Denver Bread Company Menu

Menu

• Sfilatino / Baci

  3.00
• Sourdough Whole Wheat

  6.00
• Sourdough White

  6.00
• Individual Focaccia

  4.00
• Savory Focaccia

  10.00
• Cinnamon Knot

  2.50
• Biscotti

  2.00
• Brioche (Fri And Sat Only)

  4.00
• Dedicated bakers work long, early hours to bring you the highest quality most consistent products possible.
• Boule

  9.00
• Laundry

  3.00
• Batard

  4.00
• Multigrain

  7.00
• Potato

  6.00
• Breckenridge Beer Bread

  7.00
• Scones 3 reviews

  3.00
• Sandwich Buns

  0.75

• Buttermilk Oat

  7.00
• Easter Bread

  12.00
• Cherry / Walnut

  10.00
• Kalamata Olive Sourdough

  8.00
• Braids

  8.00
• Chocolate Cherry Bread

  10.00
• Sweet Focaccia

  2.50
• Pumpernickel

  8.00
• Irish Soda Bread

  8.00
• Jalapeno Corn Bread

  7.00
• Fig / Walnut

  10.00
• Sundried Tomato

  5.00
• Three Seeded Rye

  7.00
• Large Focaccia

  12.00

• Hatch Chile / Pinon / Cilantro
• Pear / Walnut / Gorg.
• Saffron / Pinon
• Sundried Tomato Basil
• Lemon / Basil; Olive / Rosemary
• Mixed Herb / Red Chile;
• Red Onion / Caper
• Tri-color Pepper
• Portabello Mushroom / Rosemary
• Japanese Eggplant
• Garden Tomato / Fresh Mozzarella / Basil
• Apple / Walnut / Gorg
• Goats Cheese / Rosemary
• Sundried Tomato / Goats Cheese
• Almond; Blood Orange / Basil
• Elephant Garlic
• Red Bell Pepper
• Jalapeno / Pinon
• Fresh Mozzarella / Basil
• Green Onion Walnut

Ice cream

• P r o f e s s i o n a l
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• Introducing All Things Baking,
• Gregory Bortz
  The boule,‏ our sourdoughs, focaccia and slightly faster speed. The dough should finish developing
• Liq Oz/1.92 Lt Cold Filtered Water
• The dough into 12-oz. portions. Loosely form each piece into
  Oz/57 g kosher salt a uniform ball and place them on heavy, lined baking sheets oz/142 g dry active yeast that have been brushed with olive oil. Then brush each piece liq oz/120 ml extra-virgin olive oil of dough with olive oil. At this time let the dough rest again 0.75 oz/21 g chopped fresh rosemary until it has once again grown to 80% greater than its original
• Crushed dry red chiles
  Rustic looking 10-inch rounds. Brush each round liberally with olive oil. Garnish the tops with a sprinkling of sea salt, Preheat oven to 400 to 425°F black pepper, and crushed, dry red chiles. Place the water in a mixing bowl. Add the bread flour, 7. The focaccia is now ready for its final proof period. Let it whole wheat flour, salt and yeast. Mount the bowl on the again rise, covered until it is not quite doubled in size. Put mixer and using the hook attachment, begin mixing the each sheet tray in the oven and bake them to a light golden ingredients together at a low speed. Just as the ingredients brown. Remove them from the oven and let them cool to
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• Yield: Ten 12-oz focaccia
  Doubled in mass. You only need to let it proof to about 80%
• Lb, 8 Oz/2.948 Kg Organic High-Gluten Bread Flour
  Once your dough has achieved proper volume, you can oz/113 g organic whole wheat flour turn it out on a wood surface to begin working with it. Divide
• Volume.
  Coarse sea salt Again this time period will vary. Now dock each piece of Freshly ground pepper dough, using your fingers to flatten the dough pieces into
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