Best 3 Bread With Bean Tapenade Recipes
Indulge in a culinary journey with our exquisite selection of bread recipes paired with a delightful bean tapenade. From the classic French baguette to the hearty Irish soda bread, each recipe offers a unique taste and texture to complement the savory spread.
1. **French Baguette**: Experience the art of French baking with our traditional baguette recipe. This crispy and airy bread, with its golden-brown crust, is the perfect accompaniment to the aromatic bean tapenade.
2. **Irish Soda Bread**: Discover the rustic charm of Irish soda bread, a quick and easy bread made with buttermilk, baking soda, and whole wheat flour. Its dense and slightly sweet crumb pairs wonderfully with the bold flavors of the bean tapenade.
3. **Focaccia Bread**: Delight in the Mediterranean flavors of focaccia bread, a flatbread topped with olive oil, herbs, and sea salt. Its soft and chewy texture provides a delightful contrast to the creamy bean tapenade.
4. **Whole Wheat Bread**: Embrace the goodness of whole grains with our whole wheat bread recipe. This nutritious and fiber-rich bread is a healthy choice that complements the savory bean tapenade.
5. **Cornbread**: Experience the Southern comfort of cornbread, a sweet and moist bread made with cornmeal. Its golden-brown crust and slightly crumbly texture pair perfectly with the tangy bean tapenade.
6. **Bean Tapenade**: Create a flavorful and versatile spread with our bean tapenade recipe. This Provencal classic combines cooked beans, capers, olives, and herbs to create a savory and aromatic condiment.
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
PINTO BEAN BREAD
Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.
Provided by wildheart
Categories Yeast Breads
Time 3h15m
Yield 32 slices
Number Of Ingredients 7
Steps:
- Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
- Stir in the yeast and wait for it to bubble.
- If it has not bubbled in 5 minutes, get new yeast.
- Stir in 5-6 cups flour, to make a kneadable dough.
- Knead 5-10 minutes, until satiny.
- Place in a greased bowl, turning to grease dough.
- Cover loosely with a clean damp cloth and let rise till double.
- Punch down; let rise again.
- Punch down; shape into 2 loaves.
- Place in greased loaf pans.
- Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.
TAPENADE BREAD (A B M)
Based on a delicious and savory recipe from Madge Rosenberg's wonderful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "Tapenade is a coarse puree of olives, anchovies, and garlic that can fill and flavor eggs, pasta, or beans or be spread on toast. With the bread machine, the tapenade is incorporated into the bread, which can be toasted and used as a base for hors d'oeuvres. Since Tapenade Bread is garlicky, top it very simply with mild goat or cottage cheese or with hard-cooked eggs or cold meat." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. In addition to a bread machine, this recipe requires a food processor. I estimated a 4 hour bread cycle, although your machine might be quicker! (I also took the liberty of correcting the 1 ½ pound measurement for sugar from 3 tablespoons to 3 teaspoons.) Posted for ZWT5.
Provided by mersaydees
Categories Easy
Time 4h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Make the tapenade by processing the olives, anchovy fillet(s), capers, garlic, olive oil, and pepper in a food processor.
- Add all ingredients including the tapenade to your bread machine in the order recommended by its manufacturer, and select the bread cycle.
Nutrition Facts : Calories 1145.7, Fat 20.7, SaturatedFat 2.9, Cholesterol 3.4, Sodium 2079.6, Carbohydrate 209.3, Fiber 12.6, Sugar 9.2, Protein 30.6
Tips:
- Choose the right bread: A sturdy bread that can hold up to the tapenade is best, such as a baguette, ciabatta, or sourdough.
- Make sure the tapenade is well-seasoned: The tapenade should be flavorful and well-balanced, with a good mix of salty, sweet, and sour flavors. Use plenty of fresh herbs and spices, and don't be afraid to adjust the ingredients to your taste.
- Spread the tapenade evenly: When spreading the tapenade on the bread, make sure to do it evenly so that each bite has a good amount of flavor.
- Don't overload the bread: Too much tapenade can make the bread soggy and difficult to eat. Use just enough to flavor the bread without overwhelming it.
- Serve immediately: Bread with bean tapenade is best served immediately, while the bread is still fresh and crispy. It can also be stored in the refrigerator for a few days, but the bread will become softer over time.
Conclusion:
Bread with bean tapenade is a delicious and versatile snack or appetizer that can be easily made at home. With just a few simple ingredients, you can create a flavorful and satisfying dish that is perfect for any occasion. Whether you are serving it at a party or enjoying it as a quick and easy meal, bread with bean tapenade is sure to be a hit. So next time you are looking for a new and exciting way to enjoy bread, give this recipe a try!
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