BIG SUR BAKERY HIDE BREAD RECIPE
I lived in Big Sur off and on for about 10 years and my heart is still there. I adapted this recipe from 101 Cookbooks. Heidi Swanson says, "The Big Sur Bakery sits back off California's famous Highway 1 a bit, nestled next to a gas station. It's owners, three of them, abandoned the Los Angeles restaurant scene years ago, determined to turn a property with a lackluster track record into something special. They set their sights on a house-turned-abandoned-restaurant, eventually wrangling it into what is now the beloved Big Sur Bakery. This is a recipe from Terry "Hide" Prince, one of the bakery's earliest friends. If you can imagine a dense, seed and grain-packed English muffin, you're in the ballpark. Rather than using salt, Terry gathers kelp from the coast and uses it to season the bread. The key to enjoying these delicious little breads (and I can't emphasize this enough), is splitting them open, toasting them until they are deeply golden, then slathering them generously with butter (or drizzling with olive oil or honey). Then sprinkle with a bit more salt. Blissful buttery crunchiness." Terry Hyde, the creator of the recipe says, "There's no need to be intimidated by making my bread. It was born out of a sea voyage, from Hawaii to New Zealand, because it was easier than yeast bread. I used my friend, Jay's, Irish soda bread recipe, only I added my own super foods. Amaranth, millet, and quinoa all have the 8 essential amino acids for building muscle, flax seeds for digestion, and kelp or seaweed for vitamins and minerals. I keep a 5 gallon pickle bucket with my dry bread mix, adding whatever sounds healthy. You can substitute water for milk or beer, and spelt for a gluton free bread." There have been mixed reviews on this, so please realize this is a dense bread and please do toast it!
Provided by Sharon123
Categories Breads
Time 1h10m
Yield 15 4
Number Of Ingredients 11
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 350*F.
- Line a baking sheet with parchment paper if desired.
- Place all the dry ingredients in a large bowl(start with just 4 cups of flour, and add the 5th -if necessary- after the liquids have all been mixed in) , stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top.
- Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2" thick slices and pat them down(don't pat down too much) with your hands to form patties. Place the patties on the baking sheet and bake them for 40-45 minutes, until golden brown. Let them cook completely.
- To serve, slice each patty in half, toast it well, and smear with butter
- Note:
- A sprinkling of salt works wonder here. Make sure to toast it well to totally make sure the inside is done. Hide bread is similar to an English muffin in that if you don't toast it, it'll taste raw. Enjoy!
- Makes about fifteen 4-inch patties.
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Teagan Wetton
[email protected]I'm allergic to wheat, so I can't eat this bread.
Rifat Ullah
[email protected]This bread is too sour for my taste.
Nicky Campbell
[email protected]This recipe is too complicated for me. I'll stick to buying bread from the store.
Bonnie Aguilar
[email protected]I'm not sure what went wrong, but my bread didn't turn out as good as I hoped.
Novuyo Ziqubu
[email protected]This bread is a bit expensive to make, but it's worth it for a special occasion.
Omar Yasser Elmekawey
[email protected]I love the rustic look of this bread. It's perfect for a casual gathering.
Mark Terry
[email protected]I've never made bread before, but this recipe was easy to follow and the bread turned out great.
ladybug girl
[email protected]This bread is perfect for people who are looking for a healthy and delicious bread option.
malcolm mifsud
[email protected]I'm not a huge fan of sourdough bread, but this recipe changed my mind. It's so delicious!
Amyin Richard
[email protected]This bread is a little denser than I expected, but it's still very good.
Francois Henery
[email protected]I love the unique flavor of this bread. It's something I've never tasted before.
Danyal Shah
[email protected]This bread is perfect for sandwiches, toast, or just eating plain. It's also great for freezing.
Ethan Ma
[email protected]I wasn't sure how this bread would turn out, but I'm so glad I tried it. It's one of the best breads I've ever had.
Karabo ZA
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The bread is so delicious and flavorful.
Zero One
[email protected]I've made this bread several times now and it's always a hit. My friends and family love it.
Liz Henderson
[email protected]This bread is amazing! The crust is perfectly crispy and the inside is soft and fluffy. I followed the recipe exactly and it turned out perfectly.