Cheesy Pull-Apart Bread- #TwelveLoaves September

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It seems this #TwelveLoaves bread baking group has gotten my oven working overtime and my flour running out quicker than it normally does. A theme is chosen for the next Twelve Loaves challenge and my head starts spinning with ideas. Homemade bread is constantly on my mind. Not that that’s a bad thing.

                                             TWELVE LOAVES

With the chosen theme of “cheese”, I had too many ideas! It was time to narrow down my recipe for all you lovely bakers to something delectable, and if possible, a little fun. This past April I caught an episode of one of my favorite Italian cooking shows, La Prova del Cuoco. The guest cook on the show put together a cheesy pull-apart bread. I couldn’t stop thinking about the bread and tried out the recipe immediately. 

I’ve already posted and really loved a sweet pull-apart bread. I couldn’t wait to surprise my family with this cheese version for dinner one night this summer. A savory pull-apart bread for dinner was a huge hit and has been requested repeatedly all summer long.

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August was an amazing baking month based on Summer Fruits. We had over 30 incredible links. Thank you to all of you for baking with us!

Our  #TwelveLoaves theme for the month of September is:
Cheese!

Bake a bread, yeast or quick bread, loaf or individual, filled, stuffed, studded or topped with your favorite cheese. It’s your bread…we want you to have fun with the idea!

Inspiration for your baking idea:
 
Pizza
Focaccia
Popovers
Scones
Waffles or pancakes
Bread sticks
Muffins

Barb made incredible Cheese and Herb Waffles BLT. 
Jamie baked this fabulous Cheese and Bacon Focaccia. :)

Here’s all you have to do:
1. Please make sure that your Bread is inspired by this month’s theme; this is obligatory if you would like your link to be included! 
2. Have your #TwelveLoaves bread that you baked this September, 2012 posted on your blog by September 30, 2012.

3. When you post your #TwelveLoaves bread on your blog, make sure that you mention the #TwelveLoaves challenge in your post and include links to this month’s leaders: Cake Duchess, Creative Culinary and Lifesafeast.
4. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the #TwelveLoaves theme.

I pin every bread to our very delicious #TwelveLoaves Pinterest board. Look how incredible it is!!

Do you tweet? We sure do!

Follow @TwelveLoaves on Twitter

Chat with the bakers! Lora @cakeduchess , Barb @creativculinary ,  Jamie @lifesafeast
 
It’s been a pleasure #BreakingBread with you since I launched this bread baking group idea in May. Check out what we have been busy baking!

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit

I’ve submitted this yummy bread to Susan at Wild Yeast Blog. 
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Making this bread is really not as difficult as it may seem at first glance. I’ve seen other pull-apart breads and this method, in my humble baking opinion, is the easiest I’ve found. The cinnamon pull-apart bread I made was a little more complicated but was amazing! In Italian this bread is called Pane al Fisarmonica: Accordian Bread. The reason this pull-apart bread is much easier as you are creating filled strips that are then sliced into mini cheesy goodness pockets that get filled like a filing cabinet into a lined loaf pan.   
Cheesy Pull-Apart Bread
adapted by: Tempo di Cottura

Ingredients:
 
250 ml (1 cup) warm water (about 110 degrees)
2 1/2 teaspoons (1 envelope) active dry yeast
2 tablespoons extra virgin olive oil
500 grams (4 1/2 cups) all-purpose flour
1 egg
3 teaspoons salt
150 grams (1 cup) Gouda, cut in chunks (or your favorite cheese)
150 grams (1 cup) sliced salami (omit if you’d like it meat-free)

Directions:

In a small bowl, add the water and sprinkle the yeast on top of the water. Add 3 tablespoons of the oil and whisk together. Set aside.

In large mixing bowl, add the flour and 3 teaspoons of salt; whisk together or mix together on low speed in your mixer. Whisk the egg into the yeast mixture.

Pour the yeast mixture into the bowl of a stand mixer. Add about half of the flour mixture. Stir with a rubber spatula until it is combined. Attach the dough hook to your mixer and add the remaining flour. Mix on low speed for about three minutes or until the dough comes clean from the sides of the bowl.
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Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).

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Turn dough out onto a well-floured counter and roll the dough into a 20-by-12-inch rectangle, making sure it doesn’t stick to the counter. Divide it into two strips. Brush one side of the first strip with olive oil.

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Brush the top portion of the first strip with olive oil.

Add your filling spaced out along the strip leaving space at the ends. Fold over the bottom half onto the top oiled half and press down gently.
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Add your filling with about 2 inches space between each portion along the strip. Fold over the bottom half onto the top oiled half and press down gently.

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Fold over the bottom half onto the top oiled half and press down gently.

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Brush the folded dough with a little olive oil. With a pizza cutter or knife slice your individual filled pockets squares.Take care to not slice the filling. You can sort of feel the cheese and slice a bit away from it.

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Stack your pockets in a parchment lined loaf pan. (I ended up with some extra cheese pockets and baked them individually while baking the loaf on a cookie sheet. They were like mini calzones. You may end up with not enough sections. You could sort of shake the pan you could wiggle the pan a little so that the dough parts fill the pan. Don’t worry too much about that as they will fill up more as it rises again and then bakes). Loosely cover the pan with plastic wrap and set it aside to rise again for 30 to 45 more minutes.

Meanwhile, preheat your oven to 350 degrees.
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Brush on an egg wash and bake at 350 for about 40 minutes. Transfer the loaf to a wire rack and let it cool for a few minutes before pulling out the bread with the parchment paper. Best enjoyed as we did-hot out of the oven! Who had the patience to wait for this delicious bread?;)

Buon Appetito! Happy Baking!!
xo
Lora

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