Herb & Cheese Pull Apart BreadPosted: March 20, 2012
You may notice a pattern emerging over my next few posts, a pattern that centers on a key ingredient: garlic chives. I didn’t intend to buy them at the Asian market, but they looked so fresh and green, much more robust than regular chives. I sweat they jumped into my basket of their own free will.
Plus they were only $2/lb. Come on. This is the same market that sells 13 limes for $2. God I love that place. But an excess of lime is easy to manage. Zest ‘em, juice ‘em and freeze for later use.
Chives on the other hand would not stand up to such treatment. I had to work on a vegetable’s schedule, which meant finding some excellent chive recipes pronto.
This was the first one that caught my eye. It’s like an accordion of garlic bread that’s jacked up on cheese and herbs. Basically an amazing and stunning side dish that is really fun to eat (not as hard to make as it seems).
Did I happen to mention it’s delicious too? Plus, its flavors are customizable. Don’t like chives? Try basil or rosemary. You can also use different kinds of cheeses. I used smoked gouda and parmesan since they’re what I had on hand. Whichever way you pull it, this bread is sure to please.
Herb & Cheese Pull Apart Bread
Adapted from Pink Parsley
Makes one 9X5” loaf pan
For the bread:
2 cups bread flour
1 cup all-purpose flour
1 cup warm water
1 packet active dry yeast (2 1/4 tsp)
3 Tbsp sugar
3/4 tsp salt
2 Tbsp butter, melted
For the filling:
3-4 cloves garlic, minced
3/4 cup fresh herbs (any combination that suits you, I used chives & scallions)
1 cup cheese (your choice)
4 Tbsp butter, melted
salt and pepper to taste
In a large bowl, combine the water, sugar, and yeast and let sit for 5-10 mins, until the yeast is foamy. Add the first 2 cups of flour, and mix until combined. Add the third cup of flour, a few tablespoons at a time, mixing until the dough forms. Turn out onto a floured surface and knead for 6-9 minutes, until soft and pliable. Form into a smooth ball and transfer to a lightly oiled bowl. Allow to rise 1-2 hours, until doubled in size.
Punch down the dough and turn out onto a lightly floured surface. Allow to rest for 5 minutes. Meanwhile, chop the herbs and garlic, melt the butter, and grate the cheese.
Roll the dough out into a 12×20 inch rectangle. Brush with 2 tablespoons of the melted butter, then sprinkle the dough with the garlic, herbs, and cheese. Sprinkle with salt and pepper to taste.
Cut the dough into 6 equally sized strips using a pizza cutter or knife. Stack the strips on top of each other and cut into 6 equally-sized squares.
Grease a 9×5 inch loaf pan, and stack the squares on top of each other in the pan. If you lose some of the filling as you stack, just sprinkle it on top once the dough has been stacked. Drizzle the remaining 2 tablespoons of melted butter over the top.
Cover with a clean kitchen towel and allow to rise for 40 minutes.
Preheat the oven to 350 degrees. Bake the bread for 35-45 minutes, or until the top is golden-brown and the inside is cooked through. If the top browns too quickly, cover the bread with foil.
Remove from oven and allow to cool for at least 20 minutes. Run a knife around the edges and invert onto a serving platter to serve.