I did this recipe but MADE my pesto with walnuts instead of pine nuts and it eas delicious!!! Instead of procciuto i used pepperonis and i added some pickled purple onions but used unpickled peppers. I even added some parmesean and dried herbs to the dough. Basically just use italian style ingredients and you're golden!
@@RWAsur any olives go wonderfully bwith both. Ive made it with pepperoni, salami, olives, and red onion and it was magnifico. I also stirred some italian herbs into the dough
He's my entire extended families hero. I make and bring them delicious food all the time. They thank me of course. And I say... "NO! Thank Chef John!" Of course then they look at me with a confused look on their faces. lol
I made this today for my family's Christmas Eve dinner (we have a tradition of eating a bunch of appetizers instead of a single meal), and it was a huge hit! Definitely going to be making this in the future! 😃
That egg at the end looks so good; I am very grateful for the small farmers on the west coast who grow these great eggs. You can see that rich, orange, yolk is going to taste wonderful and have a load of vitamins.
Haha, when he got to the toasting and eating leftovers with egg, I had a surge of pride that I totally saw that coming. Starting to think like Chef John, I guess.
Chef John! I've been watching many of your videos for years and years. I've never commented before this ...but your creativity in the kitchen simply blows me away! Always uncomplicated and do-able. Many thanks.
Huh. It's savory Italian babka. I do admit, this is one of my favorite things to make and I've been making it for a while now. It works great with basil leaves, cherry tomatoes, onion, and corned beef.
Made this yesterday and our guests loved it. Looks difficult but was very simple to make. Your right chef John, this could be done is so many variations.
Tried this just now. Make sure you make this relatively thin or else it will not bake even and take way longer than 30 minutes. Had to cut mine up and smash the pieces. Still tasted great!
Hey Chef John! I have made this 3 times in the past 2 weeks and every time has been a huge hit! My braiding skills get better each time. One suggestion is to lower the temp to 425 degrees for 25min. Thanks so much for this recipe. Even my in-laws were impressed (that’s not easy) 💕
Chef John I made a loaf of this for my family using your pizza dough recipe (uploaded like 9 years ago lol) and everyone enjoyed it. Today we have people coming over and my mom asked me to make 2 of is because of how good it was! Thank you!
It is definitely a kin to my Christmas bread with Italian sausage, mushroom onion and peppers with mozzarella. I don't do the braiding part but you ate right about the lack of leftovers (my partner will eat a whole loaf by himself)
Chef John, my wife and I brought this to a party last night. It was a huge hit. There was tons of food there and this was the only one that was completely finished. Your tip about partygoers cutting their own was great. As word got out about this, the self-cut portions kept getting larger!! I struggled with the braiding but it didn't matter. It all came together and looked awesome, and tasted even better. You are the Grateful Dead of your Italian Party Bread. Happy Holidays from Southern Ontario!!!
I found some sliced turkey in the fridge. There was also some smoked swiss and brown mustard. I might have thinly sliced some onion, red bell pepper and some peppercinis. There's a batch of Wolfgang's pizza dough rising...
Looks delicious. Reminds me of the pizza buns they served every Thursday at a place I worked at. Didn't get tired of them during the 2 years I spent there. They were made the same shape as cinnamon buns but sized like this party bread, filled with ham, cheese and tomatoes. Wonderful stuff.
I love this idea! I make a lot of pesto in the spring & summer for pasta dinners on hot nights because you don’t have to cook it. I would have to add sliced olives, pepperoncinis, capers, freash herbs, salami, I could go on and on. I would definitely make my own bread dough (I use the NY Times no-knead bread recipe as my go-to bread recipe, it’s very versatile and idiot-proof) as I have never tasted a factory made dough (Pillsbury) that tastes good past the ago of 20.
Plenty of great ideas to work with here John. Thanks for this. Pepperoni, sausage in patty form, mozzarella, regular, pizza sauce. Now we have everything my kids will eat already and I can sneak in spinach.
Your the best I’ve been watching for years Thank u for inspiring me yet again with something that I made by fluke 9 years ago at my pizzeria in Vancouver So beautiful I’d love to make many attempts at this gorgeous creation Cheers chef
my first thought when i saw the photo was that thing looks like a hot mess, i would love a bite. it is beautiful, and my mouth was watering by the time chef john got to the leftovers with that runny egg. i cannot wait to try this, not much time left before thanksgiving to try it out, but my sister-in-law and i, along with my cousin, plan to have a baking party before then. problem is, when i pull up the recipe, allrecipes gave me the bad news that they could not find the ingredients here in monroe, nc. i have flour already, and i guess i can dredge up enough energy to make my own pizza dough and pesto, i may find prosciutto in my travels closer to charlotte. our baking parties are intended to be for making cakes (s-i-l and I need to get the knack of my cousin's pound cake and red velvet), but I already see that we will have to expand from just sweet to sweet and savory goodies. this italian party bread is a must have for our first baking party. good news! - a quick search of monroe's limited number of grocery stores shows that at least 2 have the main p's - Pizza Dough, Pesto, Provolone, Prosciutto and Peppers - even the real italian style pizza dough in a green, white and red bag. we will be having party wreath for our first baking party, thanks to chef john. i can't wait.
I made this dish today substituting a red sauce instead of pesto. My wife came into the kitchen and commented on my lack of braiding skills saying that it looked like I slaughtered a small animal on the cutting board. So...I got that going for me which is nice. Thanks Chef John!
I've been making a version of this In our family pizza joint for about 12 years Great recipe P.s. try cream cheese and black raspberries or blueberries
I'm glad you repeated "around the outside" because it came to my mind too. It meant I paid attention to u and could figure out how I knew it later. As in a minute ago. Thanks
This would be the thing to bring when you’ve invited to a party and you press the hostess on what to bring and she keeps saying, “Oh, just bring ANYTHING. Bring whatever you want.” And, you’re pulling your hair out, thinking, that answer is not helping! You can make this and, as Chef John said, customize it in so many ways. Practically everyone will be pleased by it - unless they are vegan, Keto, and/or gluten-free. You bring some nicely cut vegetables for that crowd.
Wow what an amazing recipe. It is indeed tremendous. It’s definitely a party item. It’s great finger food that can be prepared ahead. I mean it’s gourmet and impressive. Thank you Chef John!!!
‘‘Twas late in the night And the drinks were a flowin’. as the fluids went down, The hunger kept growin’. The hungry folks danced To Wayne, Drake, and Cardi, Then chef John arrived And brought bread to the party.
Wow that looks so hard to keep together but im sure it doesn't matter. Id love to try this with some good pepperonis or salami. I have worked at several delis and bakeries, high end, amd this woyld have made an absolutely perfect addition to any of them
Amazing, sir! I truly hope that you’re serious about doing more of this type of recipe/video. I’ve never seen a bread done this way. And where would you ever find something like this unless you made it yourself? Answer: Wiiiiiiithhhhh a little help from chef John. Thank you! 👨🏼🍳
To start the braid, the top of the left one at the bottom, then the right on top of it then the middle is on top. Then you can start with the left side then right, then left, then right etc.
I was delighted to find out that what at first appeared to be a day-old broiled cabbage leaf turned out to be something I'm now craving. Taking a jar of last summer's pesto out of the freezer and heading to Trader Moe's for ingredients ~ thanks Chef John! P'S. If your roof is leaking, join us natives. Sometimes they stop after the first couple of rains ~ if not you'll make some roofer's Christmas merry ~ or Easter ~.
Check out the recipe: www.allrecipes.com/recipe/277509/italian-party-bread/
nice video for me
@cnreason what is the dish?
I did this recipe but MADE my pesto with walnuts instead of pine nuts and it eas delicious!!! Instead of procciuto i used pepperonis and i added some pickled purple onions but used unpickled peppers. I even added some parmesean and dried herbs to the dough. Basically just use italian style ingredients and you're golden!
What is a good suggestion to pair if I used thin salami or pepperoni? Especially since I hate those peppers
@@RWAsur any olives go wonderfully bwith both. Ive made it with pepperoni, salami, olives, and red onion and it was magnifico. I also stirred some italian herbs into the dough
Chef John: "round the outside-"
Me: *anxiously waiting*
Chef John: "round the outside, round the outside"
Me: *Phew*
NYGJMAP samee! 😂😂
I was eating something and stopped chewing in anticipation.
NYGJMAP this comment needs to go on his shirt he’s merching!!!!!
@@athf226 lmaooo😂😂I dont even know u, but could totally picture the pause in chewing.
The day he stops doing this is the day my heart receives a wound that will never heal.
Everybody needs a hero in life. Chef John is mine.
He's my entire extended families hero. I make and bring them delicious food all the time.
They thank me of course.
And I say... "NO! Thank Chef John!"
Of course then they look at me with a confused look on their faces. lol
Not all heroes wear capes. Some wear chef coats.
Mine too :)
"it's like a small italian deli exploded inside a loaf of bread" is probably the best sentence i've heard all week
it reminded me of Spiderman
@Gergő Varga Valora is from last week.
It's more like an MI or TIA got rolled out. The saturated fat count must be off the charts. No wonder he's fat.
I was about to be disappointed when you didn’t repeat “around the outside” but after that long pause i was relieved 😂💕
The best recipe guide in the internet's universe without doubt. No giggling, no music, humour and good food. John is the go to guy.
This man is the Peppermint Patty of making me happy.
that's definitely a rhyme, thanks
When your social life is so lacking that even your Italian bread goes partying without you.
😂😂😂
Now that's funny
Love this comment. 🤣 🤣 🤣
I wish I'd said that!
That’s really funny;)
I made this today for my family's Christmas Eve dinner (we have a tradition of eating a bunch of appetizers instead of a single meal), and it was a huge hit! Definitely going to be making this in the future! 😃
That egg at the end looks so good; I am very grateful for the small farmers on the west coast who grow these great eggs. You can see that rich, orange, yolk is going to taste wonderful and have a load of vitamins.
Chef John = you learn something + you get great new things to try + you get a smile on your face. Chef John is so entertaining, I love the videos.
I screamed when you toasted it and dipped it in the egg. I didn’t know it could get any better
Haha, when he got to the toasting and eating leftovers with egg, I had a surge of pride that I totally saw that coming. Starting to think like Chef John, I guess.
👍
Don’t forget the Reuben version with sautéed sauerkraut w/caraway seeds come Easter time.
ooohh... I like the sound of that.
howie felterbush oh my yes!
FUCK YOU
chef john and reuben the bulldog are my two favorite channels on RUclips. so...reading your comment for the first time kinda confused me......
What a great idea!!!
Chef John is the hearty thread to our party bread.
Chef John! I've been watching many of your videos for years and years. I've never commented before this ...but your creativity in the kitchen simply blows me away! Always uncomplicated and do-able. Many thanks.
The most beautiful loaf of bread ever!
You are, without a doubt, one of the most endearing presenters I’ve ever enjoyed.
Huh. It's savory Italian babka. I do admit, this is one of my favorite things to make and I've been making it for a while now. It works great with basil leaves, cherry tomatoes, onion, and corned beef.
Chef John: French style, with gruyères
Switzerland has left the chat
lol 😂🇨🇭
Today’s recipe was brought to you by the letter “P”
Pizza Dough
Pesto
Provolone
Prosciutto
Peppers
And by viewers like you!
@@mittenista 👏🏼😂👏🏼
mittenista
😃
Christine Barberi, Pickled Peppers!
Party bread
Made this yesterday and our guests loved it. Looks difficult but was very simple to make. Your right chef John, this could be done is so many variations.
No runny eggs ever!!!! The bread looks amazing and there are MANY better options for dipping. Thanks Chef John!
This is just AWESOME! Thanks Chef John. I appreciate the way you look outside of the box. Been watching you for years! And as always...Enjoy!
Tried this just now. Make sure you make this relatively thin or else it will not bake even and take way longer than 30 minutes. Had to cut mine up and smash the pieces. Still tasted great!
Hey Chef John! I have made this 3 times in the past 2 weeks and every time has been a huge hit! My braiding skills get better each time. One suggestion is to lower the temp to 425 degrees for 25min. Thanks so much for this recipe. Even my in-laws were impressed (that’s not easy) 💕
Chef John I made a loaf of this for my family using your pizza dough recipe (uploaded like 9 years ago lol) and everyone enjoyed it. Today we have people coming over and my mom asked me to make 2 of is because of how good it was! Thank you!
I have made this a few times and different ways, even with out meat, just broccoli, a hit every time. Many thanks chef John.
It is definitely a kin to my Christmas bread with Italian sausage, mushroom onion and peppers with mozzarella. I don't do the braiding part but you ate right about the lack of leftovers (my partner will eat a whole loaf by himself)
Chef John is the Bob Ross of cooking! Never change chef John!
Chef John, my wife and I brought this to a party last night. It was a huge hit. There was tons of food there and this was the only one that was completely finished. Your tip about partygoers cutting their own was great. As word got out about this, the self-cut portions kept getting larger!! I struggled with the braiding but it didn't matter. It all came together and looked awesome, and tasted even better. You are the Grateful Dead of your Italian Party Bread. Happy Holidays from Southern Ontario!!!
Chef John after all, is the hearty, of any pizza bread party.
I found some sliced turkey in the fridge. There was also some smoked swiss and brown mustard. I might have thinly sliced some onion, red bell pepper and some peppercinis. There's a batch of Wolfgang's pizza dough rising...
Chef John says: "Round the outside"
I hold my breath...
Chef John adds: "Round the outside, round the outside"
Me: "YEAAAAAAHHHH!!!!"
just needs moms spaghetti in the middle of the bread
I did the exact same!..but something in me KNEW he would not let us down ;)
this looks amazing. the inspiration for so many more variations is precious. thank you so much!
Somehow, someway, Chef John keeps coming up with funky ass recipes, like...every... single... day
Looks delicious. Reminds me of the pizza buns they served every Thursday at a place I worked at. Didn't get tired of them during the 2 years I spent there. They were made the same shape as cinnamon buns but sized like this party bread, filled with ham, cheese and tomatoes. Wonderful stuff.
I love this idea! I make a lot of pesto in the spring & summer for pasta dinners on hot nights because you don’t have to cook it. I would have to add sliced olives, pepperoncinis, capers, freash herbs, salami, I could go on and on. I would definitely make my own bread dough (I use the NY Times no-knead bread recipe as my go-to bread recipe, it’s very versatile and idiot-proof) as I have never tasted a factory made dough (Pillsbury) that tastes good past the ago of 20.
Just in time! Was procrastinating cooking, this will defo push me over the edge to finally rolling my sleeves up!
It’s beautiful!! Gave me so many ideas of how to veganize it. The flavor profile options are unlimited!
Plenty of great ideas to work with here John. Thanks for this. Pepperoni, sausage in patty form, mozzarella, regular, pizza sauce. Now we have everything my kids will eat already and I can sneak in spinach.
Your the best
I’ve been watching for years
Thank u for inspiring me yet again with something that I made by fluke 9 years ago at my pizzeria in Vancouver
So beautiful
I’d love to make many attempts at this gorgeous creation
Cheers chef
my first thought when i saw the photo was that thing looks like a hot mess, i would love a bite. it is beautiful, and my mouth was watering by the time chef john got to the leftovers with that runny egg. i cannot wait to try this, not much time left before thanksgiving to try it out, but my sister-in-law and i, along with my cousin, plan to have a baking party before then. problem is, when i pull up the recipe, allrecipes gave me the bad news that they could not find the ingredients here in monroe, nc. i have flour already, and i guess i can dredge up enough energy to make my own pizza dough and pesto, i may find prosciutto in my travels closer to charlotte.
our baking parties are intended to be for making cakes (s-i-l and I need to get the knack of my cousin's pound cake and red velvet), but I already see that we will have to expand from just sweet to sweet and savory goodies. this italian party bread is a must have for our first baking party.
good news! - a quick search of monroe's limited number of grocery stores shows that at least 2 have the main p's - Pizza Dough, Pesto, Provolone, Prosciutto and Peppers - even the real italian style pizza dough in a green, white and red bag. we will be having party wreath for our first baking party, thanks to chef john. i can't wait.
I made this dish today substituting a red sauce instead of pesto. My wife came into the kitchen and commented on my lack of braiding skills saying that it looked like I slaughtered a small animal on the cutting board. So...I got that going for me which is nice. Thanks Chef John!
I've been making a version of this
In our family pizza joint for about 12 years
Great recipe
P.s. try cream cheese and black raspberries or blueberries
Yum!
I'm glad you repeated "around the outside" because it came to my mind too. It meant I paid attention to u and could figure out how I knew it later. As in a minute ago. Thanks
I really love this bread Italian Party Bread . Thanks for your video!
I keep sharing this with people, it's fantastic!
Finally - perfect for me, because whenever I try to make round pizza, I tend to turn it into a rectangle. This bug just became a feature
I placed a ramekin in the center of mine. Made it easier to slice. Oh…and it was fantastic!! Thanx Chef John!
Chef - made this over the weekend (a vegetarian version) and it is MARVELOUS. Thanks.
Craft, art, cooking = Pleasure.
Turkish Party Bread with sucuk, kashar, red pepper paste, black olive paste - mmm! possibilities are endless
John, you're always at the party in spirit. And by way of recipes.
This would be the thing to bring when you’ve invited to a party and you press the hostess on what to bring and she keeps saying, “Oh, just bring ANYTHING. Bring whatever you want.” And, you’re pulling your hair out, thinking, that answer is not helping!
You can make this and, as Chef John said, customize it in so many ways. Practically everyone will be pleased by it - unless they are vegan, Keto, and/or gluten-free. You bring some nicely cut vegetables for that crowd.
Wow what an amazing recipe. It is indeed tremendous. It’s definitely a party item. It’s great finger food that can be prepared ahead. I mean it’s gourmet and impressive. Thank you Chef John!!!
‘‘Twas late in the night
And the drinks were a flowin’.
as the fluids went down,
The hunger kept growin’.
The hungry folks danced
To Wayne, Drake, and Cardi,
Then chef John arrived
And brought bread to the party.
I read that in a British accent.
Gage Smith this is great! Hahaahaaa, who wouldn’t love chef John at their party??!!!🎉🎂🍾🍾🍾🥂🍻🍺🥃💃🏼🕺😸🤪🤣
Thank you chef John for all the new recipes. My kids absolutely loved the Hungarian goulash recipe
The egg at the end. Sublime.
Mmmmmm! I like Chef's Spanish olives idea too!
OMG, how do you come up with these wonderful concoctions? You have stimulated my little Gray cells, even a Belgian would love this. Mange Bene
Beautiful! Will definitely be making this! Thanks Chef!
Wow, that was different and delicious looking. Thanks for the recipe.
Man that looks delicious, but you forgot the cayenne.
Maybe that would be in the Indian version of party bread.
Or, did he? I think he sneaks it in off-camera...
John Amidon I wouldn’t doubt it, he’s sneaky that way.
Mmmmm... French party bread sounds amazing
Just another amazing recipe by chef john.
Watching Chef John stretching the dough reminded me of the fitted sheets i fought with last night
Ok, I cannot be the only one waiting for the "as always, enjooooy" at the end. I love it
This is stunning! Easy to do. Thank you, it is a must do!
tomato cheese eggplant parsley …. mmm so many combinations to try
ah a very traditional Italian recepie. Italians will love it! :D
I love how the almost haphazardly braiding led to a shape that seems very deliberate.
I made this, really easy to make and completely delicious.
I am on my way to the store right now to get the supplies to make this!! I am so excited! This looks absolutely DELICIOUS!!
Amazing technique, I love your videos. Thanks for this will do something on the weekend!!
Wow that looks so hard to keep together but im sure it doesn't matter. Id love to try this with some good pepperonis or salami. I have worked at several delis and bakeries, high end, amd this woyld have made an absolutely perfect addition to any of them
Like bread?! Like to party?! Honey I'm HOME!
This looks absolutely amazing.
What a lovely party bread love it
Looks amazing. Thank you Chef John
Definitely will try this! Thank-you!
Amazing, sir! I truly hope that you’re serious about doing more of this type of recipe/video. I’ve never seen a bread done this way. And where would you ever find something like this unless you made it yourself? Answer: Wiiiiiiithhhhh a little help from chef John. Thank you! 👨🏼🍳
Gruyère is swiss my friend. cheers from zurich
Yum I love bread!! Thanks Chef John!!
As usual, this is definitely going to be my next recipe to try , I know I'll love this.
If I want to roll out a rectangle shape I try to roll out a perfect circle. Works everytime.
To start the braid, the top of the left one at the bottom, then the right on top of it then the middle is on top.
Then you can start with the left side then right, then left, then right etc.
I was delighted to find out that what at first appeared to be a day-old broiled cabbage leaf turned out to be something I'm now craving. Taking a jar of last summer's pesto out of the freezer and heading to Trader Moe's for ingredients ~ thanks Chef John! P'S. If your roof is leaking, join us natives. Sometimes they stop after the first couple of rains ~ if not you'll make some roofer's Christmas merry ~ or Easter ~.
Yes! another bread recipe finally!
Love you Chef John!
This is going on my Christmas food list. Thank you for the great tips.
Wow this Italian party bread looks fabulous 🇮🇪👍
It just looks so amazing!
I always have the best dreams after watching your videos.
The food you make.... Sooooo goood.
This looks so good. I like your other ideas for different flavors.
Looks utterly delicious
Awww yeah! It's my birthday and you made me some Italian party bread! I love it :)
I have to try this, my mouth is watering! Thanks for sharing your many wonderful recipes! Christmas Blessings from Canada
Sounds and looks delicious!
I'm going to make this for New Years.
Thanks for the new technique Chef John.
- DJ Echo
You are, after all, the Lord Zedd of what you put in your Party Bread.