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Ask A Chef: Fairmont Executive Chef Harris Sakalis Shares His Secret For Making The Best Bread

Fairmont Vancouver Airport executive chef Harris Sakalis shares his secret for making the best bread.

Q: I recently ate at the Fairmont Vancouver Airport and the House Local Lager Bread was incredible! I would love the recipe. — DEBBIE, Gardnerville, Nev.

A: You may not expect to find such great bread at an airport hotel, but this tender and delicious loaf has the winning combination of local ingredients and a former chef’s family recipe. “Try experimenting with different craft beers and local honey to add delicious contrast to this savoury bread,” says chef Harris. It makes a great sandwich, or serve it toasted for breakfast.

Ingredients


Serves 46

  • 2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried thyme
  • 1 tbsp fresh dill
  • 1 can (355 mL) beer, your favourite local lager!
  • 1 tbsp butter, melted
  • Honey, softened butter, and charcoal powder and bee pollen (optional), for garnish

Directions

Make Batter and Bake

  1. Preheat oven to 350°F. Combine flour, sugar, baking powder, salt, oregano and thyme. Mix in dill. Then add beer, followed by melted butter.
  2. Pour batter into lightly greased loaf pan.
  3. Bake for 45 to 50 minutes, until toothpick inserted in centre of loaf comes out clean.
  4. Let cool in pan for 10 minutes before removing to cool completely on wire rack.

Toast and Serve

  1. To prepare toasted, allow loaf to cool completely, then pull it apart into pieces (approx. three inches wide each). Place onto baking sheet and drop a few dollops of butter between pieces.
  2. Place under broiler for 3 to 5 minutes until edges are golden and crisp, being careful not to burn.
  3. Arrange pieces on serving dish and drizzle with your favourite local honey.
  4. Sprinkle charcoal powder and bee pollen over top, if using.

Source

Courtesy of Fairmont Vancouver Airport

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