SWEET/SAVORY PULL-APART BREAD: SPICE UP YOUR LIFE RECIPE BY TASTY
Here's what you need: biscuit dough, shredded mozzarella cheese, ham, jalapeño, parchment paper, nonstick cooking spray, loaf pan
Provided by Kelsey Weber
Categories Bakery Goods
Yield 1 serving
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (175°C).
- Grease loaf pan and line with parchment paper.
- Separate biscuit dough and flatten slightly.
- Add even layer of mozzarella to each biscuit.
- Add 1 ham slice to each biscuit and top with jalapeños.
- Place each biscuit in loaf pan until pan is full.
- Bake for 45 minutes or until golden brown (internal temperature should be 140°F (60°C)).
- Enjoy!
SWEET/SAVORY PULL-APART BREAD: GRANNY STYLE RECIPE BY TASTY
Here's what you need: biscuit dough, apple slices, brie cheese, cinnamon, parchment paper, nonstick cooking spray, loaf pan
Provided by Kelsey Weber
Categories Bakery Goods
Yield 1 serving
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (175°C).
- Grease loaf pan and line with parchment paper.
- Separate biscuit dough and flatten slightly.
- Divide the Brie evenly on biscuit dough.
- Add fresh apple slices and sprinkle cinnamon on each piece.
- Place each biscuit in loaf pan until pan is full.
- Bake for 45 minutes or until golden brown (internal temperature should be 140°F (60°C)).
- Enjoy!
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- Lightly grease your bread loaf pan and line it with parchment paper for easy removal later and set aside. Then, whisk the flour and salt together in a large bowl, then add the sugar and yeast and whisk to combine.
- Pour half of the egg mixture into the flour mixture and stir to combine. Then pour in the rest of the egg mix and, using a spatula, mix the dough until it just start to come together.
- Now you can knead it with your hands until the dough begins to pull away from the bowl and stick together. Note: if the dough is too “wet” and cintinues to stick to the sides of the bowl after about a minute of kneading, dust it with small amounts of extra flour until it begins to form.
- Once you have a soft and slightly sticky ball of dough, use your finger or knuckle to make a few shallow depressions in the top of the dough. Then, cover the bowl with plastic wrap and a dish-towel and let it rise in a warm area of the house, until the dough doubles in size.
- As the dough is rising, prepare the filling by mixing the softened butter, cinnamon, and sugar together in a medium-sized bowl until it’s smooth and creamy.
- After your dough has doubled in size, turn it out onto a floured surface and use a rolling pin (or a floured wine bottle, in a pinch) to roll the dough out into a large rectangle, roughly 20 x 14 inches.
- After you’ve cut your strips, you will make two stacks of three strips. Just pick up a strip and stack it directly one on top of another. Then, cut each of the two stacks into 4 large squares.
- After you’ve got your 8 stacks of squares, transfer each one into the parchment-lined loaf pan until full. Once they’re all in the pan, use your fingers to gently spread the tops of each layer apart.
- Cover the loaf pan with a linen dish or tea towel and let it rise again for another 30 minutes. Alternatively, if you’re prepping the bread in advance, you can put it in the refrigerator at this point and pull it out to rise 30 minutes before you plan on baking it.
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