A play on a deli sandwich, this fun pull-apart bread features deli meat, cheese and condiments baked right into the bread, and then brushed with a classic oil/vinegar/herb dressing once it comes out of the oven.
From AnkarsrumUSA recipe developer, Carmi Adams:
Before beginning the dough, go ahead and mix up the herb dressing. This gives the herbs times to infuse the oil and vinegar.
Knead the dough in the stainless-steel bowl with the roller/scraper.
Once dough has risen, it is rolled out into a large rectangle and spread with condiments. I went with the classic combo of mayo and mustard, but any condiments can be used. Just stick to the same amount. The same goes for the meat and cheese. I used provolone and chicken but use whatever deli meat and cheese you prefer.
Serve with your favorite pickles and if desired, extra herb dressing. Enjoy!
Pull-Apart Meat and Cheese Bread
Prep Time: 30 minutes
Cook Time: 30 minutes
Inactive Time: 2 – 2 1/2 hours
1.5 g. (1 tsp.) dried Italian herb blend
14 g. (1 Tbsp.) olive oil
15 g. (1 Tbsp.) white wine or red wine vinegar
generous pinch kosher salt
freshly ground black pepper, to taste
284 g. (1 cup plus 3 Tbsp.) warm water, 100° – 105° F
9 g. (2 1/4 tsp.) instant dry yeast
15 g. (2 tsp.) honey or date syrup
400 g. (3 1/3 cup) all-purpose flour
5 g. (1 tsp.) kosher salt
36 g. (2 Tbsp.) stone ground mustard, or condiment of choice
36 g. (2 Tbsp.) mayonnaise, or condiment of choice
8 large sandwich size slices cheese of choice
8 slices deli meat of choice
For the herb dressing:
In a small bowl, whisk together all ingredients. Set aside until ready to use. If desired, triple or quadruple the ingredient amount to have extra to serve with the bread.
For the dough:
Line an 8×4 inch loaf pan with parchment paper or thoroughly grease pan. Set aside until ready to use.
In the stainless-steel bowl with the roller/scraper, combine the water, yeast and honey. Mix together on medium speed (3 o’clock) until thoroughly combined.
Reduce speed to medium-low (2 o’clock) and slowly add in flour. Add in salt.
Lock arm in place 1/2 inch from side of bowl. Set timer to knead for 12 minutes.
Once kneaded, gather dough up into a ball, cover and let rise until doubled in size, approximately 1 – 1 1/2 hours.
Once risen, turn dough out onto a lightly floured surface. Roll into an rectangle. Spread with mayo and mustard. Cut into 8 equally sized rectangles. Top each rectangle with 1 piece of cheese and 1 piece of deli meat. Fold each section in half and place, open side up, in prepared loaf pan.
Cover and let rise until dough is risen about an inch above top of loaf pan.
Preheat oven to 350° F.
Bake for 40-45 minutes, until top is browning and is bubbling and browning on top. Brush top with half of herb dressing and bake 5 more minutes.
Brush remaining herb dressing over bread while still hot. Let cool in pan for 10 minutes and then remove to a cooling rack to finish cooling. Bread can be served while it is still warm if desired, just let cool for at least 10-15 minutes before pulling apart.
Yield: 8 servings
-All-purpose flour can be replaced with whole wheat flour. If milling at home, use a hard white wheat.
–It is important to remember when replacing all-purpose flour with whole grain flour that the texture and taste of the finished product will vary from the original recipe.