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Pull Apart Bread

>Finally something turned out right! I haven’t felt like I’ve been a very good cook lately, but this bread has brought me enthusiasm for the future of cooking.

I found this recipe through ‘The Kitchn‘ website. Someone wrote in looking for a lost recipe someone else might know. Turns out they found it, and so I decided to try it because it seemed simple. The recipe was taken from the blog ‘Dreaming of Pots and Pans‘.

I however didn’t add the cheese or pepper (and used olive oil on the top instead of milk), because I wanted a plainer bread, and I altered the cook time some. It originally said to cook at 400 degrees for 30 minutes, then lower the temp. I found that this was a little too much heat and reduced it halfway (and it was just right).

I think I’ll make this in the future, especially for taking places. The slices pull right apart which means no cutting, and each piece is really moist. It’s almost like rolls made into a loaf shape. It also came right out of the loaf pan which means it can just be wrapped up without leaving it in the dish. Plus it looks cool and each slice is unique.

The hardest part was keeping the discs from falling over while stacking them, and then maneuvering all that sideways into the pan. I imagine you could just put them directly sideways into the pan as you make each layer.
My loaf went way outside the pan! Last time I made rolls the yeast was very inactive…but this time it was very active! I felt like it could have been a scene from ‘I Love Lucy’
1 packet active yeast (or 2.25 tsp)
1 TBS sugar
1/2 c warm water + 1 cup (divided)
4 c bread flour
1 tsp salt
1 TBS olive oil (for the dough)
1 TBS olive oil (for the cheese and herbs)
1/2 block of cheddar cheese (I used white extra sharp) shredded
2 TBS fresh or dried herbs
1 tsp freshly ground pepper
3 TBS milk (for glazing)
sprinkle of kosher salt 

In a small bowl, whisk together yeast, sugar and 1/2 c warm water and allow to expand (10-15 mins). If your mixture does not foam and expand, the yeast is dead. Throw it out and start over.

Sift together flour and salt then make a well in the bowl. Drizzle in olive oil and yeast mixture then mix well to combine. Slowly add the remaining cup of water as needed until a ball of dough forms.

Turn out on a floured surface and knead for 10 minutes until smooth. Place in an oiled bowl and cover with a damp towel. Allow to rise 30-45 mins for rapid rise yeast, 45-1 hour for regular active.

Punch down slightly and knead again just two or three times. Mix together herbs, cheese, pepper and oil. 

Cut dough in half and cover one half. Roll into a log and make 10 balls from each half. Roll into discs, 3-4 inches in diameter. 

Top each disc with about 1 tsp of cheese filling, brush edges with oil and stack another disc on top. (Or just put each layer directly into the pan sideways if this works better)

Turn your stack sideways and place in a well oiled loaf pan. Cover and allow to rise another 20-30 minutes, or until the dough reaches the sides of the pan. Brush with milk and sprinkle with sea or kosher salt.

Bake 40 minutes total. Bake 20 minutes at 400 degrees (rotate halfway through for even browning), then cover with foil, and reduce heat to 325 degrees for another at 20 minutes until done. Turn out and cool slightly, but it’s best eaten when still warm.


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