pullapart type loaf

[brazen20au]

LOL
i understand

[Shayla]

Have just read the recipe for this bread - only 15g of yeast to 750gm flour - that seems quite little. Does it still rise to double size? The naan bread recipe from the calendar had 2 packets of yeast and it was overflowing from my Kenwood mixer bowl after a few minutes! That was very sticky and difficult to work with - I shall try a different recipe next time.

[Ceejay]

15g is plenty of yeast and works perfectly! 

[brazen20au]

shayla, 15g = 2 packets
i;ve only ever made the naan on tenina's blog which is nice

[Thermomixer]

The naan on here, calendar and Tenina's site are the same one - all originated at Steamovencooking.

[brazen20au]

hehe i did wonder if they were!

[cookie1]

I always make the naan from the calendar and we find it lovely. Occasionally there is some left for tomorrow and it make great wraps.

[Shayla]

I finally made the pullapart loaves - 4 of them for my daughter's 25th birthday party on Saturday night, as I had made liver pate (also in TM) I left the pullapart with just plain butter. I used dried yeast as I had run out of fresh - fresh yeast is 1 quarter of the price of dried yeast (per loaf) and I find it rises more quickly and tastes netter too. This bread was the party piece - the youngsters were amazed and there were only a few crumbs for the birsds next morning!
I attach a picture of the two loaves made in a cake tin - I didn't have a springform so used the loose bottomed one. The other two loaves I did freeform on a tray.
Now you all know what I look like - but I have been sick for six weeks so am looking older and paler than normal!
Shayla in Cape Town

[brazen20au]

they look fabulous, as do you! nice to "see" you shayla

[Thermomixer]

Yeah, good to "see" you - glad to hear you are on the mend.

Have sent Rick a link too.

[judydawn]

I agree, it is lovely to put a face to a name and your bread looks fantastic too. Well done Shayla.

[Shayla]

OK well I made this again yesterday but spread it wiyh grated cheese (mixed cheddar blue and parmesan) olives and baby roma tomatoes. I also cut the flour to 500gm and adjusted all other ingredients accordingly. It was perfect for one tin and I attach pictures of before baking and after. Great recipe!

[Shayla]

Couldn't do both pictures at once even though they are both around 100k. Here is the after baking picture.

[Thermomixer]

Photos look great - pain that only about 128Kb can be put in one post.

[judydawn]

This is a review of the Herb & Garlic Pull Apart Loaf from Festive Flavours page 20.

I haven't made this myself yet, but it has often been made by other members of our TMX team for cooking class as it's a beautiful recipe.  Lots of different people have prepared it and it's always a hit - attractive to the eye, light and tasty.  For those lacking in confidence, like me, a little more explanation of what is meant by "a concertina pattern" would have been appreciated.  Learning this recipe does benefit from looking at someone experienced doing it - perhaps that's why it's presented so often at CC.