Jalapeño and Cheese Pull Apart Bread
Serves
6
Total Time
1hrs 45mins
Calories
465
A fantastic occasion bread to serve to hungry guests or family, no complaints here! Toasted or untoasted, cue the butter.
- Parmesan cheese100 gcubed
- Provolone cheese100 gcubed
- Jalapeño pepperas neededsliced
- Fresh yeast30 g
- Water300 g
- Sugar1 teaspoon
- Extra virgin olive oil20 g
- Bread flour500 g
- Pink himalayan salt flakes1 pinch
- Butteras needed
Ingredients
- 1. Add parmesan cheese and provolone cheese to the TM bowl
- 2. Mix - 8 sec, speed 10
- 3. Remove from bowl and set aside
- 4. Add fresh yeast, water, sugar and extra virgin olive oil to the TM bowl
- 5. Warm - 2 min, 38°C, speed 2
- 6. Then add bread flour and pink salt flakes
- 7. Blend - 6 sec, speed 6
- 8. Knead - 3 min, dough
- 9. Leave in bowl for 10 minutes
- 10. Knead - 2 min, dough
- 11. Tip onto floured silicone mat and knead into a ball
- 12. Cover and allow to rise for around 10 minutes
- 13. Preheat oven to 220°C
- 14. Line base of 23 cm springform tin (9x3 inches) with baking paper
- 15. Butter sides of tin
- 16. Roll out dough into large circle
- 17. Sprinkle with cheese, reserving a little for the top of the bread
- 18. Top with a few jalapeños
- 19. Cut dough and toppings using spatula into narrow wedges as though you were cutting pieces of a pie
- 20. Starting with the outside edge of each piece, roll up, finishing with the narrow end
- 21. Curve the dough to form a croissant shape and place into the prepared tin
- 22. Repeat until all the dough is used, and the baking tin is quite full
- 23. Sprinkle with remaining cheese
- 24. Allow to prove until well risen
- 25. Bake 15–20 minutes or until golden and sounding hollow when tapped in the centre
- 26. Serve hot
Method
Make this recipe in the Fresco Recipes App
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