Pull Apart Pizza Bread
Pull apart breads have been all over the food blogs lately. The ability to pull off the loaf piece by piece makes these breads fun to eat. Most of the pull apart bread recipes have been sweet cinnamon ones, resembling monkey breads.
Then I saw a recipe for a savory one with herbs and garlic and I knew this was something my family would enjoy. I wanted my savory one to taste like pizza bread. I actually thought about using pizza bread dough initially, but then I really wanted to try the dough from the recipe.
I filled my dough with Italian seasoning and cheese and these bread pieces ended up tasting just like the breadsticks accompanying a pizza pie. They tasted great on their own or can also be dipped in marinara sauce.
I had a little bit of a challenge getting my dough to rise initially. After I was done cutting all my dough squares, I only filled about half a loaf pan. After letting the dough proof for about half an hour, I saw no change. So I ended up sticking the dough in a warm place next to the window with the sun shining in. An hour later, the dough had puffed up considerably and filled the entire loaf pan.
This bread was a huge hit with the family. Everyone loved how much it tasted like breadsticks and how soft and fluffy the dough was. The loaf didn’t last long. Next time I’ll have to make two. I am submitting this post to Yeastspotting.
Recipe adapted from Petite Kitchenesse
|Pull Apart Pizza Bread||
- 3 cups bread flour
- 1 cup of warm water
- 1 packet of yeast (2¼ tsp.)
- 2 tbsp sugar
- tsp salt
- 2 tbsp butter, melted
- Italian seasoning
- Shredded cheese (I used an Italian cheese blend)
- Combine warm water, sugar, and yeast in a bowl of a stand mixer and set aside for a few minutes (until foamy). Add butter and salt to the yeast mixture, then sift in flour 1 cup at a time, until dough forms. Mix with dough hook attachment at medium speed, until dough is smooth, about 8 minutes. Place dough in an oiled bowl, cover with saran wrap or a damp towel, and set in a warm area for about an hour, or until doubled.
- Punch down dough and turn out on a well-floured surface. Roll dough out into a large rectangle, about ¼ of an inch thick. Brush butter over the entire surface of the dough, then cover evenly with italian seasoning and cheese.
- Using a sharp knife, slice the dough into squares. Use your best judgment for size, depending on the type of pan you are using (my squares were approximately 3 inches x 2 inches, or just high enough to peak over the top of the tin). Stack slices and place in a greased 9″ x 5″ loaf pan lined with parchment paper. Cover and let rise for another 40 minutes or until dough fills entire loaf pan. (It took me another hour in a warm place, about 78F.)
- Preheat oven to 350°. Bake for 30–35 minutes (or until tops begin to turn golden brown) and knife inserted comes out clean. Remove from the oven and serve while warm.
June 2, 2011