Ribollita in a bread bowl & veggie panzanella

Ribollita in a Bread Bowl
Serves 4 Ingredients:

• 4 T. olive oil
• 1 ½ C. cannelini beans, soaked overnight and cooked in fresh water until very tender
• 1 red onion, small dice
• 1 leek, white part only, chopped
• 1 tsp. finely minced garlic
• 4 carrots, small dice
• 2 med. zucchini, medium dice
• 2 bunches tuscan kale, stems removed
• 2 T. kosher salt
• 2 14 oz. cans good quality chopped tomatoes (preferably San Marzano)
• 1 Mayfield levain, 1 - 1 ½ lb.
• ¼ C. extra virgin olive oil
• ½ C. grated reggiano parmesan

Preparation:

1. Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to soften
2. Add the garlic and sauté for 1 minute.
3. Add all the remaining vegetables.
4. Season with sea salt and stir to mix in the onions and leeks evenly.
5. Cook 15-20 more minutes, until all vegetables are tender
6. Add cooked cannelini beans and cook for a few more minutes. Taste for seasoning, cool and set aside.
7. Prior to serving, pre-heat oven to 425 degrees
8. Cut a hole in the top of the loaf, remove most of the inside (leaving about one inch of thickness on the walls of the loaf) and set the insides aside for another recipe
9. Heat reserved soup
10. Coat the inside of the bread with the olive oil and cover thoroughly with the grated cheese
11. Put bread in oven and toast until crisp and cheese is a little colored
12. Add hot soup and scrape sides to serve

Sourdough Bread
Yields 2 ¼ lb. loaf Ingredients:

• 8 oz. water
• 1 ¼ oz. milk
• ¼ oz. malt
• 8 ¼ oz. levain
• 1# 4 oz. bread flour
• 1 ¼ tsp. sugar
• 2 tsp. Kosher salt

Preparation:

1. Combine the wet ingredients (levain, water, milk & Mmalt) in a Kitchen Aide bowl
2. Let sit for 15 minutes
3. Add the dry ingredients(flour & sugar) directly into the mixing bowl
4. Using the dough hook, mix on low speed for 1 minute until ingredients are hydrated
5. Add the salt and continue to mix on speed 2 for 10 minutes (dough will be smooth and elastic &will be wet and sticky to the touch)
6. Transfer the dough to an oiled bowl & cover with plastic wrap
7. Proof for approx 2-4 hours or until doubled in size
8. Flip out onto a lightly floured surface
9. Form into desired shape, here we shaped into one large boule. At this point, you can choose to proof immediately or refrigerate overnight (refrigerating over night will fully develop the flavor of the dough)
10. Let rise at room temperature until dough doubles in size (2-4 hours)
11. Preheat oven & baking stone for 45 minutes @ 450°
12. Place proofed dough onto an oven peel lightly sprinkled with cornmeal
13. Score dough
14. Spritz oven generously with water, close door & let steam for 1 minute (be careful not to spray the light bulb)
15. Quickly slide the loaf onto the baking stone & close oven door immediately
16. Wait two minutes
17. Spritz the wall generously again with water
18. Bake at 450° for approx 45 minutes-1 hour (The loaf will be golden brown in color & sound hollow when the bottom is tapped)
19. Remove from the oven and place onto a rack
20. Let cool up to 6 hours before serving

Winter Vegetable Panzanella
Serves 4 Ingredients: Salad

• 4 C. loosely packed, large torn croutons (from inside of the ribollita bowl)
• 1 large bulb fennel
• 1 medium roasted golden beet, peeled
• 1 small red onion
• 3 T. extra virgin olive oil
• 2 tsp. finely minced garlic
• 1/4 C. mint leaves, chopped slightly

Red Wine Vinaigrette

• 1/4 C. red wine vinegar
• 2 T. water
• 1/2 C. minced shallots
• 1 tsp. fresh minced garlic
• 1 tsp. house dried oregano
• 1 tsp. sugar
• 1 ½ tsp. kosher salt
• ½ tsp. black pepper
• 1/2 C. canola oil
• 1/4 C. extra virgin olive oil

Dressing Preparation:

1. Mix all ingredients except oils together and let macerate for 45 minutes
2. Slowly whisk in the extra virgin olive and canola oil
3. Stir well before using

Salad Preparation:

1. Place minced garlic in extra virgin olive oil and let steep 1 hour
2. Toss oil and garlic with torn croutons
3. Place in a 375 oven to toast and remove when nicely browned and crisp, but not totally dried out
4. Slice all of the vegetables thinly (a Japanese mandolin works well)
5. Toss vegetables with the croutons, mint and vinaigrette, and serve

Mayfield Bakery & Café:
Mayfield Bakery & Café is slated to open in January and will be located in Palo Alto's Town and Country Village. Much in the style of an old European bakeries, Mayfield's artisan bakers produce eight to ten types of slow-proofed, hand-shaped bread every day. The rustic loaves come out of the oven tasting slightly sour and with a thick, dark crust. Traditional pastries and desserts are also sold at the bakery along with Bacchus' own ROAST Coffee.

Town & Country Village
855 El Camino Real
Palo Alto, 94301
Website: http://www.mayfieldbakery.com