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Pull apart bread

Close up of a bacon and onion pull apart

Pull-Apart bread has to be one of the easiest yeasted doughs you can make. This is a recipe that you can make on reasonably short notice (at least in the world of yeasted doughs).

You don’t have to have a Thermomix, but it does make it little quicker. I’ve included a recipe for using a stand mixer as well.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

What can you put in pull apart bread?

You can choose anything you like to pop inside. Savoury is an easy choice with the addition of a little bacon, but its very versatile and will successfully take a few vegetable leftovers as well. You can also add some more cheese to make it extra yummy.

Image of a full pull a part with bacon and red onion

Pull apart bread – Thermomix

4.80 from 10 votes

5 stars tells us you love the recipe

becs-table.com.au
This delicious pull-apart bread will keep the family happy any time of the day. They only take as long as a pizza, and are versatile in terms of what you include inside.
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Difficulty Medium
Course Lunch
Cuisine Hungarian
Servings 1 loaf
Method Thermomix

Equipment

  • Thermomix

Ingredients
  

  • 300 g water
  • 1 Tbsp yeast
  • 520 g white bakers flour
  • 1 tsp salt
  • 1 tsp sugar
  • 20 g olive oil

For the filling

  • 20 g Olive oil
  • 2 rashers streaky bacon chopped
  • 1/2 red onion sliced
  • 1 Cup mixed cheeses what ever you like but mozzarella and tasty work well together.

Instructions
 

  • In your Thermomix weight in 300g of water set for 37°c/ 3 mins/speed 1. Then add the dry yeast on top of the water, missing the blades and leave it for 5 minutes to soften and start activating.
  • Weigh in your 520g of flour covering all the yeast then add your salt, sugar and oil. Mix for 5 seconds/ speed 4.
  • Now set to knead for two mins. Keep an eye on your machine, they like to walk.
  • Leave the dough in the Thermomix to prove (as long as I don't need the bowl for anything else of course). It should double in size popping out of the top of your Thermomix about an inch if you leave it in. Another way is to pop it in your Thermo Server if you have one. Your Thermo Server is an ideal proving chamber for this amount of dough. It's best if you warm it up first. Boil the jug and pour in the hot water, leave it for 5, minutes then tip it out and dry the bowl as quickly as you can. Use a little oil to coat the inside of the server bowl then place in the dough and pop on the lid. Leave it to prove, once the lid pops open about 2 cm, it's proven enough.
  • Once your dough has proved, knead again for 5 seconds to release it from the sides of the bowl then tip out the dough. Roll into a ball cover with a cloth then gather the remainder of your ingredients.
  • Weigh the cheeses into the TM bowl and grate for 5 seconds/speed 6 then set aside.
  • Add the onion to your TM bowl and chop on speed 5/3 seconds. Add the chopped bacon and oil and set to 5 min/100°c/reverse sp + 2. Once the time is up, leave to cool.
  • Prepare a tin or tray. If you have a springform tin use that otherwise just butter and dust a standard cake tin, or you can even just stack them all together on a large tray, for a free-form shape if you wish.
  • Roll your dough out into a rectangle (around a 1cm thick) onto a clean lightly dusted surface. Don't use too much flour, in fact; I find most of the time I don't have to add any extra flour to my bench at all because it's a perfect consistency. Although all flour is different and if you find yours is a little sticky you'll need to do a little dusting. (of flour that is)
  • Once you’ve rolled out your dough, you’ll need to layer your fillings over the top. Using a knife or pizza wheel cut long strips of equal length and width. Take one end of a strip and gather it folding back and forth as you go. Then sit it upright it in or on your prepared tin. Continue this process till you have all the dough in, remembering to leave a few gaps for the dough to rise.
  • Now it's ready to go into the oven. You can either let it prove a further 1/2 an hour to an hour or set your oven to 200°c and pop it straight in. This second rising can be done slowly as the oven reaches full temperature. Keep an eye on your creation, and when the top is a deep golden brown, it's ready to pull out and pull-a-part. Oh, leave it cool a bit first.

Close up of a bacon and onion pull apart

Pull apart bread – Conventional

5 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
This delicious pull-apart bread will keep the family happy any time of the day. They only take as long as a pizza, and are versatile in terms of what you include inside.
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Difficulty Medium
Course Lunch
Cuisine Hungarian
Servings 4 persons
Method Conventional

Equipment

  • Stand mixer

Ingredients
  

  • 300 g water
  • 1 Tablespoon yeast
  • 520 g white bakers flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 20 g olive oil

Instructions
 

  • Add warm water (around 37°c) to your stand mixer bowl then sprinkle your yeast on top. Allow that to sit for around 5 minutes.
  • Once 5 minutes is up, add your flour, then salt, sugar and oil. Set your stand mixer to knead for 5 mintues. Once the time is up, cover the bowl with a teatowel and start preparing the filling.
  • To make the filling chop the onions and bacon and fry gently in a pan until the onion is transparent. While that is cooking grate your cheeses.
  • Prepare a tin or tray. If you have a springform tin use that otherwise just butter and dust a standard cake tin, or you can even just stack them all together on a large tray, for a free-form shape if you wish.
  • Roll your dough out into a rectangle (around a 1cm thick) onto a clean lightly dusted surface. Don't use too much flour, in fact; I find most of the time I don't have to add any extra flour to my bench at all because it's a perfect consistency. Although all flour is different and if you find yours is a little sticky you'll need to do a little dusting. (of flour that is)
  • Once you’ve rolled out your dough, you’ll need to layer your fillings over the top. Using a knife or pizza wheel cut long strips of equal length and width. Take one end of a strip and gather it folding back and forth as you go. Then sit it upright it in or on your prepared tin. Continue this process till you have all the dough in, remembering to leave a few gaps for the dough to rise.
  • Now it's ready to go into the oven. You can either let it prove a further 1/2 an hour to an hour or set your oven to 200°c and pop it straight in. This second rising can be done slowly as the oven reaches full temperature. Keep an eye on your creation, and when the top is a deep golden brown, it's ready to pull out and pull-a-part. Oh, leave it cool a bit first.

Why not try sweet Pull apart bread

Close up of an apple custard pull apart in a tray

Your imagination is the only limit to the choice of fillings. You can make savoury and sweet. It’s so quick and easy.
For a sweet alternative add an extra 2 Tbsp of sugar in the dough, and when you’re doing your pull-apart try some almond meal, butter, sultanas and a sprinkle of sugar. Yummmm, cheap and no added non-food items.

Chef tip: Wash and soak your sultanas first

  • Some dried fruit is very dirty.  It pretty much depends on what brand you’ve chosen, but I always wash.
  • Soak the fruit.  Once your fruit has absorbed a whole lot of liquid it is less likely to burn in the oven.
  • Try soaking the fruit in orange juice, maple syrup and water, honey and water or alcohol for a grownup pull-apart

Want to know more?

If you enjoyed making this yeasted dough why not have a go at making crumpets too.

Would you like to learn how to make Easy Overnight Sourdough?

Easy Overnight Sourdough

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