Cheese, chilli and olive pull-apart bread
Cheese, chilli and olive pull-apart bread is a meal in itself.
INGREDIENTS
1 tablespoon (14g) dried yeast
1 teaspoon sugar
1 teaspoon plain flour
1/2 cup (125ml) warm milk
1 cup (250ml) warm water
1 egg, lightly beaten
4 cups (600g) plain flour, extra
1/2 teaspoon salt
2 tablespoons olive oil
Filling
1/4 cup finely chopped fresh basil
1/2 cup (125ml) tomato paste
2 teaspoons bottled chopped chillies
125g feta cheese, crumbled
150g mozzarella cheese, chopped
2 tablespoons pine nuts, chopped
100g seedless chilli marinated black olives, chopped
METHOD
Grease 2 x 20cm ring cake pans. Combine yeast, sugar, flour, milk and water in medium bowl; cover, stand in warm place for about 10 minutes or until mixture is frothy, then whisk in egg.
Sift extra flour and salt into large bowl, stir in yeast mixture, mix to a soft dough. Turn dough onto floured surface, knead 5 minutes; cover, stand in warm place about 30 minutes or until doubled in size.
Turn dough onto floured surface, knead 1 minute. Divide dough in half. Divide each half into 12 pieces, flatten each piece to a 10cm round. Place tablespoons of filling in centres of rounds, pinch dough roughly to enclose filling. Place 12 pieces, pinched side up, into each prepared pan; brush with oil. Bake Bake at 190°C for about 50 minutes or until the bread sounds hollow when tapped. Stand 10 minutes before serving.
Filling: Combine all ingredients in bowl; mix well.
Best made on day of serving.
Storage: Airtight container in refrigerator.
Freeze: Not suitable.
Microwave: Not suitable.
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