Bread with a twist..

Lately I have been making a pullapart style loaf which has been very popular with the kids. I was inspired by one of the techniques in the new Peter Reinhardt bread book. It is quite simple to do and looks impressive. You can use any filling you like. Roll your prepared and risen bread dough out on a large tray and spread your toppings. Roll the dough up into a sausage, then slice along the side leaving one side intact. Flip every second "finger" to the opposite side and give it a half twist. Give the other remaining side fingers a twist too. Leave to rise then bake.

The loaves above are classic ham/bacon cheese and tomato paste with herbs combination. The one below has olive oil and zatar sprinkled over. I also highl recommend garlic butter and cheese ;)

 

The loaf below is lemon cheesecake with sour cherry jam. Mmmmm... I just threw  a lump of Neufchatel (any cream cheese will do  into the mixer with a big squirt of lemon juice and some sugar until it was spreadable, then drizzled the jam over before rolling and slicing. I like the pull-apart concept as it saves on slicing and devising sandwich fillings. Just grab a chunk and cram it into the lunchbox for school!