I don’t venture into the world of breads too often, but last weekend something pretty amazing happened – I gave the pony the option of choosing absolutely anything for me to bake, and he chose bread.
This is the same pony who can devour an entire chocolate cake in one day, and could pretty much live off chocolate given the chance, so for him to choose a savoury bake was a bit of a surprise!
To be fair, The Pastry Affair’s Garlic and Parmesan Pull-Apart Bread does look pretty tempting, and is something I’ve been wanting to try for a while, so I was quite happy to oblige.
I made a few changes to the original – I didn’t think the two of us could manage an entire bundt tin of bread, so I halved the recipe and baked it in a loaf tin, and I substituted the parmesan as we don’t eat non-veggie cheese.
The results were pretty delicious – I’d even go as far as saying this is the best bread I’ve made yet! And definitely better than any of the tear-and-share breads you can buy in the supermarkets.
On another note, my photos have not been going well recently – there’s just never any daylight when I’m at home! If anyone has any ideas on how to make the best of artificial light, please let me know!
Garlic and cheddar tear-and-share bread (recipe adapted from The Pastry Affair):
- 210g bread flour
- 1tsp dried yeast
- 1tsp salt
- 2/3 cup lukewarm water
- 1tbsp olive oil
- 50g butter
- handful of fresh parsley
- 1 clove garlic
- 50g grated cheddar
Mix together the yeast and water, and set aside for 5-10 minutes, until it’s starting to froth. Sift together the flour and salt, make a well in the centre and add the olive oil and yeasty water. Mix together with a wooden spoon, then tip out onto a floured surface and need for about 10 minutes. Put back in the bowl, cover over with oiled clingfilm and leave to double in size (about 2 hours for me, but my house is freezing).
While the dough is proving, melt the butter in the microwave and add the chopped garlic and parsley. When the dough is ready, knowck it back down then tear off walnut-sized balls, dip each into the buttery mixture, then place in the tin. Once you’ve done one layer, sprinkle half the cheese on top, add the rest of the butter-dipped dough balls, and then add the rest of the cheese.
Leave to rise again, for about half an hour or until it’s doubled in size again, then bake at 175 degrees for about 25 minutes, or until the top is golden and it easily releases from the tin. Serve with anything, it’s delicious!