Egg Bread with Grilled Swiss Chard Sour Cream & Radish
“The egg bread with grilled Swiss chard sour cream and radish is perfect for summer!”

- Serves:
- 48
- Prep Time:
- 75 min
- Cook Time:
- 45 min
Ingredients
Nutrition Facts
- Calories
- 100
- Fat
- 5 g
- Saturated Fat
- 3 g
- Trans Fat
- 0.1 g
- Sodium
- 101 mg
- Sugars
- 3 g
- Protein
- 3 g
- Fibre
- 1 g
- Carbohydrate
- 11 g
Egg Bread
- 1 Large egg
- 4 Egg yolks
- 1 1/4 cups ( 315 mL ) Lukewarm water
- 2 tsp ( 10 mL ) Instant yeast
- 1 tbsp ( 15 mL ) Canola oil
- ⅓ cup ( 75 mL ) Sugar
- 1 tsp ( 5 mL ) Kosher salt
- 4 cups ( 1 L ) Flour
Grilled Swiss Chard Sour Cream
- 1 Bunch coloured Swiss chard
- 3 Green onions, cleaned
- 1 tbsp ( 15 mL ) Canola oil
- 2 cups ( 500 mL ) Heavy sour cream
- Salt and pepper to taste
to assemble
- 1 Large bunch radishes
- Prepared egg bread
- ½ cup ( 125 mL ) Heavy sour cream (18%)
- ½ cup ( 125 mL ) Unsalted butter
- Vegetable salt, to taste (Herbamare if possible)
- Prepared grilled swiss chard sour cream
Instructions
Egg Bread
-
In the bowl of a stand mixer, combine egg, egg yolks, water, yeast, canola oil, sugar and salt. With the dough hook on low speed, slowly add the flour. Mix for about 8 to 9 minutes or until dough comes together. If the dough seems sticky, add a bit of flour.
-
Shape dough into a ball on a lightly floured surface. Grease a large bowl with canola oil and place dough in the bowl. Cover with plastic wrap and let rest in a warm place for about 1 ½ hours to 2 hours or until doubled in size. You may put the dough in the fridge overnight or shape and cook the same day.
-
Once the dough is shaped, put into a lightly greased loaf pan or on a lightly greased baking pan if doing individual mini buns. Let rise in a warm place for about 90 minutes, covered with a kitchen cloth or lightly wrapped with plastic.
-
Once the dough has risen to about the top of the loaf pan, cook in a 350˚F (175°C) oven for about 25 minutes or until golden and cooked through.
-
Wait 30 minutes to slice.
Grilled Swiss Chard Sour Cream
-
Heat a BBQ or a griddle pan to high.
-
Remove leaves from Swiss chard stems.
-
Mix the Swiss chard stems, green onion and canola oil.
-
Grill the vegetables until you have nice grill marks.
-
On a clean cutting board, chop the vegetables.
-
In a large bowl, mix in with the sour cream and salt and pepper to taste.
Assembly
-
Start by slicing your radishes on the mandolin and by putting the slices in ice cold water. Set aside.
-
Cut the bread into bite sized pieces, square or round to your liking. Butter the pieces of bread with sour cream, set aside.
-
In a large frying pan, on medium heat, melt 2 tbsp butter. Fry the pieces of bread in batches adding more butter when needed.
-
Once all are fried, spread the grilled Swiss chard sour cream atop, and finish with nicely arranged slices of radish. Sprinkle herbed salt and serve.