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Garbage Bread is a comforting and versatile stuffed bread recipe that transforms simple ingredients into a deliciously golden, crispy, and flavorful dish. Whether you're hosting a party, planning a game-day spread, or preparing a quick dinner, this easy recipe is sure to please.
Why Garbage Bread is Loved
Garbage Bread is loved for its endless customization options. It can be stuffed with traditional fillings like sausage and cheese or creative alternatives like roasted vegetables or plant-based proteins. Its adaptability makes it perfect for any occasion, from family dinners to casual get-togethers.
Essential Ingredients For Success
- Dough Base:
- Pizza dough: 13.8 oz (391g) at 40°F (4°C)
- Should stretch to 16x12 inches without tearing
- Thickness: 1/8 inch uniform throughout
- Protein Components:
- Ground beef/sausage: ½ lb (227g) cooked and crumbled
- Fat content: 80/20 for optimal moisture
- Internal temperature: 165°F (74°C) when cooked
- Pepperoni: ½ cup (56g) chopped to ¼-inch pieces
- Cheese Elements:
- Mozzarella: 1 cup (113g) shredded, moisture content 45-52%
- Cheddar: ½ cup (56g) shredded, aged minimum 6 months
- Both cheeses at 40°F (4°C) for optimal melting
- Seasoning Blend:
- Garlic powder: ½ teaspoon (1.5g)
- Italian seasoning: ½ teaspoon (1g)
- Fine sea salt: ½ teaspoon (3g)
- Black pepper: ¼ teaspoon (0.5g) freshly ground
- Finishing Components:
- Large egg: 1 (50g) at 65°F (18°C) for egg wash
- Marinara sauce: ¼ cup (60ml) at 70°F (21°C)
Step By Step Instructions
- Environment Preparation
- Preheat oven to 375°F (190°C), verified with separate thermometer. Position rack in center. Line baking sheet with parchment. Room temperature should be 68-72°F (20-22°C) with humidity below 60%.
- Dough Development
- Roll dough on lightly floured surface to 16x12-inch rectangle. Thickness should be exactly 1/8 inch. Maintain dough temperature below 50°F (10°C) while working.
- Filling Integration
- Combine proteins, cheeses, and seasonings until uniform. Temperature should be 45-50°F (7-10°C). Spread mixture evenly, leaving 1-inch border on all sides.
- Rolling Protocol
- Starting from long edge, roll dough tightly forming 16-inch cylinder. Pinch seam and ends to seal completely. Place seam-side down on prepared pan.
- Egg Wash Application
- Beat egg with 1 tablespoon water until completely smooth. Brush entire surface evenly, ensuring no pooling.
- Baking Specifications
- Bake 20-25 minutes until internal temperature reaches 190°F (88°C). Surface should be golden brown (Pantone 7509 C) with even coloration.
- Resting Period
- Cool on pan 5 minutes until internal temperature drops to 145-150°F (63-66°C). Slice into 1-inch portions using serrated knife.
Customization Ideas
Experiment with different fillings to make Garbage Bread your own. For a vegetarian version, try sautéed spinach, mushrooms, and feta. For a hearty option, add grilled chicken and bacon. You can also explore global flavors with Mexican, Italian, or Asian-inspired combinations.
Serving Suggestions
Serve Garbage Bread warm, sliced into rounds for easy sharing. Pair with dipping sauces like marinara, garlic butter, or ranch dressing. For a complete meal, add a side salad or roasted vegetables for balance and variety.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 10 minutes to retain crispness, or microwave with a damp paper towel for convenience.
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Tips for Best Results
For a perfect crust, always preheat the oven and use egg wash. Customize your fillings based on dietary preferences, and experiment with herbs and spices to enhance flavor. Use parchment paper for easy cleanup and ensure the dough is tightly rolled to prevent leaks.
Frequently Asked Questions
- → Can I make this ahead of time?
You can prepare the roll up to 24 hours ahead and keep it covered in the fridge. Brush with egg wash just before baking.
- → Why is my bread leaking filling?
Make sure to leave a border when spreading filling and pinch all seams tightly closed. Don't overfill or the ingredients will burst out during baking.
- → Can I freeze garbage bread?
Yes, wrap it well after baking and cooling. Freeze up to 3 months. Thaw overnight in fridge and reheat in oven until warm.
- → What other meats can I use?
Try Italian sausage, ham, bacon, or turkey. Just make sure meats are pre-cooked before adding to the filling.
- → How do I prevent the bottom from getting soggy?
Don't use too much marinara in the filling. Save it for dipping instead. Also, make sure your meat isn't too greasy.