Need to take the pizza game to a higher level? Tall, fluffy and spongy pull-apart bread coated with pizza sauce is simply out of ordinary!
As I currently have a little time, I had been surfing on the web a few days ago. Looking to find new, intriguing tips, inspirational meals that I have never tried before, to delight my loved ones with. Hunting for a while unfortunately could not come across any interesting things. Right before I wanted to give up on it, I came across this scrumptious and easy treat simply by chance. The dessert looked so fabulous on its photo, it required prompt actions.
It absolutely was not so difficult to imagine the way it’s created, its taste and how much my hubby will probably enjoy it. Actually, it is very simple to please the guy when it comes to desserts. Anyway, I visited the website: Suncakemom and simply used the step-by-step instuctions which were accompanied by superb shots of the operation. It just makes life rather easy. I could imagine that it’s a slight hassle to take photographs in the midst of baking in the kitchen as you may will often have sticky hands so that i seriously appreciate the effort and time she devote to build this post and recipe easily followed.
That being said I am encouraged to present my personal recipes in a similar fashion. Thanks for the thought.
I was fine tuning the original formula to make it for the taste of my loved ones. Need to mention it turned out a terrific success. They enjoyed the flavor, the thickness and loved getting a sweet such as this in the midst of a lively week. They ultimately wanted more, many more. So the next time I am not going to commit the same mistake. I’m going to double the amount to keep them happy.
This Pull Apart Bread Pizza post was made possible by SunCakeMom
Put the fresh yeast into a half cup of lukewarm milk. Set it aside until it gets foamy. It takes more or less about five minutes.
Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.
Pour the yeasty milk into a big bowl on top of the other ingredients.
Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.
Cover the bowl and leave it in a warm place for about an hour to rise. (We can put it in the 100°F / 40°C heated oven. Be careful not to turn the heat higher than that because it will kill the yeast and the dough is never going to rise.)
In the meantime, prepare the filling. Chop tomatoes, basil, oregano, salt and olive oil in a blender.
Pour it into a pan, bring it to boil and simmer it for half an hour while stirring occasionally.
Take it off heat and let it cool down somewhat. Pouring hot sauce on the dough would make it gooey which it hard to handle and ruin our day.
For more detailed instructions with photos check out our tomato sauce recipe at the Low Carb Condiments.
After an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Spread the coat of preferably room temperature tomato sauce evenly on the top of the dough.
Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it more than necessary.
When they are evenly on top of each other cut them into as wide rectangles as the bread tin.
Fill the bread tin rather loosely. If it’s packed too tight, the dough will bake together and we won’t be able to tear the bread.
Spread the rest of the tomato sauce on top evenly.
Leave it for another 15 minutes to rise.
Meanwhile grate the cheese and turn the oven on to preheat it.
After 15 minutes sprinkle the cheese on top of the bread.
Pop it into the preheated 365°F / 180°C oven for half an hour.