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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A great way to use up leftover chip dip - onion, ranch or other flavor. The fat in the dip makes the bread soft and luxurious. If the dip you're using is very wet, you may need to add more flour. If your dip is salt-free, you may need to add more salt. Adapted from a recipe by Debbie Currie at Serious Eats. Ingredients:
1 cup lukewam water |
1 tablespoon sugar |
2 1/4 teaspoons instant yeast |
13 1/2 ounces bread flour, divided (3 cups) |
1/4 cup french onion dip or 1/4 cup ranch dip |
1/2 teaspoon salt |
Directions:
1. In bowl of a stand mixer with paddle attachment, combine water, sugar, yeast, and about 1/3 of the flour. Mix briefly on low to combine; set aside for 30 minutes until bubbly. Swap paddle attachment for dough hook. Add half of remaining flour and knead until shiny and elastic, about 5 minutes. Add remaining flour, dip, and salt. Knead with dough hook until fully incorporated and dough is elastic, about 3 minutes more.
2. Coat a bowl with oil. Form dough into ball, drop into bowl and turn to coat. Cover with plastic wrap and set aside to rise until doubled, about 1 hour.
3. Preheat oven to 350°F and sprinkle cornmeal on baking sheet or baking peel. Lightly flour work surface. When dough has doubled, move it to work surface and form into preferred shape (boule or batard). Cover with plastic wrap and set aside to rise until doubled, about 30 minutes.
4. When doubled in size, remove plastic, slash as desired and bake in preheated oven until browned and done, about 40 minutes. Cool completely on a rack before slicing.
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