barbecue season
With this herb pulled bread you are the star at every barbecue party
The herb plucked bread is the favorite of Austrian chef Didi Maier at barbecues.
© Kitchen Story
The garlic baguette is a cookout standard, but if you serve your guests this herb-pulled bread instead, you can be sure it’ll be ripped out of your hands.
The columns of smoke rise again. In the Gardens of the Republic, the grills are fired up and sausages, steaks and corn on the cob are sizzling, mozzarella and tomatoes are layered in slices and the barbecue sauce is placed on the table. The Austrian star chef Didi Maier delivers in his cookbook “cook your life” the perfect accompaniment for every barbecue party: a plucked bread refined with garden herbs that will literally be ripped out of your hands.
Herb-pull bread à la Didi Maier
Ingredients
yeast dough
30 grams of fresh yeast
250 ml lukewarm water
450 g flour, smooth
1 pinch of granulated sugar
1 tsp salt
2 tbsp olive oil
butter and flour for the mold
Herb butter
100 g soft butter
2 tablespoons chopped herbs (chives, basil, wild garlic, etc.)
1/2 onion, peeled and finely chopped
1 clove of garlic, peeled and chopped
juice of 1/4 lemon
Salt pepper
1 egg (size M) and 1 tbsp milk for brushing
coarse sea salt
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preparation
For the yeast dough, dissolve the yeast in lukewarm water. Mix with flour, sugar and salt and knead. Add the oil spoonful by spoonful, continue kneading for about 5 minutes until the dough is smooth and comes away from the edge of the bowl.
Knead the dough into shape with your hands on a lightly floured work surface. Then shape into a ball and let it rise covered in a warm place for about 1 hour until it has doubled in volume.
For the herb butter, stir the butter until creamy, mix thoroughly with the remaining ingredients and season to taste.
Preheat the oven to 200 °C top and bottom heat. Grease and flour the form.
Roll out the yeast dough on a floured work surface into a rectangle about 5 mm thick, then spread evenly with herb butter. Using a pizza roller or knife, cut horizontally into strips about 8 centimeters wide, depending on the height of the loaf pan used.
Fold the strips of dough like an accordion and place them in the tin with the folds facing up. Proceed in the same way with all the pieces of dough (from one narrow side of the mold to the other).
Finally, whisk the egg with milk, brush the surface of the dough with it and sprinkle with a little coarse salt. Bake for 40-45 minutes. Leave to cool in the mold.
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