Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Onion Garlic Dutch Oven Bread

Prof DanProf Dan Posts: 4
edited 6:22AM in Baking
• &#189 Onion
• 3 Garlic cloves
• 3 Cup flour
• 1.5 tsp yeast
• 1 Cup water
• 1 Tbs oil
• 1 tsp brown sugar
• 1.5 tsp salt
• 1 Tbs wheat germ

InstructionsFirst, chop up and saute half an onion on low in a covered skillet in a tablespoon of olive oil. Toss in three chopped cloves of garlic. Let it simmer for 15 min. Put 2 teaspoons of yeast into ¾ cup of warm water. Let it start bubbling.In your food processor, using the dough hook, blend the onion/garlic stuff, 3 cups flour, one and a half teaspoons of salt, a teaspoon of brown sugar, and a tablespoon of wheat germ. Now dribble in the yeasty water. You may have to dribble in more water till the dough forms up.Put it in a plastic bag to rise, for at least an hour. [It'll keep in the fridge for a week at this point.] Punch it down, let it rise again, and then form the loaf into a round ball.Spray the inside of your cast iron dutch oven with nonstick spray. Heat the Egg to 400 degrees. Put a layer of firebricks onto the grill. Put the dutch oven on and let it preheat for at least 20 minutes.When you are ready to put the bread in, spread a little oil on top of the loaf and sprinkle on a little salt. Slice a big shallow &#034X&#034 onto the loaf; it'll spread out better while its baking.Plop the loaf into the oven and cover. Cook one hour at 400. No peeking.Lift it out of the oven after an hour. [Leather gloves help a lot.] The crust should be thick, crispy-chewy, and golden. The inside will be softer than in a conventional oven, since the dutch oven retains moisture. Slice and serve, or just tear off big hunks.
NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.