Bread and Salt

by nomeatbarefeet

We are huge Game of Thrones  fans—of both the books and the show. For the season 3 premiere Katie’s brother-in-law found a recipe for Bread and Salt from The Inn at the Crossroads: The Official Game of Thrones Food Blog. The blog takes many of its recipes from A Feast of Fire and Ice: The Official Cooking Companion. This recipe is a very simple, unpretentious bread recipe; yet it is super delicious that tastes like a pretzel and goes well with stew or soup, or any other Westerosi recipes you can think of.

Rather than try to rewrite this recipe, I will simply credit The Inn at the Crossroads. Baking bread has never been our strong suit, and we simply followed the recipe there.

Hope you enjoy it!


  • 5 cups all-purpose flour, divided
  • 1/2 cup white sugar
  • 2 teaspoon salt
  • 2 (.25 ounce) packages active dry yeast
  • 1 1/3 cup alt-milk
  • 4 tablespoons Earth Balance (or like)
  • 2 egg substitutes
  • shot glass
  • oil or alt-butter for brushing on the dough
 The How To
  1. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. In a small saucepan, melt the butter, then add the alt-milk. Remove from heat before it becomes hotter than warm; if too hot, it will kill the yeast.
  2. Gradually add the alt-milk and butter to the flour mixture while stirring. Add two egg substitutes and 1/2 cup more flour and beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  3. Lightly grease a large bowl, put the dough in, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into three equal size rounds; cover and let rest for 10 minutes. Roll each of the pieces into long rolls about 1 1/2 inches thick. Using the three long pieces of dough, form a loose braid. Divide this braid in half, then form each half into a round, sealing the ends together and tucking them under.
  5. In the original recipe you are suppose to place two whole eggs into the middle of each loaf. Instead, we place a shot glass into the middle of the bread to create the center hole.
  6. Oil or butter the dough (if you want), then place loaves on a greased baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Preheat oven to 350 degrees F.
  7. Bake for 45 to 55 minutes, or until dark golden.
  8. Once the loaves have cooled somewhat, remove the shot glass and fill the remaining divot with 1-2 Tbs. of coarse salt.