Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: JulieO on February 19, 2014, 12:25:57 am
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DOUBLE CHEESE & GARLIC PULL APART
**4 garlic cloves, crushed (mine were big so used 3)
80g cheddar cheese, cubed
70g parmesan, cubed
Place parmesan cubes into TM bowl. Grate 6 secs/speed 8. Remove to a med bowl.
Place cheddar cubes into TM bowl. Grate 6 secs/speed 6. Remove and add to the grated parmesan. Set bowl aside for now. No need to clean TM bowl.
Dough
½ cup water (just from the tap, not heated)
2 tsp dried yeast
30g butter, cut into small cubes
1 tsp raw sugar (or to taste)
370g bread flour
1 tsp sea salt (or to taste)
½ cup milk
*50g finely chopped salami - optional
Place water, yeast (avoid the blades), butter and sugar into TM bowl.
Mix 1 min/37C/speed 1 ½ MC on. (if butter hasn’t melted, do another 20 secs on 37).
Add flour, salt and milk.
Knead 4 mins/Interval speed. Remove from bowl. It may seem a little sticky when you first take it out of the bowl, but bring together in your hands and it should be lovely and smooth and not sticky at all.
Form into a ball and place in a lightly oiled bowl, cover bowl with clingwrap and put in a warm place until doubled in size, about 1 hour.
Grease a 6cm deep, 10x20cm base loaf pan well with olive oil spray.
Using your fist, punch down dough, shape into a ball.
On a well floured surface, roll out to a 15x25cm rectangle.
Combine crushed garlic with the 2 cheeses (found using a fork was best) then scatter all over the dough.*
Starting from 1 long side, roll dough up like a Swiss roll. Cut into 12 slices and shape into balls. (I just left as scrolls and put in the tin in the zigzag pattern).
Place 6 balls in a zigzag in base of pan. Place remaining balls on top in an opposite zigzag. Cover with lightly oiled plastic wrap. Set aside in a warm place for 30 mins.
Preheat oven 200/180C fan.
Bake 25-30 mins or until golden and loaf sounds hollow when tapped. Brush top with melted butter (optional) and place onto a wire rack to cool.
*FOR EXTRA FLAVOUR, ADD 50g FINELY CHOPPED SLICED SALAMI. ADD WHEN ADDING THE GARLIC AND CHEESE TO ROLLED OUT DOUGH.
The only thing I found with this was the garlic tasted slightly raw to me, so wondered if cooking it a little before adding to the cheese would get rid of that? Either that or use less garlic, not sure, but something to play with next time. :)
**Our Judy suggested using either of Tenina's recipes (confit of garlic or her garlic paste) in place of raw garlic. Should help to remove the raw garlic taste I mentioned above.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Very%20New%20Savoury/IMG_6895-2_zps0f6452ca.jpg) (http://s260.photobucket.com/user/ragdoll128/media/Very%20New%20Savoury/IMG_6895-2_zps0f6452ca.jpg.html)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Very%20New%20Savoury/IMG_6897_zps4b20c7bc.jpg) (http://s260.photobucket.com/user/ragdoll128/media/Very%20New%20Savoury/IMG_6897_zps4b20c7bc.jpg.html)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Very%20New%20Savoury/IMG_6898_zps144f880c.jpg) (http://s260.photobucket.com/user/ragdoll128/media/Very%20New%20Savoury/IMG_6898_zps144f880c.jpg.html)
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Using Tenina's garlic paste or confit of garlic would solve this problem Julie. I love the look and sound of this recipe, thank you for converting it.
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Judy, that's why you are the Queen of our forum. I never would have thought of that and I have some of the confit in the fridge (duh!)
Will make a note in the recipe, thanks again. :-*
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Thank you Julie ;D Some of the most simple ideas or thoughts are worth sharing.
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Thank you so much for sharing your TM conversion Julie! :)
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THANK YOU :P :P
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I was reading SFI and was going to add this recipe to snaprecipes, but then realised I could add the converted recipe. Thanks.
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Thank you. I usually like making something twice before posting just in case something needs tweaking. Hopefully it works out for anyone who makes it. ;D
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Thank you JulieO
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Looks good Julie. I have some of the caramelised garlic in the fridge.
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Looks great Julie. Hoping to try it tomorrow.
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Not sure if it helps anyone, but assuming 12 servings???? Calories per serve are 208, Weight Watchers Pro Points ( :( ) are 6
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Thanks Stacelee. I am trying to count calories with my fitbit at the moment.
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Looks delicious.Thank you Julie for the recipe :-* :-*
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Looks gorgeous, Julie :)
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Made today and it's delicious. I think the dough is the nicest pull apart loaf I have tasted. I didn't like the garlic taste either but the recipe is worth experimenting with. Mines not as good as yours Julie but thanks for sharing this easy recipe. Will make again.
(http://img.tapatalk.com/d/14/02/20/qe2u4e3y.jpg)
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It looks good Kimmy.
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Love it Kimmy.
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Nice, Kimmy :)
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Looks good to me Kimmy. :)
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Kimmy it looks lovely, it really does, and I'm happy you enjoyed it. :D
I'm glad it's not just me about the garlic taste. I like Judy's suggestion of the garlic confit, so hopefully someone else will give that a go before I get around to making it again. Thanks for trying it. :D
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Julie, thanks for this recipe. And Kimmyh for also trying it. I was unfamiliar with this magazine, but checked it out and for $2 have loaded it on to my iPad. Looks like very good value to me. Hope you don't mind but will make 1/2 recipe and bake in AF.
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Is this bread meant to be served warm?
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Of course I don't mind Chookie, look forward to hearing/seeing your efforts. :D
Hally, yes it's best warm just out the oven, though you could wrap in plastic to keep as fresh as possible and warm in the microwave for just a few secs. My DH had no problem doing this when having more later that evening. :)
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Still nice the next day too Julie. We like to wrap in foil and reheat in oven.
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That's good to hear Kimmy. :D
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We had the spinach, feta and basil dip version of this tonight with our soup. I think I prefer the cheese and garlic version.
(http://img.tapatalk.com/d/14/04/18/tu8aperu.jpg)
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It looks tasty cookie.
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That is a lovely looking bread, Cookie
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It does look good Cookie.
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I was planning on only putting pesto in instead of the basil dip they suggested, however I dropped my container of pesto and it went everywhere. I made the basil dip from the EDC and used that. I just felt the basil dip was a little too much basil. I possibly used too much. It went well with the soup though.
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It still looks good Cookie. I haven't tried that version yet myself but I will get around to it. ;D
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Thanks. I'm going to do the Cheese and Garlic one next.
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We had this tonight. Three of us ate almost the entire thing with our soup. I loved the delicate taste of the garlic. Very nice.
(http://img.tapatalk.com/d/14/05/03/ude7ejy5.jpg)
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The last piece looks very nice Cookie.Who ate it :D :D
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I was very tempted but DD had it with soup for lunch on Sunday when we were out.
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I have this in the oven now, thanks Julie