Bountiful Bread Care Tips
For best results, enjoy your Bountiful Bread immediately! We recommend serving it warm for fullest flavor. (Besides, what are you waiting for?)

To store fresh bread, leave it at room temperature in a paper bag, or if cut, leave the cut side down on a bread board or shelf. The crust will stay firm and the inside soft.

After two days, you may wrap it in a plastic bag to maintain freshness. To refresh the loaf, sprinkle or mist lightly with water and place it in a preheated 400° oven for 6-8 minutes or until crusty. You may also choose to slice and toast the bread for delicious results.

Refrigerating and microwaving bread is not recommended.

Freezing: Bountiful Breads also freeze well wrapped in plastic, then wrapped in foil. Defrost at room temperature inside the plastic, then refresh as described above before eating.




BOUNTIFUL BREAD RECIPES

We love to make suggestions on pairing breads with your favorite recipes. Bountiful Breads are quite flavorful. Try a few of our favorites.

Brushetta

12-14 fresh ripe plum tomatoes
2 Tbsp. minced garlic
2 Tbsp. minced shallots
1 cup fresh basil leaves
1 tsp. Fresh lemon juice
salt & coarsely ground black pepper, to taste
1/3 cup plus 1/4 cup extra virgin olive oil
3 cloves garlic, slivered
8 thick slices of Bountiful Bread's Roasted Garlic & Asiago Cheese bread, fresh Baguette or hearty Tuscan

Cut the tomatoes into 1/4 inch dice & place in a bowl. Toss with the minced garlic & shallots. Chop the basil coarsely & add to the tomatoes, along with the lemon juice, salt, pepper & 1/3 cup olive oil. Heat the 1/4 cup olive oil in a small skillet. Sauté the slivered garlic until golden, 2-3 minutes. Discard the garlic & reserve the oil. Toast the bread on a cookie sheet in the oven. Cut each slice in half. Arrange the slices on separate plates (or as desired). Brush the garlic flavored oil over each slice, spoon the tomato mixture over the bread & serve immediately. The mixture should be room temperature.

8 portions

REMEMBER: Call ahead to reserve your favorite breads daily. We'd be happy to set them aside.


French Toast
9 half inch slices of Bountiful Bread's Challah, Cinnamon Swirl or Apple Cherry Bread
4 whole eggs
1 cup whole milk or half & half
2 Tbsp sugar
1 tsp pure vanilla
1 tsp cinnamon
juice of one orange
4 tbsp butter
Confectioners sugar
Maple syrup
Fresh berries

Slice Bread into 1/2 inch slices and set aside. In a large mixing bowl, whisk eggs, milk, vanilla, cinnamon & orange juice. Heat a heavy griddle, melt half the butter. Dip four slices of bread in egg mixture and coat well. Fry on hot butter until golden on each side. Keep heat at medium so as not to bum the butter. Repeat with the remaining four slices of challah. Dust with the confectioners sugar and serve with warm maple syrup and berries.


Fresh Croutons
2 variations
Your favorite Bountiful Bread, cut in cubes
Butter
Garlic, to taste

Cut bread into 1/2 inch cubes and spread on baking sheet. Toast in a 400 degree oven, stirring occasionally, until crisp and brown, 10-15 minutes.

Or, melt butter in a large skillet. Sauté a bit of garlic in buffer, if desire. Add bread cubes and sauté over medium heat, stirring until golden brown. Transfer croutons to paper towels and drain before using.