Sunday, 20 April 2014

Bacon Cheddar Pull Apart Bread

Happy belated Easter everyone!

Was so busy during the weekends that I was literally sleepwalking the wholeday.

Just kidding.

Oh ya, my tripod died on me. 
The handle couldn't be tighten.
This means I have to get a new one replaced. 
This means I have to spend money.



I did this pull apart bread over the weekends. 
I was actually thinking about it since last week. 

About the cheese.
About the bread.

About the pepperoni.
Originally was with pepperoni.
But I replaced it with bacon.

And it's still great. 
Almost perfect.

The bread was literally screaming 
"EAT ME!!''

And I have to risk my hands to pull out the hot loaf of bread from the tin.
And I nearly burned my fingers.


It's just my hands...
y' know.
Itchy hands.

Bacon Cheddar Pull Apart Bread. 


2 cups - 254grams bread flour
3/4 cups - 93 grams all purpose flour
(you can use all AP flour instead)
2 teaspoon sugar
1 teaspoon salt
2 1/4 teaspoon instant yeast
1/3 cup - 80grams whole milk
6 tablespoon - 85grams unsalted butter
1/4 cup - 60ml water
2 large eggs, room temperature


1/2 tablespoon oil
12 strips of bacon, cut into bits (about 150grams)
1 cup - 100grams shredded cheddar cheese (or more, if you like.)

2 tablespoon - 28grams unsalted butter, melted
2 cloves garlic, minced


In a large bowl, stir together the flour, sugar, salt and yeast. Set aside.
In a small saucepan, combine milk and 6 tablespoon of butter over low heat till melted. 
Remove from the stove and add in water.
Let it cool down till about 120F/48C.
Pour the milk mixture over the dry ingredients.
Using a spatula or a pastry scrapper, fold them until just combined.
Using your hands, knead on the bowl and 10 to 15 times until fully incorporated. 
Or if you are using a stand mixer, attach your dough hook and knead the dough on low speed until fully incorporated.
Add the eggs, one at a time, kneading in between each addition so that the eggs are fully incorporated.
Take the dough out of the bowl and begin to knead for about 15 to 20 minutes by hand.
The dough will feel very sticky, you can add about 2 more tablespoon of flour BUT do not be tempted to add more. 
I just stick to the original recipe and did not add any more flour.

If you are using a stand mixer, it should takes you about 5 to 7 minutes.
Knead until the dough is smooth and soft, but still slightly sticky.
Lightly floured your work desk and fold it close until it comes together as a ball.
Lightly greased a large bowl.
Place your dough in the bowl and cover with a plastic/cling wrap. 
Allow the dough to rest in a warm place for about 1 1/2 hours to 2 hours or until it doubled in size.
On a frying pan, 
Heat oil and fry the bacon till golden brown, about 5 minutes. 
Set aside and let cool. 
Take the dough out of the bowl and gently deflate it to remove any gas.
Roll it into a rectangle measuring 18'' x 10''.
Sprinkle your dough with cheese and topped with the bacon.
Trim the edges, discarding any scraps to make straight line along the rectangle.
Cut the rectangle (lengthwise) into 5 equal strips. (2 inch per strip)
Stack the strips atop each other and then cut into 4 equal parts.
Lightly buttered a loaf pan. 
Stack the squares against each other, cut sides down.
(There will be space on both sides)
Lightly cover the pan with plastic/cling wrap and let it proof for another 45 minutes to 1 hour or until it double in size.
Preheat oven to 350F/180C.
Stir together the melted butter and minced garlic.
Place the loaf into oven and bake for 15 minutes.
Remove the pan from the oven and brush the top of the loaf with garlic butter and return it to the oven and bake for another 15 to 20 minutes or until golden brown.
Remove pan from oven and let it cool before serving. 

Have a CHEESYYYYY day.

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