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Savoury Chili Cheese & Garlic Pull-Apart Bread
Notes
I made half the above portion.
Ingredients
Savoury Chili Cheese & Garlic Pull-Apart Bread
- 1 portion dough {recipe follows}
- 200gm sharp cheddar {or mozzarella}
- Preserved chili peppers {or olives, roasted bell peppers etc}
- 50-75gm unsalted butter, melted, cooled
Dough {from The Pioneer Womans cinnamon rolls; can be made a day ahead}
- 2 cups whole milk, warm
- 1/2 cup light olive oil
- 1 tsp sugar
- 1 heaping spoon salt
- 4-5 cloves garlic, minced
- 2-3 tbsp dried Italian herbs {or fresh}
- 1tsp red chili flakes
- 1 package active dry yeast
- 4 cups {plus 1/2 cup extra, separated} all-purpose flour
- 1/2 teaspoon {heaping} baking powder
- 1/2 teaspoon {scant} baking soda
- 1/2 to 3/4 cup roasted almonds, chopped fine
Instructions
Dough
- Mix the milk, olive/vegetable oil and sugar in a pan (LARGE POT).
- Sprinkle in the Active Dry Yeast. Let this sit for a minute {5-10minutes}.
- Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
- After rising for at least an hour, add 1/2 more cup of flour, the baking powder, baking soda and salt. Knead the dough for a minute or two before the final rise as it seems to work some elasticity into the dough, making it more pliable. {I made the dough in my Thermomix. You could use dough hooks or your processor as the dough is quite soft/doughy/sticky}
- {At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Keep your eye on it and if it starts to overflow out of the pan, just punch it down}
Savoury Chili Cheese & Garlic Pull-Apart Bread
- Grease the sides of an 8" Victoria sandwich tin, and line the base.
- Roll the dough out into a large rectangle, about 1/4" thick, and pour over half the melted butter, spreading evenly with an offset spatula.
- Grate cheddar all over, and sprinkle over with chopped pickled chili peppers.
- Roll the larger end like a swiss roll. With a sharp knife {or floss} cut into12 portions, and place cut side up in the prepared tin all around the edges. There will be gaps in the dough, don't worry. All the gaps get filled in as the bread rises before and during baking. {You could also use a muffin tray. I lined the bottoms with circles of parchment and greased the sides.}
- Place a dessert ring/mould in the centre so that the dough doesn't spread inward. Cover with greased plastic wrap and let rise until double, about an hour.
- Bake at 180°C 40-45 minutes. Cover with foil last 10 minutes of baking to prevent over browning. Brush with the remaining melted butter as soon as it comes out.
- Leave in pan for 15-20 minutes, then loosen the sides with a butter knife and turn out.
- Serve warm or at room temperature. {The bread tastes good the next day too, sliced and reheated on a non stick pan with a few drops of EVOO}
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