We Knead To Bake #1 : Herb & Cheese Pull-Apart Bread Loaf
For the Dough:
For the Filling:
  • 15 to 20gm buttermelted
  • 2tsps dried Provencal or mixed herbs *
  • 1tsp cumin seedscrushed
  • to taste pepper red chilliCrushed / flakes
  • 1/2cup cheddar cheesegrated
  1. As almost always, I used my food processor but you may knead the dough by hand.
  2. In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.
  3. Put 2 3/4 cup of flour, salt, softened butter, and garlic paste in the food processor bowl (or a large bowl) and pulse a couple of times to mix. Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking, but only just as much as is necessary.
  4. Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.
  5. Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12u2019 by 12u201d. Brush the surface of the square with the melted butter. Evenly sprinkle the herbs, pepper/ chilli flakes and the cumin seeds and then the grated cheese. Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesnu2019t fall off when you are stacking the strips (#1).
  6. Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips u2013 they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips (#2)
  7. You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).
  8. Grease and lightly flour a 9u201d by 4u201d (or 5u201d) loaf tin. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin (#3).
  9. Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf (#4).
  10. Bake the dough at 180C (350F) for about 30 to 40 minutes until it is done and the top is golden brown. This recipe bakes one 9u201d by 5u201d loaf (#5).
Recipe Notes

The collection of links below will take you to the individual posts of all those who baked with me this month. There’s quite a variety of Pull-Apart breads with the most interesting fillings, some sweet and some savoury.

Do come back, in a month’s time to see what we all bake in February. In the meanwhile, happy browsing!

This bread is also being YeastSpotted!