Jan 242013
 

Just a weird combination for a pull apart bread, isn’t it? That’s what I thought too! But the experimenting bone in me wouldn’t budge and there was no turning back in trying it. I’m so so glad that I tried it and my kids gorged on it without a word and that says it all. Whenever I want to try something new, a peek in my pantry or my freezer would do the magic with my eyebrows mischievously twitching up to see who would agree to be my bait. I’ve baked garlic and herb pull apart bread and I definitely didn’t want to try the same. I’ve used store-bought artichoke dip for my toast many times in the past and thus the idea of using jarred artichokes in this bread’s filling was very welcoming. The Gruyère cheese was totally another story. I stocked the block of cheese to be used for another dish but many times I intercept my plan and use it unnaturally in other dishes. The creamy Gruyere cheese definitely melted in the mouth and was dancing in harmony with other flavors of the filling. I know I’m getting all poetic….but you’ll be surprised if you don’t after you get to taste this bread.

5

11

 

To my surprise, the dough didn’t rise at all. Mr Yeast who used to be friend from the beginning was totally acting up during the first as well as the second rise. I was almost about to give up, but took my chance in trying to see if it would rise in the heat while baking. My guess was right and my patience was rewarded when I saw the bread rising nicely around the pan. I was so relieved …I know a simple act of baking can tense me up as I expect nothing but beautifully baked bread when I set out to make a loaf. I will be baking a bread each month as part of a group (wekneadtobake–a group of ardent bakers) who’ve vowed to bake together a bread each month suggested by Aparna of MyDiverseKitchen. I know its gonna be so much fun to bake, share, and learn through the process. Do let me know if you happen to try this bread…

8

Step-by-Step Pictorial:

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In a small bowl dissolve sugar and yeast in 1/2 cup of lukewarm water. Keep aside for 5 minutes for the yeast to proof. In another bowl or in a food processor pulse 2 3/4 cups of flour, salt, room temperature butter until well combined. Add the yeast mixture and 3/4 cups of milk and combine everything to form a smooth elastic dough. The dough shouldn’t be sticky nor dry. Sprinkle additional flour if needed.

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Shape the dough into a ball and place it on a well oiled bowl, cover with kitchen cloth or plastic wrap and leave it a warm place for the first rise approx 1 to 1 1/2 hrs. I usually warm the oven in the lowest setting, switch the oven and leave the dough to rise. While the dough is rising, prepare the filling. In a blender or processor, coarsely grind artichoke hearts, sour cream, garlic. Transfer into a bowl, mix salt, pepper, and spring onions. Let it aside.

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After the first rise, on a lightly floured work surface, deflate the dough and roll the dough into a square about 12″x12″ in size. Brush the surface with melted butter. Then evenly spread the artichoke filling evenly throughout the rolled dough.

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Sprinkle Gruyère cheese evenly. Press lightly with the rolling-pin to make sure the cheese is firmly sticking to the filling. Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.

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You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).

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Line the loaf pan(9″x4″ or 9″x5″) with parchment paper. Layer the slices with the cheese and topping side face forward. Cover the loaf with a towel or plastic wrap and let it aside for its second rise. Bake the dough in a preheated 350 F oven for about 30 to 40 minutes or until its done and the top is golden brown.

20

 

Artichoke & Gruyere Pull Apart Bread

Ingredients

    For the Dough:
  • Warm Milk (Whole Milk preffered) -- 1/2 cup
  • Sugar -- 1 tsp
  • Active Dry Yeast -- 2 tsp (approx 1 packet)
  • All Purpose Flour -- 2 3/4 to 3 cups
  • Salt -- 1 tsp
  • Butter -- 25 gms (approx 1.5 Tbsp)
  • Milk -- 3/4 cup
  • For the Filling
  • Artichoke Hearts (jarred) -- 1 jar (7.5oz)
  • Garlic Pods -- 2 to 3 medium pods
  • Sour cream -- 1/4 cup
  • Salt -- to taste
  • Pepper -- 1 tsp
  • Spring Onions -- 2 Tbsp (finely chopped)
  • Grated Gruyere Cheese -- 1/2 cup

Instructions

  1. I usually knead my bread dough by hand but thought of using the food processor for this one. Feel free to use either method.
  2. In a small bowl dissolve sugar and yeast in 1/2 cup of lukewarm water. Keep aside for 5 minutes for the yeast to proof.
  3. In another bowl or in a food processor pulse 2 3/4 cups of flour, salt, room temperature butter until well combined. Add the yeast mixture and 3/4 cups of milk and combine everything to form a smooth elastic dough. The dough shouldn't be sticky nor dry. Sprinkle additional flour if needed.
  4. Shape the dough into a ball and place it on a well oiled bowl, cover with kitchen cloth or plastic wrap and leave it a warm place for the first rise approx 1 to 1 1/2 hrs. I usually warm the oven in the lowest setting, switch the oven and leave the dough to rise.
  5. While the dough is rising, prepare the filling. In a blender or processor, coarsely grind artichoke hearts, sourcream, garlic. Transfer into a bowl, mix salt, pepper, and spring onions. Let it aside.
  6. After the first rise, on a lightly floured work surface, deflate the dough and roll the dough into a square about 12"x12" in size. Brush the surface with melted butter. Then evenly spread the artichoke filling evenly throughout the rolled dough. Sprinkle Gruyere cheese evenly. Press lightly with the rolling pin to make sure the cheese is firmly sticking to the filling.
  7. Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.
  8. You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).
  9. Line the loaf pan(9"x4" or 9"x5") with parchment paper. Layer the slices with the cheese and topping side face forward. Cover the loaf with a towel or plastic wrap and let it aside for its second rise.
  10. Bake the dough in a preheated 350 F oven for about 30 to 40 minutes or until its done and the top is golden brown.
http://sizzlingveggies.com/cakes-and-bakes/breads-rolls/artichoke-gruyere-pull-apart-bread/

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  17 Responses to “Artichoke & Gruyere Pull Apart Bread”

  1. amazing clicks… love artichoke hearts… can imagine how intresting this can get…

  2. Patience is a virtue I lack and would have given up if the dough did not rise. For that i take my hats off to you.

  3. Awesome presentation as usual! 🙂 Love the spongy interior!

  4. I love artichokes but never would have though about it to addin the bread, i love the idea. And your bread looks good.

  5. Gruyerre and Artichokes..i m not sure if i can even say them right…..but you did a splendid job here Jay!

  6. You stole my heart at artichokes! My absolute favorites. I really would have given up on the bread.. and started over. Now I know I need to be patient.

  7. looks so professional…almost store-bought

    cant believe you made that

  8. Bread looks lovely,addition of gruyere sounds exotic!

  9. Wow simply wow. That is a beautiful and different Bread. I have just discovered Artichokes and do like their taste. Love your blog 🙂

  10. Bread looks amazing….never tried gruyere cheese. Thanks for visiting my blog.

  11. Awesome clicks and love the filling! I used gruyere cheese too, but with the herbs.

  12. loved the varied fillings that u have used….!! Got new ideas….!!

  13. Bread looks wonderful and your clicks too..Loved the filling idea..

  14. Hav eheard about both but never tried them! but this look absolutely stunning.. i am sure it must have been divine 🙂

  15. Amazing combination…loved to bits

  16. That’s a most unusual flavour combination. Your bread looks just great.

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