Two variations of the same recipe – One sweet, one savory
Have you ever tried pull-apart bread? I saw this recipe posted by King Arthur Flour in a savory version layering garlic, herbs and butter between thin layers of dough. It looked so delicious I absolutely had to try it. I then decided to bake a sweet version of this recipe by spreading Nutella in the layers instead of garlic and butter. It is a positively beautiful bread and so delicious.
The recipe calls for two tablespoons of potato flour which I think is essential in making a soft bread that doesn’t dry out too quickly. The bread can be wrapped in foil and placed in a sealed plastic bag to stay fresh for three days.
Pull apart bread requires time to make. The dough comes together very quickly but requires 90 minutes for the first rise and another 90 minutes for a second rise after the loaf has been formed. I decided to make the savory garlic and butter version when I was having some friends over for dinner. I started to make the bread early in the day and the second rise was done by 4:00pm. My friends weren’t due to arrive until 6:30 and I wanted to serve the bread fresh from the oven. I put the loaf in the refrigerator after the second rise was complete. Putting dough in the refrigerator won’t reverse the rise but it will slow down the yeast. I took the loaf out a half hour before I baked it so that it would be room temperature when it went into the oven. The pull apart bread came out great. This pull apart bread is so beautiful to serve and the buttery garlic layers in between the dough ensures equal flavor in every bite.
Next, I decided to use the same dough recipe but used Nutella in the middle of each layer to create a breakfast version. My son Max could not get enough of the Nutella bread. Three mornings in a row he woke up and warmed a piece of the pull apart Nutella bread to have with his coffee. The dough worked equally well with the sweet version as it did with the savory.
I like to make this dough with my hands, not a mixer. Mix the ingredients together as instructed and form it into a shaggy ball. Place ball on the counter and knead the dough until it comes together and is smooth and slightly stick. You do not want a dry dough. The dough should be stick but not wet.
After the dough has risen to about double in size divide the dough into 2 pieces. Roll each piece into a circle that is about 1/4 of an inch thick. Use a round cookie cutter or top of a glass to cut out disks that are 3.5 inches in diameter. You want disk to be about the same width as the loaf pan. If your disks are too small just roll each one out a little more before you put the filling on.
You will have leftover dough after you have cut out the circles. I like to roll pieces and tie knots with the dough. Place knots on a parchment lined baking sheet and let rise until double in size. Bake in 350 oven for 10 – 15 minutes until light brown. When knots come out of the oven toss them with softened garlic butter. You can also let them cool and place them in a plastic bag and freeze them for another day.
Fresh baked bread with layers of garlic and butter OR Nutella
Prep Time15 minutesmins
Cook Time25 minutesmins
Course: Breakfast, Main Course, Side Dish, Bread
Cuisine: Italian, American
Keyword: bread, breakfast
2 Standard loaf pans (8½x4½x2½)
4cupsall purpose flour
Filling Option 1
1garlic clove peeled and minced
½tspfresh parsleychopped fine
Filling Option 2
Heat milk, butter, sugar and salt in a sauce pan until butter melts. Do not boil
Let milk mixture cool to lukewarm
When milk is luke warm pour it into a mixing bowl and add yeast and eggs
add half the AP flour and potato flour mix until incorpoated then add rest of flour
form dough into a shaggy ball and place on work surface
knead dough by hand until very smooth. Should take 5 or 6 minutes
place into a lightly greased bowl and cover with a kitchen towel
Place in a warm place and let rice for 90 minutes until double in size
lightly grease (2) 8 inch loaf pans with butter OR line them with parchment paper
when dough has doubled in size press down gently to deflate
divide dough in half and work with one half at a time
roll into a circle that is ¼ inch thick
cut (12) 3½ inch circles out of the dough using a round cookie cutter or top of a glass
You can roll each circle a little more after it's cut out so it fits in the loaf pan
cover half of one side of circle with filling and fold circle in half
place folded side down in loaf pan and continue to line up circles in pan
cover with plastic and a kitchen towel. Place in a warm place and let rise for 90 mintues
preheat oven to 350
bake loafs uncovered on middle rack for 25 minutes until golden brown on top. If browning too quickly tent loaf with foil.
Remove from pan and serve
Wrap leftovers in plastic and foil and store at room temperature for up to 3 days. Tip 2: You can make recipe through the second rise and place in refrigerator if you would like to bake the loaf later. Remove loaf from refrigerator 45 minutes before baking to bring to room temperature.Tip 3: Roll leftover dough into 3 inch rods and tie into knots. Let rise on a baking sheet for 90 minutes. Bake at 350 for 10 minutes until golden brown. Toss knots in meted butter with garlic and herbs
I have been wanting to make English Muffins for awhile. My family loves to eat English Muffins for breakfast and lunch. English Muffins are great to use for a bacon, egg and cheese sandwich or a tuna melt or simply toasted with some jam.
I saw this recipe on King Arthur Flour website. I love King Arthur Flour and always keep a supply of their all purpose, bread flour and “00” flour on hand. This English Muffin recipe calls for bread flour. The main difference between all purpose flour and bread flour is that bread flour has a higher protein content which produces lots of gluten which is essential in creating more stability and rise in the dough. All purpose flour is better for cakes and cookies.
This English Muffin recipe comes together very quickly but does require a double rise. The first rise is about 1.5 hours and the second proofing is a quick 15 minutes after the muffins have been shaped. Since this is a softer dough it is a good idea to shape the English Muffins and place them on the griddle or heavy bottom frying pan that you will be baking them on. The pan or griddle should be heavily sprinkled with semolina flour before you place the English Muffins on the pan. After the English Muffins have been placed on the pan you will need to sprinkle more semolina flour on top, cover with parchment paper and let proof for 15 minute . The semolina flour will prevent the bottom of the English muffins from burning before the inside is cooked. After the second rise you should place the griddle or frying pan on medium low heat.
The first side of the English Muffin will take 15-25 minutes, the second side will take roughly 15 minutes to bake. I like to turn the muffins periodically so that they brown evenly on the bottom. The English Muffins are done when the internal temperature reaches 185-200. After the English Muffins are ready let them cool completely and then brush off most of the semolina flour from both sides. After the English Muffins have cooled completely you can use a fork to cut them in half. Do not use a knife or else you won’t have the nooks and crannies.
In a stand mixer fitter with dough hook add butter, sugar and mix
add egg and milk and continue to mix for 1 minute
add flour mixture and mix for 5 minutes until dough is smooth and puuls away from sides
shape into a ball, place in bowl, cover with a dish towel and let rise for 1.5 hours until double in size
remove from bowl and gently press down in center of dough to deflate
divide the dough into 16 pieces, gently roll into a ball and flatten into a 3½ inch disk shape
Place each disk on a cast iron griddle or heavy bottom frying pan heavily sprinkled with semolina flour
sprinkle more semolina flour on top of muffins and cover with a piece of parchment paper
let english muffins rise for 15 minutes
place griddle or frying pan on medium low heat
cook English muffin for 15 – 25 minutes until bottom is a light golden brown
flip muffins over and continue to cook for an additional 15-20 minutes until golden brown on bottom and internal temperature is between 185 and 200. Adjust heat lower if muffin bottom is beginning to burn.
Let English Muffins cool completely.
Scrape most of the semolina flour off of the muffins when they are cool
Always use a fork to cut muffins in half. DO NOT USE A KNIFE.
Semolina flour prevents the bottoms of the muffins from burning. I like to brush most of it off before once the English Muffins are cool.Muffins can be frozen in airtight plastic bags.