SUN DRIED TOMATO PESTO PULL-APART BREAD
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 425 gms)
1 tsp salt
3 tbsp Olive oil
1/2 cup milk (soya milk )
3/4 cup of water
FOR THE FILLING
Sun Dried Tomato Pesto as needed
( I used Home made Recipe here)
In a large bowl take yeast and 2 tbsp of warm water with tsp of sugar and leave it in a warm place for few minutes, you can notice bubbles forming up this shows that the yeast is active.
To this add all the other Ingredients said above under the Dough, mix them well, use a food processor or your hand and make it into a pliable dough, make it into a chappati dough consistency.
Once the dough is ready Knead the dough for at least 10 minutes until it very pliable, smooth and soft, this helps in the gluten formation. Lightly oil the bowl and leave the dough covered for at least 1 and 1/2 hours or leave it until it is doubled in size.
Preheat the oven to 180 C / 350 F / Gas Mark 5*
Oil a loaf tin 9 x 5 sprinkle some flour and tap it down so there is no extra flour on it or place a parchment paper in the tin
Once the dough is proven deflate the dough dust the kitchen work surface with flour, flatten the dough into a square as shown, which you can do in two ways
1. Apply the Sun dried Tomato pesto on to the flattened dough and some grated cheese on top of it and cut it into 6 lengthwise strips and lay them one on top of the other and cut them again into 6 pieces with a sharp knife or a scrapper. stack the pieces starting with the seam side and in the middle you can have both the ends of the strip put together will make it look nicer.
2. Or as I did once you have made it into a square, cut them into 6 equal parts, start with the first layer apply the sun dried Tomato pesto filling and cheese on top of it, place the next one do the filling and continue with the rest of the strips then cut them into 6 pieces and continue as said above for stacking and continue with the rest of the process.
Once stacked cover it again with a tea towel or with a cling film for an hour or until it rises, do not allow it to rise too much as the first time round.
Brush the top of the bread with milk and bake it in the middle rack for 35 to 45** minutes or until the top is golden brown in colour or check it with a skewer when it comes out clean.
Take it out of the oven and leave it on a cooling rack for 10 minutes, release the bread from the loaf tin immediately after 10 minutes*** and leave it directly on the wiring rack to cool down completely.
Pull apart the bread and enjoy with a cuppa
or slice the bread as I did topped them with some salad leaves, cucumbers and tomatoes grill them or just make a sandwich and send it for Lunch box.
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..
1. You can use Vegan butter, Vegan cheese in place of the Vegetarian Cheeses.
2. You can otherwise omit the cheese itself
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water
If you ever try these variations leave a note here so I would be delighted to know how it turned out.
Stay tuned for more stuffing to come in a bread baking spree with Knead to bake, thanks a ton Aparna and all my foodie friends who are on this venture...
This bread is also yeast spotted.