Sailor’s Breakfast Recipe
Rustic French Loaf, Wakame (Seaweed) Butter, And a Salad of Fresh Radishes/Celery.
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Ingredients
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Rustic French Loaf
Wakame Butter
Salad
Method
Rustic French Loaf
- 1
Prepare Dough
In a large bowl, combine flour, yeast, and salt. Mix well.
- 2
Add Water and Oil
Add warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- 5
Shape and Second Rise
Punch down the dough, shape it into a loaf, and place it on a baking sheet. Cover and let rise for another 30 minutes.
- 6
Bake
Preheat the oven to 450°F (230°C). Bake the loaf for 25-30 minutes or until golden and sounds hollow when tapped.
Wakame Butter
- 7
Rehydrate Wakame
Soak the dried wakame in warm water for about 10 minutes until it expands and softens. Drain and chop finely.
- 8
Mix Ingredients
In a mixing bowl, beat the softened butter until creamy. Stir in the chopped wakame, lemon juice, and sea salt to taste.
- 9
Chill
Transfer the wakame butter to a small container and refrigerate until firm.
Salad
- 10
Prepare Vegetables
Wash the radishes and celery stalks. Slice the radishes thinly and chop the celery into bite-sized pieces.
- 11
Dress the Salad
In a large bowl, combine the radishes and celery. Drizzle with olive oil and white vinegar. Season with black pepper to taste.
- 12
Toss and Serve
Toss the salad to combine all ingredients evenly. Serve immediately alongside the rustic loaf and wakame butter.
