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 sizzling, 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 accompaniment for every barbecue party: a plucked bread refined with garden herbs that will literally be ripped out of your hands.
Ingredients
yeast dough
30 g 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 mould
Herb butter
100 g softened butter2 tbsp chopped herbs (chives, basil, wild garlic, etc.)1/2 onion, peeled and finely chopped1 clove of garlic, peeled and choppedjuice of 1/4 lemonsalt, pepper1 egg (size M) and 1 tbsp milk for brushingcoarse sea salt
preparation
For the yeast dough, dissolve the yeast in lukewarm water. Mix with flour, sugar and salt and knead. Add the oil spoonful by spoonful, continue kneading for about 5 minutes until the dough is smooth and comes away from the edge of the bowl.
Knead the dough into shape with your hands on a lightly floured work surface. Then form 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 form.
Roll out the yeast dough on a floured work surface into a rectangle about 5 mm thick, then spread evenly with herb butter. Cut horizontally with a pizza roller or knife – depending on the height of the loaf pan used – into strips about 8 centimeters wide.
Fold the strips of dough like an accordion and place them in the tin with the folds facing up. Proceed in the same way with all the 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. Leave to cool in the mold.
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