Author Topic: pullapart type loaf  (Read 44262 times)

Offline brazen20au

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Re: pullapart type loaf
« Reply #30 on: August 09, 2009, 01:27:43 pm »
LOL
i understand ;)
Karen in Canberra :)
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Offline Shayla

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Re: pullapart type loaf
« Reply #31 on: August 09, 2009, 02:10:07 pm »
Have just read the recipe for this bread - only 15g of yeast to 750gm flour - that seems quite little. Does it still rise to double size? The naan bread recipe from the calendar had 2 packets of yeast and it was overflowing from my Kenwood mixer bowl after a few minutes! That was very sticky and difficult to work with - I shall try a different recipe next time.

Offline Ceejay

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Re: pullapart type loaf
« Reply #32 on: August 09, 2009, 02:17:37 pm »
15g is plenty of yeast and works perfectly!  :)
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Offline brazen20au

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Re: pullapart type loaf
« Reply #33 on: August 09, 2009, 11:07:57 pm »
shayla, 15g = 2 packets ;)
i;ve only ever made the naan on tenina's blog which is nice
Karen in Canberra :)
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Offline Thermomixer

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Re: pullapart type loaf
« Reply #34 on: August 10, 2009, 12:41:52 am »
The naan on here, calendar and Tenina's site are the same one - all originated at Steamovencooking.
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Offline brazen20au

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Re: pullapart type loaf
« Reply #35 on: August 10, 2009, 04:06:31 am »
hehe i did wonder if they were!
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
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Offline cookie1

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Re: pullapart type loaf
« Reply #36 on: August 10, 2009, 06:37:18 am »
I always make the naan from the calendar and we find it lovely. Occasionally there is some left for tomorrow and it make great wraps.
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Offline Shayla

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Re: pullapart type loaf
« Reply #37 on: August 21, 2009, 08:17:57 pm »
I finally made the pullapart loaves - 4 of them for my daughter's 25th birthday party on Saturday night, as I had made liver pate (also in TM) I left the pullapart with just plain butter. I used dried yeast as I had run out of fresh - fresh yeast is 1 quarter of the price of dried yeast (per loaf) and I find it rises more quickly and tastes netter too. This bread was the party piece - the youngsters were amazed and there were only a few crumbs for the birsds next morning!
I attach a picture of the two loaves made in a cake tin - I didn't have a springform so used the loose bottomed one. The other two loaves I did freeform on a tray.
Now you all know what I look like - but I have been sick for six weeks so am looking older and paler than normal!
Shayla in Cape Town

Offline brazen20au

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Re: pullapart type loaf
« Reply #38 on: August 22, 2009, 12:15:53 am »
they look fabulous, as do you! nice to "see" you shayla :)
Karen in Canberra :)
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Offline Thermomixer

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Re: pullapart type loaf
« Reply #39 on: August 22, 2009, 12:28:37 am »
Yeah, good to "see" you - glad to hear you are on the mend.

Have sent Rick a link too.
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Offline judydawn

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Re: pullapart type loaf
« Reply #40 on: August 22, 2009, 03:13:14 am »
I agree, it is lovely to put a face to a name and your bread looks fantastic too. Well done Shayla.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Shayla

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Re: pullapart type loaf
« Reply #41 on: August 24, 2009, 03:01:38 pm »
OK well I made this again yesterday but spread it wiyh grated cheese (mixed cheddar blue and parmesan) olives and baby roma tomatoes. I also cut the flour to 500gm and adjusted all other ingredients accordingly. It was perfect for one tin and I attach pictures of before baking and after. Great recipe!
« Last Edit: August 24, 2009, 03:07:02 pm by sjharrop »

Offline Shayla

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Re: pullapart type loaf
« Reply #42 on: August 24, 2009, 05:05:01 pm »
Couldn't do both pictures at once even though they are both around 100k. Here is the after baking picture.
« Last Edit: August 24, 2009, 05:06:52 pm by sjharrop »

Offline Thermomixer

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Re: pullapart type loaf
« Reply #43 on: August 25, 2009, 01:01:00 am »
Photos look great - pain that only about 128Kb can be put in one post.
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Offline judydawn

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Re: pullapart type loaf
« Reply #44 on: January 01, 2012, 02:09:53 am »
This is a review of the Herb & Garlic Pull Apart Loaf from Festive Flavours page 20.

I haven't made this myself yet, but it has often been made by other members of our TMX team for cooking class as it's a beautiful recipe.  Lots of different people have prepared it and it's always a hit - attractive to the eye, light and tasty.  For those lacking in confidence, like me, a little more explanation of what is meant by "a concertina pattern" would have been appreciated.  Learning this recipe does benefit from looking at someone experienced doing it - perhaps that's why it's presented so often at CC.
Judy from North Haven, South Australia

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