SRC Reunion: Savoury Pull Apart Bread

So.
I haven't been here in a while.
I seem to say that a lot.  It's totally true, and a little embarrassing.  I work in a building right now where people actually say, "She's a food blogger,"  and I want to correct them and say I'm a lapsed one who still enjoys posting pictures of the new things I make to Instagram.  Just because I don't write doesn't mean I don't still make new things all the time.
When Sarah from the Secret Recipe Club proposed a reunion for the anniversary of the club, I asked if I could come out of retirement.  I'm so glad she said yes.  I'm also pretty sure retired sounds better than lapsed.
For those not familiar with the Secret Recipe Club, food bloggers were given another blog from the group (in secret), and the blogger than chooses a recipe and makes it.  Then everyone reveals who has who's blog at the same time.  It was a whole lot of fun, and I always enjoyed meeting new bloggers and trying different things.
For this round, I was assigned Tara's blog at Tara's Multicultural Table.  Tara is a married mother of 2 who is a former picky eater.  Her blog is filled with recipes from around the world.  She even had Canadian Butter Tarts...but they have pecans in them, which is sacrilege.  I am totally #TeamRaisin.  I considered Breakfasts, which included these Pumpkin Fantail Cinnamon Rolls with Maple Cream Cheese Icing , and the Spinach Feta Wrap is totally up mine and J's alley.  I also considered a variety of cookies, but ultimately, I chose a carb to go with Sunday night chili.
In Secret Recipe Club, I made a lot of bread.  Like, when I didn't know what to make, I would choose a bread.  Once again, I chose a bread.  And it's so good.
I present to you now from Tara's Multicultural Table, Savoury Pull Apart Bread:

Ingredients:
For the rolls:3/4 c warm water
3/4 tsp yeast
3 c flour
1 Tbsp sugar
1-1/2 tsp salt
4 Tbsp softened butter
2 Tbsp olive oil
3/4 c warm milk
For the Coating:
2 Tbsp butter, melted
2 Tbsp olive oil
2 Tbsp chopped chives
1 Tbsp Forward! spice mix

Method:
1.  In the bowl of a stand mixer, sprinkle yeast over warm water.  Let stand 10 minutes until frothy.  Add remaining ingredients to the bowl before starting mixer using the dough hook.  Stir until dough forms a soft ball, pulling off the sides of the bowl.  Release dough from hook and place in a greased bowl.  Cover and let rise until doubled in volume, about 1-1/2 hours.
2.  When the dough is doubled in size, make the coating.  Melt butter and whisk in olive oil before adding chives and spices.  Punch down dough, and then pinch off balls approximately 2" in diameter.  Roll balls of dough in the butter mixture before putting into a greased 10" bundt pan,, trying to ensure that the dough is evenly spread in the pan.  Cover and let rise 45 minutes, until doubled in size.
3.  Preheat oven to 350F.  Bake bread for 30-40 minutes, until golden and the rolls sound hollow when tapped.  Let cool 10 minutes in the pan before unmolding onto a plate.

From Tara's Multicultural Table

You know what I don't do any more?  Take process pictures.  I didn't use the same flavour profile as Tara had. I made something a little spicier with more of a cumin undertone because I was serving them with a white chili.  But this is a versatile recipe.  Garlic and basil makes this Italian.  Cinnamon and sugar makes this delicious for breakfast.

I wasn't sure when I made the dough balls that the bread was going to be very big.


But I shouldn't have worried.  This smelled amazing before going in the oven.  Between this baking and the chili bubbling, my kitchen was warm and cozy on a ridiculously miserable and icy afternoon in April.

I mean...come on...how can you not love the warm, spiced, slightly oily bread that was perfect for sopping up the end of a bowl of chili?
Thanks Tara!  J and I both loved your bread!















I made a great recipe from a new to me blog!  Check out all the rest of the bloggers who made something from a new (or not so new) blog to them!