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Before you jump to Pizza Pull-Apart Bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
The benefits of healthy eating are today being given more publicity than ever before and there are many reasons why this is so. The overall economy is affected by the number of men and women who are suffering from conditions such as high blood pressure, which is directly related to poor eating habits. There are more and more campaigns to try to get us to adopt a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically think that healthy diets call for a great deal of work and will significantly alter how they live and eat. In reality, however, simply making a couple of small changes can positively affect day-to-day eating habits.
You can make similar modifications with the oils that you use for cooking. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. It also provides vitamin E which is healthy for your skin, among other things. It may be that you already believe that you eat fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you purchase these. If you decide to eat organic foods, you can avoid the problem of ingesting crops that may have been sprayed with deadly pesticides. If you can locate a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients because of storage or not being harvested at the right time.
As you can see, it is not hard to begin making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to pizza pull-apart bread recipe. You can cook pizza pull-apart bread using 20 ingredients and 14 steps. Here is how you do it.
The ingredients needed to make Pizza Pull-Apart Bread:
- You need For Water Roux (Tangzhong) :
- Get 20 gr bread flour
- Use 100 gr milk
- You need For Dough :
- Prepare 85 g milk, lukewarm
- Provide 2 tsp dry active yeast
- Use 1 large egg at room temperature
- You need 85 g tangzhong starter at room temperature
- You need 210 gr bread flour
- Provide 60 gr low protein flour (cake flour)
- Take 20 gr milk powder
- Take 40 gr sugar
- Use 1/2 tsp salt
- You need 22 gr unsalted butter softened at room temp (cut into pieces)
- Use For Filling :
- Get 50 gr pepperoni, cut in small pieces
- Prepare 100 gr shredded mozarella cheese
- Take 25 gr grated permesan cheese (plus more for sprinkle)
- Prepare 160 gr pizza sauce (homemade/store bought)
- Get 1/2 sdt oregano
Instructions to make Pizza Pull-Apart Bread:
- 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.
- 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.
- 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.
- For filling : mix all the ingredients then divide into 12 parts. Put aside.
- For Dough : Prepare the tangzhong dough in advance. Allow the tangzhong to be cooled before using.
- 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.
- Put the dough in a greased bowl and cover it with greased clingwrap and proof in a warm place until doubled in size.
- Punch down the dough and divide into 12 equal parts.
- Using a rolling pin, flat each dough and roll into approximately a 5-6 inch disc.
- Put one part of the filling on the top.
- Fold it in half and press the seam to seal. Do the same thing for the remaining dough and filling.
- Line each stuffed half circle into a lightly greased loaf pan, seam side up.
- Cover the pan with greased clingwrap and proof in a warm place until doubled in size.
- 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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