i posted this photo of a loaf of fresh cheese and herb pull-apart bread on instagram
today and there was two recipe request for it … as it's a bit hard to post a recipe on instagram,
i thought i would post it here. this bread is such a simple yet yummy recipe to make! the smell
which floats through the house as it cooks, makes it very hard not to cut a slice to eat as soon
as it's out of the oven ;). i found the recipe in Janelle Bloom's 'Family Food & Weekend Feast'
cookery book, and modified it slightly to make it more 'us' :) instead of fetta cheese, we
use normal grated chedder, and i generally add rosemary and thyme herbs instead of the
basil they recommended. happy cooking!
Cheese and Herb Pull – Apart Bread
3½ cups self-raising flour
40g grated parmesan cheese
300ml thickened cream
1 cup milk
2 tbsp olive oil
200g grated cheese (or feta, crumbled)
Basil, or herbs of your choice (I used Rosemary, Thyme and a dash of mixed herbs)
Preheat the oven to 220 C, fan forced. Lightly grease a loaf tin and line the base with greaseproof paper.
Combine the flour and parmesan in a large bowl. Add the cream, milk and 1 tbsp of the oil and stir with a knife to form a soft dough – adding more milk if necessary. Turn onto a lightly floured surface and knead gently until the dough comes together.
Combine the herbs and cheese in a bowl. Divide the dough into 7-8 even portions. Roll each portion into a rectangle shape. Spread the cheese mixture evenly down the middle. Roll up each rectangle, starting from the short edge, to enclose the filling. Cut in half and place side by side in the pan, cut side down, and if necessary, place a second layer on top also.
Brush the top of the loaf with the remaining oil and sprinkle with the salt and sesame seeds. Bake for 35-40 minutes, or until golden and baked through. Lovely served still warm from the oven and spread with butter.