Saturday, March 03, 2007

Common Grill Bread Recipe

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).


Leslie said...

Yum! Thanks for posting this. Common Grill bread is divine! Have you tried making it at home yet?

Nora said...

How long do I let it rise?

Cynthia said...

I usually let it rise until double.

Anonymous said...

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.


Anonymous said...

MaMa LaRossa - Universal Drive, Taylor, MI??

Christie Overgaard said...

Just got this recipe/link e-mailed to me. Thank you! I can't wait to make it!

Anonymous said...

How is this considered "grill bread" when it's baked in the oven?

Anonymous said...

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 said...

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.

lippysyd said...

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!

Cynthia said...

Thanks for was a typo....I fixed it. you need 2 (1/4 oz) packages of yeast

Unknown said...

The cookbook says 2 packages yeast ( 1 1/4 oz. each dry yeast).

Anonymous said...

Can I prep these the day before? How would I store overnight? Thank you!

Anonymous said...

Made today. Does not resemble Common Grill rolls at all. Bummed.

Unknown said...

sorry they didn't work out for you!

Anonymous said...

is high gluten flour bread flour? could I use all purpose flour? also how much oil/vinegar ? thank you

Unknown said...

you could try AP flour. Also, I would do 75% vinegar, 25% oil for a dressing

Jeff R. said...

Yes indeed it says 1.25.