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Bread of the Dead

Bread of the Dead
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Bread of the Dead is a visually stunning and flavorful flatbread that brings a festive touch to any gathering. This delightful dish features a rich, dark color from squid ink and is topped with savory mushrooms shaped like skulls, along with shallots and fresh herbs. Perfect for Halloween parties or casual weeknight dinners, this unique bread not only tantalizes the taste buds but also serves as an eye-catching centerpiece on your table. Simple enough for novice cooks yet impressive enough for seasoned chefs, Bread of the Dead is versatile enough to be enjoyed as a main dish or cut into smaller pieces for appetizers.

Ingredients

Scale
  • 2 cups bread flour
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp active dry yeast
  • 1 Tbsp olive oil
  • 1/2 tsp squid ink
  • 1 cup warm water
  • 4 oz button mushrooms
  • 2 Tbsp plant-based butter
  • 1/2 cup shallots or red onion
  • 4–5 cloves garlic
  • 2 Tbsp cooking apple juice
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
  • 1 cup jarred pesto sauce
  • Green Pesto Gouda cheese
  • Mixed fresh herbs
  • 1 cup balsamic vinegar
  • 2 Tbsp honey

Instructions

  1. In a mixing bowl, combine bread flour, garlic powder, salt, and yeast. Add olive oil and mix well.
  2. Gradually stir in warm water until dough forms. Knead until smooth, then incorporate squid ink.
  3. Let the dough rise in a greased bowl for about an hour until doubled in size.
  4. Meanwhile, sauté mushrooms in plant-based butter until golden, add shallots and garlic, cooking until fragrant.
  5. Preheat oven to 450°F (230°C). Divide dough into four portions and roll into ovals.
  6. Place on baking sheets; spread pesto sauce over each, top with mushroom mixture and cheese.
  7. Bake for 12-15 minutes until edges are crispy.

Nutrition

Find it online: https://cookingwithallison.com/bread-of-the-dead/