Fusion Pull Apart Bread~~We Knead To Bake#1

Do you know bread baking is therapeutic,if you dont trust me bake some and you will know it. As i told already,i love to bake my breads at home, cant explain the aroma of freshly baked bread and the smell while baking breads at home.Two days back, dunno whether you guys have noticed a bunch of food bloggers posted their pull apart breads, while going through their post,i came to know about the new baking event started by Aparna of My Diverse Kitchen called We Knead To Bake.

Immediately i send a mail to Aparna asking to add me in her baking group and she was kind enough to add me, she send us a detailed mail about the event. We will be baking 12 breads during this year, yep 1 bread a month, obviously its sounds prefect for me. For this month's baking, we have to bake a pull apart bread, i baked mine friday with potato peas masala,feta cheese and grated gruyere cheese, thats why i named it a fusion pull apart bread, as i felt like calling as though else just imagine the name of this pull apart bread. Dunno about you all, i usually think twice before naming a dish if i create them, fusion pull apart bread sounds short and sweet for me.You may think why feta cheese in the dough, as my kids dont like this cheese,i have added them in the dough,you can use very well in the filling if you like it.

2cups All purpose flour

1cup Whole wheat flour

2tsp Active dry yeast

1tsp Salt

1tsp Sugar

1/4cup Feta cheese (mashed)

1/4cup Olive oil

1/2cup Warm milk

3/4cup Milk

Dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside forabout 5 minutes till the yeast mixture bubbles up.

Put flour, salt, olive oil,mashed feta cheese in the bowl and mix it well with your fingers. 

Add the yeast mixture and the remaining milk and knead till you have a soft, smooth and pliabledough which is not sticky. Add a little extra flour if your dough is sticky.

Shape the dough into a ball and place it in a bowl greased with oil, turn the dough to coat it completely with oil.

Cover and let it rise for 2 hours or until almost double in volume.

Filling:

2nos Potatoes (cooked & mashed)

1/2cup Frozen green peas

1no Onion (chopped)

1/2tsp Cumin seeds

1tsp Garam masala

1/2tsp Chaat masala

2nos Green chillies (chopped)

Oil

Salt

Grated Gruyere cheese (as per need)

Heat enough oil in a pan, let crack the cumin seeds, add the chopped onions and chopped green chillies,cook until the onions turns transculent.

Add the green peas, cook for few minutes, add the mashed potatoes,chaat masala garam masala and salt, cook in simmer until everything gets well cooked.

Put off the stove and let it cool completely.

Assembling:

Preheat the oven to 350F.

Dust your work surface lightly with flour. 

Deflate the dough, shape it into a square and roll the dough out into a large square.

Evenly spread the cooled potato peas masala and then the grated cheese. 

Lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips.

Using a sharp knife, cut straight down through the stack dividingit into 6 equal pieces (6 square stacks).

Grease and lightly flour a loaf tin. Layer the square slices, cut sides down into the loaf tin.

Cover the loaf tin dough with a towel and allow the dough to rise for an hour.

Sprinkle the gruyere cheese on the top of the bread.

Bake the dough at 350F for about 30 to 40 minutes until it is done and the top is goldenbrown.

Serve warm.