print

Pull-Apart-Bread

Perfect for partys, picnic or as a delicious dinner

Fluffy-soft Brioche Bread, filled with pesto and smoked salmon – who can resist this combination? And leftovers can be easily freezed.

Ingredients

For 16 servings
500  g flour
2  tbsp sugar
1  tsp salt
1  pck dry yeast
1   egg (size L)
100  g butter
200  ml milk
6   spring onions
1  bunch of dill
100  ml olive oil
2  tbsp lemon juice
   pepper
200  g smoked salmon
Preparation
1,5 h
Difficulty

Suggested products

Preparation

Step 1

Put 500 g flour, 2 tbsp. sugar, 1 level tsp. salt und 1 pck. dry yeast to a bowl and mix well. Add 1 egg.

Step 2

Melt 100 g butter in a pot with low heat. Add 200 ml milk and warm it up lukewarm. Pour the butter-milk-mixture slowly to the flour and mix everything with a dough hook for 2 – 3 minutes until you have a smooth dough. Then cover it with a damp cloth and allow the dough to rise on a warm place for about an hour.

Step 3

In the meantime wash the 6 spring onions and cut in large pieces. Wash 1 bunch of dill, shake until dry and pluck roughly. Add the onions and the dill to a tall container and mash with 100 ml olive oil and 2 tbsp. lemon juice to a fine puree. Add pepper and salt to taste.

Step 4

Cut the 200 g smoked salmon in large cubes. Cover the loaf pan with our Tip with Toppits® Baking Paper.

Step 5

Knead the dough well after the resting period. Roll the dough out to a rectangle (approx. 30 x 70 cm) on a floured counter. Add the spring onions-dill-pesto on the dough and smooth it.

Brioche Teig bestrichen mit Pesto und belegt mit Lachs

Step 6

Divide the dough into half. Cut the 2 dough halves in 8 even rectangles. Now spread the smoked salmon. Roll up every rectangle on the short side and place them upright in the loaf pan covered with Toppits® Baking Paper. Cover it and let it rest for about 30 minutes.

Step 7

In the meantime preheat your oven at 180 °C (circulated air: 160 °C). Bake the Pull- Apart- Bread for about 40 – 45 minutes. Ideally test with a skewer, if there is no dough on the skewer, the Pull-Apart-Bread is ready. Let it cool down for about 15 minutes after baking and remove it from the loaf pan. Enjoy it warm or cold.

Tip

This bread tastes amazing with a radish-dip. For this wash 200 g radish and cut into small cubes. Wash 1 bunch of chives, shake until dry and cut into fine rings with a scissor. Add 500 g quark to a bowl. Add ½ tsp. salt, 2 tsp. sugar, a little bit pepper, radish, chives and 3 tbsp. lemon juice and mix well.

Zupfbrot auf Backpapier mit Kräuter-Dip in der Schüssel
Zupfbrot auf Backpapier mit Kräuter-Dip in der Schüssel

The best for leftovers:

Little leftovers from the Pull-Apart-Bread are perfectly stored in a Toppits® SafeLoc for about 1-2 days at room temperature. When you have ½ bread as a leftover, you can freeze it in a Toppits® Freezing Bag. When required, you can take the bread out of the bag and bake it for 25 – 30 minutes in a preheated oven on a baking tray covered with Toppits® Baking Paper at 180 °C (circulating air: 160 °C). If you have less than half the bread the baking time shortens.

Related Recipes

Crunchy-fresh with a crispy Topping - not only perfect for hot summer days

Juicy and crispy and simply from the baking tray

We use cookies to ensure the correct functioning of a website, for marketing reasons and analysis of reach and to make it more customer-friendly. By continuing, you express your consent to the use of cookies. More details about this you find out by clicking on "more information".