Comments on: Everything Bagel Pull Apart Bread

By: Jen

Jen — Mon, 19 Aug 2024 22:31:42 +0000

In reply to Lexi @ Sally's Baking Recipes. I did end up making this modified version. I used mozzarella cheese (low moisture block) since that's what I had and used the butter from the rosemary version + everything spices. It was very dry, but as goes it when experimenting and changing recipes. Next, I'll try the pesto one! I appreciate your reply :)

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 14 Aug 2024 22:48:02 +0000

In reply to Kate M. Hi Kate, we don't recommend letting the shaped bread rise overnight in the refrigerator for fear it would over-proof and lose its shape. It would be best to bake it tonight if you wish, and then reheat in the oven until warmed to your liking. We do recommend refrigerating it. Enjoy!

By: Kate M

Kate M — Wed, 14 Aug 2024 21:26:10 +0000

Trying this recipe out to bring to work and share. I have to leave by 6am, so I’ve made the dough to the first rise as the make ahead instructions list, but I would need to be up at 3:30 tomorrow to finish the rest. Is it possible to make this loaf until the second proof and then put it in the fridge? And let it do the final part of the rise in the morning before baking? Has anyone attempted this? It’s similar to what I do for cinnamon rolls, first proof on the counter, second in the fridge overnight until it finishes rising before baking the next morning.
If not, how long do you suggest heating this for tomorrow? Should it be refrigerated? Thank you!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Thu, 25 Jul 2024 23:57:51 +0000

In reply to Jen. Hi Jen, we wouldn't leave out a filling completely, but what about using a variation of the filling from this rosemary garlic pull apart bread? You can use the butter and then swap the spices for more everything bagel seasoning/spices and then add you favorite cheese. Let us know if you try it!

By: Jen

Jen — Thu, 25 Jul 2024 22:52:40 +0000

I’ve read through all the pull apart breads and they all have some more liquidy in between part. I don’t like cream cheese, would it totally ruin this recipe if I didn’t do the cream cheese? Or maybe I need to figure out a different filling? Thanks!

By: Max Eisen

Max Eisen — Sat, 22 Jun 2024 08:21:26 +0000

I made it yesterday and with no machine and I barely had to use extra flour. It was so soft too and ratio is on point but I added 296g of flour because my egg was 56g. My only concern was the size of each rolled circle. They were so tiny and after proofing for the second time they are like 2 inches away from the rim of my tin. (It’s in the fridge for later bake) I have used the scraps without second proofing and baked it immediately for 12 mins and it was freaking delicious, so I’m hoping my pull apart bread would puff up so nicely. Thanks for the recipe.
I also used homemade Duke’s Mayo for the cream cheese in place of butter and fresh erbs. Super wild.

By: Michelle @ Sally's Baking Recipes

Michelle @ Sally's Baking Recipes — Sun, 05 May 2024 16:05:50 +0000

In reply to elaine saloka. Hi Elaine, The bread machine should work on its dough setting for this recipe, but we haven’t tested it. Happy baking!

By: elaine saloka

elaine saloka — Sun, 05 May 2024 15:51:58 +0000

can I use my bread machine on the dough setting for this? I use it for focaccia and other breads.