Welcome to the Brunch Board Builder! Inspired by the fantastic breakfast, lunch, and brunch buffets we all know and love from our favorite travel stays, the Brunch Board Builder here at Cosmic Century Living aims to provide inspiration and ideas for recreating culinary nostalgia or even, perhaps, creating new traditions of their own. Enjoy!

As the title declares, this Brunch Board Builder is a great base to put together a buffet-style meal. With three flavor profiles in the bread, you can include both sweet and savory offerings that will by complimentary. Personally, I like to include flavored cream cheeses to start, and then build out any charcuterie sides from there. My kids really loved using honey-flavored cream cheese to go with the cinnamon raisin toasts, and the Havarti-Summer Sausage-pickled jalapeno combo on the garlic herb toasts was the winner with the adults. I hope you enjoy this builder item as much as we did!

Mini Toast, 3-Ways

This is a great base to center a brunch or buffet board around! It's one no-knead bread loaf recipe, split into 3 flavored parts to slice and toast up for pairing with other goodies. Flavors included are plain, cinnamon raisin, and garlic herb.

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Prep Time 1

Cook Time 30

Course Appetizer, Snack

Cuisine American

Servings 6

Equipment

1 Stand or Hand Mixer with Dough Hook

Ingredients

Base Dough

3½ – 4¼ cups flour (I use Einkorn)
1½ cups water, warm
1 packet rapid rise yeast (2¼ tsp) (I use 1 Tbsp of bulk dry active yeast)
1 tbsp sugar, granulated
1 tsp salt, table

Cinnamon Raisin Dough

¼ cup raisins
1 tbsp cinnamon, ground
1 tbsp sugar, granulated

Garlic Herb Dough

2 tsp garlic powder or granules
1 tsp onion powder or granules
2 tsp dried herbs (I use thyme and/or oregano)

Instructions

Base Dough

Add all ingredients under "base dough" section to stand mixer bowl (or large mixing bowl if using hand mixer) and combine with a spoon or spatula until all ingredients are wet.
Mix ingredients with dough hook on low to medium speed until dough is smooth (about ten minutes). Add additional flour if dough seems too wet or "soupy." The dough should be somewhere between thick pancake batter and regular hand kneaded dough.
Split dough evenly into three bowls (stand mixer bowl plus two more).

Cinnamon Raisin Dough

In the bowl designated for the cinnamon raisin dough, add the ingredients under the "cinnamon raisin" section and mix until all ingredients are evenly incorporated.

Garlic Herb Dough

In the bowl designated for the garlic herb dough, add the ingredients under the "garlic herb" section and mix until all ingredients are evenly incorporated.

All Dough Flavors

Cover all three bowls and let rise in a warm spot for 25 minutes. In the meantime, line three bread pans with parchment paper. Alternatively, you can prepare the pans with oil or butter.
Transfer each dough mixture to the bread pans, one flavor per pan. Gently spread the dough evenly across the bottom of the pan to ensure even baking.
Cover the pans and let rise in a warm spot for 20 minutes. In the meantime, preheat the oven to 375℉.
Bake all three loaves together for approximately 25 minutes, or until the tops have browned.
Remove loaves from pans and parchment paper and allow to cool completely on a cooling rack before slicing.
Once cooled, slice each loaf into ¼ inch pieces and toast to desired doneness in oven. (I broil on high for 5 minutes on one side only.)
Serve with cream cheese spreads, jams, cheese logs, and more! Enjoy!