Savoury chilli cheese & garlic pull apart bread
This recipe makes 2 loaves
- 2 cups warm whole milk
- 1/2 cup light olive oil
- 1 tsp sugar
- 1 tsp salt
- 4-5 cloves minced garlic
- 2-3 tbsp dried Italian herbs
- 1 tsp red chilli flakes
- 7g active dry yeast
- 4 cups (plus 1/2 cup extra
- separated) plain flour
- 1/2 heaped tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 to 3/4 cup roasted almonds - chopped fine
- 200g cheddar or mozzarella
- Preserved chili peppers or olives
- roasted bell peppers etc
- 50-75gm unsalted butter
- melted and cooled
Level of difficulty Average
Preparation time 180mins
Cooking time 45mins
Cost Average budget
Mix the milk, olive/vegetable oil and sugar in a pan. Sprinkle in the yeast. Let this sit for 5-10 minutes, then add 4 cups of plain. Stir the 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, bicarbonate of 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.
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.
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 cut into 12 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.
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.
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