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Onion-Cumin Pull-Apart Bread
Posted By Vardhini On January 24, 2013 @ 11:05 pm In American,Baking,Bread,Gallery,Healthy Recipes,Kid Friendly,Snacks | 25 Comments
I love baking bread and when I saw the event “We Knead to Bake” by Aparna, I could not resist. For this month we are baking a pull apart bread and we were able to pick our choice of filling. Since I had already posted a garlic parmesan pull apart bread I decided to use cilantro pesto. The bread was done and it tasted great, but there was one small problem with it according to my kids. Well, it was too green for them
. Hmm .. how did I not think of that, given that I have picky eaters. The picture below is the cilantro pesto pull apart bread. I had to post it for the effort that went into it.
So, I decided to bake another one. I had always wanted to caramelize onions to see how they taste and decided to use that as the filling. Since we love cumin flavor, I could not pass that up. Oh my, it tasted so good. The sweetness from the onions and the cumin flavor made each bite flavorful. Half the bread was gone when it came out of the oven and the few left over pieces tasted even better the next day. Off to the recipe.
Tasty pull apart bread with onions and cumin seed filling.
Grind red chilly and garlic and keep aside. Take flour, yeast, salt and sugar in a bowl and mix. Add the chilly-garlic paste and olive oil. Crumble together.
Using milk form a dough (it will be sticky). Knead for around 10 minutes to get a smooth dough. Keep aside in a warm place to rise and double in volume.
Meanwhile, for the filling dry roast cumin seeds and pound using a mortar and pestle or grind using a coffee grinder. Keep aside. Next heat oil and add onions, salt and pepper. Saute until the onions are caramelized. It took around 30 minutes for me.
When the dough doubles in volume, punch it down and place on a lightly floured surface. Shape into a loaf and roll into a 12 x 12 inch square. Brush butter over it and sprinkle pounded cumin seeds, onion and cheese. Use as much as needed.
Cut into 6 strips. Stack the strips with the topping facing upward. Next cut through gently using a sharp knife into 6 equal square stacks.
Grease and flour a 9 x 5 loaf pan. Keep it vertical if possible and place the stacks. Do not overcrowd the pan. I was able to fit only 4 stacks in the loaf pan. Cover and allow it to rise for another hour.
After an hour, brush the top with milk and bake in a preheated 350F oven for 30 - 40 minutes until the top is golden brown.
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