Author Topic: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014  (Read 13383 times)

Offline JulieO

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DOUBLE CHEESE & GARLIC PULL APART
**4 garlic cloves, crushed (mine were big so used 3)
80g cheddar cheese, cubed
70g parmesan, cubed

Place parmesan cubes into TM bowl.  Grate 6 secs/speed 8.  Remove to a med bowl.

Place cheddar cubes into TM bowl.  Grate 6 secs/speed 6.  Remove and add to the grated parmesan. Set bowl aside for now.   No need to clean TM bowl.

Dough
½ cup water (just from the tap, not heated)
2 tsp dried yeast
30g butter, cut into small cubes
1 tsp raw sugar (or to taste)
370g bread flour
1 tsp sea salt (or to taste)
½ cup milk
*50g finely chopped salami - optional

Place water, yeast (avoid the blades), butter and sugar into TM bowl.  
Mix 1 min/37C/speed 1 ½ MC on. (if butter hasn’t melted, do another 20 secs on 37).
Add flour, salt and milk.
Knead 4 mins/Interval speed.  Remove from bowl.  It may seem a little sticky when you first take it out of the bowl, but bring together in your hands and it should be lovely and smooth and not sticky at all.  
Form into a ball and place in a lightly oiled bowl, cover bowl with clingwrap and put in a warm place until doubled in size, about 1 hour.

Grease a 6cm deep, 10x20cm base loaf pan well with olive oil spray.

Using your fist, punch down dough, shape into a ball.
On a well floured surface, roll out to a 15x25cm rectangle.

Combine crushed garlic with the 2 cheeses (found using a fork was best) then scatter all over the dough.*

Starting from 1 long side, roll dough up like a Swiss roll.  Cut into 12 slices and shape into balls. (I just left as scrolls and put in the tin in the zigzag pattern).

Place 6 balls in a zigzag in base of pan.  Place remaining balls on top in an opposite zigzag.  Cover with lightly oiled plastic wrap.  Set aside in a warm place for 30 mins.
Preheat oven 200/180C fan.
  
Bake 25-30 mins or until golden and loaf sounds hollow when tapped.  Brush top with melted butter (optional) and place onto a wire rack to cool.  

*FOR EXTRA FLAVOUR, ADD 50g  FINELY CHOPPED SLICED SALAMI. ADD WHEN ADDING THE GARLIC AND CHEESE TO ROLLED OUT DOUGH.

The only thing I found with this was the garlic tasted slightly raw to me, so wondered if cooking it a little before adding to the cheese would get rid of that?  Either that or use less garlic, not sure, but something to play with next time. :)


**Our Judy suggested using either of Tenina's recipes (confit of garlic or her garlic paste)  in place of raw garlic.  Should help to remove the raw garlic taste I mentioned above. 





« Last Edit: February 19, 2014, 12:53:41 am by JulieO »

Offline judydawn

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #1 on: February 19, 2014, 12:47:14 am »
Using Tenina's garlic paste or confit of garlic would solve this problem Julie.  I love the look and sound of this recipe, thank you for converting it.
Judy from North Haven, South Australia

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Offline JulieO

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #2 on: February 19, 2014, 12:51:30 am »
Judy, that's why you are the Queen of our forum.  I never would have thought of that and I have some of the confit in the fridge (duh!)

Will make a note in the recipe, thanks again.  :-*

Offline judydawn

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #3 on: February 19, 2014, 01:01:06 am »
Thank you Julie  ;D  Some of the most simple ideas or thoughts are worth sharing.
Judy from North Haven, South Australia

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Offline Chocolatte

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #4 on: February 19, 2014, 02:04:17 am »
Thank you so much for sharing your TM conversion Julie! :)

Offline Halex

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #5 on: February 19, 2014, 03:00:47 am »
THANK YOU :P :P
Mum to Crown Prince......

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #6 on: February 19, 2014, 03:19:39 am »
I was reading SFI and was going to add this recipe to snaprecipes, but then realised I could add the converted recipe. Thanks.
May all dairy items in your fridge be of questionable vintage.

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Offline JulieO

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #7 on: February 19, 2014, 03:56:00 am »
Thank you.  I usually like making something twice before posting just in case something needs tweaking.  Hopefully it works out for anyone who makes it.  ;D

Offline Bedlam

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #8 on: February 19, 2014, 09:33:29 am »
Thank you JulieO
Denise

Offline Itsnotartitsdinner

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Re:
« Reply #9 on: February 19, 2014, 10:09:07 am »
Looks good Julie. I have some of the caramelised garlic in the fridge.

Offline Kimmyh

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #10 on: February 19, 2014, 10:21:53 am »
Looks great Julie. Hoping to try it tomorrow.

stacelee

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #11 on: February 19, 2014, 10:43:56 am »
Not sure if it helps anyone, but assuming 12 servings???? Calories per serve are 208, Weight Watchers Pro Points ( :( ) are 6

Online cookie1

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #12 on: February 19, 2014, 11:27:37 am »
Thanks Stacelee. I am trying to count calories with my fitbit at the moment.
May all dairy items in your fridge be of questionable vintage.

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Offline Cornish Cream

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #13 on: February 19, 2014, 02:43:13 pm »
Looks delicious.Thank you Julie for the recipe :-* :-*
Denise...Buckinghamshire,U.K.
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Offline BeezeeBee

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Re: Double Cheese & Garlic Pull Apart - converted from SFI - March 2014
« Reply #14 on: February 19, 2014, 02:49:28 pm »
Looks gorgeous, Julie :)