I was experimenting with pull apart breads this weekend, trying to create an olive oil bread. While the olive oil taste got a bit lost in this bread, it still tasted good.
I’ll have to tinker more to try to create a bread with a stronger olive oil taste.
I like the look of these mini pull apart breads. Everything is cuter when it’s mini, isn’t it?
The recipe wasn’t quite as fluffy as my previous pull apart bread attempt, perhaps because of the olive oil. I liked the savory taste though and the addition of rosemary and parsley.
I am submitting this post to Yeastspotting.
Recipe adapted from Petite Kitchenesse
|Mini Pull Apart Breads|
- 3 cups bread flour
- 1 cup of warm water (about 100-105F)
- 1 packet of yeast (2¼ tsp.)
- 2 tsp salt
- 1/2 cup of olive oil
- 3 tbsp of chopped rosemary
- 3 tbsp of chopped parsley
- additional olive oil for brushing on top of bread
- Combine warm water and yeast in a bowl of a stand mixer and set aside for about five minutes (until foamy). Add olive oil 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 in size.
- 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 olive oil lightly over the entire surface of the dough, then cover evenly with 2 tbsp of the rosemary and parsley.
- Using a sharp knife, slice the dough into squares. Use your best judgment for size, depending on the type of pan you are using (Since I used mini loaf pans, my squares were approximately 2 inches x 2 inches, or just high enough to be even with the top of the baking pans). Line baking pans with parchment paper or grease them prior to stacking the slices of dough. I was able to fill three mini loaf pans. Cover and let rise for another 40 minutes.
- Brush tops of bread with more olive oil and sprinkle remaining rosemary and parsley.
- Preheat oven to 350°. Bake for 18–20 minutes (or until tops begin to turn golden brown) and knife inserted comes out clean. Remove from the oven and serve while warm.