Stone House Bread - Artisan Bread in the Traverse City Michigan Area

Hearty Breakfast Oatmeal
Serve with Stone House Cherry Walnut Bread

3 cups regular rolled oats
3 cups 7-grain coarsely ground hot cereal mix
1 cup chopped dried dates
1 cup chopped dried apples
1 cup chopped walnuts
1 cup firmly packed brown sugar
2 tablespoons ground cinnamon
1 tablespoon ground ginger

1. In a large container (at least 2 1/2 qt.) with a lid, combine oats, 7-grain cereal, dates, apples, walnuts, brown sugar, cinnamon, ginger,
2. For each serving, in a 1- to 2-quart pan, bring 1 cup water to a boil. Stir in 3/4 cup spiced oatmeal mix. Remove from heat, cover, and let stand for 5 to 10 minutes, until it's as thick as you like.
3. Garnish with fresh diced apple on top and serve with toast or bread.

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Cranberry Orange Mascarpone French Toast

1 loaf Stone House Cranberry Orange Bread
1 16oz mascarpone cheese, softened
½ cup sour cream
1 cup sugar divided
1 tsp vanilla
½ tsp salt
1tbsp fresh orange zest
¼ tsp nutmeg
4 large eggs
3 cups half and half
Powered sugar
½ cup toasted pecans

1. Cut bread into small 3/4” slices and place in greased 9x13 pan one layer thick.
2. Mix cheese, sour cream, ½ cup of the sugar and vanilla and spread over bread, then place remaining bread slices on top.
3. Mix Eggs, salt, zest, nutmeg and half and half in bowl with whip until well blended.
4. Pour over top layer and refrigerate over night.
5. Bake at 350 for 40 minutes covered and then uncovered for an additional 10 or until set and light brown.
6. Remove from oven and let cool and dust with powered sugar and sprinkle with pecans, served with maple syrup.

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Eggs Florentine Style with Stone House Italian Bread

1 loaf Stone House Italian bread cut into ¾” circles
1 10oz pkg fresh baby spinach
Olive oil
½ lb feta cheese crumbled
8 eggs
1/8 tsp nutmeg
¼ cup butter, melted
½ lb grated Swiss cheese
Salt and pepper to taste

1. Sauté spinach in oil until soft.
2. Beat eggs well in large bowl and add butter, cheeses and nutmeg.
3. Add the spinach and pinch of salt and pepper.
4. Grease ramekins and place bread in bottom of cups.
5. Pour egg mixture over bread.
6. Bake at 350 degrees for about 20 minutes or until set.

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Bacon, Egg, Tomato and Cheddar Panini

Stone House roasted red pepper focaccia sliced horizontally
3 to 4 strips cooked bacon per sandwich
Tomato sliced thin
Vermont white cheddar slices
2 eggs whipped and made into small omelets per sandwich

1. To assemble sandwich, place cheese on each half of bread making sure that you place one slice on the top of focaccia slice so it is flipped to wrong side to grill.
2. Place small omelet, bacon and tomato slices and flip top to side, brush outsides with olive oil and grill on Panini press.
3. Serve with fresh citrus slices.

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Apple Strata

Stone House Italian loaf cut into cubes, discard 2” off ends
8 oz. cream cheese cubed
2 to 3 baking apples peeled and cubed
½ cup raisins
6 large eggs
1 ½ cups half and half
1/4 cup pure maple syrup
¼ cup brown sugar
1 tsp salt
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
Confectioners sugar for dusting
Pure Maple syrup

1. Spray or oil a 9x13 baking dish and place half the bread in dish.
2. Sprinkle cream cheese cubes over bread and top with apples and raisins.
3. In a bowl combine eggs, half and half and spices, pour over mixture.
4. Cover and refrigerate several hours or overnight.
5. Preheat oven to 350 degrees and bake uncovered 45 to 55 minutes for until set.
6. Let cool 10 minutes and serve with additional maple syrup and dust with sugar.

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Greek Style Scrambled Eggs

1 package Stone House Pita bread
8 large eggs
3 tablespoons half and half
2 tablespoons butter
Salt and pepper to taste
1 Roma tomato diced small
¼ cup crumbled feta cheese
¼ cup green onion slice thin
1 tablespoon fresh dill diced fine
1/4 cup cucumber diced small
1 6oz or 8oz plain or Greek style yogurt

1. Mix yogurt with cucumber and a tiny pinch of the dill and set aside.
2. In a bowl scramble the eggs with half and half and salt and pepper and cook over medium heat. When almost cooked add tomato, dill and onion. Remove from heat and stir in feta crumbles.
3. Warm pitas slightly in microwave and cut in half.
4. Fill pitas and serve with side of cucumber yogurt dip and additional tomatoes for garnish if desired.

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Sticky Bun French Toast

8 1 ½ in thick slices leftover Stone House Challah or Round Top bread
½ cup butter
1 cup packed brown sugar
2 tablespoons maple syrup
½ cup pecan pieces
6 large eggs
1 ½ cups half and half
2 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg

1. In a medium saucepan over low to medium heat melt butter with brown sugar and maple syrup. Continue to heat an additional 2 minutes. Remove from heat and stir in nuts.
2. In a bowl mix together the eggs, half and half, spices and vanilla extract.
3. Spray or oil a baking dish and pour brown sugar and syrup mix in bottom of pan.
4. Place bread in one layer on top of mix and pour egg mix over bread.
5. Cover and refrigerate several hours or overnight.
6. Preheat oven to 350 degrees and bake uncovered about 45 to 55 minutes or until golden brown. Remove from oven and let stand 5 to 10 min and cut into serving size squares and invert onto plates.
7. Serve with freshly brewed coffee and a side of fruit, enjoy!

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Vegetable Strata

Stone House Kalamata Olive loaf cut into cubes, discard ends
1 cup grated provolone cheese
½ cup grated Parmesan cheese
1 Tablespoon olive oil
½ cup small dice sweet onion
½ cup small dice green bell pepper
½ cup small dice red bell pepper
1 cup zucchini cut in half and sliced ¼ in. thick
1 cup summer squash cut in half and sliced ¼ in. thick
1 cup chopped mushrooms
2 garlic cloves diced fine
4 large eggs
2 cups half and half creamer
½ tsp salt
Pepper to taste
2 to 4 drops Tabasco sauce

1. Sauté in olive oil all the vegetables until tender.
2. In a medium bowl, whish the eggs, half and half creamer, salt and pepper and Tabasco sauce.
3. Using a 9x13 baking dish, oil or spray well, place bread in dish and sprinkle vegetables and half the cheese over bread. Pour egg mixture on top and finish with the rest of the cheese. Cover and refrigerate several hours or overnight.
4. Preheat oven to 350 degrees and let strata come up to room temperature while oven is heating. Bake uncovered 45 to 55 minutes for until set and knife comes out clean when tested. Serve with your favorite cream sauce if desired.

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Basil Breakfast Strata

1 loaf Stone House Italian or Round Top cut into 1” cubes (about 6-7 cups)
6 large eggs
2 cups half and half
1 tsp salt
½ tsp paprika
½ tsp pepper
¼ cup basil pesto
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated fresh parmesan for topping
Non stick cooking spray
1. In a bowl whip eggs till foamy, then add half and half, paprika, salt and pepper.
2. In a 13x9 baking dish first spray then place bread cubes in dish.
3. Sprinkle with cheddar and mozzarella cheeses.
4. Pour egg mixture over top and swirl in the pesto with a knife. Cover and chill 6-8 hours or overnight.
5. Heat oven to 350 degrees and sprinkle with parmesan cheese.
6. Bake uncovered 40 minutes for until knife comes out clean. Let set 5 minutes before serving.
7. This is delicious with a side of sausage links or patties.
 

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Vegetable Garden Panini
 

Stone House roasted red pepper focaccia sliced horizontally
2 slices baby swiss cheese
1 omlette, premade
Tomato sliced thin
Artichoke hearts sliced thin
Spinach leaves

To assemble sandwich, place cheese on each half of bread making sure that you place one slice on the top of focaccia slice so it is flipped to wrong side to grill.

Place small omelet, tomato slices, artichokes and spinach leaves on top and flip top to inside, brush outsides with olive oil and grill on Panini press.
Serve with fresh citrus slices. 
 

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Grilled Stone House Cracked Wheat with Nutella and Bananas

1 loaf Stone House Cracked Wheat bread sliced for sandwiches
1 jar Nutella spread
1 banana sliced ¼” thick
¼ cup honey roasted sunflower seeds
Canola oil

1. Preheat gas grill to medium.
2. Brush outside of bread with oil.
3. Spread nutella on bead and top with bananas and sunflower seeds
4. Spread nutella on remaining slice.
5. Grill indirect 3 minutes or until lightly toasted on each side.

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Breakfast Casserole

12 ounces turkey breakfast sausage
2 cups 2% low-fat milk
2 cups garden vegetable egg substitute
1 teaspoon Dijon mustard
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground red pepper
3 large eggs
1 loaf Stone House Italian bread
1 cup (4 ounces) finely shredded reduced-fat extra sharp cheddar cheese
½ cup reduced-fat Italian blend cheese
¼ teaspoon paprika

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and shredded cheeses to milk mixture, stirring to combine. Pour bread mixture into a 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.

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