My infatuation with bread baking has not ceased. Last weekend, when I was home, I made a loaf of Victorian Milk Bread that I hear was great. Unfortunately, I was on a flight back to NYC when my family was enjoying it, so I never got a chance to try it. At least they got to partake in some of my culinary experiments!
This weekend I attempted a different kind of bread all together; pull apart bread. If you’ve never heard of it, I’m sure you can figure out what it’s all about from the name. Let me tell ya, it’s a lot of fun to pull the loaf apart and enjoy it layer by layer.
I’d never made pull apart bread before so I wasn’t sure how it was going to turn out. I needn’t have feared. This bread was phenomenal! Between Alex and I, the loaf was gone in a day. What can I say? We love soft, pizza flavored bread that melts in your mouth. And chances are, you will too.
Pepperoni Pizza Pull Apart Bread
(adapted from Kirby’s Cravings)
- 3 cups bread flour
- 1 cup of warm water
- 1 packet of active dry yeast (2 1/4 tsp)
- 2 Tbsp sugar
- 1 tsp salt
- 3 Tbsp of melted butter, divided
- 2 tsp basil
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- 1 1/2 cup Italian blended cheeses
- 10 to 20 pepperoni slices, chopped
Gather your ingredients.
In a small bowl, mix sugar, yeast, and water. Allow the mixture to stand for 5 to 10 minutes, until the yeast becomes foamy.
Once the yeast is foamy, add two tablespoons of butter and mix.
In a separate, larger bowl, add the flour and one teaspoon of salt. Make a well in the middle of the flour mixture. Pour the yeast mixture into the well and slowly beging to incorporate the flour.
At this point it may seem that you have too much flour but continue mixing and the dough will come together. Once most of the flour has been incorporated, turn the dough onto a clean counter and knead for 8 to 10 minutes. The dough should become smooth and elastic.
Grease a large bowl with olive oil (or cooking spray). Insert the dough and turn it to cover with oil. Cover the bowl with cling wrap and leave in a warm place for one hour.
We’ve been running the air conditioning since we’ve been experiencing some really high temps. So, I was worried our apartment wouldn’t be warm enough for the dough to rise. To remedy this I turned on the oven and placed the bread on top so that it would heat right up. It worked like a charm.
Once the dough has doubled in size, rolled it out onto a floured countertop until it’s about 1/4 of an inch think. Brush the dough with one tablespoon of melted butter and sprinkle the seasonings on top. Next, cover the seasonings with cheese and chopped pepperoni.
Cut the dough into 2″ x 3″ squares and layer them into a 9 x 5 loaf pan lined with parchment paper.
This step was tricky for me. The cheese and pepperoni did not want to stick to the dough and I couldn’t get the squares to stand up right. So, I tipped the pan upright at a 90 degree angle and began to insert the squares. It worked much better. I still had some loose cheese that fell onto the countertop so I just sprinkled it on top of the loaf. It still turned out lovely.
Once your loaf is formed, cover it with a damp towel and allow it to rise for about 40 minutes. I placed mine on the stove top again.
Now that the dough is nice and fluffy, place the loaf into the a 350 degree oven for 30 to 35 minutes. To check that the bread is cooked throughly, insert a knife into the middle make sure it comes out clean. Then you’re ready to dig in!
Yum! This recipe is a keeper. I hope you and your family enjoy it as much as we did
This post has been submitted to Yeastspotting.