I’d been meaning to try this technique for making pull apart bread for a while now but have been pondering what kind of filling to use. The CookingBites Recipe Challenge: Mustard offered the perfect opportunity to experiment. I used a method (but not the recipe) described here. It was far easier than I expected. I had some leftover dough and filling so I also made a twisted cheese and mustard ‘tear and share’ loaf (pictured below).
This was also the first time I used Diax in a bread dough (as recommended by @MrsDangermouse). It helps produce a softer, lighter dough. What a brilliant tip! You don’t have to include it to make this recipe - but if you can get hold of it, I can recommend. To make this recipe, you will need a 23cm x 12.5cm (9 inch x 5 inch) bread tin and a 98mm (4 inch) pastry cutter. Method photos below.
Pull Apart Bread:
Twisted Tear and Share Loaf:
Ingredients
For the bread dough:
450g strong white bread flour
3g diax
10g instant yeast
9g salt
150ml semi-skimmed milk mixed with:
100ml lukewarm water
Egg wash to glaze
For the filling:
150g strong Cheddar cheese, grated
2 tbsp Dijon mustard
20g anchovy fillets, finely chopped
50g softened butter
Method
To make the pull apart bread:
This was also the first time I used Diax in a bread dough (as recommended by @MrsDangermouse). It helps produce a softer, lighter dough. What a brilliant tip! You don’t have to include it to make this recipe - but if you can get hold of it, I can recommend. To make this recipe, you will need a 23cm x 12.5cm (9 inch x 5 inch) bread tin and a 98mm (4 inch) pastry cutter. Method photos below.
Pull Apart Bread:
Twisted Tear and Share Loaf:
Ingredients
For the bread dough:
450g strong white bread flour
3g diax
10g instant yeast
9g salt
150ml semi-skimmed milk mixed with:
100ml lukewarm water
Egg wash to glaze
For the filling:
150g strong Cheddar cheese, grated
2 tbsp Dijon mustard
20g anchovy fillets, finely chopped
50g softened butter
Method
To make the pull apart bread:
- Place all the bread dough ingredients in a large bowl and gradually add the milk and water. Use a large spoon to bring the mixture together. I like to make a fairly wet dough, which is tricky to work with. If you prefer, add just enough liquid to form a firm dough.
- Tip the dough onto an oiled surface and knead until smooth and elastic. You can do this in a processor with a dough hook.
- Return the dough to the bowl. Cover and leave until doubled in size.
- Place the filling ingredients in a bowl and mix together to form a thick paste.
- Knock back the bread dough and roll out to approx. 40cm x 30cm (15inch x 12inch)
- Use a pastry cutter to stamp out approx. 8 to 10 pieces of dough.
- To fill, place a circle of dough on the palm of your hand. Place a scant tbsp of filling slightly to one side and fold dough over it to create a half-moon shape.
- Place the filled dough shape, with the curved side uppermost, at one end of the baking tin.
- Repeat until the tin is filled. Don’t worry if some of the filling squeezes out or if the half-moon shapes become ‘wonky’ as you add them. It all adds to character.
- Leave the dough to prove for 20 mins.
- Brush the top with egg wash and bake for approx. 35 mins at 180C.
- Gather up the remaining dough and knead lightly.
- Roll out into a long oblong shape and place the filling down the centre.
- Fold over the dough to cover the filling and form a ’snake’.
- Holding one end of the dough static, twist the other end several times and then form into a tight circle, tucking the ends in or under. This technique helps stop the dough from spreading as it proves and bakes.
- Place on a baking tray and leave to prove for 20mins.
- Brush the top with egg wash and scatter with seeds of your choice (optional)
- Bake for 25 mins at 180C.
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