Taste of Emolia

This is the OG of pull-apart bread - Cheesy with hugged with tons o' onions.... simply put, irresistible in flavor. A crispy golden exterior loaf gives way to a soft and flaky center, making this bread impossible to resist. Just add water, egg, butter, and your favorite cheese to the mix. Super easy, presentation worthy, and crowd-pleasing all in one. Makes one standard loaf style pull-apart bread.
SKU: DYB-M22-022
$8.95
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This is the OG of pull-apart bread - Cheesy with hugged with tons o' onions.... simply put, irresistible in flavor. A crispy golden exterior loaf gives way to a soft and flaky center, making this bread impossible to resist. Just add water, egg, butter, and your favorite cheese to the mix. Super easy, presentation worthy, and crowd-pleasing all in one. Makes one standard loaf style pull-apart bread.

This is the OG of pull-apart bread - Cheesy with hugged with tons o' onions.... simply put, irresistible in flavor. A crispy golden exterior loaf gives way to a soft and flaky center, making this bread impossible to resist. Just add water, egg, butter, and your favorite cheese to the mix. Super easy, presentation worthy, and crowd-pleasing all in one. Makes one standard loaf style pull-apart bread.

YOU WILL NEEDbread 

  • ¾ to 1 cup of milk 

  • 1 large egg 

  • ¼ cup melted (and cooled) butter 

 

YOU WILL NEED: cheese filling 

  • ¼ cup butter, soft 

  • 1 cup favorite shredded cheese 

 

DIRECTIONS 

  1. Remove clear bag found inside pouch, set aside 

  1. Empty contents of your large pouch into the bottom of a large bowl 

  1. Pour milk, starting with ¾ cup, butter and egg into your bowl. Using a dough hook attachment or an electric mixer, beat your wet and dry ingredients together, starting at low speed working your way up to high speed until your mixture comes together to form a soft (and slightly sticky) dough. Add more milk, 1 tablespoon at a time if your mixture is too dry.   

  1. If using a dough hook – allow the dough hook to knead your bread mix on medium speed for 5 minutes.  If making by hand, turn your dough mix out onto a parchment lined surface and knead your dough by hand for 3 to 5 minutes.  

  1. Place dough into a lightly buttered and clean bowl turning the dough so that it is coated in a thin layer of butter. Add a clean towel to the top of the bowl and place in a warm, draft free location for up to 2 hours or until it has risen and is puffy (it will not completely double in size). NOTE: In the winter, our homes can run cool, to avoid lengthy rising, turn oven on to 200F. Once it reaches temperature, turn off and open door for 30 seconds. Place your bowl in your oven for warm rising. It will take 1 to 1 ½ hours to completely rise.  

  1. Once your dough has risen, punch it down and divide the dough into 12 equal pieces (divide dough in half, then each half into thirds and then each third in half – this will help make sure your pieces are as equal in size as possible) 

  1. Mix your butter with contents of small clear bag (removed in step 1).   

  1. Grease a 9x5 loaf pan well with butter.  

  1. Flatten each piece of dough into a disk like shape. Spread some butter on top of one side and press your cheese on top of the butter. Repeat for all pieces.  Place the flat (non cheeseside)  against one side of your pan (the short side) and stack them in the same direction all the way to the edge of your pan (they may flop a bit) 

  1. Add a piece of plastic wrap to the top of your loaf pan and let your bread rise for about 1 hour 

  1. Preheat oven to 350F.  Remove plastic wrap and bake for 25 to 35 minutes until your bread is fully baked. If the top of your bread starts to brown too quickly, then add a piece of loose foil on top.  

  1. Remove from oven, cool for 5 to 10 minutes before turning out onto a dish and serving.  

Wrap and leftover and refrigerate.  You can reheat the leftover bread again in the oven 350F for about 10 minutes. 

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