I made this lovely cinnamon pull-apart bread. It is similar to the cheese and onion one I made some weeks ago. Thus, you will find two recipes here in the end. One is for a savoury loaf, which is best served with some sour cream. And the one I made today is for tea time. Now you have to decide which to test first :)
The basic ingredients are plain flour, sugar, salt, dried yeast, milk and water. For the savoury bread you need some dried herbs, garlic and olive oil as well. For the cinnamon only two more eggs and some unsalted butter.
For both doughs you need to mix flour, sugar, salt and yeast until well-combined. Be careful with the measurements of the garlic bread because I got the recipe form an American blog (thank you, Lisa: http://bakeologybylisa.com/), so everything is in cups.
In the end, you add all wet ingredients (melted butter, water, milk, eggs for the sweet loaf; olive oil, water and milk for the savoury one). Knead it into a nice dough and leave to rest for 1 hour.
Now comes the messy part.
Cut the rectangle into 6 strips and stack them on top of each other. I discovered that the best way to do this is to fold the strip slightly and then quickly put it on the others (and unfold again. Repeat). Then cut the stack in 6 smaller stacks. Place the stacks into a buttered and floured loaf tin. Be careful that the cut sides are on the outside.
Leave to rest for another 30 minutes. Sprinkle the savoury loaf with some more cheese and bake for 35 minutes (180°C). Bake the sweet bread for 45 minutes, topping it with some butter after 20 minutes.
(adapted from http://bakeologybylisa.com/)
3 1/2 cups plain flour
1 tbsp. sugar
1 sachet active dry yeast
1 1/4 tsp. salt
1/4 tsp. dried thyme
1/2 tsp. dried basil
2 cloves garlic (or more :)
2 tbsp. olive oil
1/4 cup milk
1 cup plus 2 tablespoons warm water
another 2 tbsp. olive oil
another 1 tsp. dried basil
another 6 cloves garlic
4 ounces cheese with herbs (It has to be a hard cheese so you can grate it)
1. Mix the flour, sugar, yeast, salt, thyme, 1/2 teaspoon basil, and 2 cloves of garlic.
2. Add the 2 tablespoons of olive oil, milk, and water, and mix well. Knead into a dough that is smooth and elastic. Leave to rise for 1 hour until doubled in size.
3. Roll the dough into a large rectangle (30x50cm) and brush the remaining 2 tablespoons olive oil onto the dough. Then top it with the remaining basil, garlic and 3/4 of the cheese.
4. Cut the rectangle of dough into 6 strips, and stack the strips on top of each other. Then cut the stack into 6 smaller stacks. Transfer all of the stacks into a buttered and floured loaf pan, placing them on their sides against each other so that the cut sides of the dough are on the outside.
5. Leave to rise in a warm place for 30 minutes until it has doubled in size again. Preheat the oven to 180°C.
6. Top the loaf with the remaining cheese and bake it in the oven for about 35 minutes
7. Leave for some minutes to cool and then serve with sour cream or tzatziki (Greek garlic cream).
400g plain flour
50g + 6 tbsp. sugar
1 sachet active dry yeast
1/2 tsp. salt
200g soft butter (unsalted)
3 tsp. powdered cinnamon
1. Mix the flour, 50g sugar, yeast and salt. Melt 50g butter in a pan and add the milk and 50ml water. Take off the heat and add to the dry ingredients. Add the eggs as well. Knead into a dough and leave to rise for 1 hour until doubled in size.
2. Roll the dough into a large rectangle (30x50cm) and brush with 100ml melted butter. Mix the 6 tbsp. and cinnamon and sprinkle on top.
3. Cut the rectangle of dough into 6 strips, and stack the strips on top of each other. Then cut the stack into 6 smaller stacks. Transfer all of the stacks into a buttered and floured loaf pan, placing them on their sides against each other so that the cut sides of the dough are on the outside.
4. Leave to rise in a warm place for 30 minutes until it has doubled in size again. Preheat the oven to 175°C.
5. Bake for 45 minutes, topping the bread with the remaining 50g of butter after 20 minutes.
6. Leave to cool in the tin for 20 minutes.