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Sunday, December 15, 2019

Soft Spongy and Spicy Pull apart Bread recipe from scratch

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I started with cheesy pizza pull apart rolls and everybody liked them. The pizza pull apart rolls are really great, however, I wanted to make it more flavorful. I further made Cheese Garlic pull apart. This pull apart was is a huge hit in my house. The perfect blend of cheese and garlic makes this bread special. However, I now wanted to find ways to reduce the amount of cheese that goes into it.

Keeping the easy pull apart bread in mind, I was trying to contemplate a healthy version of pull apart bread. My search ended with a recipe of masala Pav on Tarla Dalal’s blog. I mean the masala bun concept did stick in my mind, but I wanted something that is dry and works as a tea time snack.

Factors I was considering in my next experiment were:

  1. A recipe that should be as easy as easy pull apart bread recipe.
  2. Should work as a snack item and easy to eat.
  3. Should be healthy i.e. either no all-purpose flour or reduced amount of all-purpose flour.
  4. No sugar i.e. if it is a pull apart bread, it should be a savory pull apart bread.
  5. No cheese, strictly.
  6. Small portion size, just like mini bread rolls.

Using all the permutation and combination, I finally decided to make mini pull apart buns.

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

How to make pull-apart bread

Pull apart bread is a bundle of flavors. These pull-apart buns have rich butter flavor and Sprig spice that makes it totally divine. What about the factors I kept in my mind. Well, they are all intact. I made a recipe for pull apart bread, hence easy to eat. Just pull your roll and eat it. Completely dry, small portion size, easy to eat, and works great for tea time snacks.

Made it with 50% whole wheat hence healthier. Just in case you want to try this recipe with 100% whole wheat, add 2 tbs of water extra. You may like to refer to my 100% whole wheat burger buns recipe for reference. I would not recommend you to try 100% whole wheat pull apart bread variant if you are new to baking.

No sugar except 1 tsp for yeast activation. No cheese at all. Just the savory pull apart bread. The bread extracts its flavor from butter and the Sprig Italian spice blend. Sprig spice made this bread as my best pull apart bread so far.

All right mission accomplished. Over to Ingredients.

Pull Apart Bread Recipe

In a bowl, take lukewarm water. Add sugar and yeast to it. Stir it and keep aside until yeast froths. I always recommend not to move to the next step until yeast froths. To active yeast, water temperature plays an important role. It should neither be too cold nor too hot. Cold water will not let the yeast activate and hot water will kill the yeast. 36-40 °C is an ideal temperature of water to activate the yeast.

yeast

In another bowl, take whole wheat flour, all-purpose flour, and salt. Mix all the dry ingredients well.

Flour and spice

Add activated yeast solution to the flour and start kneading the dough by adding water, little at a time. Every flour has different absorption capacity. Water quantity totally depends upon the quality of the flour you are using. For this recipe we need softer dough (little softer than regular Chapati dough), so adjust the water amount accordingly.

Dough kneading

Add 1 tablespoon of oil and continue to knead the dough until it becomes smooth, soft and non-sticky. Place the dough in a greased bowl and cover it with cling wrap or kitchen towel. Place the bowl in any warm and dry place until dough doubles in volume.

Dough after kneading

Time taken by the dough to rise depends upon the weather and quality of yeast as well. I used active dry yeast and as per Pune weather, it took 40 minutes to the dough to doubles in volume (First rise).

Dough after first rise

Once dough doubles in volume, punch it and divide it into 18 equal parts. Shape each part into a ball and arrange all the dough balls into a greased baking tin.

Dough balls

In a bowl take melted butter and add 2 tablespoons of SPRIG spice mix it well. I liked the aroma and flavor of this spice. What I liked most about the spice is, it is not in powdered form. It is coarsely grounded.

Spice and butter mixture

Spread the prepared mixture of butter and spice evenly on shaped dough balls. Let the shaped bread dough rest for another 30 minutes or until doubles in volume.

Dough before second rise

Meanwhile, preheat the oven at 200 °C for 10 minutes.

Let’s Bake

Once shaped bread dough doubles in volume, bake it in a preheated oven at 200 °C for 25 minutes. If are using microwave convection, bake the bread at 180 °C for 20 minutes.

Dough after second rise

If you feel the bread is browning fast then cover it with aluminum foil and continue to bake. After 25 minutes, take the baking tin out from the oven.

Bread after baking

Let the bread rest for 5 minutes in the tin after baking and then de-mold it. Let the Pull part bread rest of a wired rack for some time.

baked bread

Spicy, spongy and soft pull apart bread is ready to serve. Utterly buttery delicious bread is a big hit at my home.

Baked spicy pull apart bread

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Spicy pull apart bread
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Course: Snacks
Cuisine: Indian
Servings: 6 people

Ingredients

Instructions

  • In a bowl, take lukewarm water. Add sugar and yeast to it. Stir it and keep aside until yeast froths.
  • In another bowl, take whole wheat flour, all purpose flour and salt.
  • Add activated yeast solution to the flour and start kneading the dough by adding water, little at a time
  • Add 1 tablespoon of oil and continue to knead the dough until it becomes smooth, soft and non-sticky.
  • Place the kneaded dough into a greased bowl and cover it with cling wrap.
  • Let the dough rest until it doubles in volume.
  • Once dough doubles, punch it and divide it into 18 equal parts.
  • Shape each part into ball and arrange all the dough balls in a greased baking tin.
  • In a bowl take melted butter and add 2 tablespoons of SPRIG spice mix it well.
  • Spread the prepared mixture of butter and spice evenly on shaped dough balls.
  • Let the shaped bread dough rest for another 30 minutes or until doubles in volume.
  • Meanwhile preheat the oven at 200 °C for 10 minutes.
  • Bake the bread in a preheated oven at 200 °C for 25 minutes.
  • After 25 minutes take out the bread from oven and de mould it.
  • Let the bread rest on wired rack for some time and then serve.

Notes

  • If your bread loaf is browning fast, cover the top of bread loaf with an aluminium foil and continue to bake.
  • For this recipe you can use 10 gm of fresh yeast or 3 gm of Instant yeast or 5 gm of Dry yeast. Rest of the measurements will remain same.
  • If you want to try this recipe with 100 % whole wheat then add 2 tbs of water extra.
  • Always use middle rack to bake the bread with both the coils on (top and bottom).
  • If using Microwave convection to bake, bake the bread at 180 °C for 20 minutes.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

12 COMMENTS

  1. Hi Sonia I am new to baking world but still my cakes result comes as per the expectations while this I can not say for buns or pav or dinner rolls .. well I hv seen so many videos of kneading the bread dough in all of them after 15 to 20 mints the dough becomes non sticky and pliable while mine it doesnt come out that way its stays sticky after an hour of kneading what can b reson?? Because of that the bread doesnt become bouncy n fluffy the way it should b…. I m too upset n depresse y my bread doesnt come out so well … if possible please give some tips to suggest anything to improve it… thank u Sonia…

    • Hello Anita,
      Dough kneading is a technique and a lot of science that cannot be explained over a message. I take the workshop for the same and you may attend one of them to perfect your kneading process.
      Regards
      Sonia

  2. Hi sonia..tried the pull apart bread and it was amazingly delicious..not able to post the bread pics here..but thanks a ton for such detailed recipe..let me know your email id so that I can mail u the pics..again thanks a lot n keep inspiring!!

    • Hi Rashmi,

      Your feedback made my day. Thanks for sharing.

      Feel free to connect at Sonia@anybodycanbake.com or you can share those pics on my Facebook group. JUst search for Sonlicious-Anybody can bake and join that group. The purpose to create that group is to solve baking related queries only.

      Happy Baking
      Sonia

  3. It is delicious and very wonderful recipe for me. You are sharing how to make “Soft Spongy and Spicy Pull apart Bread recipe from scratch” in clearly. I want to like prepare this recipe. Thank you for sharing

  4. Hi, what is this SPRIG spice mix? Havent seen it in any store in my locality…what is its content?
    I can replace it with something similar then

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Sonia Gupta

Baking Instructor & Food Blogger

I’m Sonia Gupta, and I am on my mission to transform home-makers into home-bakers. Baking is an essential skill that every mother must know so to avoid their children eating unhealthy market baked items. My goal is to help you learn a skill that will keep your children happy and healthy.

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