Shallot Sage Bread Recipes

HERBY FRIED SHALLOT AND BREAD CRUMB CRUNCH

Steps:

• In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
• Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
• Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to medium-low. With the shallots constantly bubbling - the constant bubble is key - continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
• Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
• Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
• Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
• To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.

SHALLOT SAGE BREAD

Steps:

• In a skillet melt the 1 tbsp butter,cook shallots 2-3 minutes or until translucent.
• Set aside.
• In a large mixing bowl,stir together 2 cups of the flour,yeast and sage,set aside.
• Heat and stir water,butter,sugar and salt just until warm (120-130) and butter almost melts.
• Add shallots and water mixture to flour mixture.
• Beat with electric mixer on low speed 30 seconds,scraping bowl.
• Beat on high speed 3 minutes.
• Stir in as much of the remaning flour as you can.
• Turn dough out onto lightly floured surface.
• Knead in enough of the remaning flour to make a moderately soft dough that is smooth and elastic.
• Shape into a ball.
• Place dough in a lightly greased bowl,turning once.
• Cover and let rise in warm place until double,about 1 hour.
• Punch dough down.
• Turn dough onto lightly floured surface.
• Divide in half.
• Cover,let rest 10 minutes.
• Grease 2 baking sheets,set adide.
• Shape each half of the dough into a 6 inch round loaf,tucking edged beneath.
• With a sharp knife make 3 wvwnly spaced 3 inch cuts toward center of rounds.
• Place rounds on prepared baking sheets.
• Cover and let rise in warm place until nearly double,30-40 minutes.
• Bake in 375 oven 40 minutes.
• Remove from pans and cool on racks.