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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #breads #european #vegetarian #irish #grains #dietary #pasta-rice-and-grains #4-hours-or-less
You'll also love
Felix Emechebe
[email protected]This bread is just okay. It's not bad, but it's not great either. I wouldn't make it again.
THABO Mokoena
[email protected]I'm really disappointed with this recipe. I've made bread many times before and this is the worst batch I've ever made.
Dorj Gotov
[email protected]This recipe is a waste of time. The bread didn't rise properly and it tasted terrible.
Md Maidul Khan
[email protected]I'm not sure what went wrong, but my bread turned out really dense and heavy. It was almost like a brick!
Suzette Curtis
[email protected]This bread is okay. It's not the best bread I've ever had, but it's not bad either.
Md Hellal Md Hellal
[email protected]The bread was good, but it wasn't anything special. I wouldn't go out of my way to make it again.
Naru Hsk
[email protected]I didn't like the flavor of this bread. It was too bland for my taste.
Sophia Gonza
[email protected]This recipe is too complicated for me. I'm a beginner baker and I found it difficult to follow.
Nurujaman Islam
[email protected]I followed the recipe exactly, but my bread didn't turn out as well as I hoped. It was a bit dry and crumbly.
Nayemur Rahman
[email protected]This bread is a bit dense, but it has a great flavor. I would recommend it to anyone who likes hearty bread.
Lillyana Lillian
[email protected]This is the best bread recipe I've ever tried. It's easy to make and the bread always turns out perfectly.
Brittany Stutts
[email protected]I'm not a huge fan of whole wheat bread, but this recipe changed my mind. This bread is light and fluffy, and it has a great flavor.
Ganesh Saud
[email protected]This bread is so good, I could eat it every day.
Hamza Babo
[email protected]I'm a bit of a bread snob, but this recipe definitely passed the test. The bread is crusty on the outside and soft and chewy on the inside. Just perfect!
Fungai Maiden
[email protected]I've made this bread several times now, and it's always a hit. My friends and family love it!
Wale Work
[email protected]This recipe is a bit time-consuming, but it's worth it. The bread is absolutely delicious!
Ahsan Yar
[email protected]I wasn't sure how this bread would turn out, but I was pleasantly surprised. It's light and airy, with a subtle sweetness. I'll definitely be making this again.
Mohammad Rajpoot
[email protected]This bread is amazing! It's soft and fluffy, with a slightly chewy crust. I love that it's made with whole wheat flour, so it's a bit healthier than regular white bread.
Gulan Solangi
[email protected]This was my first time making bread, and I'm so glad I tried this recipe. It was easy to follow and the bread turned out delicious!
Mathew
[email protected]This recipe is a winner! The bread turned out perfectly: golden brown crust and a soft, fluffy interior. I'm definitely going to be making this again and again.