How to make the dip bar in a home bar
This week, Irish style dip bars are getting a makeover, and they’re getting it from the Irish Home Bar.
In a world where dipping and croissants are now staples of home cooking, it’s important to remember that you can use the same ingredients and process in any of these dishes.
But we’ll start by highlighting a few basic dip bars from home-brewers that can serve as inspiration for your own.
These are the easiest and quickest to make, and their flavors are all yours to discover.
Dip bar recipe (click for printable recipe) 1 tablespoon olive oil 1 tablespoon butter 1 teaspoon salt 1 cup flour 1/2 cup sugar 1/4 cup milk 1 egg 1 teaspoon vanilla extract 1 teaspoon garlic powder 3 cloves of garlic, minced 1/3 cup sour cream, softened 1/8 cup honey 1/6 cup coconut oil 1/5 cup coconut milk 1/10 cup butter 1/7 cup honey, or agave nectar for a vegan version (optional) 3/4 teaspoon salt (Optional) For dipping: 1/4-1 cup powdered sugar (For vegan versions, use coconut oil instead) For croissant: 2 eggs, beaten 1 teaspoon honey (If using agave, make sure to use agave syrup instead) Directions Heat the olive oil in a small saucepan over medium-high heat.
Add the butter and salt and cook until the butter is melted and browned.
Dip the flour and sugar into the bowl of an electric mixer and slowly mix with the paddle attachment until a thick dough forms.
Sift in the milk, egg and vanilla extract, and stir until the dough forms a smooth, sticky dough.
Gradually add the flour mixture to the flour/sugar mixture and knead it in on medium-low speed for 5 minutes.
Knead the dough for 1-2 minutes, then turn the dough out onto a floured surface and kneed for another 2-3 minutes.
Pour the dough into a large bowl, and cover it with plastic wrap.
Roll the dough up into a log about 3-4 inches wide.
Heat the coconut oil in an 8×8 inch baking pan over medium heat, then add the coconut milk, and cook for 1 minute, stirring constantly.
Transfer the coconut mixture to a bowl, cover with a towel, and leave to soak in the coconut liquid overnight.
Pour this mixture into the prepared dough log, and roll it up until it is approximately 3/8-inch thick.
Repeat with the remaining coconut milk mixture and dough.
Place the log on a parchment-lined baking sheet, and spray the sides with cooking spray.
Bake for 1 hour, or until golden brown and crisp on the outside.
Cool in the pan for about 20 minutes, or overnight.