Savory Herb Pull-Apart Bread

A perfect way to welcome spring would be to put this flavorful herb bread on your dinner table.  If you have any chives coming up now, this would also be a great way to use them.  I had frozen some garlic shoots from my first attempt at growing garlic last year so I used some in this recipe.  If growing garlic isn't your thing, you can now buy dried garlic shoots at Penzeys online (one of our local Milwaukee-area businesses)!

My garlic is already poking through the ground and I also see some chives coming up!  I'm so excited to see the rest of the garden come to life in the next few weeks, assuming any relatives of Winter Storm Stella stay away. 

I had to try this as soon as I saw it on Instagram recently. All you need is all-purpose flour, some instant or quick-rising yeast (although regular yeast will do), butter or olive oil and the dried or fresh herbs and spices of your choice!  It was actually fun to make and it looks so pretty when it's baked.  After the dough rises the first time, you have to roll it out and cut it into circles about 3-4 inches wide.  The butter/oil-herb mixture is then spread on the circles which are folded in half and placed into a loaf pan and then left to rise again.

My husband and I had to leave the house before I could finish the second rise and bake the bread, so I covered it with plastic wrap and put it in the refrigerator overnight.  The next morning, I took it out of the frig to finish rising.  The second rise took substantially longer as I was starting with cold dough (probably 2 hours or so) but it worked just fine.  So, don't worry if you don't have time to finish the whole process in one day.  Just cover greased plastic wrap and refrigerate after you have filled the pan with the dough 'circles'. 

Do you know how hard it was not to eat this bread while I was taking these photos?  I absolutely had to eat the first piece as soon as I was finished :)  It is delicious!  I served it with some freshly Grilled Rainbow Trout and peas but it would taste wonderful with almost anything. 

I used my bread machine for the kneading and first rise in this recipe.

Savory Pull-Apart Herb Bread

Printable Recipe
Makes 1 - 2 loafs (10-20 servings), depending on whether you make 1/2 or whole recipe
Half recipe is in parentheses.

Dough

1 (1/2) cup milk
1/4 (1/8) cup butter
3 (1-1/2) tablespoons sugar
2 (1) teaspoons salt
2 (1) large eggs
2 (1) teaspoon instant yeast (or active dry yeast)
4 (2) cups all purpose Flour
2 (1) tablespoons potato flour or 1/3 (3-1/2 tablespoons) cup instant potato flakes, optional, for increased moistness

Extra flour as needed *

Filling (Add whatever herbs and spices you like - quantities are adjustable as well)

8 tablespoons (4 tablespoons) butter, softened
1/2 (1/4) teaspoon salt
1 (1/2) teaspoon chopped garlic scapes or chopped chives
1 (1/2) clove garlic, minced
1/2 (1/4) teaspoon minced shallots (I used dried shallots)
1/4 (1/8) teaspoon red pepper flakes
1 (1/2) teaspoon dried basil, crushed
1 (1/2) teaspoon dried oregano, crushed

Combine the milk, butter, sugar, and salt in a small saucepan and stir, over medium heat, until the butter melts. Allow to cool until lukewarm.

Place the lukewarm milk mixture into a mixing bowl. Add the eggs, yeast, flour and the potato flour. Mix together until a shaggy dough is formed. Knead the dough with your hands or a stand mixer until smooth. You may use a bread machine set on the dough cycle also, which is what I used. The dough should form a somewhat sticky ball. *(During warm or humid climate, you may need to add an extra 1/8 to 1/4 flour to the dough.)

Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk. (If you are using a bread machine dough cycle this will rise will occur in the machine).

While the dough is rising, mix together the filling ingredients in a small bowl and set aside.

When the dough has risen, divide it in half (if using a whole recipe). Flatten dough on a lightly floured surface and roll or pat it into a circle about 12" wide and 1/4" thick. With a round cutter, cut 3-1/2" to 4" circles. Pat together remaining dough and use to cut or pat into circles also. You will have about 10-11 circles for one loaf.

Spread the herb filling on half of each circle, then fold the circle in half with filling inside. Place the folded side down in a lightly greased 8 1/2" x 4 1/2" loaf pan and repeat with the remaining circles. Repeat with second ball of dough if making a whole recipe.

Cover the pan(s) with plastic wrap sprayed with nonstick spray on the side touching the dough. Let the dough rise for about 90 minutes until it has filled the pan about 3/4 full. Preheat the oven to 350°F about 20 minutes before the dough has finished rising.

Uncover and bake for 25 to 30 minutes until golden brown on top.

Remove the bread from the oven; brush it with additional melted butter, if desired. Allow to cool for 5 minutes and then turn out of the pan and serve warm. Leftovers may be kept wrapped and refrigerated for several days or frozen for a month. Rewarm gently in the oven for 10 minutes.

Adapted from Butterflake Herb Loaf from King Arthur Flour

Savory Flower Bread

You may have seen various forms of shaped bread "art" with one braided and twisted bread even lovelier than the next.  There is a beautiful sweet version here on Monique's blog La Table de Nana.  She made a  nutella-filled braided brioche bread which is gorgeous.  

 

Then, I saw a savory version of a twisted bread that looks like a big sunflower on Juliana's blog Color Your Recipes.  She had found it on Passionate ABout Baking but was originally seen on At Down Under. I know that a lot of links but I've been to each one to try and learn how to make this and thought you might appreciate seeing them and the lovely photos too  :)

This bread is a savory version of Hungargian Kalács which is a sweet bread eaten during Easter.  The word Kalács means 'round' or 'wheel'.  

The dough itself is delicious with garlic and Parmesan cheese mixed in.  Then, I filled it with chopped green onions, Greek yogurt, grated Jarlsberg and Parmesan cheeses mixed with spicy horseradish mustard, red pepper flakes, and Penzey's Pizza Seasoning (which is a blend of oregano and other herbs).  I can imagine this bread made with chopped, cured meats and other cheeses and seasonings. You could use any kind of seed or even pine nuts in the center.  Let your imagination and taste buds be your muse!

 
I used Passionate About Baking's adaptation of the dough recipe which I found easy to make and work with.  Color Your Recipes has a great, detailed tutorial on how to do the shaping of the bread.   

This would make a delicious Easter appetizer/finger food and the flower shape makes it perfect for spring time. Happy Spring and Enjoy!

Savory Braided Flower Bread

Adapted from At Down Under and Passionate About Baking
Printable Recipe

Dough:
2-1/2 cups (325g) all purpose flour
1/4 cup-packed (25g) grated Parmesan cheese

2 1/2 tsp instant yeast
1/2 tsp salt
1-3/4 cup (200g) milk, lukewarm
3-4 cloves garlic, minced
1 Tablespoon (15ml) plain Greek yogurt or sour cream
3 Tablespoons (40 ml) extra virgin olive oil

Filling: (The filling is very versatile so use any cheese and seasonings/herbs of your choice, including chopped, cured meat such as pancetta or bacon)

3 Tablespoons of plain Greek yogurt or sour cream
8 ounces of shredded cheese or your choice (I used Jarlsberg and Parmesan)
3 small green onions, chopped
1 teaspoon red pepper flakes
2 teaspoons spicy horseradish mustard or Dijon
1 teaspoon Penzey's Pizza seasoning (or a combination of dried oregano, basil and marjoram)
Salt and Freshly ground pepper, to taste

1 beaten egg yolk plus 1 tablespoon water, for wash
2 tablespoons seeds for decor in center of bread

Place the flour, Parmesan cheese, yeast and salt in the bowl of food processor and pulse on high speed to mix. Add the milk, cloves, garlic and yogurt and pulse to blend. Remove dough from food processor and knead on a floured surface to a smooth dough - about 5 minutes.

Cover with a piece of plastic wrap or dish towel and let rest for 15-20 minutes, then knead in the olive oil. Place the dough in a well oiled bowl, seal with plastic wrap and allow to double in rise in a warm place.

Assembly:

Once the dough has doubled, preheat the oven to 390F (200C) and line a rimmed baking sheet with parchment paper.

In a bowl, mix together the filling ingredients.

Divide the dough into two equal pieces. On the lightly floured surface, roll one half into an 12″ circle. Transfer the circle to the baking sheet and roll out the other piece of dough to the same size. Spread the filling ingredients on the baking sheet dough and then cover with the second circle of dough and press down gently, trying as best you can to fit them together evenly.

Place a small glass in the center and press down gently (I used the cover to a small round butter dish). Using a sharp knife, cut the dough around the glass evenly into 4 sections, then cut each section into another 4 sections. You should have 16 sections.

Gently lift each spoke and twist it 3 times. Brush over with milk gently and sprinkle melon seeds over the center. {You can always brush with a beaten egg to get a beautiful glow. I wanted to keep the bread vegetarian}.

Remove the glass in the center and brush the top of the dough with the egg wash. Arrange sunflower seeds in the center where the glass was.

Bake for 20-25 minutes until light golden brown.

Allow to cool for 5 minutes, then transfer to a rack. Serve warm or room temperature.

Cheddar, Gruyère and Chive Bread

Here is a wonderful recipe from Dorie Greenspan. A savory quick bread loaded with cheese and chives. This recipe comes from Dorie's book Around My French Table. 

I served it last Sunday on an appetizer tray and everyone who tried it loved it. My chives are going strong in the garden right now and I was able to cut a big, fresh handful just for this recipe. Chives are a wonderful herb to grow in the garden and very hardy even in our cold, Wisconsin winters.

 

I decided on Sharp Cheddar and Gruyère cheese to use in my bread.  Dorie suggests several different kinds of cheese that would be suitable. You can also substitute chopped green onions rather than using chives. This is how it looks before going into the oven......

The toasted walnuts added a delightful crunch. 

Cheddar, Gruyère and Chive Bread

Adapted from Around My French Table by Dorie Greenspan
Printable Recipe

Note: Before beginning allow the eggs and milk to come to room temperature

1-3/4 cups all-purpose flour
1 tablespoon baking powder
12-1 teaspoon salt (use less if you are using a salty cheese)
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil
1 cup (4 ounces) coarsely grated sharp cheddar cheese
1/2 cup (2 ounces) Gruyère cheese, cut into very small cubes
1/2 cup minced fresh chives
1/3 cup toasted walnuts, chopped

Place rack in center of oven and preheat to 350 F. Butter an 8 inch Pyrex loaf pan.

Place the flour, baking powder, salt and pepper in a large bowl and whisk together.

Crack the eggs into a medium bowl and whisk for about a minute, until foamy. Whisk in the milk and olive oil.

Pour the wet ingredients over the dry ingredients and gently mix just until the dough barely comes together. Then, gently fold in the cheeses, chives and walnuts. Less mixing is best here! Scoop out the dough into the prepared pan and smooth the top with a spatula.

Bake for 35 to 45 minutes, or until the bread is golden and a toothpick comes out clean. Transfer the pan to a rack and cool for about 3 minutes. Then, run a knife around the sides and turn the loaf out. Cool completely on the rack, right-side-up.