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BBB ~ Wild Pull Apart Bread

Wild … BBB … Award for most Wayward Babe! That’s me I do believe. 

Elizabeth, our kitchen of the month, titled this Wild Pull Apart. Little did she know just how wild I would take this and commit murder in the process. Actually I know she meant Wild Yeast but since …

I got a fairly decent starter going last month. Baked with it twice. And then … I left it out and was gone three days … perhaps I can plead just accidental yeast slaughter instead of murder. 

With no starter, Elizabeth’s recipe for sourdough this month was out. So I needed a pull apart bread recipe with instant yeast and I wanted one with whole wheat flour. 

What’s a common recipe that’s sort of pull apart?

What came to my mind was cinnamon rolls.

Looking for whole grain, I went to Peter Reinhart’s Bread Revolution. I was not disappointed.

Sprouted wheat cinnamon rolls gave me my basic dough recipe that I cut in half and only slightly altered.

In retrospect, the filling should have been … well less filling in volume but my brain had latched onto Sonya apples that we’d had the week before. The sweetest juiciest I think I’ve ever had. 

While this was not the shape Elizabeth ask us for, this is a great whole grain recipe and a wow flavor combination. I will be doing this again. 

Because the filling puffed out each circle, I was left with gaps around the outside of the pan. I didn’t think rising and baking would fill that so I made up balls of dough with filling.

When I do this again, I plan to make this as a monkey bread using balls with the filling and roll them in butter. I mixed the dough with the honey but the only sugar I used was the sparkling sugar on the top. These apples made for a wonderful sweetness.

Elizabeth’s shape would be perfect for savory garlic bread which I will be trying soon.

BBB Wild Pull Apart

Recipe: Adapted from Peter Reinhardt’s Bread Revolution

Serving Size: 8

– Dough: 

– 255 grams half & half 

– 2 teaspoons instant yeast 

– 42 grams melted butter 

– 35 grams honey 

– 340 grams sprouted wheat 

– 1 teaspoon salt 

– Filling: 

– 2 Sonya apples, chopped 

  • 4 oz honeyed goat cheese 
  • 2 handfuls pecans, chopped

– Dusting of cinnamon on apples 

– Sparkling sugar for topping 

 

Whisk all dry ingredients together. 

Melt butter (could use olive oil or part of both) may be enough to warm the milk. Mix with honey. 

Mix wet and dry together. 

Dough will be soft and sticky. Bring together into ball. Allow to rest for 15 minutes. 

Stretch and fold every 25 minutes 4 times. 

Refrigerate overnight. 

Allow to come to room temp next morning. I left mine out 2 hours. Shape and fill. Allow to rise. Bake at 325° convection for 20 minutes. Bake conventional 15 minutes at 350° until golden. Brush with butter. 

Notes: Used springform pan … put a pan underneath it! This recipe made the ring and a small loaf.

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This was perfect for coffee with a friend … and then for our brunch! Totally, I’ll be making this again.fullsizeoutput_93a9

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  • You have until the 29th to bake the bread and post about it on your blog (we love to see how it turned out AND hear what you think about the bread) with a link to the Kitchen of the Month’s post about the bread.
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