Wednesday, March 6, 2013

Pull-apart Breads and Garden Harvests


Sweet or Savoury? It's up to you with this simple recipe for a sweet or savoury 'pull apart' that uses the pizza dough cycle of a bread machine and is later baked in the oven after a short rising time. You could make it by hand of course but I usually opt for the convenience of the 45 minute pizza/French bread dough cycle of my Panasonic bread machine - purchased for $5 at a garage sale a few years ago. I have since found a friend another Panasonic to replace her old one, had to pay $15 but still worth it she says - they are the best bread machines!

For savoury scrolls all you do is leave out the sugar and rather than sprinkling sugar and cinnamon over the melted butter before rolling up you choose a savoury filling - cheese, herbs and garlic perhaps or my favourite - sun dried tomatoes, spinach (I have a year round supply in my garden!) and feta cheese. I make this bread at least 3 times a week because it is so easy. I favour the savoury version because I often make a sweet sourdough bread by hand with apricots and almonds. I will put the dough on at morning tea time and it is ready to bake to come hot and fresh out of the oven at lunchtime. You will find savoury pull apart breads at Brumby's and Baker's Delight but they cost a lot more than a conventional loaf. Why buy when they are so easy to make at home? And I must add the shop versions seem very stingy as they are rather 'flat'  - we would need two if not three to feed our family at one meal. That's at least a $12 purchase.

Into the bread machine pan add the following
4 cups plain flour
1 tsp salt
21/2 tsps dried yeast
1/2 cup sugar (omit if you want savoury)
1/3 cup approx soft butter
1 egg
1 cup of warm milk

Start up your dough cycle and for me just 45 minutes later (as I get on with other things) the dough is ready to be rolled out. I roll mine out on some baking paper into a rectangular shape.
Brush lightly with melted butter and sprinkle over your filling of choice. You could use dried fruit with brown sugar or rapadura for a sweet filling. I always try to have green and red in my savoury filling ingredients as they peek through the scrolls when baked and look very appetizing! Roll up lengthwise into a sausage shape and cut into slices. I usually mange to get a dozen out of one roll. Place close together on a baking paper lined round tray or cake tin  in a circle for a circular pull apart. Leave a gap in the centre if you want a ring/wreath. I usually use a spring form rectangular tin. Cover with a tea towel and leave to rise for about an hour in a warm place. Bake for about 20- 25 minutes until risen and golden in a hot oven. I use the fan bake setting at 180/190 c. The rolls usually rise up and fill the tin as shown in my picture.


For lunch we usually slice our savoury rolls and fill with salad and cheese or tuna. They are also great to serve with soup. I serve mine on a bread board for people to share and pull apart at the table.

Enjoy! Thought you would like to know what our garden is producing at the moment


Bananas! The recent storms brought down some of our banana trees but thankfully the bunches were ready. They ripened quickly and it's been banana bread heaven around here the past few weeks. Secret ingredient aside from very ripe bananas for the best banana bread - sour cream or Greek yoghurt. Result is delicious, moist banana bread!


Lebanese cress. I have sung its praises before. We have a never-ending supply. We grow one batch in a large pot but you want to see how it grows in or near water - prolific. When the lettuces wilt or go to seed we always have this amazing salad micro green/herb to fall back on.



Cherry guavas and passion fruit. Have abundant crops of these fruits this year. I have made one batch of guava jelly but need to make some more. My house smells of passion fruit at the moment! The vine that covers the chicken house is loaded. The children have been eating passion fruit for weeks now - they love them and bring up basket loads each day. I will have to declare today a jam making day. Or do I make lime cordial? The Tahitian lime gave a very good crop this year. We also picked our first kaffir lime yesterday and the rosella plants we only put in a few months ago produced - rosella chutney is amazing. We had just enough to make a couple of jars - already consumed. I also have it on good advice that there are Davidson plums on one of the trees we planted in the orchard. Not quite ready yet which is good - I haven't ventured down there recently because of my aversion (and allergic reactions) to leeches which are just everywhere after all the recent rain. I even have leeches outside the door and have found them in the house - yikes, pass the salt!

Time to plant again soon - autumn has arrived and in some ways it is even better than spring. The soils have been watered with the late summer rains and the raised beds are ready. The sun came out yesterday for the first time in weeks and was a cause for much rejoicing. Children were climbing trees, a son managed to have a tennis lesson and I actually folded some dry towels. Proud to say I never used the dryer once - it really ought to be retired completely as it has not been used for years, not since we put up our ladders inside and added a line under the veranda.

Time to go and make some bread and jam and hope you don't mind me blogging about such humble things!

6 comments:

Pam said...

Well, this post has just about had me packing my bags and telling my husband as soon as he gets home that we must move to Australia. It is wonderful Ann. I can't imagine growing so many wonderful things. It is not quite like that here in Colorado... although cows and livestock do well. After reading about the leeches I was reminded that every place has its setbacks. I guess we just get used to things. I do wish we could relieve you of some of that rain. Your bread sounds wonderful.
I love the idea of a savory pull apart. The sweet cinnamon roll is something we do often enough, but not the savory. It is very inspiring and it is stirring up some ideas for our dinner. I finally got a chance to check your Etsy board... I loved the pin you told me about...I pinned that and a couple of others. they were all wonderful, How beautiful those houses must be. I admire people that persevere to create such beautiful and amazing things. Salvaging remnants of history has to be very satisfying.
Love and Blessings,
Pam

Saminda said...

I love you blogging about these things Ann! Always so good hearing your news. Rosella jam is my absolute favourite. :) And those bananas look wonderful. I purchased a large tray of organic pears from the fruit market yesterday (for $5!) and my house smells like pears! It's divine. Much love xxx

living from glory to glory said...

Your blog is very inspiring, and we long to here of the wonderful produce and blessings that the Lord is providing!
It is very true how each place has it's beauty and its trials.
We do all long for the true Eden!
Love your buisness!!!
For Hire... I love it!
I went and bought some material to make some tea cozies.
I had a very sad thing happen the other day. My hubby bought me a very elegant and beautiful old tea pot from England at an antique store. And to my horror the first time I had a lady friend over for tea, we both just were shocked to see a crack from the top to the bottom of it soon after we poured the hot water in it. I even ran hot water from the tap in it first so it would not harm it. I almost cried, well maybe I did cry a little bit.
Now, it is but a unusable tea pot.
Blessings, Roxy

Beloved's Bride said...

Such a beautiful harvest! The bread looks delicious.

Joluise said...

You certainly have an abundance of food which such a lovely sight to see. You will be busy figuring out ways to use it all!

sufficient grace said...

This is a lovely post! Humble things are the most beautiful things! We have a yellow passionfruit vine over our chook house too ... we are busting to start eating them when they ripen! We also have a guava tree, I've never thought to make guava jelly, that sounds delicious! You have me intrigued to grow my own rosella plant/tree/vine too ... better figure out how they grow first!! I hope you enjoy your cooking and harvesting ... such lovely things to do!

LinkWithin

Blog Widget by LinkWithin