Hey guys!! Happy New Year!!
After taking a brief hiatus to recharge, eat my weight on delicious Holiday food and spend some quality time with family I’m back to the kitchen and full with awesome, delicious and pretty recipes perfect to get started on baking.
So what better way to start the year than with a super easy recipe for Chicago bread?
In case you are wondering what the flower is Chicago bread, let me tell you it’s something that I just made up but that is MIND BLOWING DELICIOUS and a thing that you need to eat ASAP and then some later.
Seriously guys, I’m pretty sure that Chicago bread is the best savory thing you are going to be eating this year, period.
So, you are probably familiar with Chicago style pizzas am I right? the deep dish, ultra doughy, full of tomato sauce pizza that is the best dinner you could probably think of (because let’s be real, pizza is da bomb).
Chicago bread is just like the pizza, but in a bread shape, and perfect to eat as is, toasted with a little bit of butter in the morning, or topped with a little bit more of tomato sauce and mozzarella (for a super quick pizza dinner).
It’s also one of the easiest recipes you are going to be making this year.
Basically, the most delicious savory recipe + the easiest one = Dreams come true Chicago style.
And don’t be scared about the fact that we are making bread here because this is a no-yeast no-knead recipe (no one has time for yeast guys and kneading is so last year).
This is the kind of the recipe that we make around here often throw all the ingredients together, take to the oven, feel proud of your delicious creation eat the whole thing.
That’s the normal process around here and this recipe is no different.
How to make Chicago Bread
Besides the traditional baking ingredients (flour, eggs, baking powder, a pinch of salt and some water) you are also going to need some tomato sauce.
I used Bertolli Riserva Balsamic Vinegar and Caramelized Onions and I swear you it made all the difference.
Guys, this sauce taste just like a tiny bit of Tuscany and elevates any dish, like seriously ANY dish. I just swirled it in the dough before baking and it did its magic.
So, seriously, get out there and get yourself a jar of this, you are not going to regret it.
Steps to make Chicago bread in under 1 hour
Mix all your ingredients together
Pout the batter on a greased and floured mold (I used a round one to make it look more pizzazy but you can use a traditional loaf one if you prefer)
Swirl the Bertolli Riserva Balsamic Vinegar and Caramelized Onions sauce
Bake for 40 minutes or until done
Stuff your face
Another awesome thing about this bread is that you can just slice it and freeze it, just look at you all grow up and organized having meals planned for the week.
Just wrap each slice on some plastic wrapping paper and place in the freezer, you can keep it there for a couple of weeks up to a month.
To eat it just take it out of the freezer, unwrap it and place in the toaster and voila just like fresh!
If freezer is not your thing just keep it for up to 3 days in an airtight container. I sometimes keep it up to 4 and then the 4th day just toast it a bit to take it back to life.
What is your favorite way to use Bertolli? Share it in the comments baby!!
Oh and here is a link for a coupon, just because amazing things deserve to be shared 😉
- 2 1/4 flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1 Cup water
- 1/4 Cup milk
- 2 Eggs
- Around 1/4 Cup Bertolli Riserva Vinegar and Caramelized Onion Sauce or any tomato sauce that you have on hand.
- Preheat the oven to 35o degrees. Grease and flour a cake pan.
- In a bowl mix the flour, baking powder and salt.
- Add the eggs and the water and mix in until everything is well incorporated.
- Pour half of the batter in the pan and swirl some Bertolli Riserva tomato sauce
- Repeat the process with the rest of the batter.
- Take to the oven and bake for 40 minutes or until done.
- Remove from the oven and from the pan and enjoy.