This is the gorgeous stuffed/pull apart bread I served with my Persian Lentil & Herb Soup. I was very pleased (understatement) with how it turned out because I do not have the best of luck with yeast. Every time I have used it in the past I have a disaster. It never does the double in size thing (in a warm place) and won’t rise in the oven either. My attempts at Panettone were tasty but looked more like a tea cake than a light and airy Panettone. This may have been because the electric went off half way through cooking it both times!
I had sworn off making anything with yeast until I came across this recipe for Halloumi Pull Apart Bread. The idea of pulling apart soft bread rolls to reveal an oozing cheesy garlic centre was too much for me. I was powerless to resist. Think Pizza Express dough balls, Pizza Hut stuffed crust and the best cheesey garlic bread then mix them all together and this is what you get. A Halloumi & Garlic Stuffed Dough Ball Ring…………. !
Halloumi & Garlic Stuffed Dough Ball Ring
Makes 11/12 rolls. Vegetarian. Adapted from a Choosy Beggars recipe
- 1 tbsp active dry yeast (1 sachet)
- 1 tbsp sugar
- 2 tbsp olive oil
- 165 ml warm water (not hot)
- 265 gr strong bread flour (or plain flour)
- 1 & 1/2 tsp fine salt
- olive oil to dip the tops in
- 15o gr Halloumi, grated (you can use another cheese if you can’t find Halloumi)
- 150 gr mozzarella, grated (good for stringy melting)!
- 1 or 2 cloves garlic, minced
- a handful of fresh parsley, finely chopped
- 6 -8 ice cubes
In a small bowl combine the yeast, sugar and olive oil. Pour the warm water over, stir to combine then leave it for 10 minutes. Sieve the flour and salt together into a large bowl. When the yeast mixture has gone foamy pour it into the flour and stir together using a wooden spoon until it comes together into a dough. Sprinkle over some more flour if it is very sticky. Flour your hands and ease the dough out onto a work surface. Pat it into a ball and knead for 10 minutes, flouring if necessary, until it becomes smooth & elastic (You can test if it’s ready by sticking your finger in flour then sticking it in the ball of dough. The hole should spring back up and disappear).
Lightly oil a large bowl and turn your dough around in the bowl to cover it in a sheen of oil. Cover the bowl with cling film or a clean tea towel and leave in a warm place (like next to a radiator) for about an hour. By this time it should have doubled in size (fingers crossed). Mix the cheeses, parsley and minced garlic in a small bowl with a fork to make sure the garlic is evenly distributed. Roll the dough out of the bowl onto your work surface and gently knead a few times to get rid of any air pockets.
Pinch off a piece of dough about the size of a golf ball. Press it out with your hands to an uneven circle of about 3.5 inches in diameter. Place a generous heaped tablespoon of the filling into the centre of the circle then gather up the sides of your circle and pinch them together at the top like a little drawstring purse.
Put the gathered purse seamside down in the palm of your hand and, with your other hand, gently turn, press and smooth the ball until it becomes smooth and the seam has closed/disappeared.
Put a few tablespoons of olive oil in a small bowl and dip the top of the dough ball in the olive oil, then put it (seam side down) in a lightly oiled 24 cm (9 inch) cake tin. Repeat with the rest of the dough until the ring is finished. Keep some of the filling back to sprinkle over the bread later.
The dough balls should be close together or lightly touching, not squashed together. You should get 11 or 12 out of the dough. Cover with clean tea towel and leave to rise again (in a warm place) for an hour.
While the dough is rising, preheat your oven to 210 C (425 F). Put one rack/baking sheet in the bottom third of your oven and put the other rack /sheet right at the top. Put a rimmed baking sheet on the top rack. When the dough has risen (see above, hooray!!) slide the bread ring onto the lower rack and throw the ice cubes onto the top baking sheet and close the door. This creates steam, helps the bread to rise and makes a nice crust apparently. Bake for 25 – 30 minutes until it is lightly golden but not fully cooked and sprinkle over some of the cheesey garlic & herb mix.
Put it back in the oven for another 5 – 10 minutes until it is puffy and golden brown.
Leave to cool slightly (if you can wait) and pull apart chunks of the cheesey bread to serve with your favourite soup. Or just eat it on its own as an indulgent weekend treat with friends in front of the TV…… Is it the Superbowl this weekend?!!!