Amazing One Pot Tabbouleh Bread and The FLTC Sandwich

This amazing one pot tabbouleh bread is simple to make because everything is done in one pot, from the mixing, to the rise, to the baking!

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.

Amazing One Pot Tabbouleh Bread. The dough is mixed, risen and baked in one pot! You can mix in anything you like. I mixed in bulgur, lemon zest, garlic and other tabbouleh ingredients for this one pot tabbouleh bread!

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 far, far too easy not to try it.  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 ever 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 perhaps it’s just Jacques Pepin magic?

Amazing One Pot Tabbouleh Bread. The dough is mixed, risen and baked in one pot! You can mix in anything you like. I mixed in bulgur, lemon zest, garlic and other tabbouleh ingredients for this one pot tabbouleh bread!

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?

Amazing One Pot Tabbouleh Bread. The dough is mixed, risen and baked in one pot! You can mix in anything you like. I mixed in bulgur, lemon zest, garlic and other tabbouleh ingredients for this one pot tabbouleh bread!

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, 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.

Amazing One Pot Tabbouleh Bread. The dough is mixed, risen and baked in one pot! You can mix in anything you like. I mixed in bulgur, lemon zest, garlic and other tabbouleh ingredients for this one pot tabbouleh bread!

Oh, did I mention the crust? I think I did briefly, but please let me flip out 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.

Amazing One Pot Tabbouleh Bread. The dough is mixed, risen and baked in one pot! You can mix in anything you like. I mixed in bulgur, lemon zest, garlic and other tabbouleh ingredients for this one pot tabbouleh bread!

Okay, one slight caveat if you want to make this bread. There is one thing you must have, and that’s a 3-quart non-stick, oven safe (up to 500 degrees F) saucepan like THIS, to make the magic work (there are cheaper ones out there.).  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 sort of defeats the purpose, not to mention, the amazing crust.

I make this bread at least 12 times a year, with all kinds of sweet and savory additions, so the more expensive pot has more than paid for itself

Amazing One Pot Tabbouleh Bread. The dough is mixed, risen and baked in one pot! You can mix in anything you like. I mixed in bulgur, lemon zest, garlic and other tabbouleh ingredients for this one pot tabbouleh bread!

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.  But trust me when I say you will be making this bread at least once a month, 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 good to go.

Amazing One Pot Tabbouleh Bread. The dough is mixed, risen and baked in one pot! You can mix in anything you like. I mixed in bulgur, lemon zest, garlic and other tabbouleh ingredients for this one pot tabbouleh bread!

With all that said, 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 what direction you take; I promise! As I mentioned above, the possibilities are really endless!

Amazing One Pot Tabbouleh Bread. The dough is mixed, risen and baked in one pot! You can mix in anything you like. I mixed in bulgur, lemon zest, garlic and other tabbouleh ingredients for this one pot tabbouleh bread!

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

Amazing One Pot Tabbouleh Bread. The dough is mixed, risen and baked in one pot! You can mix in anything you like. I mixed in bulgur, lemon zest, garlic and other tabbouleh ingredients for this one pot tabbouleh bread!
Brush the inside of both slices of tabbouleh bread with the lemon garlic olive oil, then layer Butter , Bibb, or Boston 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

Tabbouleh Bread

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)
  • 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)
  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 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.
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.

THE FLTC (Feta, Lettuce, Tomato and Cucumber)
Prep time: 
Total time: 
Yield: 2 big sandwiches
  • 4 slices of the above tabbouleh bread or any thick, hearty bread of your choice
  • a block of feta cheese, cut into slices
  • 1 big, beefy beefsteak tomato, sliced kind of thick
  • 1 small Japanese or Kirby cucumber, sliced medium thin
  • Butter, Boston or Bibb lettuce
Lemon Garlic Olive Oil
  • ½ cup good olive oil
  • 1 clove of garlic, thinly sliced
  • half a lemon, sliced thin
  • freshly ground pepper
  • kosher or sea salt
Make the lemon garlic olive oil
  1. Stir together the garlic, lemon slices and olive oil. and give it a few grinds of black pepper Let it sit at room temperature for a few hours so the olive oil really picks up the flavors
Assemble sandwiches
  1. Brush both sides of the bread with the lemon garlic olive oil. Brush the feta slices, cucumber slices, and tomato slices with the lemon garlic oil. Place a leaf or two of lettuce on one side of the oiled bread, and top it with a few slices of the tomato (sprinkle the tomato slices with a little kosher or sea salt), a few slices of the feta cheese and a few slices of the cucumber. Drizzle verrry lightly with a little more of the lemon garlic olive oil, if desired (but be careful you don't want a soaked, oily sandwich), and press the other slice of bread on top. Eat right away, or wrap it in plastic wrap and let it marinate for an hour or longer in the fridge. Repeat with the other two slices of bread, oil, and fillings. I cut the sandwiches in half once they've marinated, but that's entirely up to you. 🙂


All In One Pot No-Knead Artisan Bread recipe. Mixed, Risen and Baked in One Pot! The only work you do is stirring the dough ingredients together in the pot! Add in whatever you like. I mixed in bulgur wheat, lemon zest, scallions and garlic for a Tabbouleh Salad Bread!
THE FLTC Sandwich! Feta, Lettuce, Tomato and Cucumber on Tabbouleh Bread (or the bread of your choice) seasoed and drizzled with lemon, garlic olive oil. It's a tota flavor bomb of a sadnwich, and so fresh and healthy!

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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149 Responses to Amazing One Pot Tabbouleh Bread and The FLTC Sandwich

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



  2. susie says:

    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. Jenny says:

    Lisa that bread is beautiful!

  4. Roxana Greengirl {A little bit of everything} says:

    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. Suz says:

    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. barbarabakes says:

    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. Winnie says:

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

  9. Catherine says:

    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.

  10. Valerie says:

    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. Sophie33 says:

    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. Shelley C says:

    That bread is almost too beautiful to eat! But that sandwich looks good enough to cut even that bread for… 🙂

  13. Cake Duchess says:

    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. Dan says:

    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. Jan says:

    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.

  19. FoodBabbles says:

    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. Mary says:

    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. Crumbs of Love says:

    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

  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. Sandra Gu says:

    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

  25. foodessa says:

    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,

  26. bunkycooks says:

    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. susie says:

    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. MandyM says:

    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!


  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. Rajani says:

    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. Scarlett says:

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

  35. Liz says:

    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. junglefrog says:

    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. Suzi says:

    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. Jenni says:

    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. Sammie says:

    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. Pingback: Brandy

  42. Yasmin says:

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

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

  44. Grishma says:

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

  45. John says:

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

  46. Julianna B says:

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

  47. Jamie says:

    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!

  48. 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!

  49. 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 (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.

  50. SECA ERGUL says:

    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!

  51. Jesse says:

    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,

    • Lisa says:

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

      • Jesse says:

        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,

      • Lisa says:

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

      • Jesse says:

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

    • Lisa says:

      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 [email protected]


      • Jesse says:

        Okay, ist ist meine Email!
        [email protected]
        Vielen dank, dass du mir wirklich behilflich sein möchtest!
        Freue mich schon sehr, wenn ich es endlich nach backen kann.
        Viele Grüße,

  52. sara says:

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

  53. Geraldine says:

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

  54. Nurit says:

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

  55. Ana says:

    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!

  56. 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!!

  57. Elizabeth says:

    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.

  58. flowerlady says:

    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!

  59. Jenne says:

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

    • Lisa says:

      Thank you,’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.

  60. Dave Eagle says:

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

    • Lisa says:

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

  61. Wendy says:

    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)!

    • Lisa says:

      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 🙂

  62. Gina says:

    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 🙂

    • Lisa says:

      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!

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  64. Mary L says:

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

  65. Mary L says:

    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.

    • Lisa says:

      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, don’t know the end yet ;D Could be good, could be bad, but regardless, it’s fun reliving it!

  66. Mary L says:

    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 !

    • Lisa says:

      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!

      • Mary L says:

        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.

      • Lisa says:

        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.

      • Mary L says:

        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 😉

      • Lisa says:

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

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  68. wyatt says:

    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?

    • Lisa says:

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

  69. Kelster says:

    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.

    • Lisa says:

      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.

  70. Suzanne Toby says:

    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!!!!!

  71. Eileen says:

    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!

    • Lisa says:

      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 🙂

      • Kelster says:

        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.

  72. Judie says:

    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.

    • Lisa says:

      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! 🙂

      • Judie says:

        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. 🙂

      • Judie says:

        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!!

      • Lisa says:

        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 🙂

      • Judie says:

        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

      • Lisa says:

        I’m so happy you love it enough to make it your go to bread. It’s so conformable 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. 🙂

  73. Judy Gamper says:

    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… ended up being a little gooey in the center of the loaf. Any suggestions for my next loaf?

    • Lisa says:

      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!

      • Judy Gamper says:

        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!

      • Lisa says:

        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! 🙂

  74. Krista says:

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

    • Lisa says:

      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!

  75. Newsguy says:

    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.

    • Lisa says:

      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!

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  79. Lindacay says:

    Looks and smells delicious.Thankyou

  80. Heather says:

    Could this be made with gluten free flour?

    • Lisa says:

      Hi, Heather! I can’t say with 100% conviction that GF flour can be substituted because I’ve never tried it – not to mention, I’m not at all familiar with GF flour and how it works with yeast. So, all I can really say is, why not give it a shot? If you do try it, I’d love it if you could report back and let us know if it worked or not! 🙂 It would be great to add a GF option to this bread!

  81. Ruth Nederlk says:

    This looks so good Hope it comes out ok for me!

  82. Lisa McCamey says:

    Can’t wait to try this! Wonderful details…Thank You!!

  83. sophia says:

    This bread looks beautiful! Can the oil be substituted with apple sauce here? Or something else maybe? Thank you.

    • Lisa says:

      Hi, Sophia! Thank you for the sweet compliment about the bread! Good news, though…there is no oil in this bread recipe. The oil you see is for a lemon-olive oil to dip the bread in or drizzle on sandwiches using the bread 🙂

      That said..for other yeast bread recipes that might contain oil, unfortunately, I cannot guarantee that apple sauce would work well as a substitute for the oil. I know fruit purees can be used effectively as a fat substitute in many non-yeast baking recipes such as quick breads and cakes, but I’ve never attempted it with any breads involving yeast. SO, if you try it, and it works with yeast breads, could you please let me know? 🙂

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  86. Tigaba says:

    Sieht lecker aus nur schaaaaaaaade dass ich kein englisch kann

  87. Ella Millen says:

    What the hell is Tabbouleh ?

  88. Marcia says:

    The link for the pot used is for the wrong size! That pot is 1 1/2 qt, not 3 qt.

    • Lisa says:

      Hi, Marcia..thank you for pointing that out! However, it was a link for a 3 quart when this post went up in 2012. I guess they changed it? I’ve had so many links change or break on this site, that it’s a almost daily fix! That said, I found another saucepan that can be used, and replaced the link 🙂 Thanks again!

  89. Lynn M. says:

    Clearly, I am years late to this party! But I could not resist telling you that I think this may be the most beautiful food I have seen in all my years of searching the Internet for yummy and healthy foods. And the moment that I saw it I knew it would grace my holiday table this year. Thanks so much!!!

    • Lisa says:

      Aww, Lynn, thank you so much for that! I’m so glad you’ll be making it for the holidays! Imagine what you can do with grape tomatoes and the leaves of your favorite herbs for a holly and berries Christmas design! I’m thinking of doing that myself! I hope you and your family enjoy the bread!

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  92. Aratxa says:

    Hey, amazing recipe, but I had a question, is this the real recipe because I had made a lot of pinterest recipes and most of all are not good.

    • Lisa says:

      Hi, Aratxa. I’m not sure what you mean by the ‘real recipe'(??) This is the recipe I created from Jacques Pepin’s one pot bread recipe, so I’d say it’s real. 🙂

  93. Sounds amazing! I think I must give this a try – have pinned for later use 🙂

  94. Martsamer says:

    Wandered a bit and saw this *gorgeous* work of art you made. Tabbouleh? Heck, yeah! Wasband (as in ex) is middle eastern, and tonight he ate the while damned loaf.

    Uh-oh. I may be hoisted on my own petard, here. Good thing we’re still buddies.

    Thank you sooo much, and I look forward to following your blog. (Psst…let me know if you need lamb recipes…)

  95. RE:Amazing One Pot Tabbouleh Bread – parsley sage sweetparsley sage sweet НПП Валок Ролики печей цемзаводов

  96. Christie Freeman says:

    Do you have a Facebook page that can be joined/liked? Thanks!

  97. Douglas M Ross says:

    Cool. Hope Amazon gives you a little something for helping it sell saucepans. I just bought your recommendation.

    • Lisa says:

      They don’t, Douglas, not a penny. I bought it because this bread is soo worth it; plus it’s simply a saucepan, so it can be used for daily cooking most ‘anything’ 🙂

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