Bread and Salt
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 45 to 55 minutes, or until dark golden.
- Once the loaves have cooled somewhat, remove the shot glass and fill the remaining divot with 1-2 Tbs. of coarse salt.