A savory pull-apart bread baked in a cast-iron skillet that's flavored with sharp cheddar cheese, rosemary, thyme, garlic, and a touch of crushed red pepper.
In a large mixing bowl stir together the milk and yeast then stir in the flours, salt, and 2 TBSP of the oil until well combined and a dough is formed.
Knead the dough by hand, while in the bowl, for about 10 minutes or until the dough is smooth and elastic.
Form the dough into a ball then drizzle 1 tsp of olive oil over the dough ball and flip around to coat in the oil.
Loosely cover the bowl and set aside in a warm place to rise until doubled in size, about 1 hour.
Oil the inside of a large cast-iron skillet with 1 tsp of olive oil then set aside.
In a separate bowl mix together the grated cheese, rosemary, thyme, garlic, and crushed red pepper until well combined.
Punch down the dough then pull off a piece of the dough and form a small ball, roughly 1-1/2 to 2-inches in diameter, and roll it in the cheese mixture, lightly pressing the cheese mixture onto the dough ball to help it adhere.
Place the coated dough ball into the skillet then continue making balls the same size and placing them evenly into the skillet until all the dough is used up.
Sprinkle any leftover cheese mixture from the bowl on top of the dough balls then set aside to rise again, about 45 more minutes.
Preheat the oven to 350°F.
Place the skillet in the preheated oven and bake until well browned on top, 35 to 40 minutes.
Take the bread out of the oven and allow to cool for about 10 minutes before serving.
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