This crusty Leek Bread is highly addictive and is the perfect accompaniment to your favorite soups, stews, and salads. Allow 2 1/2 hours with 35 minutes of active, hands-on time.
We’ve been baking up this Leek Bread since November, getting it nice and perfect for you. Brian has been in heaven! It’s fun to make and full of amazing flavor- the perfect pairing to soups, stews and salads.
It starts with mixing up the simple dough.
Flour, Instant yeast, olive oil, milk (or nut milk) and salt.
Using instant yeast, saves a couple of steps and makes this rise quickly. Kneed for 5 minutes.
Oil the boil, cover with a damp kitchen towel and place somewhere warm allowing 1 – 1.5 hours to rise and double in size.
While it is rising, make the leek filling.
Cut the leeks into rounds. Give a good washing.
Saute in a little butter or olive oil, over low heat, taking your time, until tender. Add garlic if you like.
Once the leeks are tender, turn the heat off.
Once the dough has doubled in size, roll it out on a heavily floured surface, into a 12 x 16-inch rectangle.
Add the seasoned leeks, goat cheese (or mozzarella) and parmesan (or romano). Using two different kinds of cheese works best here!
Using kitchen scissors, slice at a 45-degree angle, every inch or so, about 2/3 of the way deep, cut little “beaks”.
Then pull the beaks to each side, alternating to expose the filling.
Cover with a kitchen towel and let rise 20 minutes. Preheat the oven to 350F
Brush with the egg wash to give it a nice golden sheen.
Bake at 350 F degrees on the middle rack until puffed and golden, 30-40 minutes, rotating it halfway through if need be.
When you open the oven door, your house will smell amazing.
Pull it apart or slice it up. Up to you!
I hope you are enjoying being at home these days. I always find comfort in the kitchen, I hope you find it too.
A simple delicious recipe for crusty Leek Bread to serve with your favorite soups, stews and salads. Allow 2 1/2 hours with 35 minutes active time.
- Prep Time: 35
- Cook Time: 120
- Total Time: 2 hours 10 minutes
- Yield: 8-10 1x
- Category: bread
- Method: baked
- Cuisine: northwest
- Diet: Vegetarian
- 1 cup milk (or nut milk), lukewarm
- 1 package, fast-acting Instant Yeast (see notes for active dry yeast)
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 3 cups white flour (400 grams)
- 2 large leeks, sliced, and rinsed well. ( Or you could sub 2 caramelized onions instead.)
- 1–2 tablespoons olive oil or butter
- 1 tablespoon fresh thyme (or one teaspoon dried)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic, rough chopped (optional)
- 1 cup goat cheese, crumbled (4 ounces) or used shredded Mozzerella Cheese
- 1/2 cup shredded parmesan or pecorino
- 1 egg
- 1 tablespoon water
- pinch salt
Mix dough ingredients together in medium bowl ( if it seems dry, add a small splash of milk) and kneed five minutes. Dough should be semi-soft, not stiff. Oil the boil and the ball of dough, placing it back in the bowl. Cover with a damp kitchen towel and let it rise until doubled, about 1 – 1 1/2 hours.
In the meantime, cut, rinse and saute the leeks with the oil in a large skillet over low heat. The moisture from rinsing them will help soften them. Add the garlic and salt and pepper. When the garlic is fragrant and leeks are tender, turn heat off and let this cool.
Preheat oven to 350F
When dough has doubled, place on a well-floured surface and roll it into roughly a 12-inch by 16 inch rectangle. Spread out the tender, seasoned leeks and sprinkle with cheese. Make sure to use at least 2 kinds of cheese here for the best flavor and make sure you salted your leeks. 🙂
Starting from the narrower end, roll into a roll. Fold the ends under and place on of parchement- lined sheet pan.
Cut little “beaks” into the dough (refer to photos) at a 45 degree angle, 2/3 rds of the way deep at one-inch intervals. Then pull the points out towards the edges, alternating sides. ( See photo above.)
Cover with a towel and let rest 20 minutes.
Make the eggwash by whisking the egg, water and salt in a small bowl. Brush the dough gently with egg wash.
Place in the hot oven, on the middle rack, uncovered. Check at 20 minutes (rotating if need be) and continue cooking until puffed and golden for and additional 15-20 minutes. Internal temp should be at 200F.
Use two kinds of cheese for the best flavor.
If using Active Dry Yeast ( not fast-acting or Instant yeast) mix the yeast with the luke warm milk first, add a pinch of sugar and let stand five minutes before adding the remaining ingredients. Allow 2 1/2 hours (double) rising time.
If subbinig whole wheat for part of this, you may need more milk.
Keywords: leek bread, crusty bread, easy bread recipe, pull apart bread with leeks