Artichoke Bread Recipe

AuthorSteve Nubie
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This recipe makes a terrific appetizer, but you may be surprised when you see how it’s made.  The name implies the addition of artichokes to the dough, but it actually features an artichoke topping on French bread that’s then baked in the oven.  You’ll have to make the French bread first and the recipe is below, and then make the artichoke topping and bake.  It’s a little complicated but the taste is amazing.   We’re going to start with the French bread prepared in the baguette style using the bread machine to prepare the dough. 

INGREDIENTS:
French Baguette Ingredients:
 1 1/2 cups water
 1 1/2 teaspoons salt
 1 teaspoon white sugar
 1 tablespoon olive oil
 3 1/4 cups bread flour
 1 1/2 teaspoons bread machine yeast
Artichoke Topping Recipe:
 1 14-ounce can of artichoke hearts drained and chopped
 1 cup of mayonnaise
 1 clove of garlic finely chopped
 1 cup of grated Parmesan cheese
DIRECTIONS:
1

Place ingredients in bread pan as indicated by recipe. Select the Dough cycle, and Start.

2

Dough will be sticky and wet once cycle is completed, resist the temptation to add more flour.

3

Place dough on a lightly floured board, cover with a large bowl or a towel, and let rest for 15 minutes.

4

Cut into 2 pieces, and form each into a 3×14-inch oval. Place loaves on prepared baking sheet lined with parchment paper. Cover, and let rise for approximately 40 minutes. Preheat oven to 425 degrees F (220 degrees C).

5

Cut diagonal slashes in the dough, and then place loaves in the oven on the middle rack. Bake for 25 to 30 minutes.

6

During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust if you like.

Topping Directions:
7

Preheat the oven to 350° F./ 175° C.

8

In a bowl, combine all of the spread ingredients and gentle blend together until well mixed

9

Cut the French Baguettes in slices about an inch thick

10

Spread the artichoke mix across the slices

11

Place the coated bread slices on a baking sheet and bake for 15 to 20 minutes or until the coating starts to brown slightly

12

Let cool for a few minutes and serve

Ingredients

INGREDIENTS:
French Baguette Ingredients:
 1 1/2 cups water
 1 1/2 teaspoons salt
 1 teaspoon white sugar
 1 tablespoon olive oil
 3 1/4 cups bread flour
 1 1/2 teaspoons bread machine yeast
Artichoke Topping Recipe:
 1 14-ounce can of artichoke hearts drained and chopped
 1 cup of mayonnaise
 1 clove of garlic finely chopped
 1 cup of grated Parmesan cheese

Directions

DIRECTIONS:
1

Place ingredients in bread pan as indicated by recipe. Select the Dough cycle, and Start.

2

Dough will be sticky and wet once cycle is completed, resist the temptation to add more flour.

3

Place dough on a lightly floured board, cover with a large bowl or a towel, and let rest for 15 minutes.

4

Cut into 2 pieces, and form each into a 3×14-inch oval. Place loaves on prepared baking sheet lined with parchment paper. Cover, and let rise for approximately 40 minutes. Preheat oven to 425 degrees F (220 degrees C).

5

Cut diagonal slashes in the dough, and then place loaves in the oven on the middle rack. Bake for 25 to 30 minutes.

6

During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust if you like.

Topping Directions:
7

Preheat the oven to 350° F./ 175° C.

8

In a bowl, combine all of the spread ingredients and gentle blend together until well mixed

9

Cut the French Baguettes in slices about an inch thick

10

Spread the artichoke mix across the slices

11

Place the coated bread slices on a baking sheet and bake for 15 to 20 minutes or until the coating starts to brown slightly

12

Let cool for a few minutes and serve

Artichoke Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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