The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pull-apart bread

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txfarmer's picture
txfarmer

Pull-apart bread


if pizza and savory monkey bread meet and have a child, it will be this dangerously delicious bread. Recipe can be found here: http://www.choosy-beggars.com/index.php/2010/02/11/bocconcini-stuffed-mediterranean-bacon-pull-aparts/comment-page-1/#comment-4560


 



Very easy to make, a departure from my usual sourdough and lean artisan breads, but if it tastes so good, it can't be a bad thing!


 



Fresh mozarella cheese in each dough ball, wrapped in butter and more cheese and herbs, layered with bacon (bacon!), sundried tomato, olives, and green onion, trust me, no one can say no to this bread. OK, maybe vegetarines can, but...you know what I mean.

Comments

spsq's picture
spsq

Get thee behind me, Satan....


 


Seriously, I spend way too much time online looking at food porn, but that first pic is the most beautiful I've ever seen!

txfarmer's picture
txfarmer

Aw, thanks! It's indeed sinfully delicious!

Daisy_A's picture
Daisy_A

Wow! That is one seriously tasty looking big bread.


Like the sound of the flavour combinations :)


Daisy_A

txfarmer's picture
txfarmer

I know, cheese, olive, sundried tomatoes, bacon! All very good things.

LindyD's picture
LindyD

Very creative!  


Great recipe for a pot-luck....but I sure don't want to know the calories or fat content.  

txfarmer's picture
txfarmer

LOL, I know what you mean. Gotta have a crowd to spread the goodies - and the calories.

SallyBR's picture
SallyBR

As usual, you outdid yourself!   :-)


 


I am in severe drooling=mode here!

txfarmer's picture
txfarmer

Thanks! These are seriously addictive.

cyalexa's picture
cyalexa

I am now going to my kitchen to eat everything that isn't tied down!

cyalexa's picture
cyalexa

I just set my dough aside to rise. It is a lot wetter than the dough looks in Choosy Beggar's picture, even after adding about 3TB extra flour.  Although fairly new to bread-baking I'm not afraid of high hydration doughs, I'm just afraid I made a mistake in following the recipe. What do you think?


Thanks,


Cindy