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Cheese Stuffed Pull Apart Bread
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Brief Description
Yeast dough divided into dough balls, each filled with a snippet of string cheese, then piled together and baked for cheesy pull-apart dish.
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Main Ingredient
flour
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Category: Yeast breads
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Cuisine: American
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Prep Time: 210 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Sep 15, 2018
Number of Servings:
Ingredients:
- 1 1/2 cups - all-purpose flour
- 1 cups - bread flour
- 1 teaspoons - active dry yeast
- 1 1/2 tablespoons - sugar
- 1 1/4 teaspoons - salt
- 2 tablespoons - unsalted butter cubed
- 2 tablespoons - unsalted butter melted
- 2 - large eggs
- 4 - string cheese strips cut into 6 pieces each
- - flaky sea salt
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Directions:
Combine 1/2 cup all-purpose flour with 1/2 cup bread flour, yeast, sugar and salt in a large bowl.
Heat 1/2 cup water and cubed butter in a small saucepan (or bowl in microwave) until butter melts. Let it cool slightly. Add to flour mixture; beat with wooden spoon to combine.
Whisk together the eggs. Reserve 1 tablespoon of beaten eggs; beat remaining egg mixture into bowl with flour mixture. Add remaining flour slowly, until dough pulls away from sides of bowl.
Transfer mixture to floured work surface. Knead 7 to 9 minutes until smooth and elastic, adding flour as needed to prevent sticking. Place in a well-greased bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for about 1-1/2 hours, until doubled in volume.
Gently punch down dough; let rest for 5 minutes. Grease a 9x5x3-inch bread loaf pan.
Divide dough in half; roll each half into a 12-inch rope. Cut each rope into 12 equal pieces. With floured hands, shape pieces into balls. Insert 1 piece of cheese into each ball.
Arrange balls, touching, in 2 layers in prepared pan. Cover with clean kitchen towel, and let rise until doubled in volume (60 to 90 minutes).
Heat oven to 375 degrees F. Brush loaf with reserved egg, being careful not to deflate dough.
Bake until golden and hollow-sounding when tapped, about 30 to 35 minutes. Remove from pan, running knife around edges if needed.
Cool on wire rack for 5 minutes. Brush with melted butter and sprinkle with salt before serving.
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