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Bean-and-Cheese Panbread

Friday, January 22, 2010

Yesterday, I shared the Quick Mix secret with you all. Today, I'm giving you another recipe use for Quick Mix.

(Click on recipe title to download a formatted 4"x6" recipe card in .docx [Word 2007] format.)

Quick Mix Panbread
Makes enough for a 16” pizza pan (for 13”, cut recipe in half)

3 c. Basic Quick Mix (A good combination is 2 c. whole grain, 1 c. unbleached)
2 tbsp. extra-virgin olive oil
2 tbsp. raw honey
1 c. warm filtered water
1 tbsp. corn meal (from non-GMO corn)

Place Quick Mix in a large bowl and make a well in the centre to pour the liquid into. In a separate bowl, whisk oil, honey, and water. Pour into well and mix with a wooden spoon until blended. If necessary, add flour or water by the tablespoonful until the dough is moist, but not sticky. Form the dough into a large ball. Turn out onto a lightly floured surface, rolling and stretching to the approximate size of your pan.

Sprinkle corn meal onto (lead-free) stoneware baking pan, then transfer dough to pan, lightly patting into place. Prick the crust with a fork to prevent bubbling. Top with your favourite Pizza or Panbread toppings, then bake in 425°F oven for approximately 17 minutes.

Variation:

You can add 2 tbsp. chopped fresh herbs to your crust (or 1 tsp. dried), as well as a pressed garlic clove, for a pleasant twist.

The above recipe was altered only slightly from MaryJane’s Farm Budget Mix Panbread Crust recipe.

Bean-and-Cheese Panbread
Makes one 16” panbread.

16” Quick Mix Panbread Crust
½ c. homemade mayo
1 c. grated cheddar or mozzarella cheese
1 clove pressed garlic
1 tsp. dried ground sage (or 2 tbsp. fresh)
2 c. homemade baked beans
½ medium onion, sliced thinly into rings
1-2 c. grated cheddar or mozzarella cheese
¼ c. crumbled feta cheese (opt.)

Preheat oven to 425°F. Prepare Panbread crust on 16” stoneware pan or 2 13” stoneware pans.
In small bowl, mix mayo, first amount of grated cheese, garlic and sage. Spread on crust. Arrange baked beans, onions, second amount of grated cheese and feta on top. Bake for approximately 17 minutes, until cheese is melted and crust is golden-brown.

Slice into wedges and serve!

Edit: My mother requested a photo of this. I don't normally post photos, because my dinosaur of a point-and-shoot digital camera takes terrible food photos, and also the light in the evening at this time of year is made up solely of the fluorescent tube above my dining room table and my flash--both terrible for food photos, as well. However, I made this recipe again with a couple of alterations (used red onion and added tomato and pineapple) and took some photos to humour my mother. Here's a photo, for what it's worth. Trust me, it tastes much better than it looks. (Mom--I could point out that if you made this yourself, not only would your mouth water at the sight, but you'd get to actually smell and taste it, too!)

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1 comments

  1. Hmmmm.....can you post a picture of the finished product??? That would make us all salivate even more!!
    LY

    ReplyDelete

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