An easy to make pull apart bread made from scratch with whole grain flour and stuffed with Camembert and mushrooms: this recipe will become your go-to option every time you’ll look for homemade bread with a different twist!
There are so many ways to make a savory pull apart bread: you could start with a loaf of bread and stuff it with your favourite mix of cheese, spices, and fresh herbs or you could make it from scratch exactly as I’m doing in this recipe. When it comes to making it with your own dough, you also have several options for both ingredients and assembly: the kind of flour, the amount of butter, milk and eggs will all affect the final texture of your bread, while the way in which you decide to cut and put together the stuffed dough will change the way your slices fall apart. Here I’ve decided to keep things as easy as possible.
- THE BREAD is soft and characterised by a rich nutty finish but it’s not a brioche-style bread and it’s not flaky because the entire loaf has only a small amount of butter. This pretty basic dough is well-balanced by the Camembert and the mushrooms: serve it warm to get the most out of this recipe (that melted cheese truly makes the difference!).
- THE FLOUR: this recipe works very well with bread flour and a combination of whole grain and a small amount of unbleached all-purpose flour but you could make it even with regular flour (you may need to adjust the amount of water). Use wheat or spelt flour or a combination of these two options – unfortunately, this recipe is not optimised for using a gluten-free flour (but if you are interested, let me know and I’ll start working on it!).
- THE MUSHROOMS: you can use a base of brown or white button mushrooms and add some extra flavour with some dry porcini or shiitake.
- THE QUANTITIES: these ingredients work well for a 25×13 cm loaf pan.
This savory recipe is made from scratch but both the dough and the assembly of the pull apart bread are so easy to make that even a baking newbie won’t have any issues with them.
EASY PULL APART BREAD WITH CAMEMBERT AND MUSHROOMS
Ingredients for the dough:
- 410 g whole grain flour (better if it’s bread flour)
- 90 g unbleached all-purpose flour
- 20 g unsalted butter
- 60 ml milk
- 140 ml water
- 2 eggs
- 8 g dry instant yeast
- 1 tsp muscovado sugar
- a pinch of salt
- olive oil
Ingredients for the filling:
- 300 g mushrooms
- 2 tbsp balsamic vinegar
- 100 g Camembert cheese
- 1 tsp garam masala
- approx. 2 tbsp olive oil
- 1 tbsp milk
Allow the butter to melt in a cup with the warm milk, then add a portion of water (approx. 30 ml) and mix well before adding this liquid part to the other ingredients.
In a large bowl, combine all the dry ingredients, then add the eggs followed by the mixture made with milk, water and butter. Mix well using a spoon at the begin and your hands once the dough will start to come together. Keep adding water in small portions and check the consistency step by step while you knead the dough for approx. 10 minutes. Once it’s ready, place the dough in a bowl with a bit of olive oil and cover the container with a clean kitchen towel. Allow the dough to double in size in a warm place (it takes approx. 1 hour).
In the meantime, prepare the filling. Add the finely chopped mushrooms into a pan with approx. 1 tbsp of warm olive oil, stir for 30 seconds, then add the balsamic vinegar and the spices: cook for a few minutes until all the liquid is gone. Allow the mushrooms to cool down before using them for stuffing the bread. In a bowl, prepare the slices of cheese.
There are many ways to assembly a pull apart bread – I think this is a pretty easy one. Once the dough is ready, move it to a floured surface and roll it into a rectangle about 1 cm thick or less, according to your preferences. Spread the filling on your dough pressing it down gently with your hands. Based on the size of your loaf pan, cut the rectangle into 12 equal squares (or small rectangles). Make 4 stacks with 3 slices each and place them into the pan (ensure the 2 slices at the top and bottom of the tin are those without filling). Add a bit of olive oil to your pan or use some parchment paper. Cover with a clean kitchen towel and allow to rise for approx. 30 minutes.
Brush the top of the bread with a mixture of milk and olive oil (use approx. 1 tbsp of each) and bake in a preheated oven at 180°C for approx. 40-50 minutes (if the cheese and the mushrooms on top start to burn, cover the bread with some tin foil for the last 15-20 minutes). Allow the bread to cool down for 5-10 minutes before carefully taking it out from the pan.
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