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2011-07-13-19.25.37 (2)
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Pull-Apart Savory Bread
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food

Pull-Apart Savory Bread

I love the idea of pull-apart bread. It’s the concept of chips — grab one or two — applied to bread! And just like chips, you mean to grab one or two and finish the whole thing at once…

I made some little ball-shaped pieces in a muffin tin, and some rectangular pieces in a bigger dish. Both were delicious!

First you make the dough. I always make bread dough in my bread machine — it’s the only thing I use it for! Some people use stand mixers, which look a lot prettier than my bread machine… but my bread machine cost 30 euros and their stand mixer cost 300 dollars! Hah.

Then you spread butter and everything yummy on the dough. I went for herbes de provence, salt, pepper, parmesan, and added some bacon pieces between the bread pieces.

Slice it up…

And wedge them into a dish. I cut that parchment paper before cooking, of course. The original recipe used little loaf pans, which sure looks cuter than my odd arrangement, but I had no little loaf pans! Clearly I need to do more shopping ;)

I suggest you let yours cook until the bread is a bit darker than mine, as it came out a little bit undercooked. I halfed this recipe.

Recipe

(from Kirbie’s Cravings)

Ingredients:
3 cups bread flour
1 cup of warm water (about 100-105F)
1 packet of yeast (2¼ tsp.)
2 tsp salt
1/2 cup of olive oil
30 grams (2-3 tbsp) melted butter
herbs
salt and pepper
grated parmesan
bacon

Directions:

Combine warm water and yeast in a bread machine, or a bowl if you do not have one, and let stand for about ten minutes. Add the olive oil, flour and salt to the yeast mixture in the order your machine indicates then run the dough cycle of your bread machine. If working by hand, add the olive oil, then the salt and flour sifted together. Knead until dough is smooth then place dough in an oiled bowl, cover with saran wrap or a damp towel, and set in a warm area for about an hour, or until doubled in size.

Punch down the dough and turn it ou on a floured surface. Roll the dough out into a large rectangle, about ¼ of an inch thick. Brush butter lightly over the entire surface of the dough, then cover evenly with herbs, parmesan, salt and pepper.

Using a sharp knife, slice the dough into squares that will fit correctly into the pan you plan to use. Line the baking pans with parchment paper or grease them prior to stacking the slices of dough. As you stack the dough, place pieces of bacon between the bread slices. Cover and let rise for another 40 minutes.

Brush the top of the bread with butter and, if wanted, sprinkle with additional herbs and parmesan.

Preheat oven to 180C (350F). Bake for 18–20 minutes (or until tops begin to turn golden brown) and a knife inserted comes out clean. Remove from the oven. They kept for two days wrapped in foil.

               

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