Herb Garlic Pull Apart Bread

It’s raining . . . . and raining . . . . and raining in Mumbai.

Rains are  . . . . . getting wet, romance, love, fresh, clean, long drive, bhutta (corn with lots of nimbu mirchi), unexpected break from office, hot pakoras . . . .

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Herb Garlic Pull Apart Bread

So this time when it rains, let’s surprise our dear ones with this interesting bread which looks difficult to make, but in reality it is really simple.

I made these last week along with baked potato wedges and they disappeared quickly. This is from my old recipe book and at time I just jotted down whatever caught my fancy, so I am not sure of the source.

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Herb Garlic Pull Apart Bread

Ingredients

For the Dough:

1 – 1 ¼ cup warm milk + milk to brush over the bread

1 tsp sugar

1and 3/4 tsp instant dry yeast

3 cups all-purpose flour

1 tsp salt

2 tbsp butter, soft at room temperature

1 tsp garlic paste

For the Filling:

Salted butter as required

2 tsp Italian dried mixed herbs

Red chilli flakes to taste

1/2 cup grated cheese (I used pizza mozzarella cheese)

Method:

Take flour, salt, butter, garlic paste and mix well together. Add yeast and again mix well and form a soft dough with milk. The dough should be soft, pliable and not sticky. Adjust the flour/ milk as required if necessary.

Shape the dough in shape of a ball and coat it with oil. Place it in a well-oiled bowl covered with cling film for 1 ½ hour in a warm place till it almost doubles in size.

After the dough has doubled in size deflate it and a lightly floured surface shape it into a rectangle shape. It should be approximately quarter inch in thickness.

On top of this rectangular dough apply butter and evenly sprinkle dried herbs and chilli flakes. Lastly add grated cheese (I used mozzarella cheese as I had some leftover, but cheddar would be fine as well).

Now with your pizza cutter, cut this rectangular sheet lengthwise in four/ five parts to get long strips. Place these strips one above the other with the buttered side up. You don’t have to be perfect with this. Then with the knife cut the log of strips into equal squares. So, now you are left with piles of squares.

Grease a rectangular tin and place the square piles with the buttered side facing sideways and fill up the tray with square piles stacked next to each other. I used my loaf pan, roughly measuring 9” x 4.5”. After placing the squares cover the tin with a towel and let it rise for an hour or so.

Lightly brush some milk on the top and bake in a preheated oven at 180 degree Celsius for about 30 to 40 minutes till the top turns golden brown.

Note: I have used instant yeast in this recipe. If you are using dry active yeast you need to proof the yeast first and then use it. But, in my experience instant yeast is much better than the dry active yeast we get here locally. I dislike the strong odour, dry active yeast tends to gives even after baking.

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