September Seasonal Flavors: Healthy Homemade Breads and Spreads
Bread is not a “forbidden” food and topping your slice with a healthy spread makes it a special treat for young and old alike. Our friends at MVP Health Care visited St. John’s for our beloved Seasonal Flavors Series to show us how to make bread and eat it too! With a full crowd in the audience and St. John’s Chef Mike Schnupp as head bread baker, two healthy bread recipes and tips for some accompanying spreads were shared at the September 22 Seasonal Flavors program.
Sponsored by St. John’s in partnership with MVP Health Care, this program was the fourth in a series of cooking demonstration programming that is being brought to guests in 2022. Cheryl Minchella, MVP Health Care Community Health Educator, partners with the team at St. John’s Meadows to provide education regarding health food choices for seniors.
Watch St. John’s events listing for future programming where you can get recipes like White Bread and Cream Cheese Herb Spread so you too can cook healthy at home.
September Seasonal Flavors Recipes
Whole Wheat Bread
Yields: 4 loaves
Ingredients:
1 lb. high gluten flour
1 lb. whole wheat flour
1 oz. dry yeast (4 packs)
¼ oz. salt
2 eggs
2 oz. honey
2 oz. melted butter (unsalted)
2 cups warm water
Directions:
Add both flours and salt in mixing bowl with dough hook. Dissolve yeast in water. Add eggs, honey, and butter to water. Slowly add water mixture to flour on low speed. Knead for 5 minutes until dough is formed. Place dough in a greased bowl and cover. Let sit for 30 minutes until dough doubles in size. Punch dough down and fold sides in putting folded sides down in bowl. Let sit for an additional 30 minutes until double in size. Cut dough into quarter-size pieces. Slightly roll dough into 10” loaves. Let proof for 15-20 minutes. Bake at 350 F oven for 20 minutes.
Recipe compliments of Chef Mike Schnupp, St. John’s Dining Services
French Bread
Yields: 4 loaves
Ingredients:
2 lbs. high gluten bread flour
¼ oz. (1package) dry yeast
¼ oz. salt
¼ oz sugar
¼ stick butter, unsalted and room temperature
2 cups warm water
Directions:
Add sugar and salt to flour in mixing bowl. Dissolve yeast in water. Using mixer with dough hook, add butter to flour mixture, then slowly add water and yeast mixture until dough is formed. A small amount of water can be added if dough is too dry. Place dough in bowl sprayed with oil and cover with plastic wrap. Let rise for 30 minutes until dough is double in size. Punch down dough and fold sides in putting folded sides down in bowl and let rise 20 minutes. Cut dough into quarter-size pieces. Slightly roll dough into 10” loaves. Let rise for an additional 15 minutes. Bake at 400 F oven for 10 minutes.
Recipe compliments of Chef Mike Schnupp, St. John’s Dining Services
The Spreads
Roasted Garlic Spread
Ingredients:
1 cup olive oil
4 peeled garlic cloves
Directions:
Simmer garlic and oil for 20 minutes. Strain garlic from oil, keeping oil and garlic separate. Place garlic in food processor and puree. Slowly add oil until a smooth paste forms.
Tomato Basil Oil
Ingredients:
4 whole tomatoes
2 Tbsp. chopped basil
1 cup olive oil
¼ tsp. roasted garlic
Directions:
Cut tomato in quarters; reserve “guts”. Place tomato guts in food processor with basil and garlic. Puree slowly adding olive oil.
Rosemary Oil
Ingredients:
2 Tbs. chopped fresh rosemary
1 cup olive oil
1 tsp. cracked black pepper
Directions:
Mix all ingredients together.
Honey Butter Spread
Ingredients:
2 sticks unsalted butter (room temp)
¼ cup honey
Directions:
Whip ingredients together until smooth.
Cream Cheese Herb Spread
Ingredients:
8 oz. cream cheese
½ Tbs. chopped basil
½ Tbs. chopped rosemary
½ Tbs. chopped parsley
¼ tsp. roasted garlic
Directions:
Puree all ingredients together in food processor until smooth.