Restaurant Recipe: State Bird Provisions' Burrata Bread

One of the signature dishes at State Bird Provisions is the burrata bread. It is one of the few mainstays on the ever-changing and evolving menu, and for good reason: It’s absolutely delicious. (Though to be fair, how can deep-fried bread topped with burrata be anything less?). But if you haven’t yet had the luck of scoring a reservation or the patience of waiting in line, you’re in luck: we’ve got the recipe for you to recreate this gem of a dish in your very own home kitchen — no reservations required.

[jump] Be forewarned: The steps, though straightforward, are fairly involved, requiring both spices that likely aren’t in your kitchen cabinet and time (two nights of resting time for the bread, and that is assuming you already have sourdough starter on hand).

But we tried the recipe, and trust us, if you enjoy cooking, it’s worth every ounce of effort. Behold:

Burrata Bread with 7 Pepper Spice

Serves 8

For the Sweet Garlic Puree
2 Heads Garlic, Peeled (about 20 cloves)
3 Tbsp Extra Virgin Olive Oil

For the 7 Pepper Spice*
¼ cup Whole Black Peppercorns
2 Tbsp Whole White Peppercorns
2 Tbsp Whole Sichuan Peppercorns
2 Tbsp Whole Long Peppercorns
2 Tbsp Whole Pink Peppercorn
2 Tbsp Grains of Paradise
2 Tbsp Whole Fennel Seed
¼ cup Shallots, finely diced
2 tsp Extra Virgin Olive oil
2 tsp Madras Curry Powder

For the Bread
1 ½ cups Bread Flour
1 ½ cups All Purpose Flour
1 ¼ cups Water
¼ cup Sourdough Starter, 12hrs old**
2 tsp 7 Pepper Spice
2 tsp Baking Powder
1 ¾ tsp Kosher Salt

to finish
Rice Bran or Grapeseed Oil
¼ pound Butter
1 Tbsp Sweet Garlic Puree
¼ pound Parmesan Cheese
Maldon Salt (as needed)
1 pound Burrata Cheese

*You can find many of these spices at spice shops and specialty grocers like Rainbow.
**If you don’t have a starter on hand, see the Tartine Bread book or visit King Arthur Flour’s website for instructions. You can also nicely ask your local bakery, as I did (thank you Arizmendi)

For the Sweet Garlic Puree
Place garlic in a pot, fill with water, bring to a boil, drain off water & repeat 4 more times, starting with cold water each time. After the last blanch place immediately in a blender and blend with olive oil until smooth, cool & keep refrigerated until ready to use.

For the 7 Pepper Spice
In a sauté pan, slowly sweat shallots, oil & curry powder for 10 min until onions are soft & translucent. Reserve & cool.
In small batches, grind peppercorns in a blender until just fine (a few just broken up clumps are okay for texture)
Mix everything together until well incorporated. Keep frozen until ready to use.

For the bread
In a stand mixer place the flours, 7 pepper spice, baking powder and salt. Using the paddle attachment, paddle on low speed, then pour in the water and sourdough and mix for 3 minutes, until the mixture comes together. Place on a silpat-lined cookie sheet and cover with plastic wrap, chill overnight. The next day portion into 8 balls, place back on the cookie sheet, cover again & chill overnight. The next day, 2 hours before serving, flatten each piece into a 4in circle, smear with ½ tsp sweet garlic puree, sprinkle with Maldon salt, roll into “jelly roll,” stretch to 6-inches long, cut in half, top with the other half. Place back on the silpat, cover & rest at least 2 hours.

To finish
In a small pan heat butter until just melted, add 1 Tbsp sweet garlic puree, mix & keep warm until ready to use. Fill a heavy-bottomed pot with 2 inches of oil, and heat to 350F (use a thermometer to be safe). While the oil heats, prepare each bread: first stretch slightly, then twist and connect the two ends. It should look like a ring. Gently place the bread into the oil & fry until golden brown on both sides, 8-12 min. Using a slotted spoon remove from the oil, place on a wire rack to drain some of the oil off. Brush with garlic butter, using a microplane grate Parmesan over the bread, then place onto the serving plate & top with a big scoop of burrata cheese, a sprinkle of Maldon salt & 7 pepper spice. Serve immediately.

Special thanks to Nicole Krasinski for the recipe.

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