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Grilled bread recipe

17 Liked
 

Summery grilled bread with garlic butter

Grilled bread is the summer highlight and the perfect accompaniment to any aperitif or barbecue evening. What could be better than warm, crispy bread with the wonderful aroma of garlic? Add a glass of Hugo and the evening can begin.
The secret behind the perfect barbecue bread lies in the yeast dough. So simple and easy, yet so irresistible and delicious. Simply knead all the ingredients together, leave to rise and then spread with a little garlic butter on the grill. The result is a heavenly-smelling bread with a crispy crust and a soft interior.
Our grilled garlic butter is the perfect accompaniment to grilled bread and takes the whole dish to a whole new level. Simply slice open the top of a garlic bulb, drizzle with a little oil, wrap completely in aluminium foil and cook on the grill. The result is butter-tender garlic, which is wonderful served with butter and fresh herbs on grilled bread.
All in all, grilled bread is a simple and delicious recipe that savours summer to the full. Whether as an accompaniment to a cosy aperitif or as a side dish to the main course, barbecue bread adds that little something extra to any barbecue evening. Give it a try and prepare your own barbecue bread with garlic butter. Your guests will be delighted!

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Most important key data

Quantity: 2 loaves

Proofing time: 40 to 60 minutes

Grilling time: 10 minutes

Difficulty level: Easy

Shelf life: 2 days

Grilled bread recipe

Water160 g
White flour250 g
Salt1 TSP
Dry yeast1/2 pck.
Olive oil1 TBSP

Garlic butter recipe

Garlic bulb1/2 pc.
Olive oil1 TBSP. BUTTER
Butter | soft30 g
Parsley | freshA little
Salt | pepperto taste

Making the grilled bread

Put all the ingredients, except for the salt, into your dough mixer and mix the ingredients in 1st gear for 3-5 minutes until you have a dough mass. Then add the salt and knead the dough in 2nd gear for a further 4-5 minutes to form an elastic dough.

Place the still very moist and sticky dough in a lightly oiled proofing box or bowl, cover it with a dough plastic and leave it to rest in a warm place for approx. 40 - 60 minutes. This should increase the volume.

Tip: Instead of dry yeast, you could also use 10 g of fresh yeast. The dough would then have risen sufficiently after just 30 - 40 minutes.

Making the garlic butter

Cut your garlic in half, place it on a piece of aluminium foil, pour the olive oil over it and wrap the half garlic bulb in the foil. Then place it on the grill at 200 C for 15 to 20 minutes.

Squeeze the garlic cloves out of the bulb into a bowl with the soft butter and mash the soft cloves with a fork. Chop some fresh parsley or other fresh herbs of your choice and add them to the butter. Flavour the butter with salt and pepper.

Finishing the grilled bread

The bread dough should have risen nicely in the meantime. Halve the dough (preferably with a dough scraper), dust your work surface with a little flour and roll out the dough into a slightly oval shape.

Then place the loaves directly on the hot grill. As you can see, they will rise immediately and blister. Grill the bread on both sides for about 5 minutes.

In the last minute of the grilling time, you can brush the bread with the prepared garlic butter. It is best to use a silicone brush for this.

Finally, cut the bread into small pieces and serve as an aperitif or simply serve as a side dish with your grilled dishes.

The recipe is really very simple, quick to make at home and sure to succeed. Be sure to give it a try!

Storage & shelf life

The finished bread should ideally be eaten on the same day, as this is when it is at its most delicious. However, you can also keep it for a day longer. After that, it will simply dry out.

Nutrition declaration per 100 g

Energy value in kJ: 1139 kJ | Energy value in kcal: 273 kcal | Fat: 11 g, of which saturates: 4 g | Carbohydrates: 37 g, of which sugars: 1 g | Protein: 6 g | Salt: 1 g

 
Posted in: Salty recipes, Aperitif and appetizers, Bread and rolls, Cooking, Seasonal recipe ideas, Recipes from the grill, Summer & 1 August

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