The aroma of bread baking fills my house on a regular basis! I can’t remember when I didn’t bake breads, especially yeast breads which seem to always make me feel competent in the kitchen. Now I have more of a reason to bake! I’ve joined in Aparna’s-We Knead to Bake group on Facebook. Aparna author’s My Diverse Kitchen, a superb blog dedicated to vegetarian Indian cooking. Her food photography is brilliant and wins many awards. Each month, Aparna chooses a bread recipe for the group to bake within that month and on the 24th the breads are posted on the various blogs and a link added to her post.
This month’s bread was a savory herb and cheese pull-apart bread, although one could also make a sweet bread or substitute other herbs and cheese for the savory, but the integrity of the bread, i.e. a pull-part bread, had to be preserved. I liked the idea of the savory herb and cheese, so only make minor changes. Aparna uses her food processor to mix the dough, but my bread machine is my go to for making bread dough.
|Herb and Cheese Pull-Apart Bread Loaf
Original Recipe, plus step-by-step photos-My Diverse Kitchen
For the Dough
1/2 cup warm milk
1 teaspoon sugar
2 teaspoons active dry yeast
2-3/4 to 3 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, room temperature
3/4 teaspoon garlic paste
3/4 cup milk (plus 1-2 tablespoons extra to brush the top of the bread)
For the Filling
1-1/2 tablespoons melted butter
1 teaspoons crushed cumin seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
Crushed red pepper to taste
1/2 cup shredded Jalapeno Jack cheese
Add all the ingredients for the dough in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturer’s directions. At the end of the dough cycle, remove the dough to a lightly floured work surface.
Deflate the dough, shape it into a square and roll out to about 12″by 12″. Brush the surface of the dough with the melted butter. Evenly sprinkle on the dough the dried herbs, pepper/crushed red pepper and the cumin seeds and then the grated cheese. Using a rolling pin, lightly press down the topping into the dough to ensure the topping doesn’t fall off when stacking the strips.
Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of strips. You can put the two strips cut from the sides in the middle of the stack so it looks neater. Using a sharp knife, cut straight down through the stack, dividing it into 6 equal pieces-6 square stacks.
Grease and lightly flour a 9″by 5″ loaf pan. Layer the square slices of dough, cut sides down into the loaf pan. Cover loosely and let rise for about an hour. Lightly brush some of the extra milk over the top of the loaf. Bake in a preheated 350° F. oven for about 30-40 minutes or until golden brown and done.
And to follow suit, this post goes to Susan at Yeastspotting. She’s sure to have many more posts from this bread baking group.
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