Need to take the pizza game to a higher level? Tall, fluffy and spongy pull-apart bread coated with pizza sauce is simply out of ordinary!
As I recently have some time, I was searching on the internet a few days ago. In need of fresh, interesting tips, inspirational meals that We have never used before, to delight my family with. Hunting for a while unfortunately couldn’t come across too many interesting stuff. Just before I thought to give up on it, I ran across this delightful and easy dessert by luck at Suncakemom. It looked so scrumptious on its snapshot, that called for fast action.
It had been simple enough to imagine just how it is made, how it tastes and how much my hubby will love it. Actually, it is quite easy to please the man when it comes to puddings. Anyhow, I went to the site and then followed the detailed instuctions which were combined with superb pictures of the procedure. It just makes life quite easy. I could suppose it is a slight effort to take pics in the middle of cooking in the kitchen because you normally have gross hands so that i seriously appreciate the hard work she devote to make this blogpost and recipe conveniently implemented.
Having said that I am encouraged presenting my personal recipe in a similar way. Many thanks for the thought.
I was tweaking the main recipe to make it for the taste of my loved ones. Need to tell you it absolutely was a terrific outcome. They prized the taste, the thickness and loved having a treat like this during a stressful week. They quite simply requested even more, a lot more. So the next occasion I am not going to commit the same miscalculation. I’m gonna multiply the quantity .
Original Pull Apart Bread Pizza is from Suncakemom.
Dough:
Put the fresh yeast into a half cup of lukewarm milk. Set it aside until it gets foamy. It takes more or less about five minutes.
Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.
Pour the yeasty milk into a big bowl on top of the other ingredients.
Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.
Cover the bowl and leave it in a warm place for about an hour to rise. (We can put it in the 100°F / 40°C heated oven. Be careful not to turn the heat higher than that because it will kill the yeast and the dough is never going to rise.)
Filling:
In the meantime, prepare the filling. Chop tomatoes, basil, oregano, salt and olive oil in a blender.
Pour it into a pan, bring it to boil and simmer it for half an hour while stirring occasionally.
Take it off heat and let it cool down somewhat. Pouring hot sauce on the dough would make it gooey which it hard to handle and ruin our day.
For more detailed instructions with photos check out our tomato sauce recipe at the Low Carb Condiments.
Assembly:
After an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Spread the coat of preferably room temperature tomato sauce evenly on the top of the dough.
Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it more than necessary.
When they are evenly on top of each other cut them into as wide rectangles as the bread tin.
Fill the bread tin rather loosely. If it’s packed too tight, the dough will bake together and we won’t be able to tear the bread.
Spread the rest of the tomato sauce on top evenly.
Leave it for another 15 minutes to rise.
Meanwhile grate the cheese and turn the oven on to preheat it.
After 15 minutes sprinkle the cheese on top of the bread.
Pop it into the preheated 365°F / 180°C oven for half an hour.