Ma Niche : pull apart

This post is late by a week. I had intended to update you about the other half of the cinnamon roll dough last week. but somehow couldn't put the post together in time. so here it is for you. ...

at the very beginning i must confess that this was a last moment decision, so this loaf wasn't very conventional in its form. following the basic guidelines from My Diverse Kitchen, i kept putting things together... and finally ended up with a loaf which was pretty impressive. now the question is would I make this loaf again with the exact same recipe? well I probably will, but if I plan it well in advance then I'll reduce the amount of sugar in the dough.. because though the loaf as a whole is wonderful when warm, it tastes a bit sweet-ish otherwise....

before proceeding to the recipe (if it can be called so), let me tell you that this is just an idea of how i proceeded.. since i was relying on my eyes and not measuring my ingredients out.. so i have skipped the details here. . feel free to rely on your eyes/instincts in case to intend to use 'this recipe' as a reference. I am sure.. in all probability you will end up with a delicious loaf.

Savory Pull-Apart Loaf Adapted from My Diverse Kitchen
ingredients half of this dough olive oil basil pesto green olives, sliced lengthwise shredded mozzarella cheese herb de Provence - what i did I had covered this half of the dough with a plastic cling wrap while I worked on the cinnamon rolls. once the cinnamon rolls were done I rolled out the dough into a 9 by 13 inch rectangle, brushed it with some olive oil, spread a layer of home-made basil pesto over it., sprinkled shredded mozzarella, thinly sliced green olives and herb de Provence on top. next using a pizza cutter, I cut the loaded dough breadth-wise into 6 equal parts. then stacked these 6 strips one on top of one another, taking care so that the toppings stay intact. then using a knife I cut straight down through this stack dividing it into 6 equal parts.at this point I ended up with a stack of dough which was 2 inches wide. since I had planned to bake the loaf in my 9x5 inch loaf tin and had prepared it in advance by greasing it, so i placed these square slices, in the prepared pan in 2 parallel rows.. covered the loaf tin with a sheet of lightly greased plastic cling wrap and let the dough rise until doubled, about 45-60 minutes. meanwhile i preheated the oven to 350 degrees F. and once the dough was ready i baked it in the preheated oven for 22 minutes, until the surface looked golden brown. i let it cool down completely before pulling apart the slices.

Savory Pull-Apart Loaf Adapted from My Diverse Kitchen

ingredients

half of this dough
olive oil
basil pesto
green olives, sliced lengthwise
shredded mozzarella cheese
herb de Provence

what i did

I had covered this half of the dough with a plastic cling wrap while I worked on the cinnamon rolls.
once the cinnamon rolls were done I rolled out the dough into a 9 by 13 inch rectangle, brushed it with some olive oil, spread a layer of home-made basil pesto over it., sprinkled shredded mozzarella, thinly sliced green olives and herb de Provence on top.
next using a pizza cutter, I cut the loaded dough breadth-wise into 6 equal parts. then stacked these 6 strips one on top of one another, taking care so that the toppings stay intact.
then using a knife I cut straight down through this stack dividing it into 6 equal parts.at this point I ended up with a stack of dough which was 2 inches wide. since I had planned to bake the loaf in my 9x5 inch loaf tin and had prepared it in advance by greasing it, so i placed these square slices, in the prepared pan in 2 parallel rows..

covered the loaf tin with a sheet of lightly greased plastic cling wrap and let the dough rise until doubled, about 45-60 minutes.
meanwhile i preheated the oven to 350 degrees F. and once the dough was ready i baked it in the preheated oven for 22 minutes, until the surface looked golden brown.
i let it cool down completely before pulling apart the slices.