Recipes
Bread sauce boule
Creamy sourdough bread sauce flavoured with earthy nutmeg and thyme – set in a hollowed-out loaf!
Creamy sourdough bread sauce flavoured with earthy nutmeg and thyme – set in a hollowed-out loaf!
Cook: 30 Mins
Serves: 8
Price: 33p per serving
Nutritional Information
Each 91g serving contains
Energy
743kj
177kcal
743kj
177kcal
9%
Fat
11.8g
11.8g
Med
17%
17%
Saturates
7.2g
7.2g
Med
36%
36%
Sugars
3.6g
3.6g
Low
4%
4%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
816kj/195kcal
Typical energy values per 100g:
816kj/195kcal
Ingredients
500ml whole milk
1 medium white onion, quartered
5 cloves
1 bay leaf
1 clove garlic, bashed
3 sprigs thyme, leaves only, plus extra sprigs to garnish
½tsp black peppercorns
½tsp ground nutmeg
400g Extra Special Sourdough Boule, about 3 days old
50g unsalted butter
4tbsp double cream
Method
1
Put the milk, onion, cloves, bay leaf, garlic, thyme leaves, peppercorns and nutmeg in a large pan. Simmer over a medium heat for 20 mins. Strain the liquid and return to the pan, discarding the flavourings.
2
Meanwhile, slice the top off the centre of the sourdough boule. Hollow out the loaf by scooping out the soft bread from the centre, leaving an edge of about 5cm all round.
3
Pulse 120g of the removed bread in a food processor until a coarse crumb. (Any leftover bread can be saved to make breadcrumbs for another dish.)
4
Add the breadcrumbs to the strained milk and simmer for 3-4 mins until heated through. Stir in the butter and cream and remove from the heat.
5
Tip the bread sauce into the hollowed-out boule and sprinkle over a little more of the nutmeg and extra sprigs of thyme. Serve immediately.