Wednesday, May 16, 2012

Cheesy Pull-A-Part Bread

I kind of just threw this recipe together, and loved it so much that I just had to share it with you. It was easy, and we gobbled it up so fast! The 2 cups of cheese is just enough to make it cheesy but not completely covered in cheese. I am a huge cheese fan and would be just fine with even more cheese. Feel free to put as much or as little cheese  as you desire. Also the small the balls of dough are the more cheese you will have throughout the bread. Its so fun having little pockets of yummy cheese throughout the bread!

Cheesy Pull-A-Part Bread

5 1/4 c. white flour
1/4 c. sugar
1 1/2 tsp. salt
1 1/2 rounded tablespoons saf-instant yeast
3 T. oil
2c. hot tap water
Adobo Seasoning *
2 cups Sharp cheddar cheese shredded

Mix dry ingredients to bowl of stand mixer. Add oil and water. Mix for 1 minute and check consistency. If dough is too dry, add a little more water. Dough should clean the bowl of the mixer. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Grease a bunt pan well. Pull of small golf ball sized pieces of dough and place them in the pan. Do one layer at a time leaving a small amount of space between each ball of dough. Once you have a single layer sprinkle some adobo seasoning on dough. Next sprinkle some cheese on dough. Repeat with another layer of dough, then adobo, then cheese. Repeat this process until you have used all your dough, or your pan is 2/3 the way full. Really this dough recipe makes enough for one huge pan, 2 small pans, or 1 pan and some rolls or whatever you want to do with the extra dough. Cover pan with a dish towel. Let rise 25 minutes. Bake at 350 degrees for 25 minutes or until golden brown on top. While still warm flip onto a serving plate. This will be the real test if you greased you pan well enough. If you haven't it can be a little tricky getting it out of the pan. Hopefully it will come out nicely for you. If you are having trouble getting it out of the pan take a butter knife, or something that won't scratch your pan and gently loosen the edges. Once the edges are loose it should come out beautifully. I prefer this when its warm, but it tastes great when it is cooled as well. You can either serve it in slices or just pull pieces off and eat them.

*If you don't have Adobo, can't find it, or don't want to buy it that is ok. Adobo is just a seasoning that combines salt, garlic, pepper, oregano, and turmeric. Feel free to use your own combination of these things to make a delicious cheesy bread!

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