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COOKS AROUND TOWN - antipasti pull apart bread - VIDEO
Click the green icon on the right to see ace cook Tracy Powell's instuctions about making the recipe printed below.
To see more great recipes from COOKS AROUND TOWN click here
Here's the recipe:
Antipasti pull apart bread
115g/4oz sliced hard salami,chopped,- I used Milano salami
half a red pepper, chopped
115g/4oz pitted black olives, sliced
1-2 cloves of garlic, pressed
40g/2oz butter melted
115g/4oz grated fresh Parmesan cheese
1. Make your dough. For that you will need 500g strong white bread flour (seasoned) , two packets of yeast, two teaspoons of honey or sugar and 300mls of tepid water. Pour yeast into the tepid water and add sugar/honey. Cover jug with cling film and set aside for around 15 minutes. Once the yeast has activated, pour mixture into the flour and work into a ball. Knead for around five minutes. Set aside in a bowl covered with a tea towel for around an hour.
2. Pre-heat oven to 190C/375F/gas mark 5. Mix red pepper, salami, olives and garlic in a bowl and set aside.
3. Melt butter in a small pan. Grate Parmesan cheese. Divide the dough into around 20 equal pieces and roll each piece to form a ball. Arrange evenly in the dish. Sprinkle with half the salami mixture. Repeat with remaining dough balls and sprinkle over rest of mixture, and any remaining cheese.
4. Bake for 30-35 minutes or until a deep golden brown. Cool slightly: serve.
To see more great recipes from COOKS AROUND TOWN click here
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Saturday 26 May 2012
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