© 2012 Central Market, a division of H-E

© 2012 Central Market, a division of H-E-B Grocery Company
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baking at Centra
PAI N B RI E
BUTTERMILK BREAD
BATARD
Made with fresh buttermilk, this
soft pan bread is terrific toasted
for sandwiches or topped with
your favorite jam at breakfast.
A traditional French crusty
bread with a soft, white crumb
and a crisp, golden crust.
Traditionally from
Normandy, this very
dense bread is
usually served with
seafood.
CHALLAH
PAGNOTTA
This round, crusty country
bread from the UmbriaAbruzzi region of Italy is
extremely versatile. Try it
hollowed out as a bowl for
dip or sauce.
EDOUARD'S
BAGUETTE
This traditional Jewish yeast
bread is rich with eggs
and has a light, airy texture.
It makes outstanding
French toast.
COU NTRY
N C H B READ
E
FR
A crusty baguette with traditional
pointed ends, made with
our natural sourdough starter.
ITALIAN WHITE
The flat, crusty loaf has a
thin, golden-brown crust and
a moist crumb with big “eyes.”
Sliced thick, it’s destined for
the grill. It’s also an excellent
choice for garlic bread.
This flavorful, crusty country
loaf has a pleasing balance of
wheat and rye flour.
ENG L ISH
S
A TI NG B READ
TO
OLD-FASHIONED
WHITE BREAD
Soft, light, split-top white bread
provides the classic slices for
your favorite go-to sandwich.
B U TT E R M I L K
OUG H B REA
U RD
D
SO
RUSTIC DURUM BREAD
Durum flour gives the crumb
of this bread its character and
golden color.
RUSTIC BREAD
Rolled in cornmeal
after shaping, this loaf
has an open crumb
and a slight acidity that
This rectangular bread has a
soft, creamy color and an
uneven crumb due to minimum
dough handling.
Slow fermentation gives this
crusty, golden-brown bread
its full lactic aroma and flavor.
Leavened with our natural
starter, this bread can be
enjoyed up to three days
after purchase.
makes for excellent toast.
UG H B RE
AD
U R DO
SO
PAIN DE MIE
“Mie” is French for “crumb.”
Made in enclosed Pullman pans
to prevent a crust from forming,
this bread is just right for
sandwiches or toasted points.
RUSTIC BAGUETTE
Nothing beats the tangy taste
and moist, chewy texture of
our classic sourdough, made
with our levain starter.
This baguette has a dusting
of “cake” on top, which is
indicative of longer, slower
fermentation. It has a longer
shelf life than the basic
French baguette.
N
PAI
MARG U ERIT
E
EPI
SUBROT
A classic and common artisan
loaf, this baguette is cut
to look like a stalk of wheat.
PAIN D’AIX
“Marguerite” is French
for “daisy,” and this
bread lives up to its
name. The daisyshaped loaf is almost
too pretty to eat.
From the region of Aix in
Provence, it’s shaped like a
bow to reflect the dress
code of the University of Aix
en Provence.
PAIN AU LEVAIN
A French-style mild sourdough
bread with a crisp, golden
brown crust and traditional
“blisters.”
German for “bread for a penny,”
this slightly sour loaf from
Alsace-Lorraine reflects the
historical Germanic influences
in the region.
COU RON N E
BORDELAIS E
Almost.
PAI N DE
CAM PAG N E
“Couronne” means “crown”
in French, and this beautiful
Bordeaux-style bread is,
indeed, shaped like one.
Our version of the traditional
country bread, made in
numerous variations throughout
France, is a healthy blend of
rye and wheat flours.
CIABATTA
Traditional ciabatta with a
thin, golden brown crust and a
moist crumb with “big eyes.”
U TTO B LAC
OS C I
P R P P E R F I CE L L K
E
PE
SUNFLOWER SEED
BREAD
S E MARY B READ
RO
Full of nutty aromas, this hearty,
soft loaf bread makes a tasty
sandwich with Havarti cheese
and smoked turkey.
OL IV E B READ
“Ficelle” means “string”
in French. This baguette
loaded with prosciutto
and cracked black
pepper is very thin and
oh so delicious.
This moist bread gets its
knockout flavor from plump,
fresh Greek olives and
their juices. It’s so good it
could be a meal on its own.
This crusty, savory bread
scented with fresh rosemary is
a wonderful sider for soups.
Or simply dip it in extra virgin
olive oil for an easy and
elegant appetizer.
M U L T IG R AI N
B READ
100% WHOLE
WHEAT BREAD
Made with 100% whole wheat
flour, this bread is 100%
delicious and packed with fiber.
Crusty and nutritious,
this bread is loaded
with 10 whole grains,
including sunflower
seeds, rolled oats, millet,
SPELT BREAD
Spelt, an ancient grain that
originated in Asia, was often
regarded as the “mother”
grain in the Old Testament.
This bread is a smart selection
for people sensitive to wheat.
SPROUTED NINEGRAIN BREAD
Made with ground-sprouted
grains and lightly sweetened
with honey, this slightly nuttytasting, high-fiber bread lends
itself to sandwiches.
GR
10 -
AI N B READ
brown rice, flax, barley,
corn, and triticale, a
hybrid of wheat and rye.
NINE-GRAIN BREAD
This nutritious, full-flavored
bread is topped with sesame
seeds and contains grains
such as barley, millet, oatmeal,
and rye meal.
Get your daily dose of grains
with this wholesome loaf made
with our natural starter and
soaked grains such as millet,
oats, brown rice, flax, barley,
corn, and triticale.
M E U N I ER
PAI N
THREE-SEED BREAD
Whole grain bread leavened
with our natural starter. Made
with sesame, poppy, and flax
seeds, this bread has a very soft
crumb and a golden crust
with a nutty flavor.
NINE-GRAIN AND
HONEY BREAD
This hearty, nutritional
bread has a rich,
complex flavor because
A superior sandwich bread with
the benefits of grains such
as flax, oats, and brown rice.
It has a touch of sweetness
kids will love.
it’s made with all
the components of the
wheat kernel.
HONEY WHOLE
WHEAT BREAD
This sandwich-style bread has
just a hint of sweetness, thanks
to honey and molasses.
MICHE
A four-pound loaf of bread is
anything but ordinary. Made
from high-extraction wheat
flour, this bread was popular
in France prior to the
introduction of the baguette.
M I L LET B READ
OAT BRAN BREAD
Like our honey whole wheat,
this light-textured bread is
lightly sweetened with honey
and molasses, but it also has
the added benefits of oat bran.
A whole grain bread made
with soaked millet seeds
and toasted pumpkin and
sunflower seeds. Plus, it’s
lightly sweetened with honey
and molasses.
prime.
bread past its
y new uses for
st
ta
e
m
so
r
fo
y tips
Try these hand
U M BS
B R E AD C R
ender and
ocessor or bl
od pr
bread in a fo
r several
bs, grind stale
um
cr
d
ey will keep fo
ea
Th
br
r.
r
ja
Fo
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de
lid
ly
ht
tig
tic bag or
e freezer.
store in a plas
to a year in th
rator and up
ge
fri
re
e
th
in
months
B R E AD
e,
at up a griddl
too. Simply he
d
be delicious
an
n
r,
te
ca
wa
es
d
ec
lte
pi
ver
kly into hot sa
Dr y, hard lefto
of bread quic
rup.
dip the pieces
th butter or sy
wi
t
butter it well,
e. Ea
on the griddl
es
sid
th
bo
brown on
S TE AM E D
C RO S T IN I
ture of
ss with a mix
king sheet. To
ba
a
on
e
at
ac
ul ed
cubes and pl
kle with gran
Cut bread in
oil, then sprin
ive
ol
d
y). Do not
an
r
dr
il
tte
nt
elted bu
t 15 minutes (u
ou
ab
equal parts m
r
fo
0°
35
ll and bake at
garlic. Mix we
come bitter.
be
ll
wi
c
rli
overcook or ga
KE E P
YO U R
Centra
l M ar k
LOAF
et brea
wrapp
AL I V E
ds free
ed tigh
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e
w
tl
LO N G
ell and
y befo
remov
re free
w
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e as m
E R.
l
k
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zing. W
ep for
u
c
h
severa
air as
thaw a
e su g g
possib
l we e k
e
t room
s
t
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o
s if coo
le, and
u d o ub
tempe
the bre
led tho
le-wra
then w
rature
a d as
p the b
roughly
rap in
withou
ne e de
read in
alumin
t remo
an d
d. (We
v
u
in
plastic
m
g
fo
the wra
d o not
il. To g
bags,
recom
pping.
iv
To reviv
e
th
e loaf
me n d
You ca
e the c
new life
reheati
n then
rust on
On a s
ng the
,
toast o
bread,
e co n d
b
r rehea
re
p
a
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rack p
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t
a
a
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t
m
a
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s. This
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w
n
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ed belo
to 400
will ge
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w the fi
°. Plac
ntly wa
e the b
rst, pla
rm the
re
c
e
a
d
a
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on a ra
TO P R
dish of
read a
ESE RV
n d ma
ck in th
water.
E S L IG
ke the
Heat th
e o ve n
Sprink
H T LY S
crust lo
.
e brea
le ligh
TA L E B
vely an
d for 6
tly with
READ
d crun
to 8
:
water.
c hy a g
Prehea
ain.
t o ve n
to 400
° an d h
eat bre
ad for
6 to 8
minute
s.
PAIN
PE RDU
Literally “lo
st bread,” th
is tradition
we call Fre
al French d
nch toast.
ish is th
Serves 4
2 eggs
1 cup suga
r
1 tsp vanilla
extract
2 cups war
m milk
1/4 tsp cinn
amon
8 thick slic
es stale brea
d
Butter
Confectione
rs’ sugar
1 tbsp dark
rum (optio
nal)
e origin of
what
In a large
b ow l, b ea
t eg gs wel
Dissolve su
l.
gar in the w
arm milk, ad
the eggs, an
d
d continue
to beat. Add
vanilla, cinn
amon, and
rum. Mix w
Soak bread
ell.
slices in mix
ture, coatin
each side th
g
oroughly.
M elt a lit tle
butter in a
large skillet
over mediu
m he at. Car
ef
ully remov
bread slices
e
from bowl
an
d
place on
skillet. Coo
k on each si
de until go
brown. Plac
lden
e on platte
r and dust
confectione
with
rs’ sugar.
S
WH ITE I LV ER R
ROL L S
A
L
L
DO
GARLIC PARMESAN
CROUTONS
CIABATTA ROLL
French bread tossed in a blend
of olive oil, butter, granulated
garlic, and shredded Parmesan,
then baked to perfection.
Build a better sandwich with
these mini ciabatta rolls that
have a thin, golden-brown
crust and a moist crumb with
large holes.
TRADITIONAL
ENGLISH MUFFIN
WHOLE WHEAT
SILVER-DOLLAR ROLLS
A classic English muffin with
a light and open texture. A
must for eggs Benedict. Or try
it instead of a bun for your
favorite burger.
Like their white counterparts,
these are made with fresh butter.
Made with fresh butter,
these soft, petite rolls
are destined for finger
sandwiches.
WHOLE GRAIN
ENGLISH MUFFIN
The whole grain version of our
traditional English muffin,
made with flax, rolled oats,
brown rice, barley, millet,
and triticale.
WHITE ROLLS
Our soft, white dinner rolls are
made with fresh butter.
Y WH O L E
HON E
T ROL L S
A
E
H
W
CHALLAH ROLLS
Made from a rich, honeysweetened dough, these rolls
are shaped into a knot.
With just enough sweetness
from honey and molasses,
these rolls are equally delicious
with sandwiches or dinner.
B RI O
C H E ROL L S
HOT DOG BUNS
Try them split, brushed with
butter, and grilled for a few
seconds facedown.
WHOLE WHEAT
HAMBURGER BUNS
These soft buns are made with
a blend of white and organic
whole wheat flour and fresh butter.
These slightly sweet
buttery rolls can
accompany any meal,
HA
PAIN AU LAIT
HAMBURGER & HOT
DOG BUNS
Made with milk and fresh butter,
these light, soft buns provide
a happy home for our signature
burger patties and sausages.
WHOLE WHEAT ROLLS
Soft dinner rolls made with a
blend of white and whole
wheat flour and fresh butter.
M B U RGER B U NS
PRETZEL BUNS
from breakfast to
dinner. Plus, they’re super
buns for sliders.
No soggy buns here. These
absorb the juice of hamburger
patties without falling apart.
Authentic German Bavarian
pretzel buns with a creamy
white crumb and a thin, darkbrown crust. A delicious
substitute for a traditional
hamburger bun.
STE D GARL IC
ROA PARME
SAN
AND
R
B
E
T
A
A
D
L
F
SARDINIAN
FLATBREAD
Fresh chives and rosemary and
a sprinkle of kosher salt accent
this flat, cracker-style bread
sometimes called “music bread.”
PIZZA CRUST
Enhanced with roasted garlic
and rosemary-infused olive oil,
this crust is a solid foundation
for your favorite pizza pie.
TANDOORI NAAN
LAVASH
You can’t stop at just
one slice of this whole
wheat, cracker-style
bread spiked with roasted
garlic, Parmesan, and
a sprinkle of salt.
Traditional, crisp Middle Eastern
flatbread topped with sesame
and poppy seeds and kosher
salt. Easy to eat on its own or
with any of our house-made dips.
SUN-DRIED TOMATO
AND BASIL FLATBREAD
Cracker-style bread flavored
with puréed sun-dried tomatoes
and fresh basil and sprinkled
with salt before baking.
PARMESAN FOCACCIA
Our garlic-flavored focaccia
dough, topped with thyme,
crushed red peppers, basil,
and shredded Parmesan.
The best-known of the leavened
breads from India, naan is
baked in a very hot oven, giving
it an open, bubbled texture
and deep toasting marks. Serve
warmed for tearing, sharing,
and sopping up sauces.
Available in traditional, garlic,
or whole wheat.
FOUGASSE
Fougasse is traditionally baked
on the hearth of the bread
oven after the coals have been
swept out. Holes are cut
throughout to maximize crust.
Available in rosemary,
lardon (bacon), and Comté.
PUM
P ERN IC KEL
B READ
BLACK RUSSIAN
RYE BREAD
RI AN RYE
BAVA
We were lucky enough to
learn this recipe from visiting
Russian baking students.
This dark rye bread is much
sweeter than pumpernickel.
FLAX SEED
AND SPELT FLOUR
RYE BREAD
Robust and wholesome,
it has just the right
blend of rye, wheat,
and barley.
This whole grain bread is
relatively dense with a strong
rye flavor and a crunch of
cracked rye and flax seeds.
Canapés never had it so good.
ONION RYE BREAD
A crusty rye bread with a
balanced flavor of caramelized
onions and caraway seeds.
The addition of cottage cheese
and buttermilk gives this
bread a moist, soft crumb.
This Bavarian classic gets its
unique flavor from a strong,
natural sourdough starter and
dark rye flour.
SOURDOUGH
RYE BREAD
A traditional New York-style
deli rye bread, made with a
blend of rye and wheat flours
with the addition of ground
caraway.
ZIG
ZAG VIVARAIS
MARBLE RYE
We roll together seeded rye
and pumpernickel dough to bake
this striking loaf. Hello, Rueben!
A decorative bread accented
with a “zigzag” rolled or cut
into the top.
AKFAST BREAD
BRE
CINNAMON RAISIN
BREAD
Full of dark raisins with a
gooey swirl of cinnamon and
sugar, this bread is good
with or without butter.
Rise and dine on
this bread chunked with
Granny Smith apple,
golden raisins, toasted
pecans, and dates, and
spiced with cinnamon
POGNE DE ROMANS
A rich dough flavored with
orange blossom water and
shaped into a crown. During
the Middle Ages it was
traditionally served at Easter,
but you can find it at Central
Market daily.
RUSSIAN BRIOCHE
A very rich, buttery coffee
cake-style bread filled with
fresh vanilla pastry cream and
dark raisins.
CRAN B ERRY
NUT BREAD
A
W L
and nutmeg.
APRICOT WALNUT
CRANBERRY
Naturally leavened fruit bread
full of diced dried apricots,
toasted walnuts, and plumped
cranberries. Smear with your
favorite spread, and breakfast
is made.
Crammed full of cranberries
and toasted walnuts, this
bread is equally appetizing
early morning or midday.
BRIOCHE VENDEENNE
BAGUETTE VIENNOISE
Austrian-style bread enriched
with eggs and butter.
The most renowned French
brioche comes from the western
area of Vendée, south of the
Loire River. It has just a hint of
orange blossom water.
COLATE AN D
C HO
E PANETTO
G
AN
NE
OR
TRADITIONAL
PANETTONE
(CHRISTMAS)
Chocolate and oranges
go hand in hand, or, in
this case, slice for slice.
Panettone appeared in Milan
around the 15 th century.
Plain panettone is a light, sweet
yeasted cake flavored with
citron, soaked dark and golden
raisins, and a combination
of anise oil, amaretto, and
orange flavors.
This variation on the
traditional panettone
boasts candied orange
peel and chocolate
chunks.
LILO’S
WEIHNACHTSSTOLLEN
(CHRISTMAS)
Stollen is a centuries-old
German bread rich with eggs,
milk, and butter and only
slightly sweet. Weihnachtsstollen
is filled with golden raisins,
currants, and candied fruit that
have been soaked in dark
rum for three days. This recipe
was given to us by Lilo Strait, a
Foodie at the San Antonio store.
T CROSS B U
HO (EASTER) NS
This sweet, spiced bun made with
currants and raisins is traditionally
eaten on Good Friday.
EASTER BREAD OF
THE ALPS (EASTER)
Baked into a round loaf, this
Easter bread is light and rich
with a slight lemon flavor
reminiscent of spring. The shape
represents the sun to celebrate
its renewed strength.
COLOMBA DI PASQUA
(EASTER)
The dove, a symbol of peace,
gives form to this traditional
Italian sweet bread that
originated in Milan. It’s widely
sold in Italy during the
Holy Week.
ATE C H ER
O COL
R
CH AD (VALENTIN Y
E
E
BR MOTHER'S D 'S
AY )
D
AN
IRISH SODA BREAD
(ST. PATRICK’S DAY)
The traditional Irish bread
studded with caraway seeds
and soaked dark raisins.
Try it with smoked salmon or
slathered with Irish butter.
PAN DE MUERTO
(ALL SAINTS' DAY)
Traditional ly made in Mexico
to celebrate the Day of the
Dead, this sweet bread is
flavored with orange peel
and anise, then shaped to
mimic bones and dusted
with powdered sugar.
Chunked with Callebaut
chocolate and Michigan
dry cherries. Try it warm
and topped with your
favorite jam.
JALAPENO
CHEESE BREAD
PARM ESAN
Striking that just-right balance
of spicy and savory, this
traditional Southwest loaf is fully
loaded with Wisconsin
cheddar and minced peppers.
ROASTED GARLIC
AND CHEESE
Distinctly delicious thanks to
shredded Parmesan and cubed
Reggianito from Argentina.
Leavened with our natural starter,
this bread is crusty, golden
brown, and spiked with garlic
and Monterey Jack cheese.
PEPPER CHEESE BREAD
This bread boasts a complex
flavor of fresh cilantro, green
chiles, chipotle peppers, and
smoked Gouda.