Requirements are sometimes oxymoronic.
Two contrasts ,head to head.
Almost like night and day in the same instant.
This is not so extreme… Just a little surprising.
Bread is all about the protein gluten. So gluten strands are formed when you hydrate flour or add water and knead it really well. So the better you knead the dough, the better will be the gluten structure formed.
And this gluten structure traps carbon dioxide within it.
So that ensures that the fermented bread dough rises and stays like that after baking..m. That’s why you see those air holes in any bread.
The areas surrounding those holes are the where the gluten resides.
That’s why a flour that has high protein make the best breads. And a low protein/ gluten flour makes good flatbreads.
And thats why you don’t want to use bread flour for cake . You want a soft crumb in your cake…. If you overwork the cake batter… Your cake will never be as good.
Ok why am I talking about all this?
I added potato to bread flour. Hereby reducing the gluten content of this flour.
Does it work?
Because this is a pull apart bread. Its buttery , flaky ,soft and absolutely yum.
The butter melts into the bread and garlic and coriander are absolutely punching you on your tatsebuds.
Not parsley. No…use coriander. The flavor is stronger.
So make this.
Ideally you should use 2 loaf tins 41/2 inch by 11 inches…the ones for an 800 gms loaf. Or 3 standard loaf tins…400gms
I made 2 loaves and 1 muffin tray of flower rolls.(my Baker’s dozen is 11)
You can of course half the dough… But once the oven is on…
I filled the bread with garlic butter and a pizza sauce. You can fill it with pesto or lemon herb butter or even pao bhaji for that matter …the choice is yours.
Nutella or Chocolate may be a good idea. But we need savory breads here at home. Hubby dear has absolutely no sweet teeth.
And nothing smells better that garlic bread and pizza.
For the garlic butter
75gms amul butter softened
8-10 cloves garlic
1 cup chopped coriander.
Salt , black pepper to taste.
Whisk the butter,minced garlic and coriander with the salt and pepper to taste. Keep the salt on the higher side.
For the pizza bread
1 cup marinara sauce or a homemade sauce made with onions, tomatoes and garlic in olive oil.
1 cup shredded cheese
1 cup shredded basil leaves.
Make sure the pizza sauce is slightly dry and not runny or oily. When the sauce is cool, add the cheese and basil leaves and mix well.
Now Make the dough.
Pull apart bread Pizza and Garlic breads-King Arthur Flour
1 1/2 cups all purpose flour
2 cups whole wheat flour or atta
1 cup grated boiled potato
2 tsp salt
2 tbsp sugar
2 tsp instant dry yeast
1/4 cup vegetable oil or melted butter
2 eggs or 1/2 cup yogurt
1 cup warm milk
Water to knead
If you have a stand mixer add all the dry ingredients along with the grated boiled potato. Add on the oil, the eggs or yogurt and knead with the milk.
And if you’re kneading by hand, in a large bowl,place the flours , sugar, yeast and salt . Add in the grated potato, yogurt or eggs ,oil and start mixing in the milk.
Now too the rough dough onto your clean work top and knead well. Ensure that all the potato merged with the dough. Knead well allowing the dough to stretch and become smooth and elastic.
You may need to add more water …remember whole wheat needs more water. And the amount of water you can add into your dough will also depend on how freshly ground your flour is and the amount of bran in your whole wheat dough.
Once you feel the dough has been kneaded well and its leaving the counter clean, shape it into a ball and tuck the ends under.
Place this dough seam side down in a greased bowl and allow to prove for 45-50 minutes.
At room temperature of about 25-32℃, whole wheat dough will prove faster. So 45 minutes and get prepped.
Now.look for a cookie cutter or lid or any round with around 31/2 inches to 4 inches diameter.
Lightly grease your loaf tins of just line them with parchment paper.
Once the dough has doubled, remove to the counter. Cut the dough into 4 parts. Roll out the first part into 1/4 inch thickness.
Now cut out as many circles as you can.
I’ve a small video on Facebook . Linking it here.
Pick each circle up. Spoon 1 spoon of the garlic butter mix on It and fold the dough to get a semi circle. Lightly press the seam.
Place flat diameter side down so that the rounded side sits up.
Fill all the circles and pack into the loaf tin.
The remaining dough , roll it out once more and cut more circles out.
Because this dough has oil or butter within you can easily roll out the dough without any flour.
When you run out of loaf tins… And just want to make these pretty flowers?
Just roll out the dough into a rectangle or whatever shape you can mange. Only 1/4 inch thick. Spread the remaining garlic butter mix over. Now run a pastry cutter or a pizza cutter or a knife across to get small squares or rectangles
Place 4-5 squares filling side in or out in a muffin tin. There’s already a tonne of butter so you don’t need to grease the muffin tray.
Preheat the oven to 180℃.
Wait about 15 minutes, because by now half the proofing would be done. Brush the breads with milk.
And pop the breads into the oven. If you’ve got more bread than will fit into the oven, stash into the fridge till.one bakes.
Bake for 35 minutes or until the bread is done.
So this bread is best eaten the day its made. Fresh .
Store leftovers in a bread bin and warm slightly before eating.
Our rolls finished the same day… We had the pizza pull apart bread at night and the garlic bread was savedDforbthw next days Tiffin and accompaniment for tea and coffee.
Super pretty and super yum…
Soft and flavorful… This is one you must try.
This bread is an adapted recipe from #kingarthurflour #bakealong from March 2017. I altered the recipe a bit to suit my pantry staples and need to avoid all purpose flour. But the loaves are totally like theirs.
Bake something pretty , coz life is what you bake of it.