Pull-apart bread con pomodori secchi, erba cipollina e pinoli

Pull-apart bread con pomodori secchi, erba cipollina e pinoli

(Scroll for the english version)

Ingredienti per l’impasto:

per uno stampo da plumcake da 25x10x7h

250-300ml di latte
5g di malto di grano o d’orzo
10g di lievito di birra fresco
375g farina 0 (io la Simec per pizza che si trova al Dico)
7g di sale
25g di burro morbido

per il ripieno:

15g di burro fuso
1 manciata di pinoli
6-8 pomodori secchi a pezzettini
1 mazzetto di erba cipollina
aglio in polvere
1 manciata di parmigiano reggiano
3 cucchiai di polpa di pomodoro

Preparazione:

in una ciotola versate 250ml latte tiepido, il lievito e il malto: mescolate e lasciate riposare 5 minuti. Nell’impastatrice mettete la farina insieme al sale e mescolate. Aggiungete ora il latte con il lievito e accendete l’impastatrice a bassa velocità (1,5 nel Ken e nel KitchenAid). Se ll’impasto lo permette aggiungete il restante latte a poco a poco.

Portate quasi a incordatura; aggiungete il burro e incordate di nuovo. L’impasto sarà incordato quando si staccherà completamente dalle pareti e dal fondo dell’impastatrice e risulterò liscio, elastico e semilucido. Mettete ora l’impasto in un recipiente a lievitare fino al raddoppio. Quando l’impasto sarà raddoppiato, sgonfiatelo completamente, infarinate un piano di lavoro e stendete l’impasto in forma quadrata di 30cm di lato.

Sciogliete il burro e spennellatelo sulla superficie dell’impasto. Spalmate la polpa di pomodoro, spolverate poi con i pinoli, l’aglio in polvere, l’erba cipollina tritata e il pomodoro secco a dadini. Ora con una tagliapizza, ricavate 6 strisce della stessa larghezza e sovrapponetele lasciando la parte con il ripieno verso l’alto. Tagliate ora in 6 quadrati e sistemateli in verticale nello stampo da plumcake imburrato e infarinato. Lasciate raddoppiare di volume e infornate a 180° per 30-40 minuti.

Sun-dried Tomatoes, Chives and Pine Nuts Pull-apart Bread
English version

 For the Dough:

1/2 cup warm milk
1 tsp sugar
2 tsp active dry yeast
2 3/4 to 3 cups all-purpose flour
1 tsp salt
25gm butter, soft at room temperature

3/4 cup milk (+ a couple of tbsp to brush over the bread)

For the Filling:

15 to 20gm melted butter
6 -8 sun-dried tomatoes
1 handful pine nuts
3 tbsp tomato sauce
1/2 cup grated parmisan cheese
1 handful chives
garlic powder

Method:

As almost always, I used my food processor but you may knead the dough by hand.
In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.
Put 2 3/4 cup of flour, salt, softened butter in the food processor bowl (or a large bowl) and pulse a couple of times to mix. Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking, but only just as much as is necessary.
Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.

Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12”. Brush the surface of the square with the melted butter. Evenly spread the dough surface with tomato sauce, sprinkle the pine nuts, the sun-dried tomatoes diced, the chive and then the grated cheese. Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips.
Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips. You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).
Grease and lightly flour a 10” by 4” loaf tin. Layer the square slices, cut sides down into the loaf tin .
Cover the loaf tin dough with a towel and allow the dough to rise until doubled. Lightly brush some milk over the top of the loaf.
Bake the dough at 180°C (350°F) for about 30 to 40 minutes until it is done and the top is golden brown. This recipe bakes one 10” by 4” loaf.