This month's Twelve Loaves challenge is bread with cheese.
Both my sister and I were given two cookbooks, one from 1978 and another from 1981. One is called "Come for Lunch," and the other is "Come for Dinner." Remember those spiral bound collections of personal recipes put together to raise money for a school or a charity? That's what these are.
To quote from Come for Lunch, "Assembled in this modest cookbook is a collection of tried and proven recipes particularly suited to noontime entertaining...... We have tried to make it a bit easier for the harried hostess who finds she has invited a number of her friends to COME FOR LUNCH."
Most of the recipes in these books involve a can of cream of something soup and the names of the dishes and include words such as "supreme, medley, fiesta, and princess."
It was a different time. I always wondered what it would be like to have a bunch of ladies over for lunch and maybe have a standing Thursday bridge game.
There is one recipe that we have made over and over. You take a can of refrigerated buttermilk biscuits, cut them into quarters, and toss them in melted butter, parmesan, dried parsley, dill seeds, and onion flakes and then bake them in a metal pie pan. They are goooooood.
Ever since I started baking bread from scratch, I've been thinking about how to interpret that recipe. Then I saw a cheesy pull-apart bread by Cake Duchess. Inspiration!
|Prior to the second rise|
Parmesan Pull-apart Bread
10.6 to 12.75 ounces (2 1/2 to 3 C) unbleached all purpose flour
2 t. sugar
2 1/4 t. active dry yeast
1/2 t salt
2 ounces unsalted butter
1/2 C plus 2 T whole or low fat milk
2 large eggs at room temperature
3/4 C chopped fresh parsley
1/2 C freshly grated parmesan cheese, plus extra for sprinkling
1 T. dill seed
1 T. dried onion flakes
5 T. salted butter, melted
Optional: 1 T. fresh minced garlic
In the bowl of a stand mixer or a large mixing bowl, whisk together 2 1/2 C of the flour, the sugar and the salt.
Heat the milk and butter until the butter melts. Remove from the heat and allow it to cool to 115 to 120 degrees fahrenheit. Add the yeast to the milk and butter and allow it to sit for five minutes.
Whisk the eggs into the milk mixture and pour the milk and eggs into the dry ingredients and stir with a large spoon, dough whisk, or spatula. If you are using a stand mixer, knead on low for a few minutes, adding flour as needed. The dough should be very tacky and may stick to the sides of the bowl.
Place the dough in an oiled bowl or dough rising bucket and spray the top with spray oil. Cover with plastic wrap and let it rised until doubled in size, about 60 minutes.
While the dough is rising, mix the parsley, parmesan, dill seeds, and optional garlic. Melt the butter and add the onion flakes.
Turn the dough out onto a floured work surface and knead the dough to deflate. Form it into a ball, cover it, and let it rest about five minutes.
Grease or spray a 9 x 5 inch loaf pan.
With a rolling pin, roll the dough out into a 20 x 12 inch rectangle. Brush the entire rectangle with the butter, and spread the cheese and parsley mixture evenly over the butter.
Cut the rectangle into 6 even 12 inch strips. Stack the strips on top of each other, and cut the stack into 6 even squares.
Set the loaf pan on its side, and stack the squares into the pan. Straighten the pan, sprinkle the bread with extra cheese, and cover it with plastic. Allow the dough to rise until doubled, 30 to 45 minutes.
Bake in a preheated 350 degree oven for 30 to 35 minutes until golden brown. If the top gets too dark before the bread is done, tent with foil and continue baking.
Remove from the oven and let the bread rest in the pan for 20 minutes. Remove from the pan. Best served warm. Wrap any leftovers in foil. Can be reheated wrapped in foil for about 10 minutes at 325 degrees.
This bread is part of the Twelve Loaves challenge. Our #TwelveLoaves theme of the month is cheese. This month's leaders are Cake Duchess, Creative Culinary, and Life's a Feast. Check out their cheesy bread awesomeness.
Submitted to Yeastspotting.