Savory Leek Bread

This savory Leek Bread is made with melted leeks and cheese and is the perfect accompaniment to 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’s filled with cheese- use goat cheese, mozzarella and/ or pecorino. Super tasty!

It starts with mixing up the simple dough.

Savory Leek Bread | 45 Second video 

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, until elastic and smooth.

Oil the ball of dough, 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!

Then starting from the narrower end, roll it up and place it on parchment-lined sheet pan. So your roll will be roughly 12 inches long.

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!

More recipes you may enjoy

• Jalapeño Cheddar Cheese Bread
• Butternut Squash Dinner Rolls
• Rosemary Olive Sourdough Bread
• Cheddar Scones with Caramelized Onions

I hope you are enjoying being at home these days. I always find comfort in the kitchen, I hope you find it too.

xoxo

Sylvia

Leek Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 32 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 30
• 80: Rise Time
• Cook Time: 45
• Total Time: 0 hours
• Yield: 10 1x
• Category: bread
• Method: baked
• Cuisine: northwest
• Diet: Vegetarian

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Description

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.

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Ingredients

Units USM Scale 1/2x1x2x

Dough:

• 1 cup milk (or nut milk), lukewarm
• 1 package, fast-acting Instant Yeast (2 1/4 teaspoons) see notes for active dry yeast
• 4 tablespoons olive oil or melted butter or ghee
• 1 egg
• 1 1/4 teaspoon salt
• 3 cups white flour (400 grams) or a blend of whole wheat and white.

Filling:

• 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) or sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cloves garlic, rough chopped (optional)
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• 1 cup goat cheese, crumbled (4 ounces) or used shredded Mozzerella Cheese
• 1/2 cup shredded parmesan or pecorino

Egg wash:

• 1 egg
• 1 tablespoon water
• pinch salt

 

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Instructions

1. Mix the dough. In a stand mixer (or a large bowl) mix yeast and milk together. Whisk in the egg, oil, salt, then stir in the flour and knead for five minutes ( using a dough hook if you like). The dough should be semi-soft, elastic, not stiff or sticky. If sticky, add more flour.
2. Rise. Oil the dough ball, then place it back in the bowl. Cover with a damp kitchen towel and let it rise until doubled, about 1 – 1 1/2 hours.
3. Prep Leeks. In the meantime, slice, rinse, drain, and sauté the leeks in the oil in a large skillet over low heat. The moisture from rinsing them will help soften them. Add the garlic, thyme, and salt and pepper. When the garlic is fragrant and the leeks are tender, turn the heat off and let this cool.
4. Preheat oven to 350F
5. Assmble. When the dough has almost doubled, place it on a well-floured surface and roll it into a roughly 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 – adding a melty cheese like mozzarella- and make doubly sure you salted your leeks in the pan. 🙂 Starting from the narrow end, roll into a roll. Fold the ends under and place on a parchment-lined sheet pan.
6. Cut. 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.)
7. Rest. Cover with a towel and let rest 20 minutes.
8. Egg wash. Make the egg wash by whisking the egg, water and salt in a small bowl. Brush the dough gently with egg wash. (Or use melted butter or half and half).
9. Bake. Place in the hot oven, on the middle rack, uncovered. Check at 20 minutes (rotating if needed) and continue baking for an additional 20-30 minutes, until puffed and golden. NO pale loaves, please. 🙂 Internal temp should be at 200F.
10. Enjoy! Your home will smell amaaaaaaazing!

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Notes

Tip: Use two kinds of cheese for the best flavor include a melty one.

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 5-10 minutes before adding the remaining ingredients. Allow 2 1/2-3  hours (double) rising time.

If subbing whole wheat for part of this, you may need more milk.

Store at room temp for up to 2 days, or refrigerate for up to a week, or freeze for up to 3 months.

 

Nutrition

• Serving Size: 1/10th
• Calories: 286
• Sugar: 1.1 g
• Sodium: 317.3 mg
• Fat: 13.1 g
• Saturated Fat: 4.6 g
• Carbohydrates: 32.3 g
• Fiber: 1.5 g
• Protein: 9.8 g
• Cholesterol: 24.1 mg