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 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!
Posted by Ann at eightacresofeden at 10:11 AM