We Knead to Bake - January - Herb and Cheese pull-apart Loaf

I have been fond of breads for as long as I remember. Possibly we were often treated to soft and sweet breads that a then famous bakery in Salem sold. My dad would bring them and other goodies whenever he was there on work. But to my husband breads were sick person's meal. He thought they were bland and would refuse to partake bread. He might want a spicy filling even in a sandwich than the normal salad, cheese and veggies. Or better, he would want bread to be made in upma all spiced and flavoured.
I learned to bake bread more for learning a new art than for dishing out at our dining table. I collect recipes for bread and look up blogs that have great recipes. I make a mental note of wanting to try them, but never got around to experiment many.
So, I jumped in when the slightest opportunity came up in this new year. Aparna had asked if we would bake some breads that she had planned to try, one recipe each month of the year 2013. It seemed that I needed such an initiative from someone. So here we are, a group who will bake along with Aparna, one bread recipe each month of 2013 - "We Knead to Bake".

This month we tried the herb and cheese pull apart loaf.
Aparna had shared a workable recipe giving us options that we may try, but not stray faraway from the basic recipe. She had suggested what other stuff may work well for the given recipe and I chose to alter ever so slightly. We (Oh yes, my husband too) liked the bread very much, that I baked again. By then others in the group also had used their choice changes some of which sounded exotic. So with each baking I was changing the herbs and/ or the cheese.
I shall share here Aparna's recipe and if I had changed something, I will mention that.
This has been one success story that has repeatedly got better with each attempt.

Ingredients:

For the Dough:

1/2 cup warm milk

1 tsp sugar

2 tsp active dry yeast

2 3/4 to 3 cups all-purpose flour

1 tsp salt

25gm butter, soft at room temperature

3/4 to 1 tsp garlic paste (I have used gongura chutney that was then available that day)

3/4 cup milk (+ a couple of tbsp to brush over the bread)

For the Filling:

15 to 20 gm melted butter (I have used herb infused olive oil, approximately three teaspoons)

2 tsp dried Provencal or mixed herbs* (I used caramelised onions and lot of coriander)

1 tsp crushed cumin seeds

Crushed pepper/ red chilli flakes to taste

1/2 cup grated cheddar cheese (Paneer with crushed dry mint)

Method:

In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.

Put 2 3/4 cup of flour, salt, softened butter, and garlic paste in a bowl and mix. 

Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. 

Add a little extra flour if your dough is sticking, but only just as much as is necessary.

Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil.

Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.

Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12”. 

Brush the surface of the square with the melted butter (Herb infused oil). 

Evenly sprinkle the herbs, pepper/ chilli flakes, caramelised onions and the cumin seeds and then the grated cheese (crumbled paneer).

 Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips.

Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.

You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. 

Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).

Grease and lightly flour a 9” by 4” (or 5”) loaf tin. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin.

Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf.

Bake the dough at 180C (350F) for about 30 to 40 minutes until it is done and the top is golden brown. This recipe bakes one 9” by 5” loaf.

On my second attempt, I used 2 cups all purpose flour and 3/4 cup powdered quick cooking oats. I cooked the chopped tomatoes with a spice powder that my mother-in-law uses, until dry and used for the filling along with cheddar cheese.

To me this is a keeper recipe that I have noted all options for fillings that other members have used for further baking.

This pairs well with any soup. Or you may serve these soft pull-aparts for breakfast too.

If my bread has lured you, go check what others have shared. You may find links to all of them in Aparna's  post.