Pull Apart Bread
Pull Apart Bread 手撕面包
This pull apart bread recipe is a keeper. It’s very moist and soft. It can adapt to many different types of topping. Here we have bacon chive and cheese with ranch dressing, and buffalo chicken with blue cheese. Since they are savory, I used 15g of sugar in the bread instead of 30g. Here is a more Asian version with Pork Fu and Spring Onion.
Pull Apart Bread
- 250 g Flour (All purpose or bread)
- 1 Egg (about 55g) lightly beaten
- 100-120 g Water
- 15 g Evaporated Milk Powder Optional
- 30 g Sugar Can be reduced to 10g for a less sweet bread
- 3 g Salt
- 3 g Yeast
- 30 g Butter Room temperature
- Other toppings see notes
In the stand mixer, add flour, milk powder, sugar, yeast, salt (make sure yeast and salt do not touch each other), add egg and water
Turn mixer on to 8, let it run for 2 minutes
Add butter, and let the machine run on high for another 9 minutes. If you stretch the dough, it should become very thin and see through but not break
Let rise for an hour till almost double
On lightly oiled work surface, roll the dough out to less than 1/4 inch thick, spread on toppings, cut into 1.5 inch squares
Lightly oil the pan, and lay squares into the pan
Turn on the light in the oven, place pan on the top rack. On the lower rack, place another shallow pan, fill the pan with warm water. Let rise for another 50 minutes till doubled in volumn
Preheat oven to 355F, bake for 20 minutes. Check after 12-15 minutes, if the top becomes golden brown, cover with aluminum foil and complete the 20 minute bake time.
Cool on cooling rack.
There are many options for toppings, herb and cheese, pork fu and mayonnaise, Cinnamon and sugar, Bacon and cheese, Apple Cinnamon Streusel, Craisin and nuts, to name a few. Honestly, you can be as creative as you want with this bread.
The dough is somewhat soft and sticky, lightly oil the hands will make handling much easier. One way to make it is to spread the filling and fold in half, place the seam side down. The other way is to stack small square pieces with topping randomly on top of each other.
After the 2nd proofing which was done in the oven with lights on and a pan of warm water underneath, it’s doubled in volume.
Bake in 355F oven for 20 minutes (adjust time if you are using different baking pan). If the top gets dark, cover with aluminum foil and continue baking.