Jalapeño & Cheese Pull Apart Bread

Name: Thermomix recipe: Jalapeño & Cheese Pull Apart Bread
Prep time: 50 min
Cook time: 20 min
Ingredients: 100 Grams parmesan cheese cubed; 100 Grams provolone, cubed; 30 Grams Yeast-fresh or 2 tsp dried yeast; 300 Grams water; 1 Teaspoon sugar; 20 Grams Extra Virgin Olive Oil (EVOO); 500 Grams bakers or strong flour; Generous pinch pink salt flakes; A few pickled jalapeños, to taste

Make on Fresco

Serves 10 Prep Time 50 minutes Cook Time 20 minutes Rated: Print

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A fantastic special occasion bread to serve to hungry guests or family, no complaints here! Toasted or untoasted, cue the butter.

This could be one of my all time greats. I do have trouble with my top 100 say, but this would definitely be in that list, were there one.

Oh yes! This bread is so divine and more-ish that you will be making it for many an occasion. Add a salad and some sliced cold meats of choice. It is fantastic when toasted, if it lasts long enough to need toasting. Slathered in butter, as part of a cheeseboard, with soups of choice. Go for it..and think of the possibilities...other cheeses, tomatoes, olives, anchovies even! So many ideas, so little bread to go around.

Need

100 Grams parmesan cheese cubed
100 Grams provolone, cubed
30 Grams Yeast-fresh or 2 tsp dried yeast
300 Grams water
1 Teaspoon sugar
20 Grams Extra Virgin Olive Oil (EVOO) BUY
500 Grams bakers or strong flour
Generous pinch pink salt flakes BUY
A few pickled jalapeños, to taste

Do

1: Place cheeses into Thermomix bowl and mill 8 sec/speed 10. Remove from bowl and set aside.
2: Place yeast, water, sugar and EVOO into Thermomix bowl and warm 2 min/37°C/speed 2.
3: Add flour and salt and blend 6 sec/speed 6.
4: Knead 3 min/dough setting/Interval Leave in bowl for 10 minutes.
5: Knead 2 min/dough setting/Interval. Tip onto floured Silpat mat and knead into a ball. Cover and allow to rise for around 10 minutes.
6: Preheat oven to 220°C and line base of 23cm springform tin with baking paper. Butter sides of tin.
7: Roll out dough into large circle. Sprinkle with cheese, reserving a little for the top of the bread. Top with a few jalapeños, the more you use, the hotter it will be.
8: Cut dough and toppings using spatula into narrow wedges as though you were cutting pieces of a pie.
9: Starting with the outside edge of each piece, roll up, finishing with the narrow end. Curve the dough to form a croissant shape and place into the prepared tin. Repeat until all the dough is used, and the baking tin is quite full. Sprinkle with remaining cheese. Allow to prove until well risen.
10: Bake 15–20 minutes or until golden and sounding hollow when tapped in the centre. Serve hot.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!