Roasted Garlic, Kale, and Parmesan Bread

August 1, 2013

I remember when I started making bread

Chard, Garlic, and Parmesan Bread 17

(This post may contain affiliate links)

Jump to Recipe

It was one of the first culinary things I perfected, made my own, stopped buying at the grocery because I could make something at home that was better

On my shelf of cookbooks are five or six devoted to bread that guided me on my sorted journey

I started with simple artisan peasant bread.  From there taking that left turn at Albuquerque, and getting lost in the land of the cinnamon roll for quite some time

Chard, Garlic, and Parmesan Bread 14

How ironic.  The healthier versions of bread that come from the kitchen today are better honed because of a few years making cinnamon rolls, 2005 – 2006 (ish)

But like every one of life’s unfortunate side streets that we take before snapping out of it and moving on.  Of course, there was much to be learned.

Chard, Garlic, and Parmesan Bread 16

The recipes I played with were from Reinhart’s Bread Baker’s Apprentice cookbook.  He does bread the old-fashioned way.

One must learn yeast, proper environments for a good rise, and the look and feel of dough done right.  There are also window panes, kneading, the beauty of Kitchen Aid mixers with dough hooks

So as I baked the rolls, I honed the basics

Which prepared me for the day when I thought, “What can I do with wheat flour?”

I was on my way

Chard, Garlic, and Parmesan Bread 15

Now it’s become a hobby.  Playing with different doughs, flours, flavor combinations

For Passover, I brought this version to our family’s gathering.  Garlic, chard, and parmesan with rich buttery brioche.  Like all of the Artisan Bread in 5 recipes, it was fantastic.

Kale, Garlic, and Parmesan Bread 10

This week, with fresh roasted garlic at the ready, some extra bread dough and parmesan pulled from the freezer

I decided to make something special

Why not?

Enjoy!

xoxo

Don’t forget; a woman must not live on bread alone.  Have bread, but not too much, along with your protein and fruit or veggie

— — —

Roasted Garlic, Kale, and Parmesan Bread

Ingredients

  • a grapefruit (ish) size of your favorite bread dough
  • olive oil
  • 3 cups kale, chopped fine
  • 5 - 6 heads roasted garlic
  • 2 - 3 cups Parmesan cheese - shredded

Instructions

  • Wilt the kale along with the roasted garlic. Salt and pepper to taste
  • Roll the bread dough into a ¼" thick rectangle, using plenty of flour, so the dough isn't sticky to everything it comes into contact with
  • Spread the kale and garlic mix over the dough. Sprinkle with ½ of the cheese
  • Roll up the dough, starting at the short end. Allow it to rest in a loaf pan for at least an hour, or until it's doubled in size
  • Preheat oven to 350° F
  • Just before baking, sprinkle the rest of the parmesan over the top. Bake 45 minutes, or until the bread is golden brown
Serves:
Nutrition + Show
Rating:
Print This Recipe

 

You Might Also Like

No Comments

Leave a Reply

Recipe Rating