Herb & Garlic Pull Apart - With photo

[JulieO]

HERB & GARLIC PULL APART
Bread                  
Approx 450g lukewarm water         
1 tblsp yeast               
1 ½ tsp salt               
750g baker’s flour            
5 tblsp oil               

Herb & garlic butter (won’t use all of this)
600g fresh cream
Fine salt approx 1 tsp
50g light olive oil - optional
Garlic (I used 2 big cloves, but needed more)
Parsley

Bread
Place all ingredients into TM bowl and mix for 5 seconds on speed 7 to combine.
Set dial to closed lid position and knead for 2 mins on interval speed.
Place in oiled bowl, cover with gladwrap and put in a warm place to rise until doubled, approx 20-30 mins.

Make herb butter while bread is proving. (or make earlier so you can clean bowl out properly)

Place a few cloves of garlic and parsley into TM bowl and turbo a few times until finely chopped.  Remove from bowl and set aside. Wipe out bowl.

Place butterfly into bowl.  Add cream and blend for 1-3 mins to separate on speed 4.
Strain buttermilk carefully, remove butterfly.

Place 500g cold water into bowl and mix for 5-10 secs on speed 4.  Remove water from bowl, re-fill with water and mix again.  The idea is to get the water clea. When clear, strain through the basket and you are left with your butter.

Place butterfly back into bowl.  Add butter, salt, garlic & herb mixture and if wanting to make spreadable butter, light olive oil, and combine for 30 secs on speed 4.

Roll out dough into a big rectangle on baking mat.
Spread herb butter over dough and cut dough with butter knife into 3 - 4 cm wide strips.  Arrange dough strips on top of each other, then gently allow to fall to the side so they are all sitting on their sides, touching each other on a baking paper lined tray.
Bake in a preheated oven at 180° C for approx 40-45 mins.

[whisks]

thank you for posting another one of your recipes, julieO. i love making your recipes - you always explain everything so well, it's almost like having you in the kitchen guiding me through it all.
thanks again.

[Gralke]

True -  You are quite an inspiration! And your photos wonderful!!!
Barbara

[grandma]

Hey JulieO, Thanks for sharing and thanks for the photo - I love trying out a recipe when there's a photo of it - just makes it easier somehow.

[Thermomixer]

Thanks JulieO - great pics and recipe again.  Really good.

[rubyslippers]

I made this last night.  It makes a big 'loaf', more than what my family needed in one meal.

I used Nuttelex instead of making my own butter.  I used 100g and added 2 cloves + 3 of the tiny cloves that come on the head.  It wasn't enough garlic for us.

This was very easy to make (the only bread I've made so far other than pizza bases).  Next time I will add more garlic and sprinkle on some cheese too.

Thanks for posting this recipe JulieO .

[JulieO]

Thanks for reviewing Rubyslippers.  I haven't made this for a long time but I would certainly halve the recipe these days, good if serving a few people though. 

Julie.

[Thermomixer]

That picture still makes me drool. 

[Halex]

The picture looks lovely

Made this today, it doesnt look anything like the picture. Cooked for 30 mins & started to burn!!

Not sure where I went wrong, I cut it in 1/2 when I took it out the oven. I now have strips, but thats OK the boys are having a strip each for morning tea. Will freeze & put in lunch box.

H

[JulieO]

If my memory is right this recipe was from a consultant back when I first got my machine.  Haven't made it since then, must have another try.

As long as it's not wasted Hally and it tasted alright, that's all that matters. 

[Halex]

It tastes fine, 2 boys have eaten 4 sticks already.

The rest are wrapped in pairs & in the freezer. Will use for after school munchies & lunchbox treats.

H

[JulieO]

I would imagine they would be good for little hands to hold. 

[Halex]

Yes also good for battles, LOL hence I froze the rest.

Very tasty though, just didnt look like yours.

H

[EmeraldSue]

I made a variation of this today and everyone was convinced that I had bought it from Bakers Delight!
It made enough to make two flavours. - one with tomato paste, grated cheese and ham & the other with garlic rainbow chard and feta cheese. I wilted a bunch of chard in a frypan and then drained and squeezed out the moisture and chopped it finely. I then sautéed it in a little basil infused oil with a couple of cloves of garlic, and left it to cool. I then spread it onto the dough, sprinkled it with crumbled feta and a little grated tasty cheese.
This is definitely a 5/5 recipe. Thanks!

[gertbysea]

Fantastic.

Gert