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Pizza Pull-Apart Bread
Pizza Pull-Apart Bread

Before you jump to Pizza Pull-Apart Bread recipe, you may want to read this short interesting healthy tips about Healthy Vitality Treats.

Wholesome eating helps bring about a feeling of wellness. We tend to feel way less gross whenever we increase our daily allowance of nutritious foods and reduce our consumption of processed foods. Eating more vegetables helps you feel much better than eating a piece of pizza. This can be a problem, however, when it comes to eating between snacks. You can spend numerous hours at the supermarket searching for the perfect snack foods to help you feel healthy. Why not try one of many following wholesome snacks the next time you need some extra energy?

Yogurt is a snack many people take for granted. In fact, many people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You cannot beat yogurt whenever it comes to a wholesome snack though. It is a protein-rich source of healthy nutritional vitamins. Yogurt is often eaten to help manage the digestive system since it is so easily digestible by many people. Easy hint: choose unsweetened yogurt and add walnuts or flaxseeds. This minimizes your sugar absorption without minimizing the taste of your snack.

A large assortment of instant health snacks is easily available. Determining to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to pizza pull-apart bread recipe. To make pizza pull-apart bread you only need 20 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to cook Pizza Pull-Apart Bread:
  1. Provide For Water Roux (Tangzhong) :
  2. You need 20 gr bread flour
  3. You need 100 gr milk
  4. Get For Dough :
  5. Provide 85 g milk, lukewarm
  6. Provide 2 tsp dry active yeast
  7. You need 1 large egg at room temperature
  8. Use 85 g tangzhong starter at room temperature
  9. Use 210 gr bread flour
  10. You need 60 gr low protein flour (cake flour)
  11. Use 20 gr milk powder
  12. Prepare 40 gr sugar
  13. You need 1/2 tsp salt
  14. Provide 22 gr unsalted butter softened at room temp (cut into pieces)
  15. Get For Filling :
  16. Prepare 50 gr pepperoni, cut in small pieces
  17. Use 100 gr shredded mozarella cheese
  18. Use 25 gr grated permesan cheese (plus more for sprinkle)
  19. Provide 160 gr pizza sauce (homemade/store bought)
  20. Take 1/2 sdt oregano
Instructions to make Pizza Pull-Apart Bread:
  1. For Water Roux : Mix milk with bread flour and stir well until it is no longer lumpy. Cook over medium low heat in a non-stick pot, stirringly constantly with a wooden spoon/rubber spatula/egg whisk, to prevent burning and sticking to the pot.
  2. The tangzhong mixture is ready once it achieves the temp of 65 degrees celsius or once you see "lines" start to appear in the mixture every time you stir it. At this stage, the tangzhong should have the consistency and texture of glue.
  3. Remove the pot from heat immediately and transfer the tangzhong into a clean bowl, and cover with clingwrap sticking onto the surface of the tangzhong to prevent it from drying up. The "tangzhong" can be used as soon as it cools down to room temperature. You can keep it chilled in the fridge for 2-3 days but discard it as soon as the mixture starts to turn grey.
  4. For filling : mix all the ingredients then divide into 12 parts. Put aside.
  5. For Dough : Prepare the tangzhong dough in advance. Allow the tangzhong to be cooled before using.
  6. Mix milk, 1 tbs sugar and yeast in a mixing bowl, let it sit for 5 minutes to allow the yeast to begin to bubble and foam. Add in the egg, tangzhong, flour, remaining sugar and milk powder. With the dough hook, mix on low speed until the dough just comes together. Add in the salt and butter. Knead until the dough can be stretched into a thin stretchable membrane.
  7. Put the dough in a greased bowl and cover it with greased clingwrap and proof in a warm place until doubled in size.
  8. Punch down the dough and divide into 12 equal parts.
  9. Using a rolling pin, flat each dough and roll into approximately a 5-6 inch disc.
  10. Put one part of the filling on the top.
  11. Fold it in half and press the seam to seal. Do the same thing for the remaining dough and filling.
  12. Line each stuffed half circle into a lightly greased loaf pan, seam side up.
  13. Cover the pan with greased clingwrap and proof in a warm place until doubled in size.
  14. Bake in a preheated oven 350°F for 40-45 minutes or until it's cooked. Sprinkle with permesan cheese 10 minutes before it's done (optional).

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