Bread Wedges – Recipe

Bread wedges are undeniably a comfort food that compliment many of the fall and winter dishes we all love to cook: stews, chilli, pasta, and roasts to name but a few. The problem with many recipes is they take a long time to prepare and bake. These wedges are made from a ‘batter bread’ dough recipe. They can be made and ready to serve in around a half hour.

Bread wedges fresh from the ovenBasic Bread Wedge Recipe

1 ½ cups water (warm)

1 tbsp sugar

1 tbsp yeast (mix into water + sugar and let work for 5 minutes)

3 tbsp oil

3 cups flour

1 tsp salt

Mix together well. Spread batter into baking pan (could be a pizza pan, a 9×13 pan, we use a 12″ baking stone). Bake @425°F for 25min or until golden brown.  If you have time, let rise for 10-15 minutes before popping it in the oven.

The bread comes out amazingly moist, flavourful, tender, and tasty.  It is one of our favourites.

Options – the good stuff

To add some extra zip to your bread wedges try brushing them with no-fat Italian salad dressing or olive oil and balsamic vinegar, or any oil-and-vinegar based commercial salad dressing.  Sprinkle your favourite fresh or dried herbs into the batter, or make a garlic bread by grating (we use a stainless steel rasp) a toe of garlic (more if you’re a garlic lover) to add to the batter.  Grate some old cheddar, asiago, parmesan, or other hard cheese over the top.  Try crumbling a little feta cheese over it if you used olive oil and balsamic vinegar.

This recipe also can be a quick substitute for a pizza crust – bake the dough prior to putting on the toppings.

Other Bread Recipes You May Enjoy

Bannock

 

 

 

 

 

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About Lowell Strauss

Lowell Strauss is an outdoor writer and photographer. He lives in Saskatchewan, Canada, and blogs about hunting, shooting, and everything outdoors.

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Comments

  1. This recipe looks like just the type of thing that I prefer to make. Have you ever tried this with any type of whole wheat flour?

    • Hi CJ – Good question. We’ve substituted up to 1cup of whole wheat or rye flour with good results. It actually gives a very nice taste and texture to this recipe.

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