I've been watching The Great British Bake Off and it's inspired me to bake some holiday treats. While this certainly constitutes a treat, the vibrant ripple of green kale will also give you a dose of vitamins to go with your starchy, cheesy treat.
This bread dough rises overnight, so be sure to start this recipe the evening before you wish to have it ready. Enjoy!
No-Knead Cheesy Greens Bread
After making the bread dough (recipe follows), stem your kale and steam gently until bright green and just wilted. If you don't have a steamer basket, you can do this fairly easily by bringing 1/2" of water to a simmer in the bottom of a large pot, then adding in your kale and covering with a lid for 2-3 minutes or until the greens are well steamed. Drain the kale well, and then gently squeeze out excess water with your hands.
In a food processor, finely chop the kale, drizzling in the olive oil after the mixture is finely cut to bring it together as a rough paste. Add in a large pinch of salt and pepper to taste and blend once more. Refrigerate your kale mixture overnight.
The Next Morning
Preheat your oven to 450 degrees with an oven-safe, lidded casserole or dutch oven inside it. You're going to bake your bread in the pot, and the hot surface of the pan will help you achieve a nice crust.
Generously flour a work surface, then stretch and pat your bread dough into a 12" oval on it. This dough will be STICKY, so you may wish to line your work surface with parchment or a flat woven kitchen towel.
Evenly spread your kale mixture over the surface of the bread, leaving a half inch margin on one short end of the bread. Sprinkle evenly with the cheese, then starting at the short end of the dough, carefully roll up the bread into a cylinder, finishing with the seam side UP, and gently tucking the two edges under a little bit. Allow to rise for 30 minutes, up to 2 hours.
At this point your bread will look like a hot mess, but that's absolutely fine, I promise. Place the dough, seam side up, in the preheated baking dish and bake, lid on, for 30 minutes. Remove the lid of the pot and bake for 15-25 minutes longer, until the bread looks beautiful and golden. Allow to cool as long as you can, and slice.
No-Knead Bread Dough
adapted from Mark Bittman's recipe for the New York Times
Mix your dry ingredients together, then add your water, stirring into a rough, shaggy dough. Cover and allow to rise for 12-18 hours in a warm spot (I find my oven with the light on is perfect).
The next morning, the dough should be full of bubbles and quite sticky. Using just enough flour to keep it from sticking to your hands, shape it into a ball, and allow to rest on a very well floured surface for 15 minutes then use as above. (Don't be tempted to use an oiled bowl here, you'll throw off the texture of the bread significantly.)