The Bread Board

The Bread Board

The twelve breads of christmas (and how to serve them)

On the first day of Christmas, 
We made a special feast, 
With croissants, butter, ham, and cheese. 

On the second day of Christmas, 
We made a special feast, 
With two dinner rolls, 
And croissants with ham and cheese… 

The Twelve Breads of Christmas by Bakers Maison!

 

Let’s be honest, you’re not here for our songwriting skills!

It’s very nearly the most wonderful time of the year and while some parts of the world spend the Christmas period under blankets of snow, we are lucky enough to have a gorgeous Australian summer ahead of us. Blissful moments like long lunches that end with the kids playing tag around the table, sun soaked afternoons waiting for overcooked sausages to come off the BBQ, and cramming that one extra prawn into a roll for the afternoon tea snacks…well, that is unless you work in hospitality! Where your Christmas lunch is a sweltering service period with dockets as long as your arm printing relentlessly and the dishy smashing more plates than a Greek wedding!

The greatest memories that many of us have from this time of the year involve at least two things; people and food.

With these central themes in mind we’ve put together our twelve breads of Christmas list, looking at each item and what it brings to the table during this chaotic time of year!


 

1. The White Dinner Roll

We’re starting with an easy one! At the top of our list is the white dinner roll. A constant staple to the side of many set tables and the most quickly devoured by the guest, the white dinner roll is also the easiest dish you might send out all season. We can already see all the kids asking mum, “are you going to eat yours?”

 

2. The Sandwich Ciabatta

Whilst some may argue that a plain lunch roll is more suited, our deliciously chewy sandwich ciabatta is our choice for the leftovers-wich. The best roll to tear open and fill with slices of Christmas ham and whatever else might tickle your fancy. Just remember that somebody is going to want a bite. Check out a fast and delicious recipe for your ham below:

Ingredients

1x whole leg ham with skin on 
2x oranges 
250ml cola 
100ml honey 

Method

  1. Preheat oven to 180 degrees Celsius
  2. Remove skin from ham by making a small incision under the rind and then tearing, aiming to keep as much fat on the meat as possible
  3. Score the fat, some of the scores can go a little deeper into the meat
  4. Drizzle the honey over the ham, then the orange juice and finally the cola
  5. Put in the oven for 30 minutes, or until outside of ham is caramelized.
  6. Fend off hungry bystanders before slicing

 

3. Pain au Levain

Whether you’ve cut it thick for a bruschetta, or simply sliced it for the centre of the table, no Christmas menu is complete without a large loaf like this. Completely versatile and enjoyed by everyone, we can’t think of a better way to clean a plate than with a fresh baked piece of Pain au Levain!

Pain au Levain 
Roma Tomatoes 
1x Basil bunch 
4x Garlic cloves 
250ml Olive oil 
250ml high quality extra virgin olive oil, for dressing 

Method

  1. Throw your garlic and half the basil into a blender and quickly process
  2. Add your olive oil to this mix
  3. Cut your loaf into some nice thick slices
  4. Paint the bread with your garlic and basil oil
  5. Put slices on char grill, or under griller until preferred crispness
  6. Cut tomatoes into slices, drench in extra virgin olive oil and garnish with shredded basil leaves
  7. Serve with charred bread

 

You can rely on a batard to bring class to any situation.

 

4. Olive Batard

Leading in to the silly season, one needs a bread that they can rely on at any time to bring a little class to the situation. The Olive Batard is that bread, whichever way you cut it. Throw together on a plate with salami and cheese, or keep things light with a nice extra virgin olive oil.

Ingredients

Pain au Levain 
Olive Batard 
75g Spanish Salami, shaved 
50g Monchego Cheese 
50g Danish feta 
3 Turkish figs 
25ml high quality extra virgin olive oil 

Serve as desired

 

5. Cocktail Croissant

If a breakfast buffet doesn’t have a tray of these, is it really a breakfast buffet? The popular European morning staple can be paired with sweet or savoury companions for a light breakfast.

Ingredients

Cocktail croissants 
Pepe Saya Butter 
1kg Mixed Berries 
250g raw or caster sugar 

Method

  1. Add your berries to a pot with a small amount of water and the sugar
  2. Cook with regular stirring for 2-3 hours, reducing to a jam
  3. Let cool
  4. Serve with Croissants and Pepe Saya

 

6. Gourmet Mixed Rolls x 3 (Olive, Balsamic/Onion & Sea Salt)

Technically, this is three breads but it is Christmas and we are feeling generous. The Gourmet Mixed Rolls is a verified crowd pleaser, the ‘something-for-everyone’ kind of product that a Christmas meal calls for. Arrange these on the side of a buffet and watch them disappear!

 

7. Banana Caramel Loaf

Banana Bread is the chameleon of baked goods. Some consider it a cake, others a loaf. Some put it in the dessert category, others insist it is morning snack. We added caramel to the equation, so now the only decision is whether to have ice cream with it or not!

Ingredients

Banana Caramel Loaf 
Vanilla ice cream (we recommend a high quality one such as Giotto Gelato) 
250g hazelnuts 
250g unsalted butter 
250g flour 
250g caster sugar 

Method

  1. Preheat oven to 180 degrees Celsius
  2. Add hazelnuts, butter, flour and sugar to food processor and blend
  3. Spread mixture evenly on large baking tray
  4. Place in oven, checking every 3 minutes, turning mixture to create crumble
  5. Let cool and serve over warm banana caramel loaf and ice cream

 

8. Brioche Slider

While we may not be sitting around the fire in festive knits drinking eggnog, there is certainly an American influence to Australian Christmases. The turkey is synonymous with American Christmas, so turkey and cranberry are the perfect festive flavours for some mini sliders. Serve them up as a duo!

Ingredients

Brioche Slider buns 
500g turkey mince 
1 tablespoon chopped fresh thyme leaves 
1 tablespoon Dijon mustard 
1 egg, lightly beaten 
2 tablespoons olive oil 
2 tablespoons whole-berry cranberry sauce 
½ butter lettuce 
1 medium tomato, finely chopped 

Method

  1. Combine mince, thyme, mustard and egg in a bowl. Season with salt and pepper. Shape mixture into four 2 cm thick patties
  2. Heat oil in large frying pan over medium-high heat. Cook patties for 5 to 7 minutes each side or until browned and cooked through
  3. Meanwhile, spread roll bases with cranberry sauce. Top with lettuce, patties and tomato. Sandwich with buns. Serve!

 

9. The Seeded Triangle

This time of year is one of gluttony and overeating, so we felt it our duty to offer something a little healthier. Smoked salmon, capers and a little ricotta is a nice and light snack for any time of the day, and a great addition to any brunch menu.

Ingredients

Seeded Triangles 
1 side Smoked salmon slices 
500g Full cream ricotta 
1 jar of salted capers 
Dill, for garnish 

Method

  1. Wash capers in sieve
  2. Cut open and lightly toast seeded triangle
  3. Smear with ricotta, then layer two slices of salmon
  4. Dot capers on top and garnish with dill

 

10. The Bagel

The bagel. A bread for all times of the year. But at Christmas, it can be dressed to look like a Christmas tree ornament. Now who wouldn’t want a tasty tree ornament? This may be a simple recipe, but it tastes and looks great, especially if you dress it up with some pistachios and edible flowers!

Ingredients

Bagels 
Fresh blueberries 
Fresh strawberries 
Cream cheese 
200g Pistachios, crushed 
Punnet edible flowers 

Method

  1. Heat bagels until crispy warm
  2. Cut bagels in half and cover with cream cheese
  3. Decorate with strawberries and blueberries
  4. Sprinkle pistachios and garnish with petals

 

The baguette is one of the most versatile bread products you can get.

 

11. Stone Bake Rustic Baguette

The baguette is one of the most versatile and useful bread products you can get! Whether you have a stick hidden in the cool room ready to slice up for canapes, or stuff it full of roast meats and slaw for late night eaters. At Christmas time, Australians are indulging in an exorbitant amount of fresh seafood. In fact, Australians buy 6 million kilograms of prawns at Christmas time – that’s 40% of all the prawns we eat in a year! Serve them how you like, but one of the greatest and most delicious dishes is the prawn roll.

Ingredients

Stone Bake Rustic Baguettes 
1kg Fresh, Australian prawns, peeled 
House-made mayonnaise or aioli 
1 Head cos lettuce 

Method

  1. Cut your baguette to size and then slice open lengthways, careful not to separate the top and bottom.
  2. Generously smear your mayonnaise inside and layer in one lettuce leaf
  3. Add your prawns, around 6-8 depending on size.
  4. Serve (and enjoy!)

 

12. Sour Dough Loaf

We weren’t going to miss this one! If there is a bread more closely aligned with the rise of breakfast culture in Australia, then let us know. The sour dough loaf is on every trendy breakfast plate you order (or serve) these days. You’ll find a thick slice loaded with so much avocado that you can’t afford a house, or sitting under some super crispy bacon and poachies.

Ingredients

Stone Bake Rustic Baguettes 
Sour dough loaf, sliced thick 
2 eggs, poached 
Crispy bacon 

Method

Don’t get egg on your chin!

The history of the croissant
Why Australians love breakfast so much

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