Amazing One Pot Tabbouleh Bread
Prep time: 
Cook time: 
Total time: 
Yield: 1 round loaf
 
Adapted from and Inspired by Jacques Pepin's One Pot Bread Recipe, with my revisions. Here's a video of Jacques making this bread (minus my tabbouleh additions)
ingredients:
  • 2¼ cups tepid water
  • 3-4 teaspoons kosher salt
  • 1 package Active Dry Yeast - .25 oz
  • 4 cups AP Flour
  • ⅓ cup bulgur wheat (fine to medium grain)
  • ⅓ cup boiling or very hot water
  • I very large handful parsley leaves
  • 1 small handful mint leaves (optional)
  • 4 green onions, sliced thinly
  • 4 - 5 cloves garlic, finely minced (I make my tabbouleh with garlic - not the norm, but everything is better with garlic!)
  • 1 lemon, zested..then juiced for olive oil dip
  • 1 cup extra-virgin olive oil
  • fresh black pepper
  • grape or teardrop tomatoes - cut in half, seeds and juice squeezed out.
  • 3 or 4 chives plus extra whole stems of mint and parsley (optional, for making design)
directions:
  1. Boil water, then add bulgur wheat. Let soak abut 20-25 minutes, until the wheat has absorbed all or most of the water.
  2. Coarsely chop the parsley leaves with the mint leaves. I chopped mine too fine..you can barely see them in the bread. This is for aesthetic purposes only, so it's really ok if you chop them finely. Chop the garlic finely.
  3. Pour the tepid water into the pot. Add the kosher salt, yeast, and flour.
  4. When you start to mix the bread batter, stir in the bulgur wheat (if any water remains, strain it out), chopped garlic, lemon zest, parsley, mint (if using), and thinly sliced green onions. Mix thoroughly. Cover and let rise for 60 to 90 minutes, at room temperature.
  5. After room temperature rising, lift off cover and stir down the risen dough. Cover again, tightly, and place in the refrigerator overnight 10-14 hours.
  6. Preheat oven to 450F. Remove risen bread dough in pot from refrigerator. Top with grape tomatoes (keep whole if very small, slice in half if not that small), parsley leaves (no thick stems), mint leaves, and strips of scallion or chives for stems if you want to make a pretty design.
  7. Bake for 35-40 minutes (40 was perfect for me).
  8. Combine the cup of olive oil, lemon juice and black pepper, then add some lemon slices to it. Dip slices of the bread in the lemon olive oil, if desired. Serve with sliced cucumbers and more tomatoes or make that awesome sandwich above - or eat it/serve it any way you want - it's amazing without any of the above.
notes:
NOTE - If you can't find a good non-stick pot that can go in the oven, like Jacques uses, mix the batter in a bowl or stand mixer, then grease or grease and flour a deep round pan that is close in dimension to the pot required in this recipe, and continue on with the overnight refrigerator rise and baking. OR, if you have the right non-stick pot, but are a little hesitant about its non-stick coating, mix the dough in a bowl, then grease or grease and flour the pot and scrape the dough into the pot, then continue with the refrigerator rise and bake.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2012/05/14/one-pot-tabbouleh-bread-and-part-11/