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Bacon and onion pull apart bread.

Savoury Pull Apart bread - Conventional

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becs-table.com.au
Learn how to bake irresistible pull-apart yeasted bread at home. With its tender texture and endless filling options, it’s a delicious, crowd-pleasing treat for any occasion (that you can be eating in just 2 hours).
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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.