In The Dough

Panzanella with our New York Rye

Post image for Panzanella with our New York Rye

First and foremost Happy New Year!  May 2012 bring much happiness to you and your family.

Secondly I wanted to share some snaps of a salad I served to my family on Christmas Day…and of course one of the main ingredient components was Brasserie Bread!

Since I commenced working for Brasserie Bread Melbourne in August last year I have loved getting to know all their wonderful products.  My little family has reaped the rewards too as I come home with different types of bread, pastries and cakes…and we all have our favourites.  My 8 year old adores our croissants!  My 5 year old can’t go past the sour cherry coconut teacakes and the husband is a huge fan of the caramelised garlic bread.  I am on the fence with a favourite as I have several!

When I was planning our Christmas Day menu I decided to do Panzanella Salad but using Brasserie Bread New York Rye instead of Ciabatta.  It was delicious and the Rye soaked up the wonderful juices of the vine ripened tomatoes, vinegar and olive oil.

I certainly recommend using a sourdough for your next Panzanella!

Soaking up the juices of the vine ripened tomatoes, vinegar & olive oil

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