Our fresh pull apart bread is quickly baked and is perfect as a side dish for the next barbecue or a fine Sunday brunch. You can replace the filling with different types of pesto, cheese, nuts, herb or garlic butter as you like.
- 100ml milk
- 150ml water
- 60ml olive oil (+ a bit for greasing the baking pan)
- 500g flour (+ a bit for dusting the worktop)
- 1 pack of dry yeast
- 1 tsp sugar
- 1,5 tsp salt
- 5 tbsp herb pesto (e.g. wild garlic, basil, etc.)
- 5 tbsp grated parmesan
Heat the milk and water together with the olive oil in a saucepan. The liquid should only be lukewarm. Mix flour, yeast, sugar and salt together. Slowly add the milk mixture to the dry ingredients.
Knead with your hands or the dough hook for 10 minutes until you have a smooth dough that no longer sticks to your fingers. Put the dough in a bowl, brush with a little olive oil and let it rest covered for an hour.
Roll out the dough thinly into a rectangle (approx. 45x60cm). Spread with the pesto and sprinkle with the parmesan. Grease a loaf tin with olive oil.
Cut the dough into rectangular pieces that are slightly smaller than the vertical cross-section of your baking pan. Stack all the pieces on top of each other, layer them upright in the tin and let them rest, covered, for another 15 minutes.
Preheat the oven to 180° top/bottom heat and then bake the plucked bread for 30 minutes until it's goldbrown. Take the finished bread out of the mold and pluck piece by piece from the loaf.
Enjoy your meal, Mahlzeit & Bom apetite!