Herbed Spinach and Artichoke Pull Apart Pretzel Bread.
Ingredients
- 1 1/2 cups warm water
- 2 1/2 teaspoons instant yeast
- 1 tablespoon honey
- 3 1/2-4 cups all-purpose flour
- 1 teaspoon kosher salt
- 4 tablespoons butter, melted
- coarse pretzel salt or sea salt, for sprinkling
- 4 ounces mascarpone cheese
- 1/2 cup shredded fontina cheese
- 1/2 cup grated parmesan cheese
- 1 clove garlic, minced or grated
- 1 tablespoon fresh thyme leaves
- 1 pinch crushed red pepper flakes
- 1/2 cup frozen chopped spinach, thawed and squeezed dry of excess water
- 1 jar (6-8 ounces) marinated artichoke hearts, drained and chopped
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Instructions
- 1. to make the dough. In the bowl of a stand mixer, combine the water, yeast, honey, 3 1/2 cups flour, salt, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. if the dough feels too sticky, add the remaining 1/2 cup of flour.
- In the bowl of a stand mixer, combine the water, yeast, honey, 3 1/2 cups flour, salt, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. if the dough feels too sticky, add the remaining 1/2 cup of flour.
- 2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
- 3. Meanwhile, make the filling. In a medium bowl, combine the mascarpone, fontina, parmesan, garlic, thyme, and a pinch of crushed red pepper and salt. Stir in the spinach and artichokes.
- 4. Line a 9×5 inch loaf pan with parchment paper.
- 5. When the dough has doubled in size, punch it down and turn out onto a floured surface. Roll the dough into a rectangle about 1/4 inch thick. Evenly spread the dough with the filling. Cut the rectangle into about 16 equal squares. Stack the squares into 4×4 stacks (see above photo) and then arrange the squares vertically in the prepared loaf pan. Cover the pan with a clean towel and let rise for 20-30 minutes, until puffy. Preheat the oven to 350 degrees F.
- 6. Brush the top of the bread with water and sprinkle with coarse salt. Transfer the bread to the oven and bake for 35-45 minutes or until the top is golden brown and the bread is cooked through. Remove from the oven and let sit 5 minutes. Carefully lift the dough out of the pan and transfer to a serving plate. Serve warm. Enjoy.
- Transfer the bread to the oven and bake for 35-45 minutes or until the top is golden brown and the bread is cooked through. Remove from the oven and let sit 5 minutes. Carefully lift the dough out of the pan and transfer to a serving plate. Serve warm. Enjoy.
Source
Original recipe: View Original