To my surprise, the dough didn’t rise at all. Mr Yeast who used to be friend from the beginning was totally acting up during the first as well as the second rise. I was almost about to give up, but took my chance in trying to see if it would rise in the heat while baking. My guess was right and my patience was rewarded when I saw the bread rising nicely around the pan. I was so relieved …I know a simple act of baking can tense me up as I expect nothing but beautifully baked bread when I set out to make a loaf. I will be baking a bread each month as part of a group (wekneadtobake–a group of ardent bakers) who’ve vowed to bake together a bread each month suggested by Aparna of MyDiverseKitchen. I know its gonna be so much fun to bake, share, and learn through the process. Do let me know if you happen to try this bread…
Step-by-Step Pictorial:
In a small bowl dissolve sugar and yeast in 1/2 cup of lukewarm water. Keep aside for 5 minutes for the yeast to proof. In another bowl or in a food processor pulse 2 3/4 cups of flour, salt, room temperature butter until well combined. Add the yeast mixture and 3/4 cups of milk and combine everything to form a smooth elastic dough. The dough shouldn’t be sticky nor dry. Sprinkle additional flour if needed.
Shape the dough into a ball and place it on a well oiled bowl, cover with kitchen cloth or plastic wrap and leave it a warm place for the first rise approx 1 to 1 1/2 hrs. I usually warm the oven in the lowest setting, switch the oven and leave the dough to rise. While the dough is rising, prepare the filling. In a blender or processor, coarsely grind artichoke hearts, sour cream, garlic. Transfer into a bowl, mix salt, pepper, and spring onions. Let it aside.
After the first rise, on a lightly floured work surface, deflate the dough and roll the dough into a square about 12″x12″ in size. Brush the surface with melted butter. Then evenly spread the artichoke filling evenly throughout the rolled dough.
Sprinkle Gruyère cheese evenly. Press lightly with the rolling-pin to make sure the cheese is firmly sticking to the filling. Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.
You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).
Line the loaf pan(9″x4″ or 9″x5″) with parchment paper. Layer the slices with the cheese and topping side face forward. Cover the loaf with a towel or plastic wrap and let it aside for its second rise. Bake the dough in a preheated 350 F oven for about 30 to 40 minutes or until its done and the top is golden brown.
Artichoke & Gruyere Pull Apart Bread
Ingredients
-
- For the Dough:
- Warm Milk (Whole Milk preffered) — 1/2 cup
- Sugar — 1 tsp
- Active Dry Yeast — 2 tsp (approx 1 packet)
- All Purpose Flour — 2 3/4 to 3 cups
- Salt — 1 tsp
- Butter — 25 gms (approx 1.5 Tbsp)
- Milk — 3/4 cup
For the Filling
- Artichoke Hearts (jarred) — 1 jar (7.5oz)
- Garlic Pods — 2 to 3 medium pods
- Sour cream — 1/4 cup
- Salt — to taste
- Pepper — 1 tsp
- Spring Onions — 2 Tbsp (finely chopped)
- Grated Gruyere Cheese — 1/2 cup
Instructions
- I usually knead my bread dough by hand but thought of using the food processor for this one. Feel free to use either method.
- In a small bowl dissolve sugar and yeast in 1/2 cup of lukewarm water. Keep aside for 5 minutes for the yeast to proof.
- In another bowl or in a food processor pulse 2 3/4 cups of flour, salt, room temperature butter until well combined. Add the yeast mixture and 3/4 cups of milk and combine everything to form a smooth elastic dough. The dough shouldn’t be sticky nor dry. Sprinkle additional flour if needed.
- Shape the dough into a ball and place it on a well oiled bowl, cover with kitchen cloth or plastic wrap and leave it a warm place for the first rise approx 1 to 1 1/2 hrs. I usually warm the oven in the lowest setting, switch the oven and leave the dough to rise.
- While the dough is rising, prepare the filling. In a blender or processor, coarsely grind artichoke hearts, sourcream, garlic. Transfer into a bowl, mix salt, pepper, and spring onions. Let it aside.
- After the first rise, on a lightly floured work surface, deflate the dough and roll the dough into a square about 12″x12″ in size. Brush the surface with melted butter. Then evenly spread the artichoke filling evenly throughout the rolled dough. Sprinkle Gruyere cheese evenly. Press lightly with the rolling pin to make sure the cheese is firmly sticking to the filling.
- Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.
- You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).
- Line the loaf pan(9″x4″ or 9″x5″) with parchment paper. Layer the slices with the cheese and topping side face forward. Cover the loaf with a towel or plastic wrap and let it aside for its second rise.
- Bake the dough in a preheated 350 F oven for about 30 to 40 minutes or until its done and the top is golden brown.
