Yes, I know! Not very light for a Thanksgiving feast, but since when was Thanksgiving light? And If you are like me who is an Italian and usually celebrates this holiday with a houseful of Italians, it's fun to make something with an Italian twist for them. Trust me, I will also be making some pull-apart rolls and maybe some fluffy biscuits. But this is
When I was taking photos of it after it came out of the oven, I was trying to find the right angles to show you the crazy delicious cheese oozing out the sides of the soft bread sections. It is so hard to wait for it to cool a little before you rip off a piece to bite into. These are the mini loaves (barley malt pull-apart loaves)I made last year during the holidays. They are wonderful! And these no-knead dinner rolls are so simple and FABULOUS!!
I will be back soon with more holiday ideas. I think it's time to share some tarts and pies...it's been way too long!!
Once you roll out the dough into the large rectangle, you just have to slice it into two long sections. You begin by adding your filling in the first section. Be sure to leave space in between each portion of the filling, because you are folding the dough over, slicing and making pockets of cheesy goodness! If you have it all bunched up without space, you will have a mess when it bakes. I pinched as well as I could the pieces of dough around the borders of each pocket section I cut out. It's ok if some cheese oozes out while baking (oozing cheese...who's complaining?!?)
Some notes on this pull-apart bread:
Even if you are a novice bread baker, this bread is not that as difficult as it may look when you first see it. The method to get the pretty layers is really pretty simple. I also made a cinnamon pull-apart bread using a different method and it was a bit more complicated but so good! You could also check out this ginger pull-apart bread for another sweet versoin. In Italian this bread is called Pane al Fisarmonica: Accordian Bread. You fill the bread strips with your cheese of choice (I used two different provolone cheeses from Italy and also mortadella). The strips get sliced into they savory and cheesy pockets that you then file into your loaf pan sort of like a filing cabinet. A nice brush of an egg wash makes it so pretty! It's sort of a show-stopper bread that seems really hard to make and will really impress your guests on Thanksgiving or at any special get together.