TABBOULEH BREAD
WITH PARSLEY, GARLIC, BULGUR & LEMON ZEST
I am away camping and decided rather than pull out the camp oven and risk not being able to use it due to a "No Fires" ban I would use the camp kitchen gas oven available. I have never cooked on a home type gas stove so at first had some problem even getting it to fire up. Gas and me just dont mix.
This recipe is part of the next bread braid on page 152 of the Healthy Bread in 5 Minutes a Day book and a half quantity. I presoaked the bulgur for three hours, let the first mix rise for 2 hours (it was a warm day and rose well). I shaped a very soft dough and left it for 45 minutes while I preheated the oven. (Normally I would leave it in the refrigerator overnight prior to shaping).
If I ever cooked on this stove again I would lower the shelves. I used an aluminium foil tray as the tin and it was not quite big enough to hold the shape. The top browned far more than the sides, I went to remove the foil at 2/3rds of the cooking time and ended up putting the foil over the top to stop further browning.
The end result was a nice soft bread with a good crust. I doubt I would make it again as the garlic and parsley didnt seem to come through much. The faint lemon zest did which went well with the seafood I ate with it.
