Everything Bagel Pull Apart Bread
Aug 30, 2018 15:52:58 GMT -5
Post by maybetoday on Aug 30, 2018 15:52:58 GMT -5
Everything Bagel Pull Apart Bread
Everything Bagel Pull Apart Bread
yield: 1 LOAF prep time: 3 HOURS cook time: 45 MINUTES total time: 3 HOURS, 55 MINUTES
Ingredients:
2 teaspoons Red Star® Platinum yeast*
1 Tablespoon granulated sugar
3/4 cup (180ml) whole milk
3 Tablespoons (45g) unsalted butter, softened to room temperature
1 large egg
2 and 1/3 cups (290g) all-purpose flour (spoon & leveled), plus more as needed
1 teaspoon salt
Cream Cheese Filling
8 ounces (224g) brick style cream cheese, softened to room temperature
3 Tablespoons (45g) unsalted butter, softened to room temperature
1-2 teaspoons Italian seasoning*
1/2 teaspoon garlic powder
3/4 cup (70g) shredded mozzarella cheese
1/4 teaspoon salt
Everything Bagel Topping
1 Tablespoon poppy seeds*
1 Tablespoon sesame seeds*
1 and 1/2 teaspoons dried minced onion*
1 and 1/2 teaspoons dried garlic flakes*
1 teaspoons coarse salt
2 Tablespoons (30g) unsalted butter, melted
Directions:
Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.
As the dough rises, prepare the filling and topping in the next steps and grease a 9x5-inch loaf pan.
Make the cream cheese filling: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat all of the filling ingredients together until combined. Cover tightly and set aside until ready to use. (Don't refrigerate unless making well in advance. It's easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough in step 7.)
Make the topping: Combine the poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt together in a small bowl. Set aside.
Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about 1/4 inch thick. The dough can be any shape, just as long as it's around 1/4 inch thick.
Spread cream cheese filling on top. Using a 3.5 - 4 inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.
Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
Brush dough with the 2 Tablespoons of melted butter and sprinkle everything bagel seasoning on top. (Use as much of the seasoning as you want; extras can be used for any of the suggestions listed in the post above.)
Bake until golden brown, about 40-45 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
Cover and store leftovers in the refrigerator for up to 1 week.
Make ahead tip: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release any air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)
Recipe Notes:
I always use Red Star Platinum yeast, an instant yeast. If using active dry yeast, the rise times could be slightly longer.
I used Italian seasoning blend in the cream cheese mixture. You can use any dried or fresh herbs you like. Dried works a little better in the baked bread. Dried basil, parsley, oregano, etc.
If you don't care for one of the everything bagel seasonings, feel free to swap it out with another that you love.
To avoid having leftover dough scraps with the garlic herb mozzarella cream cheese mixture on them, you can spread the mixture individually onto each circle. Make sure you load it onto each! Then just save the leftover scraps to make pizza, rolls, whatever. But I found it easier to spread the whole thing with the garlic herb mozzarella cream cheese mixture. See below for what I do with my extra dough scraps!
link
Everything Bagel Pull Apart Bread
yield: 1 LOAF prep time: 3 HOURS cook time: 45 MINUTES total time: 3 HOURS, 55 MINUTES
Ingredients:
2 teaspoons Red Star® Platinum yeast*
1 Tablespoon granulated sugar
3/4 cup (180ml) whole milk
3 Tablespoons (45g) unsalted butter, softened to room temperature
1 large egg
2 and 1/3 cups (290g) all-purpose flour (spoon & leveled), plus more as needed
1 teaspoon salt
Cream Cheese Filling
8 ounces (224g) brick style cream cheese, softened to room temperature
3 Tablespoons (45g) unsalted butter, softened to room temperature
1-2 teaspoons Italian seasoning*
1/2 teaspoon garlic powder
3/4 cup (70g) shredded mozzarella cheese
1/4 teaspoon salt
Everything Bagel Topping
1 Tablespoon poppy seeds*
1 Tablespoon sesame seeds*
1 and 1/2 teaspoons dried minced onion*
1 and 1/2 teaspoons dried garlic flakes*
1 teaspoons coarse salt
2 Tablespoons (30g) unsalted butter, melted
Directions:
Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.
As the dough rises, prepare the filling and topping in the next steps and grease a 9x5-inch loaf pan.
Make the cream cheese filling: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat all of the filling ingredients together until combined. Cover tightly and set aside until ready to use. (Don't refrigerate unless making well in advance. It's easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough in step 7.)
Make the topping: Combine the poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt together in a small bowl. Set aside.
Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about 1/4 inch thick. The dough can be any shape, just as long as it's around 1/4 inch thick.
Spread cream cheese filling on top. Using a 3.5 - 4 inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.
Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
Brush dough with the 2 Tablespoons of melted butter and sprinkle everything bagel seasoning on top. (Use as much of the seasoning as you want; extras can be used for any of the suggestions listed in the post above.)
Bake until golden brown, about 40-45 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
Cover and store leftovers in the refrigerator for up to 1 week.
Make ahead tip: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release any air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)
Recipe Notes:
I always use Red Star Platinum yeast, an instant yeast. If using active dry yeast, the rise times could be slightly longer.
I used Italian seasoning blend in the cream cheese mixture. You can use any dried or fresh herbs you like. Dried works a little better in the baked bread. Dried basil, parsley, oregano, etc.
If you don't care for one of the everything bagel seasonings, feel free to swap it out with another that you love.
To avoid having leftover dough scraps with the garlic herb mozzarella cream cheese mixture on them, you can spread the mixture individually onto each circle. Make sure you load it onto each! Then just save the leftover scraps to make pizza, rolls, whatever. But I found it easier to spread the whole thing with the garlic herb mozzarella cream cheese mixture. See below for what I do with my extra dough scraps!
link
