Anyway, I would have still not taken up bread baking if it hadn't been for Aparna Balasubramaniam, who reached out to her friends and fellow bloggers on facebook, asking them if they would be interested in baking one bread a month for the whole of 2013 along with her. She had a list of breads that she wanted to try and thought it would be fun if it was a group event and I'm so proud to be a part of this year long monthly project aptly named 'We Knead to Bake' .
I started making the dough after breakfast last Sunday. Manish kept hovering around the kitchen tryingto see what I'm upto. I told him I was baking a pull apart bread and he had no clue what that was ;-)
I wanted to make use of the ingredients I had in my pantry and fridge so did not buy anything special for this. I flavored the dough with crushed Garlic and Red chilly. My fillings were simple - roasted Cumin seeds, dry Italian seasonings, low fat Cheddar cheese and few pinches of saumf powder.
The bread was simply awesome. The dough rose perfectly. I had no fear of using yeast and went
and ahead and followed all the instructions in Aparna's recipe and the result was a perfectly baked soft and flavorful pull apart bread loaf. As you can see below, the bread was so porous and soft, perfect to dip into some some sauce or soup and relish on! And the flavors from the herbs and cheese were simply outstanding!
There was some spicy Chipotle dipping sauce in the fridge and half the loaf was over within minutes :-)
Herbs and Cheese Pull apart Bread Recipe
Recipe source : Aparna @ My Diverse Kitchen
For the Dough:
Warm Milk - 1/2 cup
Sugar - 1 tsp
Active dry yeast - 2 tsp (I used a whole sachet of the instant yeast we get here , almost 2.25 tsp)
All-purpose flour - 2 3/4 to 3 cups (I used 3 cups)
Salt - 1 tsp
Butter (soft at room temperature) - 25gm or 4tblsp
Garlic-Red Chilli paste - 1 to 1.5 tsp (3 garlic cloves + 2 dry red chillies)
Milk - 3/4 cup + 3tblsp for brushing over the bread
For the Filling:
Melted Butter- 15 to 20gm (about 3-4tblsp)
Dried Italian seasoning herbs - 2 tsp (contains dried oregano, thyme, parsley)
Roasted cumin seeds - 2 tsp
Saumf powder - 2-3 pinches (optional for flavor)
Grated cheddar cheese - 1/2 cup
1. In a small bowl, dissolve the sugar and the yeast in 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.
8. Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).
The other bloggers who took part did some really interesting twists and tweaks to this recipe with different filling options etc and they all look great. Do check them all out , listed at the end of Aparna's post.
Can't wait to see what Aparna is gonna come up with next for February...so until then...Tata!! :-)