This is a recipe for Hide Bread from one of my favorite cookbooks for a good read, The Big Sur Bakery Cookbook. I have read the cookbook cover to cover a few times and still find a lot of interest in the personal stories about local personalities as well as intriguing new, local recipes. I have to say, I haven’t tried a ton of the recipes yet, except for this one.
I have still never been to eat at the Big Sur Bakery & Restaurant but it is one of my goals for this spring or summer. It is located next to a gas station along HWY 1 and offers baked goods for a quick bite in the morning and a great looking creative brunch, lunch, and dinner. Their specialty foods are created using their wood-fired stove to create such dishes wood-grilled burgers, local fish, pizza, and breads. You can make reservations online through open table at their website.
Each section of the cookbook has stories from local folks who influenced the Big Sur Bakery & Restaurant along the way. Hide Bread is a recipe invention by the three-restaurant owner’s friend Terry “Hide” Prince.
Once you make the English muffin like individual breads, known as Hide Bread, you HAVE to OPEN them up and toast them or else they will taste uncooked and hard. You can store the Hide Bread in the freezer after your initial bake and then cut them in half and toast them. Lather the Hide Bread with butter, jam, or peanut butter and eat while you are running out the door to work.
Hide Bread Recipe —–>