What’s this. Rachel being a million miles behind the trends as per usual? What. A. Surprise. Chia pudding. Passed me by. Coconut bacon (how is this an OK thing??). Passed me by. Pull apart bread. This tried to pass me by. Tried to sneak by me on my left flank. But I saw it. I saw that pull apart bread and was like yep, I need that stuffed with cheesey garlic butter and some spicy spicy jalapenos. A dangerous carbohydratey bomb in my belly. Yuuuuhum. So for all of you out there who like me have missed the trendy boat, then embrace the lateness! Make this bread and give zero hoots about missing every single food trend that ever emerged.
This bread is a little bit of a labour of love, but stay with it! There’s lots of steps but take it bit by bit and you’ll be rewarded with cheesy, garlicy, spicey pull apart bread. Take it to work, make new friends. Make all the friends.
Ingredients – makes 1 large loaf – inspired by Clarisse’s pull apart bread
3 cups of bread flour
1 cup of warm water
1 packet of instant yeast (7 grams)
2 tablespoons sugar
1 teaspoon salt
2 tablespoons unsalted butter, melted
1 stick unsalted butter, melted and cooled
1/2 bunch of flat leaf parsley, finally chopped
1/4 bunch of chives, finally chopped
2 jalapeños, thinly sliced
6 gloves of garlic, finely minced
1 large cup of strong cheddar, melted
Place all of the ingredients in the bowl of a standing mixer with a dough hook attached. Combine the ingredients on a low speed and then leave to kneed for 5 minutes. If you don’t have a mixer just do this stage by hand and kneed for 10-15 minutes.
Remove the bowl from the mixer and cover with a shower cap or a clean tea towel. Leave to double in size for 1-2 hours in a warm place.
Filling & assembly
Mix the cooled and melted butter with the garlic and plenty of black pepper. Leave to one side.
Lightly flour a large surface and tip out the bread dough. Gently kneed the bread a few times and then roll out to a large rectangle – roughly 12 by 20 inches. Spread the garlic butter all over the surface, then scatter with the chopped herbs, jalapeños and grated cheese.
Cut the dough lengthways into 6 strips – roughly 3 inch wides. Stack the strips on top of each other, using a spatula at one end and your hand at the other to move them quickly.
Once stacked on top of each other, cut them again into 6 pieces this time making 6 small squares.
Lightly oil the inside of the bread pan and place each of the stacks inside the tin. Tilt the tin slightly and line each square on top of each other. If any filling falls out just sprinkle it back on top.
Leave to rise, covered with a shower cap or clean tea towel, for another 30 minutes.
Pre-heat the over to 180C (350F) and once risen, cook for 40-50 minutes until the top is golden. Leave to cool in the pan for 10 minutes before tipping out onto a rack. Tuck in straight away!!