOUGH VIENNA 20 CHEDDAR CHEESE CUBES 4 SPRING ONIONS, CHOPPED ¼ CUP (25G) GRATED MOZZARELLA CHEESE 1 TABLESPOON FRESH PARSLEY, CHOPPED Pre-heat oven to 180C. Heat butter in a small heavy bottomed saucepan on medium. When melted, add mushroom and garlic. Cook for a couple of minutes until garlic and mushroom start turning a shade darker. Remove from heat. Place Authentic Sourdough Vienna loaf on a piece of aluminium foil larger than the loaf. Roll up the edges of the foil to create a bowl for the bread. Using a sharp knife, score a criss-cross pattern (about 3cm wide) without cutting all the way through. Spoon the mushroom garlic butter in the cracks. Push cheese cubes between each diamond shaped portion of the bread. Top with spring onions, pushing it in the cracks. Cover the bread with more foil and bake in the pre-heated oven for 20 minutes. Remove from oven and take off the top foil. Scatter mozzarella cheese over the bread. Increase oven temperature to 190C and bake uncovered in the oven for 10 minutes until golden and crispy. Remove from oven, garnish with parsley and serve right away. SHARE # EVERYDAYMASTERPIECE BACK NEXT 24

13 Fig and Blue Cheese Bruschetta with Pomegranate Molasses Serves 6 2 LOAVES OF BAKERS DELIGHT AUTHENTIC MIXED SEED SOURDOUGH VIENNA 170g BLUE CHEESE, CRUMBLED 6 LARGE FIGS, TRIMMED AND QUARTERED 6 STEMS FRESH THYME, ROUGHLY CHOPPED 50ML POMEGRANATE MOLASSES Slice the loaves on an angle and place slices on a baking tray lined with baking paper. Place slices under a grill and brown lightly on both sides. Top each with the blue cheese, cut figs and thyme. Place tray under the grill for 3 minutes or until cheese has melted and figs have warmed through. Finish with a drizzle of the pomegranate molasses and serve immediately. SHARE # EVERYDAYMASTERPIECE BACK NEXT 18

14 Cheese Platter Serves BAKERS DELIGHT AUTHENTIC SOURDOUGH BAGUETTES 1 SMALL WHEEL OF CAMEMBERT FRESH HONEYCOMB PISTACHIO NUTS WEDGE OF BLUE CHEESE 100g PROSCIUTTO FIGS, GRAPES, BERRIES, POMEGRANATE MARINATED OLIVES Place the wheel of camembert in an oven safe pan. Bake in a pre-heated, 180 C oven for 12 minutes or until cheese has melted through. Top with honeycomb, pistachios and a sprinkle of pomegranate seeds. Place the baked cheese on a large cheese board and continue to arrange remaining ingredients. Slice the baguettes and serve immediately. SHARE # EVERYDAYMASTERPIECE BACK NEXT 20

15 Mixed Bruschetta Board Serves 10 3 BAKERS DELIGHT AUTHENTIC SOURDOUGH BAGUETTES 100g BUTTER, MELTED CREAM CHEESE AND PEAS: CREAM CHEESE BLANCHED FRESH PEAS, MASHED CRACKED BLACK PEPPER FRESH GREENS PUMPKIN AND GRILLED ASPARAGUS: PUMPKIN DIP GRILLED BABY ASPARAGUS POMEGRANATE SEEDS BEET AND FETTA: BEET DIP FETTA CHEESE FRESH GREENS MASCARPONE AND SMOKED SALMON: MASCARPONE SMOKED SALMON DILL LEMON ZEST Slice the baguettes on an angle and place on a baking tray lined with baking paper. Brush each with a bit of the butter and place under a grill to brown. Assemble bruschetta using the above ingredients or create your own favourites. SHARE # EVERYDAYMASTERPIECE BACK NEXT 22

16 Ashley Raspberry, Rhubarb & White Chocolate Sourdough Crumble Serves RHUBARB & RASPBERRY MIXTURE: 2 BUNCHES FRESH RHUBARB, CHOPPED INTO 1CM PIECES 5 CUPS FROZEN RASPBERRIES 1 TSP VANILLA POWDER, PASTE OR EXTRACT 1 CUP COCONUT SUGAR OR ¾ CUP BROWN SUGAR SOURDOUGH CRUMBLE: 1 BAKERS DELIGHT AUTHENTIC SOURDOUGH VIENNA OR AUTHENTIC SOURDOUGH LOAF, FINELY CHOPPED 3 CUPS FLAKED COCONUT 2 CUPS COCONUT SUGAR OR BROWN SUGAR 1 TBS CINNAMON 1 TSP ALLSPICE 1 TBS VANILLA POWDER, PASTE OR EXTRACT 1 PINCH OF FLEUR DE SEL OR FLAKED SEA SALT 200G SALTED BUTTER, MELTED 2 CUPS GOOD QUALITY WHITE OR DARK CHOCOLATE, ROUGHLY CHOPPED AFTER TO SERVE: FRESH CREAM, NATURAL YOGHURT OR VANILLA ICE-CREAM FREEZE DRIED STRAWBERRIES (OPTIONAL) Pre-heat your oven to 180 degrees celsius. Combine the rhubarb, raspberries, vanilla and sugar in a deep baking dish, set aside. In a large mixing bowl combine the chopped sourdough, coconut, sugar, spices and salt. Pour the melted butter into the bread mixture and mix well with your hands to combine (massage the butter, sugar and spices into the bread). Add the chopped chocolate and stir to combine. Scoop the sourdough crumble mixture into the baking dish over the rhubarb and raspberry. Spread the mixture around until even. Place the crumble into the oven and bake for 40 minutes until the toppings are golden brown. Remove from the oven and set aside to cool slightly. Serve warm with fresh cream, natural yoghurt or vanilla ice-cream and top with a sprinkling of freeze dried strawberries (optional). *You can also halve this recipe for a smaller sized crumble to serve 4-6. SHARE # EVERYDAYMASTERPIECE BACK NEXT 24

17 Fine Artisan bread Simply buy any Artisan product from 29/06/17 to 26/07/17 and claim your unique code and entry details in store for your chance to win. Offer valid until 26/07/17. Authorised Under: NSW Permit No. LTPS/17/ ACT Permit No. TP 17/ SA Permit No. T17/874. Full terms & conditions available on