Tabbouleh Batter Bread

Deceivingly easy to make. The original recipe was from Jacques Pepin.

Then it was adapted by http://www.parsleysagesweet.com/2012/05/14/one-pot-tabbouleh-bread-and-part-11/ 

I made a couple more changes in my version. Hope you like it. Oh and start it the day before you want it.

1/3 cup medium bulgur
2/3 cup water
Large handful fresh parsley, chopped
5 garlic cloves, minced
2  1/4 cups tepid water
1 tsp sugar
2 tsps yeast
4 cups flour
3-4 tsps salt
A few basil leaves, chopped
4 green onions, sliced
Zest of 1 lemon
3 tbsps sesame seeds
Garnishes - sesame seeds, grape tomatoes, parsley, fennel, green onion

Bring water to a boil. Add bulgur and simmer 5 minutes. Turn off heat and cover for 20 minutes. Set aside on a paper towel to dry.

Stir sugar and tepid water together in a large mixer bowl. Sprinkle yeast on top and leave to bloom about 15-20 minutes.

Using the dough hook on your mixer, add the flour and salt to the yeast mixture in  3-4 additions.

Add the bulgur, parsley, garlic, basil, green onions, zest and 2 tbsps sesame seeds. Dust the top of the dough with a little flour, cover with a piece of wax paper and a tea towel. Preheat the oven to 170 F for just 1 minute, then turn the heat off. Place your covered mixing bowl in the warmed oven for 90 minutes.

The original recipe called for a 3 quart non-stick pan in which you would mix up the batter, rise the dough and bake it.  I didn't have one so once the 90 minute proof was up I used my heavy 3 qt Guardian Service pot. Just grease and flour, (or use Baker's Joy like I did) then cover the bottom with a circle of parchment paper. 

Once your dough has risen gently punch down if using a non-stick pan. Or as I had to do, gently pull the dough away from the sides of the bowl and turn into the prepared baking pan or pot of choice. Now lay a piece of wax paper over top of pan then over wrap tightly with plastic wrap.

REFRIGERATE 10-14 hours.

Preheat oven to 450 F 
Top your bread with any or all of these garnishes....
sesame seeds, fennel fronds, parsley on stems, basil leaves, green onions and grape tomatoes (which become lovely roasted tomatoes once the bread is baked!)

Bake for 40 minutes. Cool on rack 10-15 minutes before turning out onto the rack to cool completely. The sides came away easily, as you can see here, and you just have to peel off the parchment paper (which I forgot to remove before taking this picture, oops!)

It's always exciting when the finished product looks the same as the picture in the recipe : )

To store: wrap in a clean tea towel and put in a paper bag for a few days on the counter. For longer storage freeze in a plastic bag.

This is a dense bread which slices very well. A little heavy for a dinner bread but..

was great as a grilled sandwich the next day!