Grilled Bread Recipe

Name: Grilled Bread Recipe
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 2
Cuisine: Switzerland
Ingredients: 160 g water; 250 g white flour; 1 tsp salt; 0.5 sachet of dry yeast; 2 tbsp olive oil; 0.5 head of garlic; 30 g of butter (soft)

Summery barbecue bread with garlic butter

Grilled bread is the highlight of the summer and the perfect accompaniment to any aperitif or barbecue evening. What could be better than warm, crispy bread with a wonderful aroma of garlic? Add a glass of Hugo and the evening can begin.
The secret to perfect grilled bread lies in the yeast dough. So simple and straightforward, yet so irresistible and delicious. Simply knead all the ingredients together, leave to rise, then brush with a little garlic butter on the barbecue. The result is a divinely fragrant loaf with a crispy crust and a soft centre.
Our grilled garlic butter is the perfect accompaniment to the grilled bread and takes the whole dish to a whole new level. Simply cut a head of garlic in half lengthways, drizzle with a little oil, wrap it completely in aluminium foil and cook on the barbecue. The result is melt-in-the-mouth garlic, which goes wonderfully with butter and fresh herbs served with the barbecue bread.
All in all, grilled bread is a simple and delicious recipe that lets you savour summer to the full. Whether as an accompaniment to a cosy aperitif or as a side dish to the main course, grilled bread adds that special something to any barbecue evening. Be sure to give it a go and make your own grilled bread with garlic butter. Your guests will love it!

Key figures

Makes: 2 loaves

Rising time:40 to 60 minutes

Grilling time:10 minutes

Difficulty: Easy

Shelflife: 2 days

Grilled Bread Recipe

Water		160 g
plain flour		250 g
Salt		1 tsp
Dried yeast		1/2 packet
olive oil		1 tbsp

Garlic Butter Recipe

Head of garlic		1/2
Olive oil		1 tbsp
Butter \| softened		30 g
Parsley \| fresh		A little
salt \| pepper		to taste

Making barbecue bread

Place all the ingredients, except the salt, into yourdough mixer and mix on the first speed for 3–5 minutes until you have a dough. Then add the salt and knead the dough on the second speed for a further 4–5 minutes until it becomes elastic.

Place the dough – which will still be very wet and sticky – into a lightly oiled proving boxorbowl, cover it withcling film and leave it to rest in a warm place for approx. 40–60 minutes. It should increase in volume during this time.

Tip: Instead of dried yeast, you could also use 10 g of fresh yeast. In that case, the dough would have risen sufficiently after just 30–40 minutes.

How to make garlic butter

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

Squeeze the garlic cloves out of the head into a bowl containing the softened 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. Season the butter to taste with salt and pepper.

Finishing the barbecue bread

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

Then place the loaves straight onto the hot barbecue. As you can see, they rise straight away and start to bubble. Grill the bread on both sides for about 5 minutes.

In the final minute of grilling, you can then brush the bread with the prepared garlic butter. It’s best to use asilicone brush for this.

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

The recipe is really very simple, quick to make at home and guaranteed to turn out well. You really must give it a go!

Storage & Shelf life

It’s best to eat the bread on the day it’s made, as that’s when it tastes best. However, you can also keep it for another day. After that, it simply goes stale.