Barbecue season
With this herb pulled bread you will be the star at every barbecue party
The herb pull-apart bread is the Austrian chef Didi Maier’s favorite at barbecue parties.
© Kitchen Story
Knobi baguette is a barbecue party standard, but if you serve your guests this herb-pulled bread instead, you can be sure it will be snatched right out of your hands.
The columns of smoke rise again. In the Gardens of the Republic, the grills are turned on and sausages, steaks and corn on the cob are sizzled, 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 companion for every barbecue party: a pulled bread refined with garden herbs that will literally be torn out of your hands.
Herb-pulled bread à la Didi Maier
Ingredients
Yeast dough
30g 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 tbsp chopped herbs (chives, basil, wild garlic, etc.)
1/2 onion, peeled and finely chopped
1 garlic clove, 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 yeast in lukewarm water. Mix with flour, sugar and salt and knead. Add the oil a spoonful at a time and continue kneading for about 5 minutes until the dough is smooth and comes away from the edge of the bowl.
Briefly knead the dough into shape with your hands on a lightly floured work surface. Then form it 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 mold.
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 cm wide – depending on the height of the loaf pan you are using.
Fold the strips of dough like an accordion and place them in the pan with the folds facing upwards. Do the same with all the pieces of dough (from one narrow side of the pan 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. Allow to cool in the tin.
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