The famous bread recipe is found on page 21 of his second cookbook, which is called "Return to the Common Grill" and it is called "Kosher Salt/Poppy Seed Foccacia Bread". He said the bread they serve at the restaurant is the same recipe, just formed in a baguette shape. If you haven't been to the Common Grill, the bread is very similar to bread that used to be served in Chuck Muer restaurants (locally the Gandy Dancer). Is this bread still served there? I haven't been there in a long time. Craig used to be their executive chef there.
Here is the recipe:
Common Grill Bread
Bread dough
2 c. warm water
2 pkg. yeast ( 1/4 oz pkg)
4 t. sugar
1 t. kosher salt
4 T. olive oil
6 c. high gluten flour
Mix everything but the flour together to dissolve yeast in a mixer bowl. Add flour and mix about 5 minutes or until dough is smooth. Remove from mixer and divide into 4 portions, brush with olive oil and shape into 4 long pieces. Allow to rise.
Herb Mix - this makes more than you need, use the remainder as a marinade. I mix it with and equal parts of vinegar and oil for a marinade.
4 cloves garlic
1 T. fresh basil, chopped
1 T. fresh oregano
1 c. olive oil, divided
Process in food processor or blender, 1/2 at a time and blend well.
Top bread with 2 T. herb mix, and sprinkle with a "blessing" made of:
4 T. kosher salt
2 T. poppy seeds
Bake in 350 F oven until golden in color (about 25 minutes).
30 comments:
Yum! Thanks for posting this. Common Grill bread is divine! Have you tried making it at home yet?
How long do I let it rise?
I usually let it rise until double.
I was waiting for my "to go " bread at the rear on the restaurant, and saw that they were using a ready made dough from a supplier from Taylor, MI. I can't recall the name on the box, but it was Mama "something". Each dough ball was wrapped in a plastic bag.
Dusty
MaMa LaRossa - Universal Drive, Taylor, MI??
Just got this recipe/link e-mailed to me. Thank you! I can't wait to make it!
How is this considered "grill bread" when it's baked in the oven?
It's considered "grill bread" because it's form the Common Grill in Chelsea, Mi. If you haven't been there I suggest you try it sometime. This bread is addicting.
Anonymous -
Sometimes restaurants have other places make their product with their recipe. It is a time saver for them. This could be why you saw a delivery truck from Mama "something". The bead is wonderful and I can't wait to try the above recipe! First time I ate this bread was in Toledo OH at Chuck Muer's.
Hi there! So happy you posted this! I know this is an old post, but I'm a little confused. You say: 2 pkg. yeast (1 1/4 oz pkg) Yeast comes in 1/4 oz pigs, so is it 1 package or 2 of the 1/4 oz pkgs. Can you tell I'm not a regular baker? Thanks!
Thanks for asking....it was a typo....I fixed it. you need 2 (1/4 oz) packages of yeast
The cookbook says 2 packages yeast ( 1 1/4 oz. each dry yeast).
Can I prep these the day before? How would I store overnight? Thank you!
Made today. Does not resemble Common Grill rolls at all. Bummed.
sorry they didn't work out for you!
is high gluten flour bread flour? could I use all purpose flour? also how much oil/vinegar ? thank you
you could try AP flour. Also, I would do 75% vinegar, 25% oil for a dressing
Yes indeed it says 1.25.
This looks very familiar. I have never been to Common Grill, but relatives owned Bullinger's Pub in Jackson, MI. Their bread looked very similar and crazy addicting. I can see why restaurants would buy a premade dough and use it for pizza, or bread. I am going to pick up some Mama LaRosa's at Gordon Foods and make my own herbs for Easter dinner. Thanks for sharing! Yvonne Bullinger, Spring Lake, MI
The Common Grill in Chelsea, MI closed -so hold this recipe close to your heart!
Common Grill is back open under new management but they are using the same recipes. If you are not a Baker come out and buy some and give it a try
Making this for the first time. How do you shape the dough to make the rolls?
I shape it on logs like a baguette and then score diagonnaly
I made these as directed. They were good but a little dense. Is there something I did wrong?
About 1 hour
We made ours with bread flour and taste was very close. We will try with high gluten fliur and see the difference. Tasted very close!
Store in refrigerator
The restaurant got new owners but use same recipes!
Not the same at all hard and super salty shame because they could easily follow the recipes and keep the local fav going but doesn’t appear that they realize we want the original not their twist and that applies to all their recipes nothing is the same I haven’t been back
Not the same restaurant now without Craig
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