Market Street Artisan Bread

Artisan Bread

BREAD INFO, PAIRINGS & RECIPES INSIDE selections vary by store

Kick up your morning!

GREEN CHILE BREAKFAST BAKE

· 1 LB BREAKFAST SAUSAGE · 10 CUPS CUBED DAY-OLD FRENCH BREAD · 2 CUPS SH REDDED SHARP CHEDDAR CHEESE · 4 OZ MUSHROOMS, CHOPPED · 5 GREEN ONIONS, CHOPPED · 6 LARGE EGGS · 2 3/4 CUPS HALF-AND-HALF CREAM

· 1 CAN (4 OZ) CHOPPED GREEN CHILES, DRAINED · 1 1/2 TSP WORCESTERSHIRE SAUCE · 1/2 TSP SALT · 1/4 TSP GROUND MUSTARD · 1/4 TSP PAPRIKA · 1/4 TSP PEPPER · 1/8 - 1/4 TSP HOT PEPPER SAUCE

1. IN A LARGE SKILLET, COOK SAUSAGE OVER MEDIUM HEAT UNTIL NO LONGER PINK, BREAKING INTO CRUMBLES, 5-7 MINUTES. DRAIN AND SET ASIDE. 2. PLACE BREAD CUBES IN A GREASED 13X9-IN. BAKING DISH. TOP WITH CHEESE, MUSHROOMS, GREEN ONIONS AND COOKED SAUSAGE. 3. IN A LARGE BOWL, WHISK REMAINING INGREDIENTS. POUR INTO BAKING DISH. COVER AND REFRIGERAT E OVERNIGHT. 4. PREHEAT OVEN TO 350�F. REMOVE BAKING DISH FROM REFRIGERATOR WHILE OVEN HEATS. 5. BAKE, UNCOVERED, UNTIL A KNIFE INSERTED NEAR THE CENTER COMES OUT CLEAN, 45-50 MINUTES. LET STAND 5-10 MINUTES BEFORE CUTTING.

Berry Nutty Breakfast Bread A MO RN IN G STAPLE TH AT IS JAM-PACKE D W I T H EVERYTH IN G FRO M PECAN S AN D CRAN BER R I E S TO T H E S WEETN ES S O F H O N EY AN D CIN N AMO N C H I PS .

PA I R T H I S BR E A D W I T H M I MO S AS MAS CAR PO N E

The Bee Hive A HON EY A N D R O L L ED OAT B R E AD T H AT I S S OFT, C H E WY, A N D OH S O D E L I C I OU S .

T R Y TOAST ING A SLIC E A ND PA IRIN G WITH R E A DY TO E AT G UACA M OLE .

T H E P E RFE CT BR E A D FOR AVOCADO TOAST!

Crowd Pleaser!

S A ND W ICH C HARC UTERIE BOAR D · · · · · · · · · · · · · · · · · · · ·

1 2 R OLLS , S L I C ED & B UT T E R E D - T R Y B AY C I TY S OU R D OUGH R O LL, PARME SAN CRU STE D CIABATTA RO LLS OR P E TITE PA N ROLLS 8 OZ PAC KAG E PEPPER JAC K C H E E S E , S L I C E D 8 OZ PAC KAG E S M O K ED G OU DA C H E E S E , S L I C E D 8 OZ PAC KAG E PR OVO LO N E C H E E S E , S L I C E D 8 OZ R OAST ED B EEF DEL I M E AT 8 OZ TU R K EY B R EA ST DELI M E AT 8 OZ BLAC K F O R EST H A M D E L I M E AT 8 OZ SLIC ED S A L A M I 8 OZ SA LC H I C H Ó N 4 LARGE TO M ATO ES , S L I CE D 1 HEA D IC EB ER G L ET T UC E L E AV E S 1 R ED ONI O N , T H I N LY S L IC E D 1 WHITE O N I O N , T H I N LY S L I C E D B READ & B UT T ER PI C K L ES GUACA MO L E M USTARD M AYONNA I S E CHERR IES B LU EBERR I ES M INT FOR G A R N I S H

Petite Pan Rolls

Bay City

Parmesan Crusted Ciabatta Rolls

1. ON A LAR G E S EA S O N ED B OAR D ( OR L AY D OW N PAR C H MEN T PA P ER) , A RR A N GE TH E F R UI T I N T H E C E NT E R .

2. A R OU N D T H E O UT S I DE, P L AC E T H E B U T T E R E D, S L I C E D R OLLS . IN SMALL BOW L S A DD T H E PIC KL E S AND S AU C E S .

3. A R R A N G E T H E M EAT S , C H E E S E S , AND L E T T U C E . P L AC E T H E SLICED TOM ATO ES O N T H E L E T T U C E L E AV E S .

4. GA R N IS H W I T H M I N T. 5. RIGHT B EF O R E S ER VI N G , H E AT T H E B R OI L E R . P L AC E T H E BUTTERED R O L L S O N A B A K I NG S H E E T AND B R OI L FOR A BOU T 1-2 M I N UT ES . M A KE S U R E NOT TO B U R N. 6. P LACE TH E WA R M R O L L S B AC K ON T H E B OAR D AND SER VE!

*Coughlin, Sandy. “Epic Sandwich Charcuterie Board.”

Reluctant Entertainer. Mediavine Food, 4 June 2009. Web. 8 July 2021.

Sourdough Roll

O L IVE CHEESE BREAD · · · · · · ·

1 LOAF F R EN C H BR EA D 8 OZ PI MEN TO -STUFFED GREEN OLIVES 8 OZ BL ACK O L IVES 2 STALKS G R EEN O N IO NS 1 STI CK BUTT ER , R O O M T EMPERAT U RE 1/2 CU P M AYO N N A ISE 1 L B MO N TER EY JAC K C HEES E, GRAT ED

TRY M A K IN G W IT H TEXAS FRENCH BREAD!

1 . P RE H E AT OV E N TO 3 5 0 ºF. 2 . RO UG H LY C H O P B OTH B L AC K O L I V E S A N D P I M E N TO -STUF F E D GRE E N OLI V E S . S L I C E G R E E N O N I O N S I N TO TH I N P I E C E S .

3 . CO M B I N E B UTTE R, M AYO N N A I S E , C H E E S E , O L I V E S A N D G R E E N ONI ONS I N A MI X I N G B O WL . STI R TO G E TH E R UN TI L TH O R O UG H LY CO M B I NE D. 4 . S P RE A D M I X TUR E O N TO F RE N C H B RE A D TH AT H A S B E E N S LI C E D LE N GTH WI S E . B A K E F O R 2 0 - 2 5 M I N UTE S O R UN TI L C H E E S E I S ME LTE D AND B R O WN I N G .

NOTE : M I X TURE CA N A L S O B E R E F RI G E R ATE D (UP TO TWO DAYS) AND U SE D AS A D I P. G R E AT WI TH C R AC K E R S .

Texas French Bread EVER YT HIN G IS G E N U IN E LY B IG G E R I N TE XA S WI TH TH I S VA RI ATI O N O N A FRE N CH BAGUE T TE .

PA I R T H I S BR E A D W I T H

VIVA R O S S O O R LLANO S I G N AT U R E ROSÉ MOZZAR E L L A O R PAR ME S AN

*Drummond, Ree. “Olive Cheese Bread.” The Pioneer Woman. Hearst Lifestyle and Design Group, 15 June 2007. Web. 8 July 2021.

Ciabatta

A S IMPLE YET VERS ATILE ITAL I AN B R E AD WITH ES S EN TIAL N ATURAL IN G R E D I E N T S .

ROAST BEEF SLIDERS

· 12 CIABATTA ROLLS · 8 OZ THINLY SLICED ROAST BEEF · PROVOLONE OR MUENSTER CHEESE · 3 TBSP HORSERADISH SAUCE · 3 TBSP MAYONNAISE

TOPPING: · 4 TBSP UNSALTED BUTTER · 1/2 TBSP WORCESTERSHIRE SAUCE · 1 TSP GARLIC POWDER · 1/2 TSP ONION POWDER · 1 TSP DRIED MUSTARD · 2 TSP POPPY SEEDS

1. PREHEAT OVEN TO 350�F AND LINE A BAKING PAN OR A BAKING SHEET WITH ALUMINUM FOIL. 2. COMBINE TOPPING INGREDIENTS AND WHISK TO COMBINE. 3. SLICE CIABATTA ROLLS IN HALF AND PLACE ON A BAKING PAN 4. SPREAD HORSERADISH & MAYO ON ONE HALF OF THE ROLLS 5. ADD THE SLICED ROAST BEEF AND CHEESE 6. PLACE TOP OF BUNS 7. COVER WITH ALUMINUM FOIL AND BAKE FOR 12 MINUTES 8. UNCOV ER AND BAKE FOR ANOTHER 3 MINUTES.

PA I R T H I S BR E A D W I T H CH ARDO N N AY O R ME R LOT FRES H B U R R ATA, MOZZAR E L L A O R RICOT TA

Bay City Sourdough BA S E D O N TH E WO RLD-RE N O WN E D BAY A RE A S O URDO UGH , TH I S TA N GY A N D DE S I RA BLE BRE A D H A S WI TH STO O D TH E TA STE O F T I M E .

NEW ENGLAND CLAM CHOWDER IN A BREAD BOWL · · · · · · · · · · · · ·

1 L A RG E O N I O N, CHO P P E D FINELY 3 T B SP B UT TE R 1 1 / 2 C U P S CLAM JU I CE 2 M ED I U M -S I Z E D NE W P OTATOES, CLEANED AND DICED 1 B AY L EA F 1 T S P M I N C E D F RE S H THYME 2 C UP S H EAVY CRE AM 1 / 2 C UP M ILK 1 T B SP F LOU R 1 1 / 2 P I N T S S HU CKE D CLA M S, CHOPPED INTO BITE-SIZED PIEC E S F RE SH LY G RO U N D P E P P E R AND SALT TO TASTE C H O P P E D I TA LI AN PA RS LE Y FOR GAR NISH B AY C ITY SOURDO UGH B READ BOWL

PA I R T H I S BR E A D W I T H CH ARDO N N AY O R CH IAN TI MARIN FREN CH BRIE

1. M E LT T H E BU TTE R OVE R MEDIUM -HIGH HEAT. ADD THE CHOPP E D O N IO N A N D SAUT E UN T IL T RA N SLUCE N T. 2. A D D T H E CLA M JU I CE , DI CED POTATOES, BAY LEAF AND THY M E TO T H E O N IO N S. B RIN G T H E M IX T URE TO A BO I L. 3. S I M M E R T H E MI XTU RE 1 0 - 15 M INUTES UNTIL THE POTATOES A RE T E N D E R. 4. A D D T H E CRE AM AN D BRI N G MIXTUR E TO A SIMM ER .

5. IN A SE PA R ATE BO WL, MI X A LITTLE OF THE MILK INTO THE F LO UR U N T I L YO U HAVE A PASTE. ADD IN THE R EM AINING M ILK A N D ST I R. 6. A D D FLOU R AN D MI LK MI XT UR E TO THE SOUP AND STIR .

7. RE D UC E T H E HE AT A S LO W AS POSSIBLE. ADD THE C LA M S F O R A F E W MI NU TE S , UNTIL THEY AR E COOKED. 8. D I SCA R D T HE BAY LE A F. 9. S E A SO N WI TH S A LT AN D P E PPER .

10 . U S E A K NI F E TO CU T A CI RCLE D IR E CT LY D OWN I NTO S O U RDOUGH B RE A D B OW L , THE N P U LL I T OUT. 11 . S E RVE C H O WDE R I N BRE A D B OW L A N D G A RNI S H W I TH C HO P P ED PA RS LE Y.

Organic Country Italian

M A DE WI TH O N LY FI V E BA SI C I N GR ED I EN TS: UN BLE ACH E D, UN T RE AT E D FLO U R , WATER , Y E A ST, S E A S A LT, A N D O R GAN I C CO R N M E A L. H O W CO ULD I T BE M O R E N ATU R AL ?

STRAWBERRY PANZANELLA SALAD · · · · · · · · ·

1 LOA F DAY- O LD I TALI AN BR EAD, CUBED 3 C UP S F RE S H STRA W BE R R IES, SLICED 1 / 4 C U P S U GAR 2 T B S P BA LS AMI C VI NE GAR 1 / 2 C U P PACKE D BRO WN SUGAR 1 / 4 T EA SP O O N S ALT 1 / 3 C U P BU TTE R, ME LTE D 2 C UP S P LAI N GRE E K YO GURT M I N T S P RI GS

1 . PRE H E AT OVE N TO 4 0 0 °F. 2 . MIX ST RA WB E RRIE S, 1 / 4 C UP G RA N UL AT E D SUG A R A N D B A L S A M I C V I N E G A R ; SE T A SID E .

3 . MIX B RO WN SUG A R A N D SA LT. 4 . TO SS B RE A D C UB E S IN ME LT E D B UT T E R, T H E N B RO WN SUG A R M I X T U R E .

5 . O N A B A K IN G SH E E T, B A K E C UB E S UN T IL G O L D E N B RO WN , 8 - 1 0 M I N U T E S .

CO O L . ME A N WH IL E , ST RA IN ST RA WB E RRIE S, RE SE RVIN G JUIC E .

6 . L AY E R YO G URT, B RE A D, A N D ST RA WB E RRIE S IN 8 SMA L L B O W L S . TOP W I T H RE SE RVE D ST RA WB E RRY JUIC E TO TA ST E A N D MIN T SPRIG S. 7 . SE RVE IMME D IAT E LY, O R RE F RIG E RAT E UP TO 1 H O UR.

PA I R T H I S BR E A D W I T H CH ARDO N N AY O R CABERN ET S AUVIGN O N S MO KED BRAIDED MOZZARELLA O R AS IAGO

* “Strawberry Panzanella Salad.” Taste of Home. RDA Enthusiasts Brands, LLC. Web. 1 July 2021.

Not your Mama’s Grilled Cheese JUST LI KE YO UR M O M N E V E R M A DE , PACKE D O UT WI T H C U B ED CH E DDA R CH E E S E , M O N T E RE Y JACK, A N D I TA LI A N S E A SO N I N G.

T H E PE RFE CT SI D E FO R A N Y I TA L I A N D I S H !

PA I R T H I S BRE A D W I T H BO RDEAU X OR RH Ô N E

Asiago Parmesan A CRI S PY CRUST, S O FT I N S I DE WI T H A N A WE S O M E A S I AG O AN D PA RM E S A N CH E E S E BLE N D FO R A CLA S S I C, UN I QUE FL AVO R

PA I R T H I S BRE A D W I T H CABERN ET S AU VI G N O N PIN OT G R I G I O FRES H MOZZAR E L L A FRES H R I COT TA FRES H B U R R ATA

Better than your Ex Pumpernickel S WEET ER T HA N T HE T R A D IT IO N A L P UM PE R N ICK E L R Y E , T HIS AUT H ENT I C A RT ISA N B R E A D W IL L M A KE YO U HA P PY T HAT YO U KI S S ED T H E O L D B R E A D G O O D BY E .

PAIR THIS B READ WIT H MA L B E C JA R L S B E R G SWISS AL E H O U S E B E E R C HE E SE

Rosemary Olive Oil MADE WI T H EX T R A V IR G IN O L IV E O IL AND FI NE H ER BS , T H IS V IB R A N T F L AVO R S H I NES A L L O N IT S O W N .

PA IR T HIS BREA D W IT H C HIA NT I FR E SH R ICOT TA P IAV E FRE SH M OZ Z A RE LLA ITA LIA N FONT INA