This recipe just shouts of summer......in its beauty and in its deliciousness! Fresh red tomatoes, lovely green basil, savory garlic....... Another wonderful thing about it is that its a one-rise bread! So you'll spend less time in the kitchen AND you'll get to nibble at it sooner! Enjoy this taste of summer!
Summer
Caprese Pull-Apart Bread!
Dough:
1 pkg/Tbsp. Red Star Platinum Yeast
½ Cup warm water
1 Tbsp. sugar
2 ½-2 ¾ unbleached bread flour
½ Cup milk, warmed
1 Tbsp. butter
1 ¼ salt
Add-ins:
A handful of fresh basil, chopped
2 cloves of garlic, chopped
½ Cup mozzarella cheese (I used
shredded – you could cube it)
2 tomatoes (preferably Roma; You
could just use the “meat” of a regular tomato-that’s what I had on hand J )
¼ Cup olive oil
1 tsp. coarse kosher salt
Place warm water, sugar and yeast in EZ DOH bucket and stir
to dissolve yeast. Let rest 5 minutes. Add one cup of flour, then additional
dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft
and all ingredients are incorporated. (Traditional first rise is not necessary
in this recipe)
In a small bowl, combine the ¼ cup of olive oil, chopped
basil and garlic. Divide dough into 36 small pieces. Grease a 9x5” bread pan (
I used one 7 ¼”x 3 ½” pan and a smaller 5 ½”x 3” pan – that way I have some to
give away J )
. Dip the dough balls into the oil mixture and begin to fill the pan(s).
Sprinkle the mozzarella and some of the
chopped tomatoes, then begin another layer and top with some tomato. Let rise
until doubled. Bake at 350 for 30-35 minutes, depending on the size of the loaf
pans you have chosen. Bake until golden. Remove from pan, place on wire rack
and brush with a small amount of olive oil. Sprinkle with coarse kosher salt.
Add a few extra fresh chopped tomatoes and fresh basil leaves, if you wish.
Now, TASTE SUMMER!!
Recipe adapted from Gather for Bread
See more great bread creations at: http://www.wildyeastblog.com/yeastspotting

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