Chip Dip Bread
"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."
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
1 1 pound loaf
- Serves:
- 8
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
- 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.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
