Tuesday, 4 May 2010

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!


  1. YUMMMMO!! They look so good Helen, Im going to bookmark this and hopefully one day give it a go, (probably best if I learn how to make regular bread first lol!)

  2. These look fantastic, makes me wish I had more time to 'play' in the kitchen! They sound like tasty combinations, try an apple and cinnamon one for me and let me know or banana and choc bits, Ryan makes these two combinations in a toastie sandwich and they are fabulous! I'm sure they'd be great with your style of bread. Can't wait to hear. Louvaine

  3. Mmm, sound delish Helen!

  4. They look delicious Helen!