Bread of the Dead

The Bread of the Dead is a unique and flavorful dish perfect for various occasions like Halloween parties, festive gatherings, or a cozy dinner at home. This squid ink flatbread topped with mushroom skulls and fresh herbs offers a delightful twist that will impress your guests. The combination of savory flavors and striking presentation makes it a standout choice that is sure to be remembered.

Why You’ll Love This Recipe

• Eye-Catching Presentation: The dark squid ink flatbread paired with mushroom skulls creates a visually stunning dish.
• Flavorful Ingredients: Each component—from the earthy mushrooms to the herbal notes—adds depth to the overall flavor.
• Versatile Dish: Perfect as a main course or an appetizer, this recipe can adapt to various occasions.
• Easy to Prepare: With simple steps and accessible ingredients, making this flatbread is straightforward and fun.
• Meatless Option: Enjoy a delicious meal without meat, making it suitable for different dietary preferences.

Tools and Preparation

To create the perfect Bread of the Dead, you’ll need some essential kitchen tools. These will help you prepare each component efficiently.

Essential Tools and Equipment

• Mixing bowl
• Rolling pin
• Baking sheet
• Skillet

Importance of Each Tool

• Mixing bowl: A sturdy mixing bowl is essential for combining your ingredients effectively.
• Rolling pin: This tool helps you achieve the perfect thickness for your flatbread, ensuring even cooking.
• Baking sheet: A good baking sheet allows for even heat distribution when baking your flatbreads.
• Skillet: A non-stick skillet is ideal for sautéing the mushrooms and shallots without sticking.

Ingredients

For the Flatbread Dough

• 2 cups bread flour
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp active dry yeast
• 1 Tbsp olive oil (plus more to grease the bowl)
• 1/2 tsp squid ink
• 1 cup warm water (110 degrees)

For the Toppings

• 4 oz. button mushrooms (see mushroom skull preparation below)
• 2 Tbsp butter
• 1/2 cup shallots, thinly sliced (substitute with red onion)
• 4-5 cloves garlic (sliced thin)
• 2 Tbsp cooking apple juice
• 1 tsp fresh thyme leaves
• Salt and pepper (to taste)
• 1 cup jarred pesto sauce
• 1 cup Green Pesto Gouda cheese
• Mixed fresh herbs

For the Balsamic Glaze

• 1 cup balsamic vinegar
• 2 Tbsp honey

How to Make Bread of the Dead

Step 1: Prepare the Dough

1. In a mixing bowl, combine 2 cups of bread flour, 2 tsp of garlic powder, 1 tsp of salt, and 1 tsp of active dry yeast.
2. Add 1 Tbsp of olive oil and gradually pour in 1 cup of warm water while mixing until combined.
3. Incorporate 1/2 tsp of squid ink into the dough until evenly distributed.
4. Knead on a floured surface until smooth and elastic.
5. Place in a greased bowl, cover with a cloth, and let it rise in a warm area for about an hour.

Step 2: Prepare Mushroom Skulls

1. While dough rises, clean and slice the button mushrooms into skull shapes as desired.
2. Heat 2 Tbsp of butter in a skillet over medium heat.
3. Sauté sliced mushrooms along with 1/2 cup thinly sliced shallots until softened.
4. Add thinly sliced garlic cloves, cooking for another minute until fragrant.
5. Stir in 2 Tbsp of cooking apple juice and 1 tsp of fresh thyme leaves; season with salt and pepper.

Step 3: Assemble Flatbreads

1. Preheat your oven according to your baking sheet’s instructions (typically around 425°F).
2. Divide risen dough into four equal portions; roll each out into flat rounds using a rolling pin.
3. Spread jarred pesto sauce on each round followed by sautéed mushroom mixture.
4. Top generously with Green Pesto Gouda cheese and mixed fresh herbs.

Step 4: Bake

Place assembled flatbreads on a baking sheet lined with parchment paper. Bake in preheated oven for about 12-15 minutes or until golden brown.

Step 5: Prepare Balsamic Glaze

In a small saucepan over medium heat, simmer 1 cup balsamic vinegar with 2 Tbsp honey until reduced by half; set aside to cool.

Step 6: Serve

Drizzle balsamic glaze over baked flatbreads before serving for added flavor enhancement! Enjoy your delicious Bread of the Dead!

How to Serve Bread of the Dead

Serving Bread of the Dead can be a delightful experience, especially with creative accompaniments that enhance its flavors. Here are some great ways to enjoy this unique flatbread.

Pair with Fresh Salads

• Mixed Greens Salad: A light salad with arugula, spinach, and a zesty lemon vinaigrette complements the richness of the flatbread.
• Tomato and Cucumber Salad: This refreshing salad adds crunch and a burst of flavor, perfect alongside the savory notes of the Bread of the Dead.

Accompany with Dipping Sauces

• Balsamic Reduction: Drizzle this sweet-tart sauce over your flatbread for an extra layer of flavor.
• Creamy Avocado Dip: A smooth avocado dip offers a rich contrast to the crisp texture of the flatbread.

Serve with Roasted Vegetables

• Herb-Roasted Root Vegetables: The earthy sweetness from roasted carrots, parsnips, and potatoes pairs beautifully with the bread’s savory notes.
• Grilled Asparagus: Lightly charred asparagus adds a subtle smokiness that balances the dish.

How to Perfect Bread of the Dead

Creating the ideal Bread of the Dead is all about attention to detail. Follow these tips for best results.

• Bold Ingredients: Use fresh herbs and high-quality olive oil for richer flavors.
• Bold Temperature Control: Ensure your water is warm but not hot when activating yeast; this helps it rise properly.
• Bold Kneading Technique: Knead your dough thoroughly for 8-10 minutes to develop gluten, ensuring a chewy texture.
• Bold Flavoring Options: Experiment by adding spices like smoked paprika or dried herbs into your dough for added depth.
• Bold Baking Time: Keep an eye on your flatbread while baking; each oven varies. Remove when golden brown for optimal taste.

Best Side Dishes for Bread of the Dead

Pairing side dishes with your Bread of the Dead can elevate your meal experience. Here are some fantastic options to consider.

1. Roasted Garlic Mashed Potatoes: Creamy and flavorful, these potatoes are enhanced by roasted garlic, making them a comforting side.
2. Spicy Grilled Corn: Charred corn on the cob brushed with chili lime butter adds excitement and crunch.
3. Vegetable Stir-Fry: A colorful mix of bell peppers, broccoli, and snap peas stir-fried in soy sauce keeps things vibrant and healthy.
4. Zucchini Fritters: Crispy on the outside and tender on the inside, these fritters make for a delightful companion.
5. Chickpea Salad: A protein-packed salad with chickpeas, tomatoes, cucumbers, and a tangy dressing provides freshness.
6. Sweet Potato Wedges: Baked sweet potato wedges seasoned with paprika offer a sweet-savory balance that complements flatbread beautifully.
7. Stuffed Bell Peppers: These can be filled with quinoa or rice mixed with herbs for a hearty side dish that matches well with flatbreads.

Common Mistakes to Avoid

When making Bread of the Dead, it’s important to avoid common pitfalls that can affect the final product.

• Ignoring ingredient temperatures: Ensure that your water is warm (about 110 degrees) for activating yeast. Cold water can prevent proper rising.
• Over-kneading the dough: Knead just until smooth; overworking can make bread dense instead of fluffy. Aim for a soft, elastic texture.
• Skipping resting time: Allow the dough to rest after kneading. This helps develop gluten, giving your bread better structure and texture.
• Not preheating the oven: Always preheat your oven before baking. This ensures even cooking and helps form a nice crust.
• Underestimating toppings: Avoid overloading flatbreads with too many toppings. Less is often more for balanced flavors.
• Neglecting flavor adjustments: Taste as you go, especially when adding herbs and spices. Adjust salt and pepper for a perfectly seasoned flatbread.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Wrap flatbreads in plastic wrap before placing them in the container.

Freezing Bread of the Dead

• Freeze flatbreads individually wrapped in plastic wrap and then in aluminum foil for up to 2 months.
• Label with the date for easy tracking.

Reheating Bread of the Dead

• Oven: Preheat to 350°F (175°C) and bake for about 10 minutes until warm.
• Microwave: Heat on medium power for 30 seconds at a time until warmed through. Cover with a damp paper towel to retain moisture.
• Stovetop: Warm on a skillet over low heat for 1-2 minutes on each side, ensuring it doesn’t burn.

Frequently Asked Questions

What is Bread of the Dead?

Bread of the Dead is a unique flatbread traditionally enjoyed during festive occasions. It features delicious flavors and creative toppings.

How can I customize my Bread of the Dead?

You can experiment with different herbs, spices, or cheese varieties. Adding seasonal vegetables also enhances its appeal.

Can I make Bread of the Dead vegan?

Absolutely! Substitute butter with olive oil or plant-based butter, and use vegan cheese options for topping.

How do I make mushroom skulls for Bread of the Dead?

Prepare by slicing button mushrooms into skull shapes, sautéing them with shallots, garlic, thyme, salt, and pepper until tender.

What are some serving suggestions for Bread of the Dead?

Serve alongside fresh salads or as part of a charcuterie board featuring dips and spreads. It’s perfect for gatherings!

Final Thoughts

Bread of the Dead is not only visually appealing but also incredibly versatile. You can modify toppings based on seasonal ingredients or personal preferences. Whether served at Halloween parties or family dinners, this recipe will surely delight everyone’s taste buds!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Bread of the Dead

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• Author: Dian
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Bread of the Dead is a visually stunning and delicious flatbread that’s perfect for festive gatherings, Halloween parties, or a cozy dinner at home. This unique dish features dark squid ink dough topped with savory sautéed mushrooms shaped like skulls, fresh herbs, and a drizzle of balsamic glaze. Not only does it present beautifully, but the combination of earthy flavors and vibrant colors also makes it a memorable culinary centerpiece. With its easy preparation and versatility, this recipe can adapt to different occasions, ensuring everyone leaves the table satisfied.

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Ingredients

Scale 1x2x3x

• 2 cups bread flour
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp active dry yeast
• 1 Tbsp olive oil (plus more to grease the bowl)
• 1/2 tsp squid ink
• 1 cup warm water (110 degrees)
• 4 oz. button mushrooms
• 2 Tbsp butter
• 1/2 cup shallots (substitute with red onion)
• 4–5 cloves garlic (sliced thin)
• 2 Tbsp cooking apple juice
• 1 tsp fresh thyme leaves
• Salt and pepper (to taste)
• 1 cup jarred pesto sauce
• 1 cup Green Pesto Gouda cheese
• Mixed fresh herbs
• 1 cup balsamic vinegar
• 2 Tbsp honey

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Instructions

1. In a mixing bowl, combine 2 cups of bread flour, 2 tsp of garlic powder, 1 tsp of salt, and 1 tsp of active dry yeast.
2. Add 1 Tbsp of olive oil and gradually pour in 1 cup of warm water while mixing until combined.
3. Incorporate 1/2 tsp of squid ink into the dough until evenly distributed.
4. Knead on a floured surface until smooth and elastic.
5. Place in a greased bowl, cover with a cloth, and let it rise in a warm area for about an hour.
6. While dough rises, clean and slice the button mushrooms into skull shapes as desired.
7. Heat 2 Tbsp of butter in a skillet over medium heat.
8. Sauté sliced mushrooms along with 1/2 cup thinly sliced shallots until softened.
9. Add thinly sliced garlic cloves, cooking for another minute until fragrant.
10. Stir in 2 Tbsp of cooking apple juice and 1 tsp of fresh thyme leaves; season with salt and pepper.
11. Preheat your oven according to your baking sheet's instructions (typically around 425°F).
12. Divide risen dough into four equal portions; roll each out into flat rounds using a rolling pin.
13. Spread jarred pesto sauce on each round followed by sautéed mushroom mixture.
14. Top generously with Green Pesto Gouda cheese and mixed fresh herbs.
15. Place assembled flatbreads on a baking sheet lined with parchment paper. Bake in preheated oven for about 12-15 minutes or until golden brown.
16. In a small saucepan over medium heat, simmer 1 cup balsamic vinegar with 2 Tbsp honey until reduced by half; set aside to cool.
17. Drizzle balsamic glaze over baked flatbreads before serving for added flavor enhancement.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 flatbread (120g)
• Calories: 260
• Sugar: 5g
• Sodium: 420mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 15mg