I feel like a blogging slacker for not posting great finger foods, hearty chilies, and messy sloppy gooey man food all week this week because honestly, I’d eat like that if I could all of the time. I’d whine like a baby about feeling fat and ill for the rest of the day and drive everyone nuts, but some great layered nachos always hit the spot. And with the Super Bowl this weekend? How dare I!
Oh, well. There will be a kitchen throwdown on Sunday for a few friends and my own palate that I will tell ya’ll about later but so far (you know, 2 days in) my February has been rather rushed. I have recently been promoted to manager at the shop and will be going to Dallas next week for business. I’d be super excited, but it’s business so most likely there will be no posts about how I landed in Dallas to find wild cattle roaming the runway that I could tackle and grill to a perfect medium rare. Nope, we’re thinking hotel food… poo.
Just in case you want something hearty and warm to serve at your Super Bowl party, or any time as a great snack, this bread is perfect. When I saw it I knew I had to try it and since it conveniently fits into my goal of kicking yeast in the behind, why not. 
Pull apart bread
Adapted from A Little Bit of Everything
Ingredients:
- 4 cups all-purpose flour
- 1 package dry yeast
- 1 1/2 cup lukewarm milk/water
- Stuffing of your choice**
- 1 egg for brushing
Preparation:
In your mixer bowl cream the yeast with a little milk. When the yeast has dissolved pour the rest of the milk.
Slowly add the flour mixing until the dough comes clean from the sides of the bowl.
Place the dough into a greased bowl and leave to rest at room temperature until it doubles in volume.
When risen divide it into 10-12 balls and flatten them.
To make the filling shred the cheese and chop the herbs. Mix them. Place about 1-2 tbsp of the cheese-herb mixture on the flatten dough.
Seal the pocket with a fork or with your fingers and place it in a greased loaf pan. Do the same with the rest.
Leave again to rest at room temperature. When risen brush with egg wash and bake in preheated oven, at 375F, for about 35-40 minutes.
Leave to cool a little and get it out of the pan.
*Fresh herbs and cheese is what was used by the A Little Bit of Everything to stuff this bread originally, however, I used a sausage stuffing left over from stuffed mushrooms and it was great! With the meat on the inside I recommend slicing rather then pulling as the title would suggest.
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow.
This looks so yummy!
Very cool recipe for bread, it looks so neat too! Congrats on the promotion!
What a cool bread and so pretty. I love the texture/look on the top.
Hi Kita-This looks fantastic! I have to try this recipe. I love trying new bread recipes. Love the sausage stuffing. Hope you are having a wonderful week:)
Looks wonderful! THIS is why I need a stand mixer.
Gorgeous photos, as always and I got a vivid mental picture of you tackling a cow and hauling it to the side by its horns…you grill the steak I’ll bring the fixin’s for a juicy side dish! Congrats on the promotion!
I want to sink my teeth into it right now! That loaf looks fabulous … I’d tear it to shreds!
Funny I made the same loaf, just filled it a little differently. Great job on it, looks tasty.
-Gina-
Yum! What could be better than ripping off a piece of bread and finding cheese?!
That is one impressive bread, especially with that sausage stuffing. Totally fab!
So many possibilities with this unique bread…thanks for the inspiration! It looks fabulous!
This looks super delicious! Sounds so simple and perfect for football day.
Thanks Kita for trying out my recipe. It looks so good. I think it is pull-apart bread day, Gina @ whatsfordinneracrossstaelines posted one earlier today.
have a wonderful rest of the week
wow, this bread looks so fantastic and good luck with your promotion. that’s so exciting!
cheers
Awesome idea – this looks so fantastic! Yum.
That looks awesome. Just awesome! I love anything that you can eat with your bare hands. :-p
No doubt, this looks delicious! THe top of it looks like a well baked pie and I love how you said stuffing of our choice. So many tasty options that are tingling my tastebuds right now!
Glad to have came upon your blog today!
Oh my word does that look soooo good. I love that you put sausage stuffing inside of the bread, what a great idea!
I must say when I saw the title I thought of Monkey bread. This looks so good. I may make it with Lasagna.
This looks delicious! Also, I’ve passed on my Stylish Blogger Award to you! See: http://comowater.com/2011/02/04/hummingbird-cake/. Happy Friday!!!
Oh yes I have seen there this bread and I knew I want to try it… now I saw it at yours and I want it even more
Congrats on promotion 
Muffins rock, don’t they???
thank you for kind words over Chef’s Dennis blog
I am a bread fiend and this looks positively dangerous. Seriously!!!
hi Kita
what a great redo of Roxana’s bread! I love the sausage stuffing, I bet that it was so flavorful! Hope you have some fun in my home state, and sadly you won’t find any steers roaming the highways of runways in Dallas. Lets just hope the weather clears up before you leave, its even worse down there right now
Cheers
Dennis
Gorgeous! i could mow through this in minutes! Great job!
That looks insane! I must try this!!