Bagna Cauda Pull Apart Bread
Whether you make our easy bread, or choose store-bought, this will become your latest favorite appetizer!
Ingredients
For the Bread:
3 cups all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon active dry yeast
1 1/2 cups lukewarm water
For the Bagna Cauda:
4 tablespoons butter
1 clove minced garlic or 1 tablespoon garlic paste
1-2 tablespoons anchovy paste
1/3 cup sour cream
For the Pull Apart Bread:
1 cup shredded Italian cheese blend
2 tablespoons fresh chives, minced
Instructions
For the Bread:
In a large bowl, stir together the flour, salt and yeast.
Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. The less you "work" it, the more soft, fluffy air pockets will form. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise.
After dough is ready, preheat oven to 450F. Place a Dutch oven, uncovered, into the preheated oven for 30 minutes.
While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.
After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.) Replace cover and bake for 30 minutes covered.
Carefully remove cover and bake for 7-10 minutes more, uncovered. Allow to cool on a wire rack for an hour.
For the Bagna Cauda:
To make your bagna cauda, melt butter over low heat. Add garlic and anchovy paste and gently stir until the anchovy paste disintegrates. Add sour cream and stir until fully combined. Set aside.
For the Pull Apart Bread:
Preheat oven to 350F. Score the loaf crosswise and lengthwise into 1 inch squares, cutting close to the bottom but not all the way.
Combine Italian cheese blend and chives in a bowl and mix well. Stuff mixture in between all of the slices.
Drizzle bagna cauda evenly over the entire bread surface and in between the slices.
Loosely wrap loaf in aluminum foil and bake for 25 minutes.
Remove from the oven and take off the foil. Put bread back in the oven and broil until the top is lightly brown and the cheese is bubbling, 1-2 minutes.
Remove bread from the oven and allow to cool for 3-5 minutes before eating.
Bagna Cauda Pull Apart Bread
Ingredients
Instructions
- In a large bowl, stir together the flour, salt and yeast.
- Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. The less you "work" it, the more soft, fluffy air pockets will form. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise.
- After dough is ready, preheat oven to 450F. Place a Dutch oven, uncovered, into the preheated oven for 30 minutes.
- While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.
- After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.) Replace cover and bake for 30 minutes covered.
- Carefully remove cover and bake for 7-10 minutes more, uncovered. Allow to cool on a wire rack for an hour.
- Melt butter over low heat. Add garlic and anchovy paste and gently stir until the anchovy paste disintegrates. Add sour cream and stir until fully combined.
- Preheat oven to 350F. Score the loaf crosswise and lengthwise into 1 inch squares, cutting close to the bottom but not all the way.
- Combine Italian cheese blend and chives in a bowl and mix well. Stuff mixture in between all of the slices.
- Drizzle bagna cauda evenly over the entire bread surface and in between the slices.
- Loosely wrap loaf in aluminum foil and bake for 25 minutes.
- Remove from the oven and take off the foil. Put bread back in the oven and broil until the top is lightly brown and the cheese is bubbling, 1-2 minutes.
- Remove bread from the oven and allow to cool for 3-5 minutes before eating.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
If you’re lazy and you know it, clap your hands! If you’re lazy and you know it, here’s a pan! If you’re lazy and you know it then your plate will never show it so bake your Denver omelette on a pan.