"

Saturday, March 28, 2015

Turkey ham-mozzarella pizza pull-apart bread


I'm taking advantage of the wonderful weather we're having by baking bread . Hopefully next month , it'll still be cool enough to manually knead some since I got this mile-long list of bread that I've been wanting to bake.

Pull-apart bread especially savory ones is always a favorite and best eaten warm , with cup of coffee or an Ice-cold Coke . When I make it , I usually filled it with processed meat ( ha ! ) like ham or sausages or bacon or salami and coupled with glorious shredded mozzarella , it always reminds me of pizza which I only eat once in a blue moon . Trust me , I'm always tempted to buy it as there are 2 pizza joint within few minutes walk from our flat and don't forget the bakeries *sigh*


I used the basic dough recipe that I found at The America's Test Kitchen baking book . This is , I think , one of the easiest recipe that I used so far and if you have a sturdy food processor it'll take you roughly 4 minutes to make it . But kneading it by hand is a breeze as well and no machine to clean afterwards ! The dough is very easy to handle and can be easily stretch without tearing . The recipe below is half and will make one 14-inch pizza .

Instead of using pasta sauce ( I haven't seen pizza sauce here yet ) I used the pesto that I found at the farthest corner of the fridge , that pesto by the way , is already expired , but don't worry , I'm still alive lol  The top of this pizza bread is delightfully crisp and full of melted cheese with slices of ham here and there but bottom half won't brown that much .

If you're looking for an easy recipe for your weekend baking , this is a must-try !


Basic pizza dough , recipe adapted from The Americas Test Kitchen Family-Baking Book , page 137

308 grams bread flour
1 1/8 teaspoons instant yeast 
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup warm water

* In a mixing bowl , combine the flour , yeast and salt , whisk until incorporated . Make a well in the middle of the mixture and pour in the oil and water . Use a wooden spoon / sturdy spatula or your hand to mix everything together to form a shaggy dough . Tip dough into a clean work surface and knead for 5 minutes until smooth , form into a round ball and transfer into a lightly-oiled bowl , cover tightly with plastic wrap . Let proof in a warm place for 1 to 1 1/2 hours or until doubled in size .

For the filling :  

140 grams ( Butterball ) smoked turkey ham , cut into wide strips
120 grams shredded mozzarella
4 tablespoon store-bought ( Barilla ) pesto 

To make the pull-apart bread :

* Preheat oven to 200°C . Lightly butter ( standard size ) 8 pieces muffin tins , set aside .

* Sprinkle the work surface with flour and tip in the dough , using a rolling pin , dusted with flour , roll out dough into a roughly 16 by 12-inch rectangle . Spread pesto evenly on top , sprinkle with mozzarella and top with slices of ham . On the short side of the filled dough , using a pizza cutter or a sharp knife , cut it into 6 equal pieces then stack each piece on top of each other , you'll have 6 layers of rectangles . Cut these layers , crosswise , into 8 pieces and place these layered strips on a prepared pan .

* Bake pizza bread for 25 minutes . Transfer to a wire rack and let cool for 5 minutes before serving . Serve either warm or at room temperature .


6 comments :

  1. My mouth is watering, Anne. Wish I could have a few slices for my dinner with some soup or salad.

    ReplyDelete
  2. Hi Anne,
    Wow, this looks delicious! Just the kinda bread that would do the disappearing act real quick in my house!
    I have been on the lookout for this book at my local bookstore for ages, but have not seen it before.

    ReplyDelete
  3. OMG, I am still hungry after my lunch when I see it!

    ReplyDelete
  4. Hi Anne,

    I see generous amount of filling sandwiching in between every single layer of your pull-apart bread... Ai yo! I can't look at them anymore... I'm feeling so hungry!!! :p

    Zoe

    ReplyDelete
  5. 好特别哦!!!
    好有层次 感觉很丰富~~

    ReplyDelete