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Crusty Cheese and Herb Pull- Apart Bread

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Ingredients

7 g dried yeast (1 sachet)
1 teaspoon sugar
4 cups bread flour
1 1⁄2 teaspoons salt
1⁄4 cup powdered milk
2 tablespoons olive oil
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
100 g cheddar cheese, grated
milk, to glaze

Nutritional information

2664.7
Calories
668 g
Calories From Fat
74.3 g
Total Fat
31.1 g
Saturated Fat
136.2 mg
Cholesterol
4247.6 mg
Sodium
402.9 g
Carbs
15.8 g
Dietary Fiber
18.5 g
Sugars
88.3 g
Protein
693g
Serving Size

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Crusty Cheese and Herb Pull- Apart Bread

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Cuisine:

kind of blah and dry without enough spice to make it worth while as a time investment. Would work well in nursing facilities and geriatric facilities limiting taste extremes but wanting color.

  • 55mins

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 55mins   |  Serves:

Crusty Cheese and Herb Pull-Apart Bread, This makes such a yummy loaf – adapted from a recipe in a magazine Prep time does not include rising time ”, kind of blah and dry without enough spice to make it worth while as a time investment Would work well in nursing facilities and geriatric facilities limiting taste extremes but wanting color , Excellent bread and really easy I will up the amount of cheese next time, because we really like it cheesy This recipe will adapt well to many variations of herbs and cheeses

 

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Steps

1
Done

Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.

2
Done

Leave in a warm place until frothy (about ten minutes).

3
Done

Put the flour, salt, milk powder and oil in a large bowl or bench mixer.

4
Done

Stir to combine and then add the yeast mixture and 1 cup of warm water.

5
Done

Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.

6
Done

Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.

7
Done

Leave the dough in a warm place for an hour or until doubled in size.

8
Done

Punch the dough down and knead for 1 minute.

9
Done

Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.

10
Done

Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.

11
Done

Press the remaining 10 discs on top of the cheesey ones.

12
Done

Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.

13
Done

You will have to squeeze them together to fit them all inches.

14
Done

Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.

15
Done

Preheat the oven to 200°C - 400°F.

Bobby Ryan

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