Feta, Onion and Garlic Pull-Apart Bread

Feta, Onion and Garlic Pull-Apart Bread
                  

Yields 1 loaf

Ingredients

2 teaspoons active dry yeast  (or 3 ½ teaspoons of Edmonds sure bake mixed in with the flour)

1 1/3 cups barely warm water 

2 tablespoons extra-virgin olive oil 

2 teaspoons salt 

Finely diced onion or spring onion (sautéed till translucent)

3 1/2 cups all purpose (or bread) flour 

1/2 cup butter, 

150g diced firm feta cheese

3 cloves garlic, minced 

Method

·         In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy (if using Edmonds Surebake Yeast, mix it in with the flour rather than float it in the water).

·         Mix in the olive oil, salt, and flour (and Surebake if using). If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.

·         Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

·         In a frying pan, combine butter, onions, and minced garlic sauté gently till onion is translucent. Set aside.

·         Preheat oven to 350 degrees F (175 degrees C)

·         Punch down the dough. Tear off small pieces of 
dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a medium casserole dish or cake tin. Repeat this process until you have one layer of dough balls.

·         Sprinkle on ½ the cheese and onions. Continue layering the dough balls till dough cheese and onions are used up. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

·         Bake for 25 to 30 minutes, or until bread is golden brown.