Dom Ruane

1 month ago | 12tomatoes.com | Dom Ruane

There are so many peanut butter in the grocery store. I grew up on that classic creamy JIF, so if you’re like me, this should be an interesting experiment. Needless to say, there are so many brands of peanut butter out there, so we decided to put them to the ultimate taste test to reveal which were our favorites. The Blind Taste Test:We decided to stick to all creamy peanut butters that we could find as to me this feels like the industry standard for crave-able peanut butter.

2 months ago | 12tomatoes.com | Dom Ruane

Let’s venture into a world of uncharted territory by creating focaccia breads inspired by a classic soup. Between the soft and crisp exterior of focaccia bread holds the fillings of each soup varietal, we even substituted the canned soup for the water in some of the bread recipes. Will it turn out? Will it taste good? Will it focaccia? These were the questions I kept asking myself until I saw the results.

2 months ago | 12tomatoes.com | Dom Ruane

Broccoli cheddar soup has been a longtime favorite of mine since childhood. That creamy spoonful of cheesy soup with a hint of broccoli brings me back to the Velveeta shells and broccoli days and makes me so happy. My first job in a professional kitchen was working as an assistant baker to one of the best bread bakers I’ve ever met. We made all types of “out there” bread recipes and one of those was this broccoli cheddar bread. It filled the room with this perfume of fresh bread and broccoli.

2 months ago | 12tomatoes.com | Dom Ruane

French onion soup is a masterpiece of a sweet and savory winter dish. From the caramelized cheese crust to the sweet slow roasted oniony broth, this soup has made it’s mark in the soup community. What would happen if I mixed a can of French onion soup into the dough to replace the water? Would it work? Oh it works alright!Start with these few easy ingredients. This bread recipe alone is only four ingredients, so what’s a few more.

2 months ago | 12tomatoes.com | Dom Ruane

Taking a can of Campbell’s tomato soup and turning it into bread. The secret is to always get the ratio right. All you need to make this bread is two cups of liquid. It’s your choice on how you want to flavor that liquid I now know. This bread mixes, proofs, and bakes like a normal focaccia bread, yet it’s no normal focaccia bread. It’s stuffed with par-dried cherry tomatoes, fresh basil, and a LOT of grated parmesan cheese.