bakekrazy

Well, the holidays are over and I’m back in Florida until the spring. I walked through the bakery just to make sure things were buttoned up before I left, I sure miss being at the bakery. I’ll admit waking up at 1am and starting the donuts is a little hard for someone over 60, but I still miss it. Anyways today I decided to make some pull apart bread. This recipe is very simple and it can be made either a sweet or savory. Chopping, slicing, or rolling small balls of dough allows for the finished bread to be pulled apart. Great for parties.

Dough:
3 1/4 cup all purpose flour
1 tablespoons sugar
1 teaspoon salt
1/4 ounce of instant yeast
2/3 cup warm milk (110 degrees)
1/4 cup melted unsalted butter
2 eggs

Filling:
2/3 cup grated parmesan Cheese
2 tablespoons fresh minced garlic
4 tablespoons soft unsalted butter
1 teaspoon dried oregano

Spray a 1/2 sheet pan with vegetable spray or line with parchment paper

In a bowl of a stand mixer add the milk, sugar and yeast. Mix to dissolve and allow to stand for 10 minutes (It should foam up) With the mixer at a low speed add in 1 cup flour and butter. Slowly add in an additional 1/2 cup flour and the eggs. Add in the salt and remaining flour and mix until the dough pulls away from the bowl. Remove the dough and on a lightly floured surface knead the dough for approximately 5 minutes. Spray the mixing bowl with vegetable spray and drop in the dough. Flip the dough to ensure both sides are coated with the oil. Lightly cover the bowl and allow the dough to proof, approximately 1 1/2 hours (should almost double in size)
Pull the dough and place it on a lightly floured surface and roll out to a 18″ x 16″ rectangle. (Filling) Spread the butter on the square dough then evenly spread the filling ingredients. Roll the dough from the long side and run a knife through the center to form two separate pieces. Rotate the dough with the split side up and begin to braid the dough and form a ring. Place the dough into a prepared 1/2 sheet tray and lightly cover with a damp towel. Allow to proof a second time approximately 1 1/2 hours. Pre-heat your oven to 375 degrees. Place the sheet tray into the oven and bake for 25 – 30 minutes. Allow to cool 20 minutes

Enjoy
Chef Brian Klauss