Making bread often intimidates people even though bread dough usually consists of just three simple ingredients: flour, water and yeast. The manipulation of the dough is usually what scares people – how much to knead? How long to proof? When to bake? What temperature? The main thing to remember is that whatever bread you’re making, you’ll only get better with practise. Today we’re sharing a guide to making your own pull-apart loaf. Try it, you’ll thank us later.
Why pull-apart?
The thing that makes pull-apart loaves so great is that they are baked with ‘individual’ portions in mind – without having to go through the process of making separate servings. Perfect for time-pressed bakers who still want to make something from scratch and show off their skills.
The idea is that pieces of uncooked dough are placed closely together in a baking tin and allowed to ‘become one’ in the oven, then when it’s time to eat, each person pulls off a piece without having to cut it – just like a piece of perforated paper! Easy and fuss-free.
How it’s done:
- Make a basic bread dough – here’s a handy recipe
- Divide into equal pieces and roll into smooth balls
- Arrange balls snuggly into your baking tin
- Bake!
To make your own garlic and cheese pull apart bread, head to this recipe by Bits of Carey.
Also try:
Pull-apart cheese and ham loaf
