Amazing One Pot Tabbouleh Bread - Parsley, Sage, and Sweet

Amazing One Pot Tabbouleh Bread

May 14, 2012 at 5:23 am | Posted in BBD, Breads, Healthy, Middle Eastern, Salads, Sandwiches/Wraps, Vegetables, Vegetarian, Yeastspotting | 116 Comments
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Back in 2009, I watched Jacques Pepin mix, proof and bake a bread in one pot on one of his shows on Create TV – which I recorded and saved on DVR.  I idolize the man..he’s an absolute demigod in the kitchen.  Most everything I learned, in a high-end culinary sense, is from him, and he has been an incredible inspiration to me since the age of 13.  I will get more into detail about what I learned from him and how he changed my life when it came to cooking, in another post, one most likely dedicated to him with one of his amazing creations.

So, again, on that day in 2009, I watched him mix, proof and bake a bread in a non-stick pot.  I knew I had to try it – it was way too easy not to.  I wasn’t sure the bread would turn out as crusty, with an artisan like crumb, as it looked, because it went against everything I’ve learned about artisan bread baking over the years, plus it was made using only commercial yeast.

Well, here we are in 2012, and I finally got around to making it.  I was wrong, this bread is as close as you can get to a wild yeast like bread without a starter or sponge.  I think it has a lot to do with the overnight (10-14 hour) rise in the refrigerator, or maybe it’s just Jacques Pepin magic?

Once I made the bread plain and loved it, I knew I had to play with this blank canvas of crusty, lovely crumbed, perfection.  The possibilities were infinite.  I could just add cheese and it would be wonderful, as one person in a forum about this bread did, but I was feeling more ambitious.  After eating some tabbouleh one night for dinner, it hit me – why the heck not a tabbouleh bread?  All the flavors of tabbouleh in this wonderful loaf, including the bulgur wheat.  But, would it work?  Would the soaked wheat be too heavy for a decent rise?

I wasn’t taking any chances.  After deciding not to add my homemade tabbouleh to the bread batter, since cucumbers and tomatoes could make it really soggy and also affect the rise, I decided to add just the bulgur wheat, herbs, lemon zest, green onions, garlic and leave out the cucumbers to serve along with the bread.  Since tomatoes needed to make some kind appearance, I felt tiny grape tomatoes would make a great topping, especially once I decided to create a design on top with some extra mint, chives and parsley – the tomatoes being the fruit growing on the branches of my little trees, stems, bushes, or whatever you want to call them.

Let’s just call it free-form.

Not only did the bread turn out, but it.is.incredible, and, it tastes like tabbouleh.  The bulgur wheat adds chewiness to the crumb and also binds it so you can use it as a sandwich bread.  When it’s plain, it’s more of a ‘rip off a hunk’ type of bread than a sandwich bread.  This is not a bad thing, but since the addition of the bulgur wheat made for lovely slices, of course I had to make a sandwich, pictured further down.

Oh, did I mention the crust?  I think I did briefly, but please  let me ooh and ahh over it for another second.  It’s crisp, crunchy, and flaky, like a bread baked in a steam oven on a stone.  I do think it’s magic, because, how do you get such an amazing crust from a batter bread that’s mixed, proofed, and baked in a non-stick pot?

I’m still flummoxed.

That being said, the decorative topping adds a nice texture too, a light crispy bite jam-packed with herbaceous flavor (that sounded granola, didn’t it?) complimented by the little roasted tomatoes – a sweet, concentrated punch, both enhancing the already perfect crust.

Okay, there is a slight caveat if you want to make this bread. There is one thing you must have, and that’s a 3-quart non-stick saucepan like THIS, to make the magic work.  People have tried mixing the dough in bowls then baking it in loaf pans, but although they may get something okay, it will not be this bread.  The whole reason behind its success is that every step of this bread takes place in this pot – no kneading, no shaping, no greasing or flouring, so not using this pot defeats the purpose, not to mention, the amazing crust.

I know, it sucks to have to buy something for one use, but you can cook in it too, so technically, it’s not a ‘one use’ item.  However, trust me when I say you will be making this bread at least once a week, whether it be plain or with additions, because it’s simple, wonderful and convenient.  Mix it up at 2 am if you like, as long as it gets the 1 to 1 1/2 hour room temperature rise and the  10-14 hour refrigerator proof, you’re golden.

Amazing One Pot Tabbouleh Bread

I changed the basic recipe just a bit for my tabbouleh bread..using a whole packet (2 1/4 teaspoons – .25 oz) of yeast to insure a good rise with the bulgur wheat, and increasing the salt.  You can also play around with the recipe, maybe using bread flour or decreasing the water, but I think it’s pretty perfect as is.  Be creative and add whatever you want to his base recipe, or just make his base recipe without any additions.  You cannot lose no matter which direction you take..I promise! .As I mentioned above, the possibilities are endless!

My next ‘endeavor’ will probably be baby spinach leaves  and gruyere, OR, maybe even a cinnamon sugar bread, slathered with gobs of gooey, cream cheese glazey goodness.  Why not?

Brush the inside of both slices with the lemon olive oil, then layer butter lettuce, tomatoes, feta cheese and cucumbers. I really like feta cheese – can you tell?

Feta, Cucumber, Tomato, Lettuce and Lemon Pepper Olive Oil on Homemade Tabbouleh Bread

‘One Pot’ Tabbouleh Bread
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)

2 1/4 cups tepid water
3-4 teaspoons kosher salt
1 package Active Dry Yeast – .25 oz
4 cups AP Flour
1/3 cup bulgur wheat (fine to medium grain)
1/3 cup boiling or very hot water
I very large handful parsley leaves
1 small to medium handful mint leaves
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, 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.

5.  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).

6.  Bake for 35-40 minutes (40 was perfect for me).

7.  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.

I’m submitting this bread to Bread Baking Day #50 – Bread with Vegetables, hosted by From- Snuggs Kitchen, and Yeastspotting, hosted by Susan of Wild Yeast.

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  1. A splendid and very original bread! I really like the idea. The sandwich is just irresistible. 3drool*

    Cheers,

    Rosa

  2. This bread is gorgeous…and here it is 6:45 a.m. and I have to rush off to work to change out the Mother’s Day visuals, so no time to read the saga…..I am going to think about this all day! I was worried when I didn’t see you in SRC reveal. Hope things are better!

  3. Lisa that bread is beautiful!

  4. OH. My. Goodness! I LOVE this bread! I love tabbouleh and making a bread with a salad in mind is pure genius! Genius Lisa! You’re a genius!

  5. Ohwowohwow, that bread sounds amazing and that is a mighty sandwich! Glorious. I love the herb/tomato pattern in the top.
    Hope you’re okay. x

  6. The design on your bread is beautiful! Once again I’m amazed by your creative and baking skills.

  7. That bread looks amazing. And the sandwich with the feta, even more so! I’m practically drooling over here. I haven’t baked bread in a long time and seriously need to find the time to make some.

  8. Gorgeous looking bread, and extremely interesting recipe
    I just have to make it !

  9. Another fantastic post, and that bread is stunning! Who would ever think to make a tabbouleh bread? You’re extremely creative, as is your story telling.

    • Thank you, Catherine :)

  10. I remember reading in your last post that you had a lot going on, but somehow I failed to pick up more than that. I’m sorry if you are going through a difficult time… I hope everything is all right again, or will be soon…

    I am kind of in awe of that bread of yours. I make Jim Lahey’s no-knead bread in a crock pot often, but I’m guessing a crock pot wouldn’t work in this case? Probably too slow to pick up heat in the oven (it has to be pre-heated for a long time). And your tabouleh adaptation is incredibly original!

    And yay, there’s a part 12! I’ve kind of grown used to following your tale every couple of weeks, keep it going!

  11. That bread of yours looks so special, alternative & lovely too! I also love that original sandwich that you have made! A divine creation, my friend! :)

  12. That bread is almost too beautiful to eat! But that sandwich looks good enough to cut even that bread for… :)

  13. Part 12…I can’t wait. :)Love how you were inspired by tabbouleh w/Pepin’s recipe. He’s amazing. Your design is lovely and that sandwich is just what I need any day of the week. Love your imagination, Lisa:)xx

  14. Hope all is going better now, Lisa. Your bread is truly a work of art, a tasty work of art! That is SOME sandwich! So creative. On to part 12…!

  15. What beautiful photos the bread is a creative work of art. I love tabbouleh and would really like to try this bread. As for the story I love the part of about the accents and how you needed to get used to so many people from a different background, all at once. You really tell a great story : ).

  16. Argh, your killing me adding more parts lol. But what an unusual outcome so far. I thought it would end with the ride at the peir. The bread, OMG, fantastic idea, love your twist and gorgeous decoration.

  17. Gorgeous bread! I love Pepin, too.

  18. Wow, I love all your posts! I can see your passionate in everything you do. I really hope that everything gets better for you and your family soon. Hugs and prayers.

    • Thank you so much, Jan!

  19. Lisa, that bread is AMAZING!!! I don’t think I’ve ever seen a more gorgeous loaf. I am so impressed! And your story has me hanging on your every word. I can’t wait for the next part!!

  20. Lisa, Lisa, Lisa! That is such a gorgeous loaf of bread, and I’d steal that sandwich from my own mother. Very creative–now I wonder what else I can tabbouleh-fy…

  21. 1. Love the bread (and the pics) and yes, Jaques is a demigod. He is so underrrated ( thank god he isn’t on the cooking network though).Since the smoke fire in my house I have not been able to cook, unless using only one element counts. My new Maytag Gemini double oven (bragging) arrives tomorrow so I will mark this as a “to do”.
    2. I have heard the same thing from my parents (get in the car..)
    3. So eastcoast NY area story. Makes me homesick and laugh at the same time
    xoxo

  22. Tabbouleh bread – brilliant! I have to try this – although, maybe I shouldn’t since I haven’t had much success with baking bread :/ Every one of your photos are gorgeous! I can’t believe your parents didn’t ground you for eternity!!

  23. This looks and sounds AMAZING! I’d never have thought of putting tabbouleh into bread, but the end result is wonderful and can imagine all those gorgeous textures and flavours just sing out of this loaf. Love!

  24. Hi Lisa,
    Thank you for your participation. It is such a great bread. I’ll bake it in two weeks for my birthday party :-)
    And a really great story are you talking about…
    love greetings
    Sandra

  25. Lisa…another original stamp from your kitchen and inspired no less from one of the greatest. Jacques Pepin captured my attention with some of his oldest episodes…especially the easy preparations accompanied by his cute accent. Hubby gets a real kick out of mimicking him.

    This bread is wonderful…how presentable…you show off. LOL
    Thanks for breaking bread with us and for letting us hang AGAIN about one of the most important markings of your life :o)

    Ciao for now,
    Claudia

  26. It’s still all about your story for me, but I have to admit, the bread is truly amazing! What a beautiful loaf of bread. Glad to know that Jacques is a hero for someone else, too. The oldies and goodies still reign supreme for me.

  27. The story just keeps getting better! And then you stuck that sandwich in there, with all that feta and cucumbers….it looks delicious! Waiting for #12.

  28. Do I have an awesome feta including salad for you to try! Made it on a whim, the hubby’s given it an 11/10 (still surprises me when he likes my more “out there/adventurous” cooking). Will mail you about it :)

    That bread looks friggin’ amazing Lis! A non stick pot. Would you ever? That’s just brilliant. The crust looks soooo good. That feta sandwich made me hungry. Yum!

    Looking forward to part 12!

    *hugs*

  29. Gorgeous post! Can’t wait to read part 12 :) And that bread really blows me away! I Am bookmarking it to try soon… I totally love it! Thanks for sharing :)

  30. What an incredible bread, and I love your savory version! Is that a gourmet Dagwood sandwich or what?

  31. I enjoyed reading till part 11 and am really looking forward to part 12 :-).

    Hope everything is fine at your end now.

  32. I can’t believe your father showed up AGAIN! As for the bread – pure genius. Wow.

  33. I personally love tabbouleh and are so much impressed with the beautiful motif on the bread surface! Need to find a pot urgently :-)

  34. Can I just say you are a GREAT story teller! I just read all the parts and I’m hooked! Beautiful bread!

  35. Such a gorgeous bread…a work of art! I see a new pot in my future :) Patiently waiting for Part 12~

    PS…hope the stress level has lessened for you.

  36. What an absolute gorgeous bread Lisa! Wow… Now can we please get on with part 12.. ;) ?
    I hope all is well on your side of the world and things are looking up!

  37. I just saw this at Javelin Warriors site. This is utterly fantastic. I even have the proper pan to make this, how cool. Definitely going to give this a try. That sandwich is killer too.

  38. Oh, you were right this bread looks awesome!!! I love the “art work” on top. I have been wanting to try that for a while now! And I almost cried when I realized I do NOT in fact have the right pot for this bread! Guess that means shopping trip?! :)

  39. wow Lisa… That really looks like an absolutely faaaaabulous bread!! I can’t believe you actually made that from scratch!! That’s incredible! oooohh.. and when you sliced it up, I could definitely have felt myself drool…. lol.. Great job!!! Hope things on your side are looking better. Lots of love xoxoxo

  40. Jacques and Julia Child are my heros!!! This recipe is really unique, I am so excited to try is now:-) It looks beautiful too:-) Hugs, Terra

  41. Just saw this bread on Pinterest..what a work of art, and tabbouleh in a bread is so creative!

  42. Gorgeous!

  43. Simplemente es increible tu creación, te felicito, no demorare en hacerlo .

    • Gracias, Yasmin..déjeme saben resulta para usted!

  44. What a supremely gorgeous loaf. And that sandwich is just…beautiful!

  45. Officially this bread has become my favorite of all! It looks gorgeous…Love love love it! Oh and sandwich….droolingggg!

  46. DAMN, that is one beautiful bread! You could frame it!

  47. WOW!I love the way you write your blogs! Yummy, yummy! This bread looks delicious!!!

  48. It’s so hard to write about young love, but you’ve done it beautifully! Thanks for your memories, looking forward to part 12, and trying this gorgeous bread!

  49. Lisa-thanks for your kind words on my blog. I love, love your gorgeous loaf. The sandwich is so inviting and delicious…the photos are superb. I am for sure pinning some…or all your photos!

  50. I love living your life through your words :) Jacques Pepin is my hero. Remember he and Julia? loved every minute of it.

    I was nominated for a storytelling award and I had to choose 5 people I thought deserved it. You know how I feel about you.

    Check it out here http://www.orgasmicchef.com/blog-reviews/food-stories-nominee/ (and see what I said about you) and if you choose to accept, just follow the instructions at the bottom of the post.(and see what I said about you) and if you choose to accept, just follow the instructions at the bottom of the post.

    I konw you’ve been nominated by everyone you know but I call ‘em like I see ‘em and wanted you to know.

  51. Dear Lisa,
    It was really an AMAZING Bread! I made it today and we finished it in a couple of hours! Thank you very much for the idea! I have already put the recipe in my cook book and my mom’s ,too!

    • Wow, Seca…thank you and I’m so glad you loved it enough to put it in your family cookbook! It really is a delicious bread!

  52. Hallo Lisa.
    Ich würde sehr, sehr gerne dein Grandioses Brot am Wochenende nach backen, könntest du mir bitte sagen, wie groß deine Tassen gewesen sind!
    Viele Grüße,
    Jesse

    • Jesse, the recipe is already in cup measurements – do you mean metrics..as in grams etc?

      • Hallo Lisa!
        Ja, dass wäre echt super, wenn du mir oder jemand die Gramm Zahl sagen könnte. Ich habe so ein Cup-Becher nicht, ich möchte das Brot sooo gerne nach backen, und es soll ja auch so super werden wie auf dem Bild!
        Viele Grüße,
        Jesse

      • Jesse – I will email you the metric version, is that ok?

      • Hallo Lisa.
        Oh ja, dass wäre echt super, denn ich möchte es wirklich sehr, sehr gerne nach backen!!!
        Viele Grüße,
        Jesse

    • Jesse. could you send me an email, so I can reply with the converted recipe? I sent it to the email you put in for the comment, but apparently you did not get it. Email me at lismi171@yahoo.com

      Thanks!

      • Okay, ist ist meine Email!
        Jespfo@web.de
        Vielen dank, dass du mir wirklich behilflich sein möchtest!
        Freue mich schon sehr, wenn ich es endlich nach backen kann.
        Viele Grüße,
        Jesse

  53. I love this bread – it looks really tasty and BEAUTIFUL too!

  54. Love this bread!! Served it with your lemon olive oil but added garlic, it was perfect! Big fan of your blog!

  55. Gorgeous bread! I make tabbouli all the time, so I’m definitely trying this!

  56. It’s nice to see someone appiacietrng Middle Eastern Food. I get to eat it every day thanks to living in Beirut.Lebanese style food is wonderful and every saturday I get to eat at my mother in laws house. Yum Yum.Perhaps during the month of Ramadan I will share with you pictures of us breaking our fast with nice goodies to eat :), there is always something wonderful to eat as well as eating that first bowl of soup.I really like your posts about this great food!

  57. Lisa – THANK YOU !!
    Made this bread last week and it was F-A-N-T-A-S-T-I-C !!!
    I changed the recipe a little, and doubled the amount.
    Hopefully I will post is soon

    Thanks again!!

  58. How stunningly beautiful is this? (Found you through a repin of the photo of the bread on pinterest) I generally discount no-knead bread (I like kneading) but here, I finally see its virtues. Many thanks for posting the recipe.

  59. Beautiful bread. And it looks delicious! I went out to buy a 3 qt nonstick pan to make some and discovered that many of them have handles that aren’t oven proof. I found a 2 qt Kitchen Aid pan with a metal handle and am going to try it, reducing the recipe by 1/3. Hope it works!

  60. This is truly so pretty! I have to try this bread. Just any non stick pot will work?

    • Thank you, Jenne..it’s so much fun to make and so rewarding! Yes, any non-stick pot will do…as long as it can hold at least 3 quarts.

  61. we have a band party get together this weekend, what a great thing to bring..

    • This bread would be great for a party, Dave! Let me know how it turns out for you..what you added to it, etc :)

  62. Could you suggest a substitute for the mint, or might it be omitted without much loss of flavor? I have two guys allergic to mint. :-(
    I sooo want to make this. It looks wonderful (& I love tabbouleh)!

    • Of course, Wendy! You can omit it, or just double the parsley. You can also substitute other leafy herbs they might like, such as cilantro or basil :)

  63. Hi this bread looks truely beautiful and would be a joy to eat I’m sure… it sounds healthy and looks filling…I want to make it every day…will start as soon as I purchase a non stick pot :)

    • Thank you, Gina! If you have any questions or problems, please don’t hesitate to ask! Let me know how it turns out for you!

  64. [...] Recipe: Amazing One Pot Tabbouleh Bread [...]

  65. Hi,this sounds delicious ! I was wondering how do I find part 12 of the story ????

  66. wow, that was a fast reply, thanks ! And yes, I am enjoying it very much.. as a fellow jersey girl who’s first ‘kiss’ was with an older, much cooler, guy. ;-)But my story didn’t go quite as well as yours..Lol.

    • You’re welcome…I’m usually online before work for an hour or two, As for your ‘cool guy first’ not going as well as mine,..you don’t know the end yet ;D Could be good, could be bad, but regardless, it’s fun reliving it!

  67. OMG, I have spent the entire morning going back to the beginning and reading the entire story… and there’s no end ???? When is the end ? Thank god I didn’t read it in real time or i’d be going crazy ! So enjoyed reading about the alpine lookout and other places I’ve known for so long. Can’t wait to read the end !

    • Mary, did you grow up and/or currently live in the area? Yes, the end has proved difficult to finish, so I decided to just end it whenever and stop telling everyone the end is coming in the next part. I’ve been doing that since part 11!

      • Yes, I started out in jersey city but moved to Bergen county ( Dumont )when I 15. Lived there until 6 yrs ago when we moved to south jersey and in july we will be moving back up north to rockland county NY, which I am looking forward to. :-) I guess i’ll just have to be patient waiting for the end of the story… you are a very good writer.

      • Dumont was our football rivals..well, still is, apparently. I knew many from Dumont, considering it’s like 10 minutes away! BTW, love Rockland County..we used to hit the flea markets on Sundays.

      • small world ! Yes, we are looking forward to getting back up north again, there seems like there’s much more to do up there. I noticed you said ‘we’ referring to the flea mkts… hmmm, wonder if it means with dreamboat or the college guy ? LOL ;)

      • Actually, I was referring to girlfriends. I don’t think either of the guys would have enjoyed flea markets! lol

  68. […] Amazing One Pot Tabbouleh Bread and Part 11 | Parsley, Sage and Sweet: http://parsleysagesweet.com/2012/05/14/one-pot-tabbouleh-bread-and-part-11/ […]

  69. so on the second step 5 it says Remove risen bread dough in pot from refrigerator. Top with grape tomatoes , parsley leaves, mint leaves, and strips of scallion or chives. what do you bake the bread in afterwords?

    • Hi, wyatt…you bake the bread in the same pot you did everything in..it never leaves that pot. Click on the link to the video of Jacques Pepin making it and you’ll see :)

  70. Wow! This is gorgeous! I came to look at your popovers and have been post hopping reading BBFL. I had to pause to comment when I saw this loaf.

    • Thank you, Kelly! It’s such an easy bread to make..I hope you try it! That said, if you’re reading the BBFL story, you will inevitably end up asking me where the end is since it’s been almost 6 months since the last part. I’m almost finished with it and it should be up before Christmas. Life got in the way in a BIG way.

  71. I saw this on Pintrest and I really fell in love with the way it looks. We are bread eaters in this house, so this one will take the current LIKE!!!!!

    • Awesome, Suzanne! Let me know how it turns out for you and if you added anything different, like cheese, etc :)

  72. I am a little confused about which pot to use. The T-fal pot recommended has a plastic type handle. Is it oven safe at 450? Does it have to be a non
    stick pan or can you use cooking spray on a pan that is not? Dying to make the bread, don’t mind buying the pot, just want to get the right one. Thanks!

    • Hi, Eileen..I removed the T-Fal from my post since I’m not 100% positive the handle is oven proof up to 450 F. That was a mistake on my part and I should have looked more into it. That said, there are plenty of non-stick 3 qt pots with metal, silicone or anodized handles that will work great. As for using a pot that isn’t non-stick, this bread is mixed, proofed and baked in one pot, so I don’t advise it. If you sprayed the sides of the pot after mixing, it would still stick to the bottom once baked. However, trust me when I say the investment is well worth the amazing, crumb, texture and flavor you get with this bread..not to mention it’s so simple to make! I was making it three times a week at one point :)

      • I wanted to bake in a T-Fal pot too and saw this on the site:

        Is T-fal non-stick cookware oven proof?

        Yes, up to 350 degrees F. only for a maximum of one hour. The pan can only be heated at high temperatures on a hob. When placed in the oven the oven heat should be at a maximum of 350 degrees F° even for a pan with Thermo-Spot as it is the bakelite handles that cannot withstand higher temperatures.
        T-fal cookware with plastic handles or knobs are not oven proof.
        Please check the instruction guide that came with the cookware to identify which pieces are in fact oven safe. If you still have any queries, please contact us for clarification.

  73. I hope I didn’t just miss this somewhere. Since there are tons of replies I probably did but is the garlic for the bread or the dipping oil? I see it in the ingredients but no mention in the instruction portion. I think this is the most beautiful bread I have ever seen! I hope it tastes just half as good as it looks.

    • Judie – thank you for pointing out my accidental omission! I reworded that part of the directions last week and obviously left out the garlic in my haste. It goes in the dough, not in the olive oil- lemon dip, although that would be amazing too! That said..let me know how it turns out for you. It’s such a fun bread to play with – flavor and appearance wise! :)

      • We shall see tomorrow. The bread was already rising in the fridge so I pulled it out and stirred it down again adding the garlic. I’m sure it will be more of a ‘garlic swirl’ and it may be denser than if I’d left it alone. I’ll let you know. :)

      • The bread turned out to be wonderful. I am making it again tomorrow for a small dinner party and this time I will add the garlic at the right time so it should be even better. I was not real happy with the tomatoes..they were too ‘wet’ for me but this time I will slice them in half and press them sliced side up. Maybe they will dry out more that way. My family all mentioned how flavorful the bread was. I am a happy camper!!

      • I’m so glad, Julie! That said, why don’t you try sun-dried tomatoes or maybe roasted red peppers (dried with a paper towel before pressing into dough) instead of the tomatoes? Then again..if you want to use the tomatoes, cut side up is a great idea, but make sure you squeeze out the seeds and juice first :)

      • I thought about sun dried tomatoes. I will squeeze the ones I have first. I think this will be my go-to bread from now on

      • I’m so happy you love it enough to make it your go to bread. It’s so versatile that you can stir in most anything and it turns out wonderful. Last year, for Superbowl Sunday, I added spicy sausage and lots of cheese. It was amazing!
        —————————-
        By the way, I added a direction to squeeze the tomatoes of the juice and seeds before pushing them into the wet dough and baking, I should have done that initially, but I didn’t do that myself – next time I will. :)

  74. This is an amazing bread! I don’t bake a lot of breads…but was inspired to do this one! I preheated the oven….left it in for 40 minutes….it was getting too brown so we took it out…..it ended up being a little gooey in the center of the loaf. Any suggestions for my next loaf?

    • Hi, Judy. Wow, I’m stumped, as I’ve never had that happen before. Could it be your oven? I use an oven thermometer to make sure I’m always at the right temp before baking, since my oven runs a little too cool at times. Maybe next time let it go for another 10 minutes, covering the top with foil to prevent further browning? Then again. what happened to your bread sounds like the oven may have been too hot, thus the quick browning before the bread was done in the center. Hmmm, I’m grasping at straws here LOL Did you put the tomatoes in the bread instead of on top? I’m flummoxed!

      • Thanks, Put the tomatoes on top like you did. We did not sift the flour, like Jacques video…..should we sift the flour? We plan to do it again….will get an oven thermometer as well. Thanks for your help and your inspiration!

      • That could be it. Still not sure, though. I always fluff my flour before dipping and leveling it off. I’m going to have to watch his video again because I don’t recall having sifted my flour any time I’ve made this bread. Also try shaking the soaked bulgur wheat in a strainer before adding it, just in case some excess water may have made it gummy, maybe? Like I said, grasping for straws! LOL
        ==============
        Oh, I so hope it turns out for you this time! I wish I could come over and help you! :Whenever someone runs into a caveat with one of my recipes, that’s always my first thought! :)

  75. I don’t have that kinda pot. What’s ur thoughts on an enameled Dutch oven?

    • Hi, Krista! As long as there’s no chance of it sticking, it should be fine. When the dough is mixed and ready for the long rise, you could always use a spoon to pull it aside and lightly coat the enamel with some oil or spray oil. Let me know if it works out for you!

  76. What a great idea. I have recently begun baking again, big time, and I have been looking for a shape that would be somewhat boule’ but would be easy. recently lost a leg so baking has become a bit tedious. the one pot idea will make the whole process easier and artisan looking when the loaf comes out. Thanks! PS, finding baking pans would just be a matter of visiting the local thrift stores and pulling the handles off.

    • That’s exactly how I felt when I first saw Jacques make it. Unfortunately, it makes it too easy to load up on carbs on a daily basis. At one point, I had three pots rising in the fridge at once! But, it’s so, so worth it :) Thanks for th thrift store tip! Many here have had reservations about spending $$ for one new pan. I used to peruse thrifts quite a bit, but not lately. Need to remedy that!

  77. […] night, my mom and I were going to spend some quality time making tabbouleh bread for a party this evening. We even went to the store and got all of the ingredients like […]

  78. […] bread made in a one pot from the ingenious Lisa with a recipe at parsleysagesweet.com. This bread reminds me of christmas and gives a whole new meaning to one pot […]

  79. […] Amazing One Pot Tabbouleh Bread […]


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