Wendel's Specialty Breads
Wendel's sliced loaves are all natural, without added fat or refined sugar. The secret ingredient, bulgur wheat, adds nutty favor and retains moisture, making these breads freezer-friendly.
One of his signature breads, which began as homemade recipes in Wendel's own kitchen, is Simply Whole Wheat ($4.99), perfect for toast with fruity jam, for egg and chicken salad sandwiches, as well as kid-friendly p, b & j.
Cinnamon-Raisin ($5.49) makes luscious French toast or use in your favorite bread pudding recipe for a family-pleasing dessert.
Originally only at the Centennial Lakes Farmer's Market, the breads are now available year-round at Jerry's Foods, or through mail order at wendelsbread.com.
5125 Vernon Ave. S; 952.929.2685
Franklin Street Bakery offers Cranberry-Wild Rice Bread ($3.99), just the thing for generously sized leftover holiday turkey sandwiches. This delectable, dense-textured bread is the ideal combination of sweet-tart flavors thanks to the levain-based dough and plump cranberries. Spread slices with Dijon mustard and mayonnaise, then add layers of fresh greens, tomatoes, provolone cheese and roasted turkey slices. This tasty sandwich pairs well with red wine for a sophisticated day-after meal. The bread also makes tasty French toast and a delicious toasted snack when simply spread with butter.
Marble Rye stands up well to grilling and turns leftover ham slices with layers of cheddar and caramelized onions into a tasty panini.
3904 Sunnyside Road; 952.929.2253
The Breadsmith's popular Greek Olive Ciabatta ($5.25), a crusty and chewy loaf with distinctive air pockets, and plentiful large kalamata olive halves, transforms tuna salad into a sizable gourmet sandwich. Or serve with your favorite soups and stews.
For snacks or dessert, spread poundcake-textured slices of Pumpkin Bread ($7.00 with walnuts, $6.75 with no nuts) with cream cheese. Or top with dollops of lightly sweetened whipped cream for a heavenly dessert.
3939 West 50th St.; 952.920.2778
Patisserie Margo's slightly sweet, hearty Oatmeal-Wheat Boule ($4.00), made with oatmeal, eggs and brown sugar, is an ideal companion to comfort foods, including squash, potatoes and stews. The toothsome loaf with its scored dark dome makes an attractive presentation and an easy meal accompaniment simply served warm with butter.
Rosemary Foccacia, robust with flavors of olive oil and fresh rosemary, is great with any Italian dish, and the hearty flavors pair nicely with full-bodied red wine. For speedy homemade pizza, slice horizontally; top the cut sides with roasted garlic, sun-dried tomatoes, and dollops of creamy goat cheese. Broil until the cheese softens and lightly browns for a satisfying family meal.
5133 Gus Young Lane; 952.926.0548
Patrick's authentic French baguette ($2.50) is crusty on the outside, soft within. Like Parisians, tear the loaf at the table or slice horizontally for your favorite sandwich.
Dip cubes of tasty Provincial Breads ($4.85) in olive oil. Or transform them into light meals. Horizontally slice the Tomato-Herb variety and spread with basil pesto and shredded mozzarella cheese. Close the loaf, place on a baking sheet in a 350°F oven to melt the cheese. Cut into wedges, serve warm. Spread the Galette Fermiere Provencial Bread with a blend of cream cheese and robust blue cheese, then heat.
2928 W. 66th St.; 612.861.7570
Stop by Turtle Bread Company on Friday, Saturday, or Sunday for the enticing Chocolate Loaf ($5.99). This semi-sweet, moist, yeast-leavened bread freezes well for drop-in guests. Pick up tubs of luscious, creamy Italian mascarpone ($5.50) for spreading or serve with raspberry preserves. For a holiday weekend gathering, make chocolate French toast drizzled with raspberry or strawberry sauce. Kids will love this delicious dark bread slathered with peanut butter.
3421 W. 44th St., Mpls.; 612.924.6013
Tips
To freshen and heat bread that has been refrigerated or frozen, place the loaf on a baking sheet and heat in a 350°F oven for about 5 minutes. To increase crustiness, lightly mist or sprinkle water onto the loaf, wrap loosely in foil or seal in a brown paper bag, and heat until warm in a 350°F oven.
For the cleanest cuts, use a serrated bread knife when slicing bread.
For round loaves, cut the bread vertically in half, then place the cut sides down and cut vertical slices. Or cut into wedges.
For more recipes and food info, go to cookbook author Paulette Mitchell's website.
