Nordic / English
  • Home
  • Recipes
  • Borrelbrood [bread for drinks] with garlic, cheese and tapenades

Borrelbrood [bread for drinks] with garlic, cheese and tapenades

  • 10 mins
  • Easy
  • Vegetarian
  • Breadmaker
  • Renske

Ingredients

  • For the dough:

  • for a sun-dried tomato tapenade:

  • for an olive tapenade:

Directions

I love spending evenings with friends or family, because that is a good excuse to put something nice on the table! When they come over for dinner I often put a 3-course dinner on the table, but if we agreed to get together later in the evening, I often opt for a table full of snacks! Cheese, olive, bread and spreads… yum! And what is more delicious than homemade bread?!

Share

Steps

1

Attach the dough hook in the bread maker tin. Add the bread flour, salt, sugar, water, butter and Provençal herbs to the tin. Add one freshly grated clove of garlic.

2

Place the tin in the bread maker. Now add the cheese in the 'nut & raisin distributor' and place the yeast in the yeast dispenser.

3

Select menu 4, set to size M and dark crust.

4

Meanwhile, make the tapendas. Place the sun-dried tomatoes and garlic in the container of a hand blender, or in the bowl of a food processor. Add about a tablespoon of olive oil. Mix until fine, but not too fine, as some structure must be retained. Add some olive oil if the tapenade looks a bit dry. Season with salt and pepper and mix well.

5

For an olive tapenade, remove the pits before adding the olives. Repeat the same process as with the sun-dried tomato tapenade. Keep the tapenades in a sealed container in the refrigerator.

6

The bread will be ready in 4 hours! Remove the bread immediately from the baking tin and allow to cool completely on a rack. There is nothing better than freshly baked bread, so you can enjoy it immediately.

Enjoy

Borrelbrood [bread for drinks] with garlic, cheese and tapenades

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For the dough:
400g
1 1/2 tsp salt
1 tbsp sugar
20g butter
280ml water
1 tsp yeast
100g mature cheese in cubes of 0.5cm
1 tbsp provençal herbs
14 cloves garlic
for a sun-dried tomato tapenade:
100g sun-dried tomatoes
1 clove garlic
olive oil
salt & pepper
for an olive tapenade:
100g mixed olives as preferred
olive oil
salt & pepper

Renske

Renske

I am a foodblogger of conscious and good tasting food, cooking with healthy, fresh and seasonal ingredients makes me the happiest girl on the planet!

Back to top