Author Topic: Garlic Butter Crusty Bubble Bread  (Read 7236 times)

Offline DeShawn

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Garlic Butter Crusty Bubble Bread
« on: December 08, 2011, 03:36:31 pm »
Darren and I are cooking lunch for our team at work tomorrow and we're going to try this recipe to go along with the Dutch Oven Lasagna

Master Bread Dough Recipe

Ingredients:
  • 6 cups lukewarm water
  • 3 Tablespoons instant yeast
  • 3 Tablespoons kosher salt
  • 13 cups all-purpose flour

Preparation:
Mix water, yeast, and salt together in the blow of a large stand mixer or in a 10 quart food-safe container.  Add flour and stir until the mixture is uniform.  You don't have to knead, but you want everything uniformly moist, without dry patches.  The dough will be wet and will conform to the shape of its container.

Cover with a lid that fits well, but is not airtight and allow to rise at room temperature for about 2 hours or until the dough collapses back in on itself.  You can now refrigerate the dough for up to two weeks, using the dough whenever you need it or you may use it immediately.

Garlic Butter Crusty Bubble Bread

Ingredients:

  • 1/4 lb (1 stick) unsalted butter
  • 1 teaspoon minced fresh garlic
  • 3/4 teaspoon dried Italian seasoning
  • 1/2 teaspoon granulated dried garlic
  • 1/2 teaspoon Kosher salt, plus an additional 1/2 teaspoon for sprinkling
  • 1/4 teaspoon freshly ground black pepper
  • optional for serving, grated hard Italian Cheese (Romano, Asiago, Parmesano, etc...) and a bowl of warm mrinara sauce

Preparation:
Melt butter, stir in the garlic, Italian seasoning, 1/2 tsp Kosher salt, and freshly ground pepper.

Dust the refrigerated dough in the bucket with a generous amount of flour.  Pull dough up from the center and use a sharp knife to cut off a portion that is between the size of a golf ball and a plum.  Pull the sides down and under while rotating the dough ball to form a smooth ball.

Carefully deposit the dough ball into the butter mixture and turn to coat completely.  Use a fork to transfer the dough to a 12-inch dutch oven.  Repeat until the bottom of the oven is covered.  Don't crowd them to the point where you have to squeeze or mash them to the side to fit more into the oven.  Drizzle any garlic butter mixture that remains in the bowl over the top of the dough.  Sprinkle with the remaining 1/2 teaspoon of Kosher salt.

Allow the dough to rest while you fire your coals.

Preheat the dutch oven lid with 18 coals.  Cover and bake with 18 coals top heat and 8 coals bottom heat for 25 minutes or until the top of the bread is a deep brown, rotating the lid and oven in opposite directions every 10 minutes or so.  There will still be quite a bit of bubbling butter around the edges of the bread. 

Remove from heat and allow the dutch oven to stand until the remaining butter is absorbed. 

Serve warm with a generous amount of freshly-grated hard Italian cheese and a bowl of warm marinara sauce for dipping.