The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Herb and Cheese Pull Apart Bread

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espinocm's picture
espinocm

Herb and Cheese Pull Apart Bread

This was my bread project last weekend. I really enjoyed making it and it was delicious! I slightly modified the recipe found here. I didn’t do the sponge; I added the sponge measurements to the dough ingredients and halved it. Next time I will omit the red pepper from the herb & cheese mixture (the following includes the adjustment). Here is what I did:


Dough:


2 ½ tsp. Fleischmann's RapidRise yeast


3 - 4 ¼ cups all purpose flour


1 tsp fine sea salt


1 tsp black pepper


1 Tbsp Italian seasoning


1 ½ tsp garlic powder


½ tsp crushed red pepper


1 Tbsp parmesan cheese, grated


1 Tbsp plus 1 ½ tsp olive oil


¾ - 1 ½ cup water (3/4 didn’t seem like enough. I ended up adding 1 ½ but it was a little too much, next time will try 1 cup)


Mix together yeast and water in a stand mixer bowl. Let set for 5 minutes. Add remaining ingredients (starting with 3 cups of flour) and mix on low speed until combined. Add more flour as needed until dough is soft and slightly sticky. Knead on medium-low speed for 5 minutes. Let rise 1 ½ - 2 hours or until doubled in size.


Herb and Cheese Mixture:


1 cup mixed cheeses (I used Asiago, Parmesan, Romano and Provolone. Truth be known, it was probably more than a cup because the more cheese the better, right? :-)


¼ cup parsley, chopped (I used a combination of fresh and dried)


½ large onion, chopped


2 ½ cloves garlic, minced


¼ cup sundried tomatoes, chopped


1 Tbsp plus 1 ½ tsp Italian seasoning


½ tsp garlic powder


1 ½ tsp black pepper


1 tsp sea salt


1 ½ tsp dried oregano


1 Tbsp pesto


1 ½ tsp truffle oil


1 Tbsp olive oil


Combine all ingredients in a bowl. Mix well, breaking up any chunks.


Assemble and Bake:


Lightly sprayed Bundt pan with non-stick spray (probably not necessary since it’s a non-stick pan and you do drizzle olive oil over the top which runs down the sides)


The original recipe states to roll out the dough but I just stretched the dough out a little on a floured surface and cut into equal pieces with scissors. I covered the pieces with herb & cheese mixture, rolled into balls and put in pan until all the dough was used.



Let rise for 1 hour.



Preheat oven to 400 degrees during last 30 minutes of rise.


Drizzle tops with olive oil. Bake for 25-35 minutes or until browned and crispy on the outside.





 

Comments

AnnaInMD's picture
AnnaInMD

wonderful !   Great job !

espinocm's picture
espinocm

I highly recommend it. There are so many possibilities, different herbs, different cheeses. I am looking forward to making it again.


Christi

espinocm's picture
espinocm

Oops, this was an error.  Sorry...I don't know how to delete comments...

wayne on FLUKE's picture
wayne on FLUKE

That looks great, I will try this for sure.


wayne

espinocm's picture
espinocm

Wayne,


Please share when you do.


Christi

highmtnpam's picture
highmtnpam

Dip it in warm spaghetti sauce.  Delicious.  Pam

espinocm's picture
espinocm

I dipped in olive oil but I will try spahetti sauce next time.  Thank you for the suggestion.  Christi