Cheddar Cheese Pull-Apart Bread
Cheddar Cheese Pull-Apart Bread
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| Yield: | one 9" round pull-apart loaf |
Ingredients
Dough
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 2 tablespoons potato flour or 1/4 cup instant potato flakes
- 3 tablespoons Baker's Special Dry Milk or nonfat dry milk
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 4 tablespoons soft butter
- 2/3 cup lukewarm water
- 1/2 cup lukewarm milk
Coating
- 1/3 cup Vermont cheese powder
- 3 tablespoons cornstarch
- 2 teaspoons pizza seasoning
- 4 tablespoons melted butter
Directions
1) Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
2) Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
3) Gently deflate the dough, and transfer it to a lightly greased work surface.
4) Divide the dough into 32 pieces, by dividing in half, then in halves again, etc. Don't worry about making them exactly even; and don't bother to shape them into balls, unless you're totally into perfection.
5) Lightly grease a 9" deep casserole dish, or a 9" x 2" cake pan. Pour a generous layer of olive oil in the bottom of the pan, to coat.
6) Make the coating: whisk together the cheese powder, cornstarch, and Pizza Seasoning. Put the melted butter in a small bowl. Dip each ball in the butter, then the coating, then place in the pan in a single layer; you'll need to squeeze them in.
7) Cover the pan, and allow the dough to rise till quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
8) Uncover the pan. Bake the bread for 15 minutes. Tent with aluminum foil, and bake for an additional 20 minutes, until it's golden brown when you peek underneath the foil. An instant-read thermometer inserted into the middle of the center bun should register 190°F, or very close to it.
9) Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.
Yield: one 9" round pull-apart loaf.
Reviews
- 01/20/2012
- I bought the Vermont Cheese powder, the Baker's Special Dry Milk, and the Potato Flour from KAF. I followed the recipe and ingredients exactly and these were delicious. There was no blandness. On our snowed in day at home, they were great along side our homemade chicken noodle soup. I could imagine them being a hit with a larger crowd too though. I gave 4 stars instead of 5 because I save the last star for those extra special recipes. But don't be mistaken, they are very good!
12/14/2011- Though the bread looked fine, it lacked flavor. I used very garlic-y melted butter, and extra Parmesan cheese -- and still found the dough flavor dominated.
03/16/2010- Great Recipe! I used my Cast Iron (6 quart) Lodge Pot, baked at 350 for the 15 min. specified, and then another 25 min. with the pot lid on. They were gorgeous, and the smell was out-of-this-world great! The only thing that I did differently (other than baking in a lidded cast iron pot) was to concoct my own seasoning using a potpourri of ingredients from my cupboard - i.e., an Italian Spice Blend, some Crushed Red Pepper, Garlic and Onion Powder. To my homemade spice blend I added grated Romano Cheese that I had ground up fine in my little food processor. I also used almost twice as much Butter as the recipe called for. Anyway - great recipe! The only drawback was that the Butter-Dipping part was more than a little messy.
- 03/06/2010
- I didn’t have dry milk on hand, so I used 1% milk instead of the water. I also put malt (carnation malted milk) in place of the dry milk. I cooked this in an enameled dutch oven (round, ~9″) which made the cooking time about 10 minutes longer. I did put the lid on at the 15 minute mark. I needed about 50% more topping than was called for (and a sliver more butter… I ran out with 2 pieces left to coat). Luckily I thought to double the topping before I started! They came out perfectly!! They’re not as dark brown as the pictures (and not black bottomed), but I prefer it that way.
- 03/01/2010
- I made this for a dinner party we went to on Saturday night. It was a hit with all the guests. I got many raves for this. I didn't have the VT cheddar powder, so I used parmesan instead. Which made it scrumtious.
- 03/01/2010
- This is lovely soft dough and good showcase for the cheese powder and pizza seasoning. However, if i made it again I would drizzle more butter om top of the finished rolls before baking and add a tsp or so of garlic powder. We foudn them a bit bland for our taste. Lovely dough, though!
- 02/27/2010
- Very tasty but I had a problem when turning the bread out onto a rack. It came apart into all the dough balls! No need for breaking off a piece -- they're "pre-broken." Perhaps instead of pressing the four or five "extra" balls on top I should have jammed them into the other dough balls to make a super-compact mass? Or perhaps I should have let the bread cool in the pan 5 or 10 minutes before removing it from the pan?
i usually let my pan sit for a few minutes before I dump it out. That gives it a few minutes for it to firm up and get less delicate. Mary@ KAf
