Need to take the pizza game to a higher level? Tall, fluffy and spongy pull-apart bread coated with pizza sauce is simply out of ordinary!
As I lately have a little time, I had been browsing on the web the other day. Trying to find new, challenging thoughts, inspirational recipes that I’ve never tasted before, to surprise my loved ones with. Looking for quite some time yet couldn’t find too many interesting stuff. Just before I thought to give up on it, I found this delicious and easy dessert simply by chance. It looked so fabulous on its photos, that called for rapid action.
It had been simple enough to imagine how it is made, how it tastes and how much my hubby will love it. Mind you, it is very simple to please the man in terms of treats. Yes, I’m a blessed one. Or perhaps he is.Anyways, I visited the website: Suncakemom and used the simple instuctions that have been coupled with superb photos of the procedure. It really makes life much easier. I can imagine that it’s a slight effort to take photographs down the middle of cooking in the kitchen as you may usually have sticky hands therefore i seriously appreciate the commitment she placed in to make this post and recipe conveniently implemented.
With that in mind I’m inspired to present my own formulas in a similar way. Many thanks for the thought.
I was tweaking the initial formula create it for the taste of my loved ones. I must tell you it was a terrific outcome. They loved the taste, the consistency and loved getting a sweet such as this during a stressful workweek. They ultimately requested more, many more. Hence next time I’m not going to make the same mistake. I am likely to twin the volume .
All credit from Pull Apart Bread Pizza goes to SunCakeMom
Put the fresh yeast into a half cup of lukewarm milk. Set it aside until it gets foamy. It takes more or less about five minutes.
Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.
Pour the yeasty milk into a big bowl on top of the other ingredients.
Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.
Cover the bowl and leave it in a warm place for about an hour to rise. (We can put it in the 100°F / 40°C heated oven. Be careful not to turn the heat higher than that because it will kill the yeast and the dough is never going to rise.)
In the meantime, prepare the filling. Chop tomatoes, basil, oregano, salt and olive oil in a blender.
Pour it into a pan, bring it to boil and simmer it for half an hour while stirring occasionally.
Take it off heat and let it cool down somewhat. Pouring hot sauce on the dough would make it gooey which it hard to handle and ruin our day.
For more detailed instructions with photos check out our tomato sauce recipe at the Low Carb Condiments.
After an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Spread the coat of preferably room temperature tomato sauce evenly on the top of the dough.
Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it more than necessary.
When they are evenly on top of each other cut them into as wide rectangles as the bread tin.
Fill the bread tin rather loosely. If it’s packed too tight, the dough will bake together and we won’t be able to tear the bread.
Spread the rest of the tomato sauce on top evenly.
Leave it for another 15 minutes to rise.
Meanwhile grate the cheese and turn the oven on to preheat it.
After 15 minutes sprinkle the cheese on top of the bread.
Pop it into the preheated 365°F / 180°C oven for half an hour.