PULL-APART BREAD WITH PUMPKIN AND SPINACH
This stunning bread gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi (a.k.a. wheat stalk bread). Use sharp scissors to cut the dough and gently move each piece to the side to keep the rolled filling as tight as possible.
Provided by Katherine Sacks
Categories Fall Bread Pumpkin Nutmeg Spinach Cheese Bake
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.
- Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.
- Arrange racks in upper and lower thirds of oven; preheat to 375°F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.
- Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).
- Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.
- Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
- Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.
- Do Ahead
- Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.
PULL-APART PUMPKIN BRIOCHE
This is a classic brioche dough recipe that is wonderful when shaped or filled. In this case, the brioche is flavored with pumpkin and cheese, and shaped into a pumpkin! It makes a wonderful centerpiece, is perfect for a Thanksgiving table, or even as a gift to brighten someone's day!
Provided by Diana71
Categories Bread Yeast Bread Recipes
Time 7h5m
Yield 8
Number Of Ingredients 14
Steps:
- Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.
- Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.
- Transfer dough to the refrigerator and chill for 3 hours.
- Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.
- Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.
Nutrition Facts : Calories 375 calories, Carbohydrate 40.3 g, Cholesterol 115.9 mg, Fat 19.2 g, Fiber 1.9 g, Protein 10.6 g, SaturatedFat 11.3 g, Sodium 470.5 mg, Sugar 6.4 g
CHICKEN AND SPINACH PULL-APART BREAD RECIPE BY TASTY
Here's what you need: rotisserie chicken, cream cheese, spinach, shredded mozzarella cheese, garlic powder, pepper, salt, flour, sugar, baking powder, salt, unsalted butter, whole milk
Provided by Katie Aubin
Categories Sides
Yield 15 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Sift together the flour, sugar, baking powder, and salt in another large mixing bowl. Cut unsalted butter into small chunks and add to bowl or use a cheese grater to grate butter into smaller pieces.
- Use a fork to incorporate the butter into the flour mixture until it forms a crumbly texture. Add milk and stir the dough until it is thick and pulls away from the sides of the bowl.
- Transfer dough to a lightly floured, flat surface. Pat the dough down to about 1-inch (2 cm) in thickness, fold in half, and pat down once more to 1-inch (2 cm) in thickness. Cover with a towel and let rest for 30 minutes.
- While dough rests, combine chicken, cream cheese, spinach, mozzarella cheese, garlic powder, pepper, and salt in a large mixing bowl.
- Lightly flour a rolling pin and roll out dough out to about ½-centimeter (¼ inch) thickness. Use the lip of a cup to cut out 45 circles.
- Remove chicken spinach dip from the refrigerator and fill each dough circle with 1 tablespoon of dip. Fold each circle in half and press down the edges to seal the dip inside the dough. Fold the left side and right side of each half circle towards each other like a fortune cookie.
- Place the stuffed dough in an 11-inch (28 cm) nonstick or greased tart pan. Make an outer circle and work your way in, creating 4 circles total. Brush with egg wash.
- Bake for 25 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 398 calories, Carbohydrate 36 grams, Fat 21 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams
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- Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
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Reviews 2Category BreakfastCuisine AmericanTotal Time 3 hrs
- In a small saucepan, brown butter: Melt butter over medium heat until it begins to foam and sputter, swirling the pan occasionally. Continue to heat and swirl until it begins to smell nutty, its color darkens, and small gold bits form on the bottom of the saucepan. Remove from heat immediately and set aside to cool slightly.
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- If using a standing mixer: Switch to a dough hook and mix for 5 minutes on low, stopping periodically to scrape down the bowl. If mixing by hand: Turn dough out onto a well-floured surface and knead for 7 minutes. The dough will be wet and sticky. By hand or by machine, knead in an additional 1/3 to 1/2 cup all purpose flour, just until the dough is moderately less sticky (it will still feel quite tacky.) Lightly spray a large mixing bowl with cooking spray. Place dough in bowl, turn the dough once to coat it lightly with oil, then cover the bowl with plastic wrap or drape a kitchen towel over the top. Let rise in a warm, draft free place for 1 to 1 1/2 hours, until doubled in size. To determine if the dough has risen sufficiently: Press it lightly with two fingers. If the indentation remains, the dough is ready to use. {Alternatively, at this step you can place the dough in the refrigerator and let rise overnight. When you are ready to continue, let dough rest at room temperature for
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