* Exported from MasterCook *
Bread, Pull-Apart Bread with Chorizo and Parmesan
Recipe By :Kat Craddock
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1/3 cups whole milk -- (2 1/2 oz.)
2 large eggs
1 2/3 cups bread flour -- plus more for dusting (10 oz.)
2 Tbsp. sugar -- (1/2 oz.)
1 1/2 tsp. fresh yeast -- Note
1 3/4 tsp. kosher salt
1 stick unsalted butter -- plus
1 Tbsp. unsalted butter -- room temp, diced (4 1/2 oz.)
5 oz. dried Spanish chorizo -- finely diced (1C)
3 oz. finely grated Parmesan -- (1C)
1/4 cups finely chopped fresh chives
2 Tbsp. heavy cream
Spicy cured sausage and nutty Parmesan cheese enrich these fluffy
loaves of brioche.
Yield: makes two 9x5" loaves
Time: 9:45
Note: or 3/4 tsp active dry yeast or 1/2 tsp instant yeast
In a stand mixer fitted with the paddle attachment, add the milk,
eggs, flour, sugar, yeast, and salt. Mix on low speed until the dry
ingredients are completely moistened, about 2 minutes. Increase speed
to medium and mix, scraping down the sides of the bowl as needed,
until a glossy dough forms and pulls away from the sides, 9 to 11
minutes. Once the dough comes together, scrape the dough off the
paddle, add the butter, and mix on low speed for 1 minute. Increase
speed to medium and continue mixing, scraping down the sides and
bottom of the bowl as needed, until the butter is incorporated, and
the dough is very silky, shiny, and completely homogenous, 5 to 6
minutes. Mix in the chorizo, Parmesan, and chives until completely
incorporated, 2 to 3 minutes more.
Lightly grease a large bowl with cooking spray, then transfer the
dough into the bowl. Cover with a lid or plastic wrap and refrigerate
for at least 6 hours or overnight.
Lightly grease two 9x5" loaf pans with cooking spray. Turn the dough
out onto a lightly floured work surface. Using a bench scraper or
large knife, divide the dough into 12 equal pieces, about 2 ounces
each. Shape each piece into a tight ball, then let rest for 10
minutes. Shape each ball of dough into a 3" long oval. Transfer 6
ovals, seam-side down, to one of the prepared pans (their sides will
be touching). Repeat with the remaining ovals and pan. Loosely cover
both pans with plastic wrap and set aside at room temperature until
very gassy, puffed, and just slightly more than doubled in size,
about 2 1/2 hours.
Preheat the oven to 325F, with a rack in the center. Brush the tops
of the loaves with the cream, then immediately transfer to the oven.
Bake until the loaves are evenly golden brown and cooked through, 25
to 30 minutes. Remove from the oven and let cool slightly, 2 to 3
minutes. Unmold the loaves and serve warm.
S(Internet address):
https://www.saveur.com/pull-apart-bread-chorizo-parmesan-recipe/
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Per Serving (excluding unknown items): 266 Calories; 18g Fat (59.7%
calories from fat); 10g Protein; 17g Carbohydrate; trace Dietary
Fiber; 79mg Cholesterol; 570mg Sodium. Exchanges: 1 Grain(Starch); 1
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0724