Pull-apart bread with herbs

Pull-apart bread with herbs

#timefordelights #bread #grainmill #grilling #hearty

An incredibly delicious recipe comes today from Janine, who regularly presents new creations on her recipe blog "Time for Delights – Time for Enjoyment," all of which you'll want to bake or cook yourself. This recipe for a pull-apart bread with herbs is also perfect for grilling. Especially now, in late summer, it's exciting to use up the last of your balcony herbs in recipes. Despite its simple preparation, this bread isn't a 15-minute recipe; it requires some preparation. The yeast dough should be thoroughly kneaded and left to rise for at least an hour before resting in the pan for another half hour. But the wait is well worth it for this wonderfully fluffy bread, and it only doubles the anticipation.

Ingredients:

For the yeast dough:

• 600 g wholegrain spelt flour
• 200 ml lukewarm water
• 1/2 cube of yeast
• 5 tablespoons olive oil
• 1 tsp salt

For the herb butter:

• 150 g soft butter
• fresh herbs from the balcony (e.g. parsley, basil)
• 2 cloves of garlic
• 60 g Parmesan
• 1 tsp salt

Preparation:

• First, prepare the yeast dough. Place the dry ingredients for the dough in a bowl. Crumble the yeast cube into a well in the center and gradually pour in water, stirring the yeast. Then knead all the ingredients by hand until you have a smooth dough.
• Place in a bowl, cover with a damp cloth, and let rise in a warm place (approx. 25–35 °C) for 1 hour.
• Meanwhile, finely chop the herbs, press the garlic, and press/mix in the butter, Parmesan, and salt with a fork.
• Grease a loaf tin and dust it with flour.
• Roll out the dough, brush it with butter, and cut it into squares with a knife. Layer these squares in the baking pan. Once all the dough is in the pan, let it rise for another 30 minutes.
• Then bake in a preheated oven for about 40 minutes until golden brown.