Sunday, September 30, 2012

Recipe for savoury pull - apart bread



Method for dough:

Put flour, dry yeast and salt in big bowl and mix well.
Add lukewarm water and stir with wooden spoon until all ingredients are stirred through.

Sprinkle flour on bench top and take dough out of bowl and knead dough for about 5 to 10 min, adding flour as you need it so it doesn't stick to your fingers or the bench.

Lace bowl with melted butter and put kneaded dough back in and brush the dough with melted butter too.

Now, I don't have a really warm place or sunny spot to put my dough so it rises. So I put my dough in the car which wasn't too hot as it wasn't a hot day but much warmer than anywhere in the house. I checked it every now and again but kept it in there for about 45 min/till it was double the size. The car works a treat for getting it to rise quick!
(Thanks for the car tip Alesha!)


Method for filling

Whilst the dough is rising you can make the filling.

Dice your onion, garlic and bacon. Fry it all up in a fry pan with a little butter until the onion is nice and soft and the bacon is a little crispy. Grate some cheese too and set it all aside and go get your dough out of the car!

Punch the dough and take it out of the bowl and knead it a little to get all the air out.

Then get your filling and smoosh/fold it into the dough, which can feel really funny but just fold and pull until you think it's evenly spread without working it to too much.

Put it in a baking dish laced with melted butter so it doesn't stick, I used a cake tin. Sprinkle with cheese and bake in the oven at 180/120 (lower if you have a fan forced oven) degrees celsius until golden brown or for about 30 to 40 min. Just keep your eye on it.

And voila! You have have a cheese and bacon, savoury pull-apart bread! 

Very nice eaten warm!

PS. Feel free to add more cheese or take away the garlic etc. The most important bit is getting the dough right and everything else you can add or get rid of if you don't like it or even add something else you think might taste nice! :)

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