Loaded Bread Boule

I've started to think about what to feed friends at the Super Bowl party.    We usually have a few friends and family over for the game.  They trudge over in the cold weather, plug in their cars in front of the house and defrost in front of the fireplace before they go upstairs to the family room to watch the pre-game show and vote on their favorite commercials.  Food needs to be warm, hearty and portable.
This is a bread boule.  A boule is a basic french bread in a circular shape.  The picture I saw of this was a large loaf of bread, but I thought it would be fun to make smaller, almost individual sized.  These are served hot out of the oven and are filled with garlic butter, bacon and sharp cheddar cheese.  They are cut so the pieces are pulled off and eaten, with the gooey cheesy goodness and smoky bacon melted into each  garlicky crevice, made by cutting the petals into the bread.  This one is the size of a large dinner roll.  You could make individual boules or one large one and set it on the table for people to pull off chunks, either way it is a warm treat.

Loaded Bread Boule

basic bread boule
adapted from Artisan Bread in 5 Minutes a Day
6 1/2 cups all-purpose flour or bread flour
1 1/2 Tbsp. yeast
1 1/2 Tbsp. kosher salt
3 cups warm water

Mix flour, yeast and salt together in stand mixing bowl.  Add the water all at once and mix until all incorporated completely.  This can also be done with a portable mixer or by hand.  This bread does not need to be kneaded.  Pour dough into a container with a lid, but don't seal the lid.  Let is sit on the counter for about 2 hours, until it doubles in size and the top becomes slightly deflated.  Put in refrigerator for at least 2 hours or up to 10 days. (This makes it so much easier to work with)

Take dough out of the fridge and shape into desired loafs.  This makes 4 1lb. loaves or 16 smaller boules.  Place on a non sided pan or board covered in cornmeal and let rise for about 90 minutes. Slash the tops and slide in a 400º F oven on a pan or stone that has heated with the oven.  Place a pan of water on the rack under the bread to create steam.  Bake for 30-35 minutes. (Complete directions for this method linked here)
Once the bread is cooled, cut down, but not through, in a grid pattern.  You want the whole loaf to stay together but have "petals" (think blooming onion).

For each smaller loaf (increase for one large loaf and/or to your taste)
2 Tbsp. butter
2 cloves garlic, chopped fine
2 pieces bacon, fried crisp and chopped
1/2 cup shredded sharp cheddar cheese

Melt butter and add garlic, let garlic toast a little in the butter.  Remove from heat and pour over the bread, getting between all the petals of the bread.  Sprinkle bacon in between all the petals of the bread and top with cheese, pushing it down inside the petals and some over the top.
Turn oven on to broil.  Broil bread until the cheese is melted and bubbly, serve immediately.

January 23, 2012     Daylight 5 hours, 52 minutes, 48 seconds     Current Temp. -9 ºF