Monday, April 1, 2013

Pull-Apart Cheese Herb Bread

Simple homemade white bread with a cheesy, fresh herb filling. 
Fun and delicious!

This recipe had been tempting my Pinteresting taste buds for months! I would always scroll past it and think how delicious (and assuming-ly difficult) it looked. You can imagine my surprise when I finally followed the link and discovered just how simple it really was. Roxanangreengirl posted this recipe through Tasty Kitchen and while the directions were perfect, I did make a few changes which are noted below.

Ingredients
1 envelope (1/4 oz. Packet) dry yeast
1-½ cups lukewarm milk
4 cups all-purpose flour
1 pinch salt
5 oz. cheddar cheese (I used pre-shredded)
1 bunch fresh dill or parsley
1 egg (for egg wash)

Directions
Using your stand mixer or a whisk, cream the yeast with a little lukewarm milk. When the yeast has dissolved pour the rest of the milk.

Slowly add the flour and salt, mixing until the dough comes clean from the sides of the bowl (if using a stand mixer, be sure to use your dough hook for this portion, if you're doing it by hand, you can skip the gym because you'll need to do some kneading).

Place the dough into a greased bowl and cover with damp towel and leave to rest at room temperature until it doubles in volume. (I like to turn my oven to the lowest temperature, fully open the door, and set the dough on the oven door. Just be sure to rotate your bowl regularly so it doesn't develop a hard crust from the heat). When risen, divide it into 10-12 balls and flatten them.

While your dough is rising, it's time to make the filling. I only used dill for this bread and simply washed it, dried it and separated the steams and dropped them into my food processor with the cheddar cheese. I processed them until they were quite fine and well combined. Next time, I might not process it quite as long so the filling has a bit more density to it. Once your dough balls are ready, place about 1 tablespoon of the cheese-herb mixture in the center of the dough. Seal the pocket with a fork or with your fingers and place it in a greased loaf pan (if you look at Roxanangreengirl's dough balls and mine, they're very different. Her's are pretty and dumpling-like, while mine are a bit more hefty).

Place the filled dough balls in a greased bread pan (I need one regular sized bread pan and one mini-loaf pan). Leave again to rest either on the oven door or at room temperature. When risen, brush with egg wash and bake in preheated oven at 375ºF for about 35-40 minutes (the mini-loaf pan only took about 30 minutes).

As soon as the bread comes from the oven, brush it with butter and then leave it to cool slightly. After approximately 15 minutes, it was cool enough to handle and easily came out of the pan.

1 envelope (1/4 oz. packet) dry yeast
1-½ cups lukewarm milk
4 cups all-purpose flour
1 pinch salt
5 oz. cheddar cheese (I used pre-shredded)
1 bunch fresh dill or parsley
1 egg (for egg wash)

Using your stand mixer or a whisk, cream the yeast with a little lukewarm milk. When the yeast has dissolved pour the rest of the milk.


Slowly add the flour and salt, mixing until the dough comes clean from the sides of the bowl (if using a stand mixer, be sure to use your dough hook for this portion, if you're doing it by hand, you can skip the gym because you'll need to do some kneading).



 Place the dough into a greased bowl and cover with damp towel and leave to rest at room temperature until it doubles in volume. (I like to turn my oven to the lowest temperature, fully open the door, and set the dough on the oven door. Just be sure to rotate your bowl regularly so it doesn't develop a hard crust from the heat).

While your dough is rising, it's time to make the filling. I only used dill for this bread and simply washed it, dried it and separated the steams and dropped them into my food processor with the cheddar cheese. I processed them until they were quite fine and well combined. Next time, I might not process it quite as long so the filling has a bit more density to it. 


When risen, divide it into 10-12 balls and flatten them.

Once your dough balls are ready, place about 1 tablespoon of the cheese-herb mixture in the center of the dough. 

 Seal the pocket with a fork or with your fingers and place it in a greased loaf pan (if you look at Roxanangreengirl's dough balls and mine, they're very different. Hers are pretty and dumpling-like, while mine are a bit more hefty).

Place the filled dough balls in a greased bread pan (I need one regular sized bread pan and one mini-loaf pan).

 Leave again to rest either on the oven door or at room temperature. When risen, brush with egg wash and bake in preheated oven at 375ºF for about 35-40 minutes (the mini-loaf pan only took about 30 minutes).


As soon as the bread comes from the oven, brush it with butter and then leave it to cool slightly. After approximately 15 minutes, it was cool enough to handle and easily came out of the pan.

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