Recipes, re-invented from cooking shows
Naga Chili Garlic Teddy Bear Bread
Prep. Time:
Baking Time:
Total Time:
2 hours 45 mins
40 mins
3 hours 40 mins
Serves:
1 bear, serves 8
Mo created this dish for Great British Bake Off ™ Series 17. A charming teddy bear shaped garlic bread with a fiery Bangladeshi Naga chili pickle, made as a playful answer to the ultimate garlic bread brief. This version keeps the bear Paul Hollywood called very cute, fills the body and head with a...
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Ingredients
FOR THE DOUGH: 4 cups (500 g) bread flour, plus extra for dusting 2 1/4 tsp (7 g) instant yeast 1 3/4 tsp (10 g) fine salt 2 tsp (10 g) granulated sugar 2 tbsp (30 ml) olive oil 1 1/4 cups (300 ml) lukewarm water, holding a little back
FOR THE GARLIC BUTTER: 2 whole garlic bulbs, tops sliced off 2 tsp (10 ml) olive oil 1/2 cup (115 g) unsalted butter, softened 6 raw garlic cloves, finely grated 1 tsp Naga chili pickle, finely chopped 2 tbsp chopped flat-leaf parsley (optional) 1/2 tsp (3 g) fine salt
FOR THE FINISH: 1 egg, beaten Reserved garlic butter (one third of the batch), melted Pinch of flaky sea salt
EQUIPMENT: Stand mixer with dough hook (or knead by hand) Large baking sheet lined with parchment Kitchen scale Foil Pastry brush Instant-read thermometer
Method
STEP 1: MIX THE DOUGH
Combine the bread flour, instant yeast, fine salt and sugar in the bowl of a stand mixer. Add the olive oil and most of the lukewarm water and mix to a soft dough, adding the rest if it feels dry. Knead with the dough hook for 8 to 10 minutes (12 to 15 minutes by hand) until smooth and elastic and the dough passes the windowpane test.
STEP 2: FIRST PROVE
Cover and leave in a warm place until doubled in size, 60 to 90 minutes. A floured finger pressed into the dough should leave a dent that fills back slowly. Prove to the test, not the clock.
STEP 3: ROAST THE GARLIC
While the dough proves, heat the oven to 400°F (200°C). Drizzle the garlic bulbs with the 2 tsp olive oil, wrap them in foil and roast for 40 to 45 minutes until soft and golden. Switch off the oven, let the garlic cool, then squeeze the cloves from their skins.
STEP 4: MAKE THE GARLIC BUTTER
Mash the roasted garlic into the softened butter with the grated raw garlic, Naga chili pickle, parsley and salt. Taste: the garlic should come first and the heat second. Set one third of the butter aside for the finish.
STEP 5: DIVIDE THE DOUGH
Knock back the dough and weigh it; it should be about 30 oz (850 g). Divide it into a body of 12 oz (340 g), a head of 7 oz (200 g), a snout of 1 1/2 oz (40 g), two ears of 1 oz (25 g) each and four limbs of 2 oz (55 g) each.
STEP 6: FILL AND SHAPE
Flatten the body and head into discs and spread each with the remaining garlic butter, leaving a clean 1/2 inch rim. Gather the edges over the filling, pinch firmly to seal, and roll each into a smooth ball, seam side down. Roll the snout, ears and limbs into smooth balls.
STEP 7: ASSEMBLE THE BEAR
On the lined baking sheet, place the body, then set the head just touching it above. Tuck the ears into the top of the head, set the limbs against the body and press the snout onto the face. Leave small gaps between the pieces; they will grow together as they prove.
STEP 8: SECOND PROVE
Cover loosely and prove for 45 to 60 minutes, until visibly puffed and a gentle press on the body springs back slowly. Do not cut this prove short. Meanwhile, heat the oven to 375°F (190°C).
STEP 9: EGG WASH AND BAKE
Brush the bear all over with the beaten egg using a pastry brush. Bake for 35 to 40 minutes, tenting with foil if the ears darken early, until deep golden and the center of the body reads 195 to 200°F (90 to 93°C) on an instant-read thermometer.
STEP 10: FINISH
Melt the reserved garlic butter and brush it over the bear as soon as it leaves the oven. Sprinkle with flaky sea salt. Rest for 15 minutes before tearing.
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Instructions
FOR THE DOUGH:
4 cups (500 g) bread flour, plus extra for dusting
2 1/4 tsp (7 g) instant yeast
(/interesting-ingredients/saf-red-instant-yeast)1 3/4 tsp (10 g) fine salt
2 tsp (10 g) granulated sugar
2 tbsp (30 ml) olive oil
1 1/4 cups (300 ml) lukewarm water, holding a little back
FOR THE GARLIC BUTTER:
2 whole garlic bulbs, tops sliced off
2 tsp (10 ml) olive oil
1/2 cup (115 g) unsalted butter, softened
6 raw garlic cloves, finely grated
1 tsp Naga chili pickle, finely chopped
2 tbsp chopped flat-leaf parsley (optional)
1/2 tsp (3 g) fine salt
FOR THE FINISH:
1 egg, beaten
Reserved garlic butter (one third of the batch), melted
Pinch of flaky sea salt(/interesting-ingredients/flaky-sea-salt)
EQUIPMENT:
Stand mixer with dough hook (or knead by hand)
Large baking sheet lined with parchment
Kitchen scale
Foil
Pastry brush
Instant-read thermometer
Heading 5
Ingredients
STEP 1: MIX THE DOUGH
Combine the bread flour, instant yeast, fine salt and sugar in the bowl of a stand mixer. Add the olive oil and most of the lukewarm water and mix to a soft dough, adding the rest if it feels dry. Knead with the dough hook for 8 to 10 minutes (12 to 15 minutes by hand) until smooth and elastic and the dough passes the windowpane test.
STEP 2: FIRST PROVE
Cover and leave in a warm place until doubled in size, 60 to 90 minutes. A floured finger pressed into the dough should leave a dent that fills back slowly. Prove to the test, not the clock.
STEP 3: ROAST THE GARLIC
While the dough proves, heat the oven to 400°F (200°C). Drizzle the garlic bulbs with the 2 tsp olive oil, wrap them in foil and roast for 40 to 45 minutes until soft and golden. Switch off the oven, let the garlic cool, then squeeze the cloves from their skins.
STEP 4: MAKE THE GARLIC BUTTER
Mash the roasted garlic into the softened butter with the grated raw garlic, Naga chili pickle, parsley and salt. Taste: the garlic should come first and the heat second. Set one third of the butter aside for the finish.
STEP 5: DIVIDE THE DOUGH
Knock back the dough and weigh it; it should be about 30 oz (850 g). Divide it into a body of 12 oz (340 g), a head of 7 oz (200 g), a snout of 1 1/2 oz (40 g), two ears of 1 oz (25 g) each and four limbs of 2 oz (55 g) each.
STEP 6: FILL AND SHAPE
Flatten the body and head into discs and spread each with the remaining garlic butter, leaving a clean 1/2 inch rim. Gather the edges over the filling, pinch firmly to seal, and roll each into a smooth ball, seam side down. Roll the snout, ears and limbs into smooth balls.
STEP 7: ASSEMBLE THE BEAR
On the lined baking sheet, place the body, then set the head just touching it above. Tuck the ears into the top of the head, set the limbs against the body and press the snout onto the face. Leave small gaps between the pieces; they will grow together as they prove.
STEP 8: SECOND PROVE
Cover loosely and prove for 45 to 60 minutes, until visibly puffed and a gentle press on the body springs back slowly. Do not cut this prove short. Meanwhile, heat the oven to 375°F (190°C).
STEP 9: EGG WASH AND BAKE
Brush the bear all over with the beaten egg using a pastry brush. Bake for 35 to 40 minutes, tenting with foil if the ears darken early, until deep golden and the center of the body reads 195 to 200°F (90 to 93°C) on an instant-read thermometer.
STEP 10: FINISH
Melt the reserved garlic butter and brush it over the bear as soon as it leaves the oven. Sprinkle with flaky sea salt. Rest for 15 minutes before tearing.
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