Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, pizza pull-apart bread. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pizza Pull-Apart Bread is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Pizza Pull-Apart Bread is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook pizza pull-apart bread using 20 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Pizza Pull-Apart Bread:
- Make ready For Water Roux (Tangzhong) :
- Prepare 20 gr bread flour
- Take 100 gr milk
- Take For Dough :
- Get 85 g milk, lukewarm
- Prepare 2 tsp dry active yeast
- Make ready 1 large egg at room temperature
- Make ready 85 g tangzhong starter at room temperature
- Make ready 210 gr bread flour
- Get 60 gr low protein flour (cake flour)
- Get 20 gr milk powder
- Get 40 gr sugar
- Make ready 1/2 tsp salt
- Make ready 22 gr unsalted butter softened at room temp (cut into pieces)
- Prepare For Filling :
- Prepare 50 gr pepperoni, cut in small pieces
- Make ready 100 gr shredded mozarella cheese
- Get 25 gr grated permesan cheese (plus more for sprinkle)
- Prepare 160 gr pizza sauce (homemade/store bought)
- Make ready 1/2 sdt oregano
Instructions to make Pizza Pull-Apart Bread:
- For Water Roux : Mix milk with bread flour and stir well until it is no longer lumpy. Cook over medium low heat in a non-stick pot, stirringly constantly with a wooden spoon/rubber spatula/egg whisk, to prevent burning and sticking to the pot.
- The tangzhong mixture is ready once it achieves the temp of 65 degrees celsius or once you see "lines" start to appear in the mixture every time you stir it. At this stage, the tangzhong should have the consistency and texture of glue.
- Remove the pot from heat immediately and transfer the tangzhong into a clean bowl, and cover with clingwrap sticking onto the surface of the tangzhong to prevent it from drying up. The "tangzhong" can be used as soon as it cools down to room temperature. You can keep it chilled in the fridge for 2-3 days but discard it as soon as the mixture starts to turn grey.
- For filling : mix all the ingredients then divide into 12 parts. Put aside.
- For Dough : Prepare the tangzhong dough in advance. Allow the tangzhong to be cooled before using.
- Mix milk, 1 tbs sugar and yeast in a mixing bowl, let it sit for 5 minutes to allow the yeast to begin to bubble and foam. Add in the egg, tangzhong, flour, remaining sugar and milk powder. With the dough hook, mix on low speed until the dough just comes together. Add in the salt and butter. Knead until the dough can be stretched into a thin stretchable membrane.
- Put the dough in a greased bowl and cover it with greased clingwrap and proof in a warm place until doubled in size.
- Punch down the dough and divide into 12 equal parts.
- Using a rolling pin, flat each dough and roll into approximately a 5-6 inch disc.
- Put one part of the filling on the top.
- Fold it in half and press the seam to seal. Do the same thing for the remaining dough and filling.
- Line each stuffed half circle into a lightly greased loaf pan, seam side up.
- Cover the pan with greased clingwrap and proof in a warm place until doubled in size.
- Bake in a preheated oven 350°F for 40-45 minutes or until it's cooked. Sprinkle with permesan cheese 10 minutes before it's done (optional).
So that is going to wrap this up for this special food pizza pull-apart bread recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this webpage in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to pizza pull-apart bread cooking. Go on get cooking!
