Wild Thistle Kitchen: Sun-Dried Tomato and Goat Cheese Bread


So, I had this idea the other night: I could take my tried-and-true soft pretzel dough recipe and turn it into a pull-apart bread, layered with garlic and herb butter, goat cheese, and sun-dried tomato. Well, I did just that and guess what? It turned out even better than I could have imagined! I mean, just look at those layers and that wild, crazy top! So much fun and so delicious.

LIKE ALL YEAST DOUGHS, THIS TAKES A BIT OF TIME AND PLANNING

BUT – it is not difficult. The dough for this pull-apart bread whips up in minutes, takes about an hour for the first rise, then we roll it out, fill it, slice, and stack. Then into the pan for a final rise before we bake. Just give yourself plenty of time, read through the whole recipe before starting, and enjoy the process. I guarantee you’ll enjoy the final product!

MAKE THIS PULL-APART BREAD YOUR OWN

If you aren’t a fan of goat cheese, use cream cheese, feta, or Boursin – or, sprinkle in some shredded cheese. You really can have fun here and mix and match flavors you love. Don’t love basil? Use a different herb. Like I always tell you, let your imagination run wild! These are some of my favorite flavors and I think they all go so well together.

I should also mention, this same dough would make THE BEST sweet pull-apart bread too. Cinnamon sugar, cream cheese and jam… I’m already dreaming up some ideas. Stay tuned.

Total Time (Baking and Prep) for 1 Loaf: 2 hours, 45 minutes

I hope you’ll give this pull apart bread a try! Happy Baking! xo – Anita

For the full recipe, go to https://wildthistlekitchen.com/sun-dried-tomato-goat-cheese-pull-apart-bread/

 

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