M...eat...less
Pull apart bread is my most recent obsession. A few weeks ago I stumbled
upon a great blog called Tickling palates where I found amazing looking garlic
and smoked tomato pull apart bread. I was totally inspired so much so that since
then I have made three pull apart breads. The first one was a garlic and cheese
bread, the second was a cinnamon raisin with orange glaze and now finally this
beauty.
The first cheesy bread was awesome; I made it for dinner to accompany
some pork. Apparently everyone was starving that night and had no patient to
allow the bread to rise and bake in peace. I had to prematurely bake it and
also took it out of the oven too early, by the time it was hot out the oven, fingers were clambering
at the bread, only to realize the center was under cooked. We had
to put the half eaten bread back in the oven to finish cooking.
The second trial round ended up being very delicious but way too sweet…for
me at least. I have a sweet tooth cousin who swears it was perfect as is. However
all the other normal folks agreed that while it was delicious it was a tad bit
too sweet and in an effort not to under bake this one I kept it in the oven way
too long and the outsides were much too crispy.
Ingredients
Bread:
3 ½ cup flour
2 ¼ teaspoon active dry yeast
¼ cup warm water
3 table spoon sugar
½ teaspoon salt
1 table spoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup milk
3 tablespoon butter
Filling:
1 whole onion caramelized
1 whole shallot caramelized
1½ cup steamed broccoli heads
5 cloves shredded garlic
4 tablespoons parsley compound butter
½ cup cheddar cheese
½ cup mozzarella cheese
½ cup Italian cheese mix
1 teaspoon salt
Greedy tips:
- How do I know when the water is perfect for yeast?
My microwave is extremely powerful ¼ cup of water at 30
seconds produces near boiling temperatures. My rule of thumb is if the water
burns your finger and is too hot for you to keep your finger submerged in it, its too hot for
the yeast and will kill it. But if the water is very warm, just under the point
of being too hot, you can keep your finger in it comfortably but it is very
very warm, then this is the perfect temperature. Anything Luke warm and under
will not activate the yeast.
Too hot will kill it, too cold won’t affect it. You will know you have hit that sweet pot when
it almost begins to bubble within the first 30 seconds of the water touching
it. It is ready after about 10 minutes when it foams up, sometimes even foaming as high as to the lid of the container its in.
- The dough will be very tight, just keep kneading it will become more pliable and elastic
- Rest the initial dough for an hour minimum to double in size
- After you have assembled the filling and the dough in the loaf pan, proof for another hour, the dough will swell and fill the pan
- Bake for 40 minutes at 350
- I store my bread in the refrigerator. It will get very hard when cold, however to reheat I pull off a piece or cut a slice and give it 30 seconds in the microwave, it becomes as soft and gooey as it is when fresh baked.
Xoxo Greedygirl
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