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Pull apart cheesy herb bread


By A little bit of everything (Visit website)

(5.00/5 - 1 vote)


I'd like to start today's post by being thankful for the lack of snow in my area. It snowed a little bit yesterday, about 30 minutes and by now almost all is gone, you can hardly tell it snowed. 

I know there are parts of the east coast and not only where it did snow a lot and there were some blackouts. My thoughts are with you and hope soon everything goes back to normal.

The other day I mention eating my Creamy split mung beans soup accompanied my a pull apart cheesy herb bread. Today I'm going to share the recipe with you. 




My bread is filled with a combo between cheddar cheese, fresh dill and parsley, but just like stuffed pasta, you can use whatever combo you like, may it be cheese, herbs, meat or vegetables.

For this bread I used a regular bread dough, nothing fancy, just flour, yeast, and milk. Of course you can use whatever dough you like to work with. 
I've seen pull apart breads in small size baked in casserole but i baked mine in a 9X5 inch loaf pan giving it the look of a fresh homemade bread but with steaming cheesy filling. 



Let's get baking :)

Pull apart cheesy herb bread

Ingredients

4 cups all-purpose flour
1 package dry yeast
1 1/2 cup lukewarm milk/water
4-6 oz cheddar cheese
fresh dill and parsley
1 egg for brushing


Directions

In your mixer bowl cream the yeast with a little milk. When the yeast has dissolved pour the rest of the milk.


Slowly add the flour mixing until the dough comes clean from the sides of the bowl.


Place the dough into a greased bowl and leave to rest at room temperature until it doubles in volume. 


When risen divide it into 10-12 balls and flatten them. 


To make the filling shred the cheese and chop the herbs. Mix them. Place about 1-2 tbsp of the cheese-herb mixture on the flatten dough.


Seal the pocket with a fork or with your fingers and place it in a greased loaf pan. Do the same with the rest.


Leave again to rest at room temperature. When risen brush with egg wash and bake in preheated oven, at 375F, for about 35-40 minutes. 


Leave to cool a little and get it out of the pan. 


Enjoy it. 

 

Thanks for reading, really appreciated.

Best wishes, 
Roxana


Paine cu branza si verdeata

Ingrediente

480 gr faina
7 gr drojdie uscata
360 ml lapte
~100-150 gr cascaval
marar, patrunjel proaspat

Mod de preparare

Drojdia se amesteca cu putin lapte. Cand s-a dizolvat se toarna si restul laptelui si incet incet se incorporeaza faina. 
Aluatul obtinut se lasa la temperatura camerei intr-un bol uns pana-si dubleaza volumul. 
Cand s-a dospit se imparte in 10-12 bucati si se intind putin. 
Pentru umplutura amestecam cascavalul ras cu verdeata tocata. 
Punem putin amestec peste aluat si lipim marginile cu ajutorul furculitei sau degetelor. 
Lasam din nou la crescut. 
Incindem cuptorul la 190C si coacem painea, unsa cu ou in prealabil, timp de 30-40 minute. 
Sper sa va incante, 
Roxana


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