Pull-Apart Bagel Bread

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bbbb 19/08/2018

This pull-apart bread hits the spot. It’s buttery, salty, bagel-y, flaky, cheesy, garlicky, soft in the centre, crisp on the edges and addictive! You’ve been warned.

Unlike a traditional loaf, the dough is rolled out and a cheesy filling is spread on top. The dough is then cut into disks and slotted into a loaf tin to create textured layers of cheesy, doughy goodness.

Ingredients:

  • 2 teaspoons yeast
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 large egg
  • 2 and 1/3 cups (290g) plain flour, plus more as needed
  • 1 teaspoon salt

Cream Cheese Filling:

  • 8 ounces (224g) cream cheese, softened to room temperature
  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1-2 teaspoons mixed herbs
  • 1/2 teaspoon garlic powder
  • 3/4 cup (70g) shredded mozzarella cheese
  • 1/4 teaspoon salt

Bagel Topping:

  • 1 Tablespoon poppy seeds
  • 1 Tablespoon sesame seeds
  • 1 and 1/2 teaspoons dried onion powder
  • 1 and 1/2 teaspoons dried garlic flakes
  • 1 teaspoons coarse salt
  • 2 Tablespoons (30g) unsalted butter, melted

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Directions:

  1. Make the dough: Place the yeast and sugar in a large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch. Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
  2. Add the butter, egg, flour, and salt. Mix lightly for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour but you want a very soft dough. Shape into a ball.
  3. Place the dough in a greased bowl and cover with cling film. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes.
  4.  As the dough rises, prepare the filling and topping in the next steps and grease a 9×5-inch loaf pan.
  5. Make the cream cheese filling: In a large bowl, beat all of the filling ingredients together until combined. Cover tightly and set aside until ready to use.
  6. Make the topping: Combine the poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt together in a small bowl. Set aside.
  7. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about 1/4 inch thick. The dough can be any shape, just as long as it’s around 1/4 inch thick. Spread cream cheese filling on top. Using a 3.5 – 4 inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in prepared baking pan, round side up.
  8. Cover cling film and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
  9. Adjust the oven rack to the lower third position then preheat oven to 170°C.
  10. Brush dough with the 2 Tablespoons of melted butter and sprinkle bagel seasoning on top.
  11. Bake until golden brown, about 40-45 minutes. If you find the top of the loaf is browning too quickly, tent with aluminium foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
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Lamb Kleftico

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Screenshot_2017-04-16-21-36-14-1[1] 17/04/2017

Amazingly tender, pull apart lamb is slow roasted together with potatoes and onion that absorb all the wonderful marinade and meat juices as they cook.

Ingredients:

  • 6 garlic cloves
  • 2 tbsp. roughly chopped oregano
  • 1 tbsp. roughly choppedrosemary
  • zest 1lemon and juice of 2
  • ½ tsp ground cinnamon
  • 3 tbsp.olive oil
  • 400ml chicken or lamb stock
  • 2kg leg of lamb
  • 1kg Desiree potatoes, halved or quartered
  • 1 or 2 onions, peeled and quartered
  • 5 bay leaves

Method:

  1. Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon and some black pepper then stir through the olive oil. Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
  2. The next day, take the lamb out of the fridge 2 hours before you want to cook it. Heat oven to 160C/140C fan/gas 3. Lay 2 long pieces of baking parchment on top of 2 long pieces of foil – one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves. Pour the stock into the pan. Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.
  3. Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest.
  4. Drain most of the stock and juices from the pan. Set aside. Turn the potatoes over and return to the oven for 30 minutes to brown then season with salt. Serve the juices, meat and potatoes with a fresh salad.