Cheesy Mexican Pull-apart BreadPosted: November 12, 2012
My husband makes this insanely good garlic and herb pull apart bread, based loosely on the recipe found here. He gets all kinds of requests to make it and when we take it to parties and it’s always a hit. Gooey, cheesy, dipped in marinara. Like savory monkey bread. Yuuuum.
But, in trying to think of ways to mix it up a little (even the best foods you can’t eat for every dinner party), we had a brainstorming session with our friends and the suggestion to try it Mexican-style and dip in in salsa and queso came up. Challenge accepted.
I don’t want to say this turned out better than the garlic Parmesan, but it was at least a tie. The sheer fact that it’s different than the usual cheesy breads out there definitely gives it an edge. The aromatic cumin with the earthiness and kick of the jalapenos mixed with the cheese and the crunchy-on-the-outside-soft-in-the-middle bread is just so pleasantly surprising. Why has no one made this bread before? (For the record, all similar recipes I found used refrigerated biscuit dough, so if you aren’t up to the task of making dough from scratch, you can still give this a whirl.) And then you dunk it in more cheese and salsa and the flavors are magnified, if that’s possible. Enough of my rambling. You’ll just have to try it for yourself and then you, too, can sit and wonder why this bread is not already a thing.
For the bread :
3 7/8 cups white bread flour
2 T course semolina flour
1 package Fleischmann’s active dry yeast
2 heaping tsp. fine grain salt
5 T. extra virgin olive oil
1 1/2 cups water
1/2 stick butter, melted
1/2 cup extra virgin olive oil
1 T minced garlic
1 1/2 tsp. cumin
1 1/2 tsp. onion flakes
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. ground pepper
3 T jalapeno pepper, diced
3/4 cup finely grated pepperjack cheese
3/4 cup finely grated sharp cheddar cheese
Preheat oven to 475 degrees. Dough likes warm kitchens. Combine dry ingredients (flour, yeast, semolina, salt) in the bowl of a stand mixer. Using a bread hook, turn stand mixer onto its lowest setting. Slowly add oil and water. After liquid has been added, continue to mix at lowest speed for two minutes. Turn mixer to next highest speed and continue mixing for six minutes or until dough becomes firm and barely sticky.
Turn the dough out onto a lightly floured surface. Gently knead for two minutes. Form dough into a ball and place into a lightly oiled bowl. Cover loosely with plastic wrap and a towel and let rest for one hour. While dough is rising, whisk together butter, oil and next eight ingredients in a small bowl.
Once dough has nearly doubled in size, lightly punch it down in the bowl. Pull off small pieces of dough from dough ball (roughly a tablespoon if you were to measure it), dip each piece in spice mixture and drop into a bundt pan. Once the bottom of the pan is covered with a layer of dough, sprinkle with 1/3 cup of mixed cheeses and 1 T jalapenos. Continue this process two more times (reserving a little cheese for the top once baked).
Cover pan and let rise for another 45 minutes to an hour, once the dough nearly reaches the top of the pan. Place into the oven and reduce heat to 425. Bake for 16- 20 minutes until top is dark golden brown and crispy. Let cool for 30 minutes and turn out bread onto serving platter. Top with remaining cheese and serve with salsa and queso for dipping. (As a chef’s note, next time, we think it would be good to dice and saute red pepper and onions and jalapenos for the layering, too.)
We are currently taking requests for other out-of-the-box breads! Any suggestions?