Artichoke Pull-Apart Bread with spring herbs

No yeast, no pre-packaged biscuit dough, rather a compromise, not in flavor, but in time spent. By all means feel free to use a yeast dough or biscuits from a can.

The filling’s the thing here, what lies nestled between each warm and delicious pull apart layer. Butter soaked garlic and a cheesy artichoke spread flecked with a heaping handful of fresh spring greens and herbs.It’s like garlic bread and your favorite artichoke dip and fresh baked bread all rolled into one.

I’ll admit it. I made artichoke pull-apart bread because I wanted to take its picture. With the hints of green herbs and golden crust, it’s so pretty I wanted to put it in my pocket and give it pet names but that would be messy and, well, just a little weird. But, personification of bread products aside, this was fun, and food that’s fun to make makes for a better day. I also wanted to eat the bread for lunch and lunch was in an hour not four or six or twelve so the dough had to be a quick one, overnight pull-apart bread is amazing but I wanted lunch today.

This is best warm from the oven, quite good an hour or two later, and starts to dry out by the next day. I topped the leftovers with more fresh arugula, avocado, and egg for a quick and easy ‘I don’t have to cook dinner for Dad tonight’ dinner.

Artichoke Pull-Apart Bread with spring herbs

Makes one standard 9×5 loaf.

ingredients

• • Approximately ½ cup each coarsely chopped Parsley, Arugula, and Chives (the artichoke flavor dominates so feel free to use any combination of fresh herbs, just parsley, or just chives)
  • 2 T butter
  • 4 cloves of garlic (or fewer) finely chopped
  • 1 T EVOO
  • 1 cup tightly packed artichoke hearts
  • 2 ounces hard cheese like reggiano cut into approximately ½ inch chunks

• • 2 cups AP flour
  • 2 cups WW Pastry Flour
  • 1 1/4 tsps salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ cups greek yogurt
  • enough beer to make it all come together (about 2 T in this case)-optional

directions

1. 1. Preheat oven to 375
   2. Butter a loaf pan
   3. Combine garlic butter and olive oil and heat on the stove top or in the microwave until the butter is just bubbling, set aside.
   4. In the bowl of a food processor fitted with the metal blade combine all the dry ingredients and whir to thoroughly combine. Add the yogurt and process until it just begins to come together (at this point my dough was still quite dry but rather than add more yogurt I poured some light lager a bit at a time into the running food processor and ran it until the mixture formed a smooth and cohesive, but not sticky, ball)
   5. Dump the dough out onto a lightly floured surface.
   6. Now add the hard cheese to the food processor (I didn’t wash but just wiped out any little bits of dough still clinging) and process until it’s grated. Add the artichoke hearts and pulse to a spreadable consistency (about 3 seconds)
   7. Roll out the dough into roughly an 12×20 inch rectangle and slather with the garlic butter and artichoke cheese mixture. Sprinkle the herbs over the top, I attempted to put each on roughly one third of the dough. Cut the dough into three equal strip length wise and carefully stack them on top of on another and then cut again into five equal ish) stacks. Place stacks vertically in prepared loaf pan and bake until center is done (approximately 190F, and you might want to check with a thermometer rather than go by site, the outer edges will brown but the middle takes awhile), about 45-50 minutes. Cover with foil if the edges start to brown too quickly.

Artichoke Pull-Apart Bread with spring herbs

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Ingredients

  

• Approximately ½ cup each coarsely chopped Parsley Arugula, and Chives (the artichoke flavor dominates so feel free to use any combination of fresh herbs, just parsley, or just chives)
• 2 T butter
• 4 cloves of garlic or fewer finely chopped
• 1 T EVOO
• 1 cup tightly packed artichoke hearts
• 2 ounces hard cheese like reggiano cut into approximately ½ inch chunks
• 2 cups AP flour
• 2 cups WW Pastry Flour
• 1 1/4 tsps salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ cups greek yogurt
• enough beer to make it all come together about 2 T in this case-optional

Instructions

 

• Preheat oven to 375
• Butter a loaf pan
• Combine garlic butter and olive oil and heat on the stove top or in the microwave until the butter is just bubbling, set aside.
• In the bowl of a food processor fitted with the metal blade combine all the dry ingredients and whir to thoroughly combine. Add the yogurt and process until it just begins to come together (at this point my dough was still quite dry but rather than add more yogurt I poured some light lager a bit at a time into the running food processor and ran it until the mixture formed a smooth and cohesive, but not sticky, ball)
• Dump the dough out onto a lightly floured surface.
• Now add the hard cheese to the food processor (I didn’t wash but just wiped out any little bits of dough still clinging) and process until it’s grated. Add the artichoke hearts and pulse to a spreadable consistency (about 3 seconds)
• Roll out the dough into roughly an 12x20 inch rectangle and slather with the garlic butter and artichoke cheese mixture. Sprinkle the herbs over the top, I attempted to put each on roughly one third of the dough. Cut the dough into three equal strip length wise and carefully stack them on top of on another and then cut again into five equal ish) stacks. Place stacks vertically in prepared loaf pan and bake until center is done (approximately 190F, and you might want to check with a thermometer rather than go by site, the outer edges will brown but the middle takes awhile), about 50-55 minutes. Cover with foil if the edges start to brown too quickly.

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