Wednesday, January 11, 2012

Wheat Garlic Pull Apart Bread


I've been seeing sweet versions of pull apart bread for over 6 months now on many food blogs. The pumpkin version at Willow Bird looked tasty, but we are on pumpkin ban here (too much potassium). Pity too, since I really wanted to make a sweet potato version (again, too much potassium, although I sneak those). It's a sad state of diet when I have to sneak around to eat sweet potatoes...

So I decided to return to one of my first culinary loves. Yes, that's right - garlic. I love the stuff. Once, when I was on vacation, I ate at this newer Italian restaurant. As an appetizer, they served sliced bread, two thin slices of mild creamy cheese, and an entire head of roast garlic...Yep, you guessed it - I ate the entire head. It was so good - especially when I mixed it with that creamy cheese. A word of caution for those of you that think that sounds tasty - it took me about 4 days to quit smelling like garlic - it practically oozed out of my pores after that indulgence. It was worth it...


This bread reminds me of this story. And, it's fabulous. I dealt with my guilt of having an obscene amount of butter in this recipe by using wheat flour. The wheat gave it a nice texture, and filled me up faster so I didn't eat the entire thing in one sitting. This stuff is great to sop up your favorite Sunday Gravy, or even your not so favorite.

For a printable version, click here.

Garlic wheat pull apart bread

Adapted from an already awesome recipe for white bread here

2 cup whole wheat flour

1 cup bread flour, or 2/3 cup all purpose flour and 1/4 cup wheat gluten

1/2 cup milk, warmed to room temperature

2/3 cup warm water

4 tablespoons melted butter

1 T. sugar

1 T. active dry yeast (that’s about 1 packet)

1 t. kosher salt

For the filling/topping:

2 T. grated parmesan cheese

½ t. garlic powder

6-8 roasted garlic cloves

4 T. melted butter

In a small bowl, dissolve yeast in warm water with your sugar. Set aside and see if it bubbles up. If it doesn’t get at least foamy within about 20 minutes, toss and get more yeast. Once it bubbles, you are ready to go.

Add the bread flour and ½ cup wheat flour, as well as your milk, melted butter, and salt. Mix until well blended and let rest 15 minutes.

After the dough has rested, add as much remaining flour that dough will take, but dough should still look slightly wet and messy. If you are using a stand mixer, attach your dough hook and begin on low medium speed. Your dough has had enough flour when it stops sticking to the bowl and starts forming a smooth mass. Knead in the mixer for 3-5 minutes until dough is very smooth and elastic.

If you are kneading by hand, after the first rest, turn dough out onto a floured board and begin kneading. Your dough may need up to an additional cup of flour, so be generous with your flour until your dough can take no more. Knead 5-6 minutes until smooth.

Place in an oiled dish, turning the dough once so surface is lightly oiled. Cover and let rise in warm place for up to 2 hours, until double in size.

Prepare your dipping butter – melt butter and add roast garlic cloves, garlic powder, and ½ T. parmasen cheese. Process in a food processor or blender until well mixed and roast garlic cloves are incorporated. Grease a bread pan with 1 t. butter, be generous if you wish.

Gently deflate dough and divide into 4 pieces. Roll each piece into a long rectangle that’s 4-4 1/2” wide – as wide as your bread pan. Dough should be about ½” thin. Cut into rectangles 2 ½” x 4 1/2 “. Lay your bread pan on its side, to begin adding your dough to the pan – it’s much easier to do this way. Brush one side of each rectangle with your butter/garlic mixture, and place in the pan, and continue this until your pan is full and you are out of bread dough. If you have remaining garlic butter, drizzle over the top of your bread, and sprinkle with the remaining parmesan cheese.


Let rise for 30-40 minutes, then preheat oven to 350. Bake bread for 30-35 minutes, until golden brown. Let cool slightly before devouring.

3 comments:

  1. I had a bit of trouble with the splitting of the flour. It didn't seem to work well for me and I seem to have much less bread than you do because of it. I think I would try to just incorporate all of it loosely, let rest for 15 minutes, then add any more that it needs during kneading next time. Smells great, though.

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  2. Sara,

    I'm sorry you had trouble with my method. It has worked well for me. I will have to try it again and adjust accordingly. Hope you enjoy!

    Renae

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  3. It tasted pretty good, though I substituted powdered garlic for roasted and I think I put in a bit much! Went well with the chili and finally filled out the pan in the oven.

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