May 11, 2010 - 3:39pm
Pull-apart bread
if pizza and savory monkey bread meet and have a child, it will be this dangerously delicious bread. Recipe can be found here: http://www.choosy-beggars.com/index.php/2010/02/11/bocconcini-stuffed-mediterranean-bacon-pull-aparts/comment-page-1/#comment-4560
Very easy to make, a departure from my usual sourdough and lean artisan breads, but if it tastes so good, it can't be a bad thing!
Fresh mozarella cheese in each dough ball, wrapped in butter and more cheese and herbs, layered with bacon (bacon!), sundried tomato, olives, and green onion, trust me, no one can say no to this bread. OK, maybe vegetarines can, but...you know what I mean.
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Comments
Get thee behind me, Satan....
Seriously, I spend way too much time online looking at food porn, but that first pic is the most beautiful I've ever seen!
Aw, thanks! It's indeed sinfully delicious!
Very creative!
Great recipe for a pot-luck....but I sure don't want to know the calories or fat content.
LOL, I know what you mean. Gotta have a crowd to spread the goodies - and the calories.
As usual, you outdid yourself! :-)
I am in severe drooling=mode here!
Thanks! These are seriously addictive.
I am now going to my kitchen to eat everything that isn't tied down!
I just set my dough aside to rise. It is a lot wetter than the dough looks in Choosy Beggar's picture, even after adding about 3TB extra flour. Although fairly new to bread-baking I'm not afraid of high hydration doughs, I'm just afraid I made a mistake in following the recipe. What do you think?
Thanks,
Cindy