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   recipes you make using
    WAVE HLL BREAD
  info@wavehillbreads.com
Kay Carroll’s Maple Bread Pudding
Serves 4-6
Ingredients 3/4 cup of Brookside Farm II maple syrup,
1 tsp. lemon juice, 3 slices Wave Hill Bread without crusts, 2 eggs, 2 cups milk, tablespoon butter, 1/4 teaspoons salt ,1/2 cup nutmeats or raisins, 1/4 teaspoon vanilla. Directions 1. Pour maple syrup into the top of a double boiler. 2. Butter each slice of bread, cut into cubes, and add them to the double boiler. 3. Place nuts or raisins and lemon juice in the boiler. 4. Beat together eggs, milk, salt and vanilla in a mixing bowl. Pour mixture over bread and syrup. Do not stir. 5. Place all ingredients in the broiler top over gently boiling water and cook for one hour. 6. Spoon any extra sauce over each serving and enjoy!
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"I just wanted to let you know how much I just enjoyed your Three Grain Bread at lunch today - I was dizzy with delight when I reached for a loaf of your bread in a local market and realized it was still warm - this is the real deal!  I just love the crusty outside and  the hearty inside of this bread - I'm not a huge bread eater by habit because it's a rare occasion to find a loaf so tasty and fresh - but I think that has just
changed for me - and what a treat to have you right  here in our community! Best success in your business endeavor."     
Loure Shaw, Ridgefield, Connecticut
Recipes
196 Danbury Road, Wilton, Connecticut 06897  203.762.9595  
 
      196 Danbury Road
Wilton, Connecticut 06897
Tel. 203.762.9595
Email: info@wavehillbreads.com
Fax 203.413.6701.


Panzanella  (Tuscan Bread Salad)  Adapted from Divina Cucina www.divinacucina.com

This Mediterranean salad is an example of the green, white, and red colors of the Italian flag.  The record of panzanella goes back many years.  In the 1500’s, a poem by the famous artist Bronzino describes the salad.  At that time, the tomato had not been introduced into Italy yet. The ingredients were limited to cucumber, onion, basil, arugula, and bread.

The Italian bread is salt-free, so they add salt to the salad recipe.  According to the recipe, it is important to use bread without preservatives and let it go stale.  You can cut the Wave Hill Bread thickly and let it dry.  Or, you can use Wave Hill Breads Croutons or Bread Cubes.  The traditional recipe aims for a crumbed bread texture.    Here’s the recipe:

1 pound stale bread (the loaf of Wave Hill Breads’ Pain de Campagne is a 20 ounces; the bags of croutons contain 6.5 ounces)

3 tomatoes, cut into eighths                          2 red onions, thinly sliced

1 cucumber, peeled and sliced                     Basil, olive oil, vinegar, and salt (if desired)

Soak the stale bread in cold water for 10 minutes.  Squeeze out the water and crumble the bread into a serving bowl.  Add tomatoes, cucumber, onions, and basil.  Season with olive oil and salt, if desired.  Mix well and let sit.  Before serving, add vinegar and mix again.  Serve with olive oil, vinegar, and salt on the side.   Have fun adding ingredients if you desire.



Tomato Fennel Corn Salad with
Wave Hill Breads’ Lemony-Thyme Croutons de Campagne
Serves 4-6

1 large fennel bulb with feathery tops removed chopped into 1/2" dice
3 large garden tomatoes seeded and chopped into 1/2" dice
Kernels of corn cut from 3 cooked ears of corn
Wave Hill Lemony-Thyme Croutons - 1/2 bag – approx. 3 ounces
(Other Wave Hill Croutons can be substituted.  If you use the Garlic Croutons, go light on the additional garlic.)

Salad dressing
3/4 cup of olive oil
1/4 cup red wine vinegar
1 clove of garlic whole
1 tsp Dijon mustard
Shake until combined.  It's best to make this a day ahead to let the flavors come together.

Put the fennel, tomatoes, corn and Wave Hill Croutons into a heavy duty plastic bag and add salad dressing to lightly coat.  Leave at room temperature for several hours shaking the bag gently every once in a while to evenly coat.

You may want to add black beans for taste and color, but not too many.

Recipe developed by Susan Jacoby for Wave Hill Breads.

RECIPES