Today, on Sunday, I give you an idea of an interesting bread – pull-apartbread with a lot of spices and yellow cheese.
I slightly adapted the recipe for Pesto and Yellow Cheese Pull-apart Bread, published in the Culinary Magazine, issue The Most Delicious Yeast Breads.
You should try it, too! It’s hard to describe! Delicious! 🙂
INGREDIENTS:
DIRECTIONS:
Pour the warm water, the yeast and the sugar into a bowl.
Add some of the sifted flour.
Stir well until you get a homogeneous mixture as thick as pancake mixture.
Cover the bowl and leave in a warm place for about 10 minutes until the mixture starts bubbling.
Add the salt.
Start adding gradually the sifted flour by constantly stirring.
When the mixture becomes difficult to mix with the spoon in the bowl, pour it on a floured surface.
Knead the dough until you get a soft, non-stick ball. Sprinkle with some flour if necessary.
Place the dough in another bowl (or the same one where you mixed the dough). Be sure to lightly sprinkle the bottom of the bowl so that the dough does not stick to it. Cover the dough with a towel and leave in a warm place until it doubles in volume.
Pour the dough on a floured surface and start rolling with a pin (without unnecessary pressure).
Roll out the dough into a rectangle about 50 by 40 cm in size.
Grease the dough with soft or semi-melted butter.
Sprinkle with the grated cheese.
Sprinkle with dried spices you like. I used oregano and savory, but you can use others. Instead of dry spices, you can also use pesto (bought or home-made).
You will need a pizza knife or other sharp knife for the next procedure.
Cut the dough crust first into 5 approximately equal strips in length. Then do the same by cutting 5 strips in width. You need to get 25 almost identical squares of dough.
Now grab one small square from the bottom row, and start to pile it on the square from the upper row until you get to the top one. You need to get a pile of 5 squares. Do the same with the other columns. You need to get 5 piles of 5 squares of dough.
Prepare a rectangular baking dish. Put parchment paper at the bottom.
Start arranging the piles. Take the first pile. Turn it upside down and place it vertically and tight to the short side of the baking dish.
Repeat with all piles until you complete the form.
Allow the bread to rise for another half an hour.
Bake in a preheated at 180-190 degree oven for about 25-30 minutes. After removing the bread from the oven, you can optionally sprinkle the top with more cheese and return again in the oven for another 5 minutes, until the cheese is lightly browned.
Serve the bread while it is still warm.
Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Pour the warm water, the yeast and the sugar into a bowl.
Add some of the sifted flour.
Stir well until you get a homogeneous mixture as thick as pancake mixture.
Cover the bowl and leave in a warm place for about 10 minutes until the mixture starts bubbling.
Add the salt.
Start adding gradually the sifted flour by constantly stirring.
When the mixture becomes difficult to mix with the spoon in the bowl, pour it on a floured surface.
Knead the dough until you get a soft, non-stick ball. Sprinkle with some flour if necessary.
Place the dough in another bowl (or the same one where you mixed the dough). Be sure to lightly sprinkle the bottom of the bowl so that the dough does not stick to it. Cover the dough with a towel and leave in a warm place until it doubles in volume.
Pour the dough on a floured surface and start rolling with a pin (without unnecessary pressure).
Roll out the dough into a rectangle about 50 by 40 cm in size.
Grease the dough with soft or semi-melted butter.
Sprinkle with the grated cheese.
Sprinkle with dried spices you like. I used oregano and savory, but you can use others. Instead of dry spices, you can also use pesto (bought or home-made).
You will need a pizza knife or other sharp knife for the next procedure.
Cut the dough crust first into 5 approximately equal strips in length. Then do the same by cutting 5 strips in width. You need to get 25 almost identical squares of dough.
Now grab one small square from the bottom row, and start to pile it on the square from the upper row until you get to the top one. You need to get a pile of 5 squares. Do the same with the other columns. You need to get 5 piles of 5 squares of dough.
Prepare a rectangular baking dish. Put parchment paper at the bottom.
Start arranging the piles. Take the first pile. Turn it upside down and place it vertically and tight to the short side of the baking dish.
Repeat with all piles until you complete the form.
Allow the bread to rise for another half an hour.
Bake in a preheated at 180-190 degree oven for about 25-30 minutes. After removing the bread from the oven, you can optionally sprinkle the top with more cheese and return again in the oven for another 5 minutes, until the cheese is lightly browned.
Serve the bread while it is still warm.
Enjoy! 🙂