Pull-apart bread with ham and herbs
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Nutritional value per serving:
Serving size: 1 of 6
Calories 257, total fat 6 G., saturated fats 1 G., proteins 9 G., carbohydrates 41 G., fiber 3 G., cholesterol 8 mg, sodium 624 mg, sugar 2 G.
Serving size: 1 of 6
Calories 257, total fat 6 G., saturated fats 1 G., proteins 9 G., carbohydrates 41 G., fiber 3 G., cholesterol 8 mg, sodium 624 mg, sugar 2 G.
If you're looking to delight your guests at a house party with a fun appetizer, bake some pull-apart bread. It's made with individual slices of bread that stick together during baking and are filled with pieces of ham, fried onions, and fragrant thyme. Using store-bought bread dough, this recipe is easy. Serve warm, tear off a slice, dip it in your favorite sauce, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 1 thinly sliced onion
- 1 teaspoon fresh thyme leaves
- 450 g frozen bread dough, defrost
- 1/4 cup crème fraîche
- 3 slices Black Forest ham, diced
- 2 tbsp chopped chives
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Cooking the dish according to the recipe:
- Heat olive oil in a large skillet over medium heat. Add the onion and thyme, season with salt and pepper. Cook, stirring occasionally, until golden brown, 8-10 minutes; let cool.
- On a lightly floured work surface, roll out and stretch the dough into a 30cm square. Spread crème fraîche over the dough. Top with the onion mixture, ham, and chives. Cut the dough into 16 small squares and stack them into 4 piles of 4 squares each.
- Place each stack upright in a greased 9x5-inch loaf pan. Carefully separate the layers of dough so that the dough fills the entire pan.
- Cover the pan loosely with plastic wrap and place in a warm place until the dough doubles in size, about 1-2 hours.
- Preheat oven to 350°F (175°C). Bake the bread until golden brown and cooked through, 40-45 minutes (cover with foil if it's browning too quickly). Let cool in the pan for 15 minutes, then loosen the edges of the bread from the sides of the pan with a knife. Transfer the bread to a plate and let cool for 30 minutes.
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