There is something magical about breads. Right from mixing it to kneading, shaping, looking at it rise and then baking it to golden perfection, each step mesmerises me. If I were to choose between cakes and breads, I would choose bread every time. And so when Valli gave the theme for this month and pull apart bread was one among those, I just couldn’t leave it out. I made three breads for the theme, and I have also made video for all the three. I hope I have done justice to the theme.
Now coming to the first bread of the series, it looks beautiful and tastes delicious. If you love herbs, then this is for you. The filling is a simple coriander, mint and garlic ground together with oil. And the shaping is not too tough either. I have used my pav bun dough for this bread too. Serve it hot or warm or at room temperature and I am sure you will love it.
For The Tangzhong:
All Purpose Flour-1/6 cup
For The Filling:
Coriander Leaves – a handful
Mint Leaves – 2-3 sprigs
Garlic – 2 pods
Salt – to taste
Oil – 2 tbs
Green Chilly – 3-4
For The Dough:
All Purpose Flour-2 1/2 cups
Sugar-3 1/2 tbs
Water – 3/4 cup
Milk Powder-1 1/2 tbs
Instant Yeast-2 tsp
For the Tangzhong:
Mix flour and milk.
Whisk until you get a lump free mixture.
Keep it on stove and keep on stirring until the mixture turns into a clumpy dough.
Remove from flame, pour the tangzhong into a bowl and cover with cling wrap.
The cling wrap should touch the surface of the tangzhong prepared.
Allow it to cool.
For The Filling:
Grind together all the ingredients in a mixer to a smooth paste.
For The Bread:
In a bowl add flour, salt, sugar and yeast.
Make a well in the centre and add the prepared tangzhong.
Add water and make a soft sticky dough.
Add butter and knead until incorporated.
Take the dough to the counter and knead continuously for 10 minutes.
The dough should pass the window pane test.
Roll the dough into a ball.
Grease a bowl with oil, place the dough into it and slightly rotate to coat the dough with oil.
Cover with cling wrap and set it aside for 1 hour.
Once the dough is double, transfer to counter and press.
Preheat oven to 200°C.
Divide it into 4 equal portions and roll each into a ball.
Dust with flour and roll out each ball into a thin disc.
Grease a baking tray with butter and place a dic in it.
Apply 1/3rd of the filling and spread it evenly.
Now top it with another disc and add another 1/3rd of the filling.
Repeat it once more.
Finally place the last disc on top.
Now place a small bowl in the centre of the discs.
Cut the disc outside the bowl into 32 equal potions.
Take each portion and twist it five or six times.
Once all the portions are twisted up, remove bowl and apply milk wash on the whole bread.
Sprinkle sesame seeds in the centre.
Bake in a preheated oven to 25-30 minutes or until the top is nicely brown.
Remove from oven and serve the roll warm.