Garlic, Chard and Parmesan Bread

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This summer I have an organic urban farm in my back yard. It is the first time in my adult life that I have grown anything edible, beyond a few herbs in flower pots. It is a stretch to say that I am growing any of it because I am part of a pilot project for Backyard Harvest and Stefan, aka the garden ninja, actually does all of the farming for me. I watch, mostly through the lens of my camera, and learn from him, but he shows up twice a week to make sure everything is thriving.

It was Stefan who gave me the idea for this recipe. He described a loaf he buys at the farmer’s market that is stuffed full of garlic, chard and Parmesan cheese. Because my garden is just teeming with chard and kale right now I thought it the perfect thing to make.Garlic, Chard and Parmesan Bread:

1 1/2 pound (cantaloupe size) piece of Brioche (page 189), Challah dough (page 180) or  Buttermilk dough (page 207)

3 tablespoons olive oil

6 large leaves,  washed, stems removed, chopped (about 2 cups well packed) – kale or spinach would be tasty too

4 cloves of garlic, finely chopped

salt and pepper to taste

2 cups finely grated Parmesan cheese, loosely packed

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Saute the garlic over medium low heat in the olive oil until it is soft and fragrant, about 2 minutes. Add the chard and cook until wilted, about another 2 minutes. Salt and pepper to taste.

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Take a 1 1/2 pound piece of dough from the bucket of Brioche and roll it to a 1/4-inch thick rectangle, using plenty of flour so the dough won’t stick to your hands, the Rolling Pin or the work surface.

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Spread the garlic chard mixture over the surface.

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Sprinkle 1 1/2 cups of the Parmesan cheese over the chard and roll the dough up, starting at the short end of the the dough.

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Allow it to rest in a well greased non-stick 8 1/2 x 4 1/2-inch Loaf Pan, loosely covered with plastic wrap for 1 hour.

Preheat the oven to 350 degrees.

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Just before baking sprinkle the remaining Parmesan over the top of the loaf.

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Bake for 45 minutes or until well set and a deep caramel brown color.

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If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

49 thoughts on “Garlic, Chard and Parmesan Bread

  1. Who is this garden ninja with the same name as me? Can i be known as stephane, the kitchen ninja then?:)
    This bread looks fabulous Zoe. Wish i could have a little slice.. like right now!

  2. Hi Jeff & Zoe
    I have had a great deal of success with a number of the recipes from the book. This week I tried the 100% Whole Wheat Bread but it did not rise enough in the baking pan. I added whole grain improver from King Arthur when I mixed the dough and it rose beautifully in the bucket. I refrigerated it overnight and made 2 loaves according to the instructions the next day but the loaves are not high enough to make sandwiches. I don’t know what I did wrong. All whole wheat loaves have been a problem for me in the past and I thought this one might work. Recipes that have half white flour work fine, as in your light whole wheat recipe. Any suggestions you can give me will be appreciated.

    • I can’t find my books right now, but I think the most of the recipes call for a 48 hour rest in the refrigerator before using a new batch. Of course, it could be other issues, like old yeast.
      On the same issue, as misplaced books, I can’t remember the amount of buttermilk and other liquid in Buttermilk Bread. Otherwise, I should be okay. Thanks for any help with this.

      • Hi Barb,

        I am not sure what you are asking? How long you can store the bread?

        Zoë

  3. This bread looks great – I’m going to have to try it later tonight! Are you sure that it’s 4 HEADS of garlic, not 4 cloves? 4 heads would be a ton for 1 loaf of bread!

  4. How do you think this would work with the boule dough? That’s what’s in my fridge at the moment and I’m expecting a sizeable bunch of chard in my CSA box today.

    • Hi Gypsy,

      I think it will be very tasty! If you use the master recipe, you can turn the temperature up to about 375 degrees. You can also add steam to the baking to insure a lovely crust.

      Let me know how it goes! Zoë

  5. This bread looks good. I love greens. I may have to try it. I love your book. I never thought there will come a time when I will actually read a cook book from cover to cover but I did with yours. We don’t buy bread anymore. My husband has become a bread snob. He will only eat freshly baked bread now. I have been succesfull with the brioche, panettone, and semolina breads too. My friends couldn’t believe how professional looking my breads are. Thank you.

    • Hi Geng,

      That is wonderful! So happy that you are baking all of your own bread and you’ve turned your husband into a bread snob! ;)

      Thank you! Zoë

  6. Hi, Zoe! I’m the redhead from this weekend’s class who was driving you crazy (I’m sure!) with my comments and questions while Jeff was showing off his mad baking skillz.

    Don’t forget the trick I told you about leaving the bread in the dutch oven overnight. By accident I discovered that if I preheated the dish to 450, popped the bread in with the lid, left the oven on for 20 minutes then turned it off, I had a fabulous loaf of bread! It’s not dark and crackly like a normal loaf, but it was just right for toasting. The crumb was excellent, it was fully risen and cooked through, and was quite a surprise. After all, I thought I would open the oven to find a terrible waste of perfectly good dough.

    A question: On Monday night I made a double batch of peasant bread. Unfortunately, after I’d already mixed the yeast, salt and water, I discovered I DIDN’T have the backup bag of flour I thought I had. I went ahead and mixed it with the 5.25 cups of flour I had on hand. Yesterday was busy, but I finally got a chance to buy more flour today. I added about 5.5 cups of flour. It was very hard to integrate but now looks just like the normal dough. I thought I’d let it sit on my counter about an hour, but then I need to pull some so we can have bread with dinner.

    Has this ever happened to you? And if it has, have you ever fixed the mistake two days later?

    What do you think will happen? (Jeff… any guesses?)

    • Hi Dyanne,

      Thank you for coming to the class on Saturday, it was such a fun group. I’ll be sure to try out your accidental discovery!

      Your dough should work just fine after adding the additional flour. You have created a sponge, commonly used in bread baking. As long as you let the dough sit for a while after adding the flour, so the gluten could develop, you should be all set to bake. The dough is very forgiving!

      Enjoy and we’ll hope to see you again! Zoë

  7. Oops… I don’t know how to correct a message.

    I actually made the dough SATURDAY night after the class. I added the rest of the dough TODAY (Monday). Sorry. I thought today was Wednesday.

    Also, in the second paragraph I should have said, “then turned it off and left it overnight, I had a fabulous loaf of bread in the morning!”

  8. I had a question about the recipe for montreal bagels in the book. In my book, it only calls for 4 and 1/2 cups of flour, but the same amount of water as other recipes. Is this right, or was there a mistake? The consistency with this much flour was more like cake batter than most of the recipes.

    • Ginger: The recipe’s correct—It calls for bread flour, which absorbs more water than all-purpose that the rest of the book uses. If you didn’t use bread flour, that would explain why your dough seemed too loose. Note also that this recipe calls for less water than the rest of the book (though there are other liquids in there).

      Alicia: It’s very, very hard to keep bread from going stale in hot humid environments, just do your best, and don’t make so much that it stays around between meals. Fridge environment also is very dehydrating to bread, I don’t think it’s going to help. My guess is that the damp cloth isn’t going to be great either. Sorry I can’t be more helpful– it’s an encouragement to make it fresh frequently. When you don’t feel like turning on the oven in hot weather, check out the various outdoor grill recipes we put up this summer, or last summer (see below).

      So long as that container is letting a little air leak out, you should be fine. Likewise I think you’re fine with the 4.1 qt size. Thanks for all the kind words!

      Last Summers posts:
      Grilled pizza: http://www.artisanbreadinfive.com/?p=237
      Pumpernickel done on the grill: http://www.artisanbreadinfive.com/?p=245
      Fruit pizza on the gas grill: http://www.artisanbreadinfive.com/?p=248
      Rustic fruit tart on the gas grill: http://www.artisanbreadinfive.com/?p=267
      Brioche on a grill: http://www.artisanbreadinfive.com/?p=294
      Bread on a Coleman stove while camping: http://www.artisanbreadinfive.com/?p=318

  9. Hi Zoe,

    I want to congratulate you and Jeff on this wonderful book. Now I’m baking bread every single day and my 2 yr old girl just loves it. Thank you.

    By the way the bread looks delicious, my husband’s favourite ingredient parmesan, pity I don’t think I can get Chard here, will try with spinach.

    I live in Singapore and the humidity here is 84% and our temp here is avg 87.8 degrees Fahrenheit. Somehow when I store the baked bread outside it tends to dry up really fast. Should I cover it with a damp cloth? or should I put it in the fridge immediately after it has been cooled?

    I have another question. I have an air-tight 4.1qt container (Lock & Lock brand)

    I took out the rubber linning of the lid and just covered it without locking it. It is ok?

    when I use the full recipe the dough rises up high and just touches the lid then it stopped rising after 2 hours. Do I need to get a bigger container or is my 4.1qt just fine? my fridge is a bit small and the 4qt box fits nicely for me.

    Thanks

  10. I’m so grateful you included the measurement of the chard. I used kale (my spinach has gone to seed, and I foolishly didn’t plant any chard this year), and 5 leaves only gave me 1 cup. But since I had to go out and pick more, I grabbed some basil , finely chopped it and added it to the kale with the salt and pepper. Because kale is so much tougher than chard and spinach, I sauteed for 5-6 min.
    Did you score the top before adding the parm.?
    Thanks for the great recipe: I’m really looking forward to it!

    • Hi Bridgit,

      I bet the kale is wonderful in the bread and the basil was a stroke of genius. I’ll add it next time.

      I didn’t score the top, it just opened up all on its own.

      Enjoy! Zoë

  11. Zoe, you guessed correctly. Once I added the flour to bring my batch up to the correct ratio, it was just fine. I made a loaf with it a few hours earlier and all was well.

    The big surprise was that after I added the flour, took out enough for a loaf, then refrigerated it, it doubled in size IN THE REFRIGERATOR! I found it a bit unnerving that the dough was still so active after the abuse I gave.

    Thanks for offering so many chances for me to see you guys! The MN State Fair, Adath, Cooks of Crocus Hills… I think you two must have clones to get around so much.

  12. Jeez… I can’t type a coherent sentence lately.

    I meant to say, “I made a loaf with it a few hours LATER and all was well.”

    That’s what I get for typing at 5am.

  13. Made this last night on the grill and served it with some homemade sausages. My variations were: spinach with the garlic, and substituting aged gouda for the parmesan. I’ve always had it on hand after I discovered it in Fresia years ago. My favorite! Anyway I used it with the last of my challah dough. Someone asked me which was my favorite so far. My reply has to be “whichever one I just baked”!

  14. OK I rolled it, up let it rest and baked it all as you describe – but there were HUGE open tunnels throughout the loaf – making it impossible to get real slices – what caused this – I rolled it smoothly, no gaps then?

    • Hi Sandra,

      It may have been caused if the dough was rolled too thin. There is a lot going on inside that loaf to compress the dough if it isn’t thick enough. The other possibility is that it was underbaked, which would mean it might collapse once it came from the oven. Did it seem too dense, as though it weren’t baked through?

      Zoë

  15. Thanks Jeff for your help, will try not to keep the bread for too long.

    After reading through the pizza post, I am all geared up and will be organising a bring-your-fav-ingredients pizza party with my friends next sat.

  16. Zoe,
    I am baking your bread right now and can’t wait! I have another question about the pecan carmel rolls. I am going to use the challah dough to make the carmel rolls for Saturday morning. Since they take a while to rise and bake, can I make them ahead and let them rise overnight in the fridge? If so, how would I proceed?

    • Cynthia: Shape them the night before, put them in the pan, and just wait till the AM. They’ll take a shorter rest outside the fridge, a half hour should do it, while the oven pre-heats.

      Wendy: Basic recipe’s at http://www.artisanbreadinfive.com/?p=195. Olive oil recipe just swaps a quarter-cup of oil for that much water in the basic recipe, plus adds 1T sugar. Jeff

  17. Jeff,
    I made the pecan carmel rolls the night before…let them rise while I heated the oven. They were perfect..delicious…you guys are amazing. Thank you.

  18. Hi,
    I would like to try making bread as you’ve described but I’ve a few questions (bear in mind that I’ve never made bread). My ultimate goal is to make small Finnish rye breads that are sort of like overgrown, flattened buns.
    Anyways, can the baking be done in a toaster oven? We have an oven but it seems a shame to heat such a large space for baking a small loaf of bread.
    How thick must the baking stone be? I haven’t found many sources for these in my town…. in fact, I’ve only found one and it’s big and thin.
    That’s all the questions for now. My apologies for going off the topic of this thread.

    • Hi Steve,

      The only thing I recommend is not to roll the dough too thin or the fillings will weigh it down. Also make sure that you bake it long enough to get all those layers of dough nice and set.

      Enjoy!! Zoë

  19. Oh my. Oh my my my. I have to make this! I have so much chard in my garden right now it is ridiculous. Thanks for the great post.

  20. I have one big question broken up into little questions. Thanks in advance for your help.

    My church has discussed a bread ministry for new comers to the church or for those homebound or in need. Basically, we would take a loaf of bread in a basket along with appropriate items for the situation.

    I was thinking that we could make batches of dough or parbaked breads, store in the freezer and when we needed it, we could pull it out, defrost it and bake it.

    Which method is better? Freeze the dough, let it thaw, let it rise and then bake it or par bake the bread, freeze it, thaw it and then finish baking it.

    I have a way, once they are frozen to vacu seal the bread in a bag for maximum freshness.

    If freezing the dough, which breads recipes are best for this method?

    If parbaking the dough, which bread recipes are best for this method?

    • Hi Jenny,

      What a lovely idea! You may be better off parbaking the breads and freezing them. That way you can have homemade bread in an instant if you happen to need it. Most of them freeze very well and especially if you have a vacu seal.

      I like to do this with baguettes because they are so quick, stack well in the freezer and rebake quickly as well.

      Thank you! Zoë

  21. I can’t believe that I am making bread as tasty as breads I used to buy. Like someone else posted, my favorite is whichever I am baking! I made brioche last weekend (a recipe I have ruined many times before) and VOILA! I have amazing bread. I’m still in shock at the ease of preparation – I can’t seem to mess things up! Thank you so very much.

  22. Hi,
    Just ordered your book today but couldn’t wait…am trying out the basic recipe right now, & will try this one tomorrow…….I always add my bran mix to just about everything to perk up the fiber & nutrition level ( 2 parts ground flax seed, 1 part each oat, wheat & rice bran & 1 part wheat germ) am adding 1/4 cup for this batch but may add 1/2 cup or more if it works out

    • Hi Joni,

      This sounds wonderful and very much like some of the healthy breads in our new book. Let me know how it comes out!

      Thanks, Zoë

  23. Mmmmm ;) have to tell you it was great!….decided to make it on the grill. It was too darn hot to cook inside. Imagine crusty, smokey, flavored chabatta (sp ?) bread. Am am making more today…..btw I made the dough in rectangle covered containers from our local dollar store. They stack great & take less room. (Hubby is calling it my shoebox bread. ;) Doing the Chard stuffed one today ;) Havin fun lol

    • Hi Joni,

      I can imagine it and it sounds wonderful! I too have a wide ranging collection of buckets, all sizes and shapes!

      Enjoy, Zoë

  24. Pingback: Potato-Leek Soup and Parmesan-Chard Bread « The Gastronomic

  25. That’s a ‘tongue biter picture.’ I’ll bet a little diced Prosciutto sprinkled on/mixed in would be divine. Even a sprinkle of red pepper flakes.

    • Rebecca: Spelt is a related to wheat, and whole-grain spelt can be substituted for whole wheat in our recipes that call for it in the book. There’ll be much more about spelt in our followup book, Healthy Bread in Five Minutes a Day, which you can Amazon pre-order at http://tinyurl.com/pe8yr9; the book won’t officially be released till October 27, 2009. You can’t swap it 1 for 1 in exchange for white all-purpose flour… that just won’t work.

      Rice flour, on the other hand, is nothing like whole wheat flour, and needs to have its own recipes. We use rice flour in the gluten-free recipes we included in Health Bread in Five, so stay tuned. Jeff

  26. hi i just wanted to ask about using the dough for pizza. it always turns out delicous and fluffy but i find the bottoms down brown? ive even tried enriching it with oil, milk powder, and sugar.
    thanks

    • Nads: Try baking on the bottom shelf rather than the middle of the oven, as always, on a stone. See if that helps. But some ovens don’t get up high enough in temp to really crisp that bottom crust– use the highest setting you have and pre-heat the stone for at least 30 minutes. Jeff

  27. You have some wonderful recipes on your site. I will be putting your cookbook on my Christmas wish list. Thanks for sharing all these fantastic recipes with your readers.

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