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 sizzled, mozzarella and tomatoes are layered in slices and the barbecue sauce is placed on the table. In his cookbook “Cook your life”, the Austrian star chef Didi Maier provides the perfect companion for every barbecue party: a pulled bread refined with garden herbs that will literally be torn out of your hands.
Ingredients
Yeast dough
30 g fresh yeast250 ml lukewarm water450 g flour, smooth1 pinch of granulated sugar1 teaspoon salt2 tablespoons olive oilButter and flour for the mold
Herb butter
100 g soft butter2 tablespoons chopped herbs (chives, basil, wild garlic etc.)1/2 onion, peeled and finely chopped1 garlic clove, peeled and choppedJuice of 1/4 lemonSalt, pepper1 egg (size M) and 1 tablespoon milk for brushingCoarse sea salt
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 an hour until it has doubled in size.
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 it evenly with herb butter. Using a pizza roller or knife, cut horizontally – depending on the height of the loaf pan used – into strips about 8 centimeters wide.
Fold the strips of dough in an accordion fashion and place them in the mold with the folds facing upwards. Proceed in the same way with all 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. Allow to cool in the tin.
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