Panzanella Bread Salad
Panzanella Bread Salad
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| Yield: | 4 quarts, 8 to 12 servings |
Ingredients
Bread
- 1 1/4 cups lukewarm water
- 2 teaspoons instant yeast
- 1 tablespoon Pizza Dough Flavor
- 1 1/4 teaspoons salt
- 2 tablespoons olive oil
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup Hi-maize Fiber
Salad
- 2 tablespoons garlic oil
- 1/4 cup olive oil
- 4 thick slices (about 10 ounces) of the bread above, or the sturdy bread of your choice
- 3 tablespoons balsamic vinegar or lemon juice
- 8 ripe medium-sized tomatoes (3 pounds), diced
- 1 cup diced red onion
- 2 cups diced fresh mozzarella cheese (smoked is nice), in 1/4" cubes
- 10 fresh basil leaves, minced
- 1 cup pitted Kalamata olives (or your favorite olives), chopped
- 2 to 3 teaspoons Pizza Seasoning; or salt and freshly ground pepper to taste
Directions
1) To make the bread: Mix and knead the ingredients together — by hand, mixer, or bread machine — to make a soft, smooth, slightly sticky dough.
2) Cover the dough, and let it rise for 1 to 1 1/2 hours, until it?s almost doubled in size.
3) Gently deflate the dough, shape it into a ball, place it in a cloche (covered stone) baker, and cover.
4) Let the loaf rise for 30 to 45 minutes, until it's almost doubled. Slash the top of the loaf several times, cover with the lid, and place in a cold oven.
5) Set the oven to 400°F. Bake for 35 minutes; remove the lid, and bake until the center of the bread is golden brown and registers 190°F to 200°F on an instant-read thermometer, another 5 to 10 minutes.
6) To make the salad: Combine the garlic and olive oils. Brush both sides of the bread slices lightly with some of the oil, reserving the rest.
7) Grill or broil both sides of the bread slices until lightly toasted. Let cool; cut into 1/2" cubes.
8) Combine the reserved oil with the vinegar in a salad bowl. Add the remaining salad ingredients (except the bread), tossing to combine.
9) Just before serving, stir in the bread, letting it soak up the tomato juice for a minute or two. Serve immediately.
Yield: 4 quarts, 8 to 12 servings.
Reviews
- 07/06/2011
- This was awesome. We made it with fresh ciabatta. I love the balsamic vinegar with this combo of ingredients. This would make a killer picnic, BBQ or potluck dish.
