Wednesday, 30 January 2013

Pull Apart Bread - Schzewan Sauce and Herby Cheese

Made n Enjoyed
Hello readers,

A pleasant ambient  aroma of freshly baked bread is heart comforting, homely and almost for all of us undeniably delicious !!! Apart from the obvious, the aroma of freshly baked bread may have many other positive effects including making us kinder to Strangers !!

Recent research carried out by the university of Southern Brittany in France published their findings that certain smells trigger a positive mood that leads to a greater degree of altruism, or unconditional concern for the welfare of others.
They asked few volunteers to stand near the bakery and cloth shops, and they pretend to be looking for something and dropped a tissue packet or a glove and start a walking in front of passer-by. The experiment repeated nearly 400 times. They found out that near the bakery giving mouth watering aroma, 77 percent passer - bys stopped and helped recover their item and hand back to their owners. Outside cloth shop only 52 percent passer-by came to help !!!!!!!!!

'This experiment confirms the role of ambient food odours on altruism.’

 Well after reading this research I am more than happy to bake a fresh bread everyday :)) so my house chores can be done by family members !! I am not very good in baking, now n then I do bake simple cakes for my loved ones and throw some flours and yeast in the bread maker to make a bread ... However when I came across Aparna's FB statues updates about baking a breads together with few other blogger buddies, I did not hesitate and joined the group We Knead to Bake. She will choose 12 bread recipes for next 12 months, and she chose for January month - Herb and Cheese Pull Apart Bread !

I have used Aparna's given recipe with little variation , added 2-3 tbsp Schzewan sauce into dough. I really enjoyed making this bread with my daughter. The resulting bread looked beautiful and was soft and tasty, family couldn't wait to demolish and I heard such raving compliments :)
My thanks to Aparna for this one big challenge..I gained more courage and knowledge !


For the Dough:

1/2 cup warm milk

1 tsp sugar

2 tsp active dry yeast

2 3/4 to 3 cups all-purpose flour ( I used bread  flour )

1 tsp salt

25gm butter, soft at room temperature

3/4 to 1 tsp garlic paste

2-3 tbsp Schzewan Sauce ( recipe coming soon )

3/4 cup milk (+ a couple of tbsp to brush over the bread)

For the Filling:

15 to 20gm melted butter

2 tsp dried Provencal or mixed herbs*

1 tsp crushed cumin seeds

Crushed pepper/ red chilli flakes to taste

1/2 cup grated cheddar cheese


As almost always, I used my food processor but you may knead the dough by hand.

In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.

Put 2 3/4 cup of flour, salt, softened butter, and garlic paste and sauce in the food processor bowl (or alarge bowl) and pulse a couple of times to mix. Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking,but only just as much as is necessary.

Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.

Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12". Brush the surface of the square with the melted butter.

Evenly sprinkle the herbs, pepper/ chilliflakes and the cumin seeds and then the grated cheese. Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips (#1).

Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips (#2)

You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. Using a pastry scraper or a sharp knife, cut straight down through the stack dividingit into 6 equal pieces (6 square stacks).

Grease and lightly flour a 9" by 4" (or 5") loaf tin. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin (#3).

Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf (#4).

Bake the dough at 180C (350F) for about 30 to 40 minutes until it is done and the top is golden brown. This recipe bakes one 9" by 5" loaf (#5).

Enjoy !!


  1. looking so delicious.bookmarked

  2. Wowie... great looking bread there!

  3. nice to know about this research. Your bread looks wonderful too.

  4. Love the way you baked ur bread, schzewan sauce none would have thought about it,well done Jags.

  5. They look absloutley super Jags and i love your pic too.

  6. They looks so from new cam ??

  7. Nice brown crust. looks so delicious.

  8. yummy looking loaf..loved the sauce

  9. Schezwan sauce sounds interesting. I 'm really enjoying the variety of fillings I'm seeing on this one.


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