Pull-Apart Loaf: Two Ways (Cheesy and Chocolatey)

Pull-Apart Loaf: Two Ways (Cheesy and Chocolatey)

by | May 10, 2016 | 2 comments

#SPONSORED

If ever there was a dessert power couple, my fiancé and I are it. While I am the sweet tooth fiend who insists on going over-the-top with delicious sugary things, he is a chocolate-maker with 25 years experience as a pastry chef. When we’re not baking, he’s making chocolate and I’m eating it – a perfect relationship really. But I’ve always wondered if we would’ve ended up together without our mutual love of food and baking? That’s exactly what Knorr asked when they created this cute video (which has now gone viral) where they matched strangers according to their favourite flavours:

Interesting right?! Now I’m sure you’re wondering, “I love ALL food! I can’t pick a favourite!” – I’m totes with you on that one, but let’s be honest, we all have one or two foods we could eat until the end of time. The fact that you’re here, reading this, most probably means that that food is cake, chocolate, carbs or all of the above but just incase, Knorr made this cute little quiz so you can find out for sure. So what’s my flavour profile? Well, no surprises here:

For fun, I got fiance to take the quiz too. Obviously he was going to be a ‘Roasted Romantic’ too – duh! Well, erm, this is what happened:
And so I’ve called the wedding off. Jokes! 😉 I dealt with my disappointment by baking and eating carbs (obviously). So I made these ‘His and Hers Breads’, they’re made with a beautifully soft bread recipe that allows you to tailor it to whatever flavours make your heart flutter. In our case, I made a super cheesy salty version for him….
And a chocolatey, peanut version drizzled with espresso glaze for me! While we may not like the same flavours, at least we have carbs in common! *phew*
I’m dying to know what flavour profiles all of you are – let me know in the comments below and get your other half to do it too – do you match up or are you a case of opposites attract? Which btw is quite okay because I’ve just realized that if he’s the savoury to my sweet that means more dessert for me! #Winning

Cheesy Prosciutto and Sage Pull-Apart Bread

Makes 1 loaf

 

500g flour

50g sugar

5g salt

75g butter, softened

2 eggs and 2 egg yolks

10g instant dry yeast

75ml lukewarm milk (or water)

½ sachet KNORR Three Cheese Sauce Mix

 

150g mozzarella cheese (or any other cheese), grated

100g butter, softened

3 cloves garlic, crushed

sea salt and cracked black pepper

12 slices prosciutto (or any other cured ham)

12 sage leaves, plus extra for sprinkling

 

Grease and line a 30cm standard loaf tin. Make the dough by placing all the ingredients in a mixing bowl (I use a stand mixer to make it easier) and combine until a soft dough forms. Knead the dough for 8-10 minutes or until it’s smooth and springs back when poked with a finger. Cover the dough and leave to rise in a warm place until doubled in size (about 1 hour). In the meantime, make the flavoured butter by mixing the butter, garlic, salt and pepper in a bowl and mix to combine. Set aside. Knock down the dough and knead it lightly to press out the air then roll out into a 20x30cm rectangle. Spread the dough with the flavoured butter. Cut into 7cm squares. Stack the squares on top of each other, layering with a sprinkling of mozzarella cheese, prosciutto and sage leaves in between then place the stacked squares on their side into the loaf tin. Cover loosely with cling wrap and allow to rise in a warm place (an oven preheated to 50 degrees with the door ajar and a baking tray filled with water works well) until doubled in size. Preheat the oven to 160C (conventional, 180 fan-forced) and bake for 20-30 minutes until golden. Turn out immediately then allow to cool slightly before serving warm.

Chocolate Peanut Pull-Apart Loaf with Espresso Glaze

Makes 1 loaf

 

500g flour

75g sugar

75g butter, softened

2 eggs and 2 egg yolks

10g instant dry yeast

75ml lukewarm milk (or water)

10g salt

 

Melted butter, for brushing

150g The Kate Tin Dark Baking Chocolate, chopped

¼ cup roasted peanuts, roughly chopped

 

Espresso glaze

1 cup icing sugar, sifted

2 tbsp espresso coffee

 

Grease and line a 30cm standard loaf tin. Make the dough by placing all the ingredients in a mixing bowl (I use a stand mixer to make it easier) and combine until a soft dough forms. Knead the dough for 8-10 minutes or until it’s smooth and springs back when poked with a finger. Cover the dough and leave to rise in a warm place until doubled in size (about 1 hour). Knock down the dough and knead it lightly to press out the air then roll out into a 20x30cm rectangle. Spread the dough with a little butter and sprinkle over the chopped chocolate and the peanuts. Cut into 7cm squares. Stack the squares on top of each other, then place the stacked squares on their side into the loaf tin. Cover loosely with cling wrap and allow to rise in a warm place (an oven preheated to 50 degrees with the door ajar works well) until doubled in size. Preheat the oven to 180C (conventional, 160 fan-forced) and bake for 20-30 minutes until golden. Turn out immediately then allow to cool slightly before serving warm. Mix the glaze ingredients together and drizzle over the warm loaf.

 

*This post was created in collaboration with Knorr.

Disclaimer: This post has been sponsored by Knorr, however, I only work with brands I think are awesome and that I actually use myself.

Chocolate Milo Peanut Butter Cake

Chocolate Milo Peanut Butter Cake

by | Apr 1, 2014 | 2 comments

I think we all have a guilty food pleasure; whether it’s putting odd things on toast or eating breakfast foods for dinner. Mine is sitting with a tin on my lap shovelling spoonfuls of Milo straight from the can into my mouth. Odd but oh so gooood. Milo is just heaven for me. That malty, milky flavour gets me every time. So as one does, I’ve created an ode to this drink-that-I-eat, and stuck it in a chocolate cake. Only The Best Chocolate Cake (recipe courtesy of the fabulous Alida Ryder). Did I mention it has peanut butter in it too? And espresso? It’s like when the cake gods were handing out decadence, this cake stood in line twice. And then again. I must say that I did contemplate topping this cake with those crunchy malty whispers things, but then wondered if the poor cake would explode from chocolate sexiness… wait, who am I kidding? That would’ve been friggin’ amazing! Now, go and make this cake so you can do what I was too weak to do!

Chocolate Milo Peanut Butter Cake

Based on Alida Ryder’s recipe (simplydelicious.co.za)

Serves 10-12 (or just one Kate)

 

2 cups white sugar

450ml cake flour

200ml The Kate Tin Cocoa Powder

1 tbsp baking powder

1 tbsp bicarbonate of soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1 cup hot espresso

¼ cup Milo powder

¼ cup smooth peanut butter

115g butter, melted

 

ICING

½ cup smooth peanut butter

115g butter, softened

2 ½ cups icing sugar

100ml The Kate Tin Cocoa Powder

100ml Milo powder, plus extra for sprinkling

1 tsp vanilla extract

150ml cream

 

Preheat the oven to 180 degrees celsius. Prepare 2 springform tins (24cm each). Mix all the dry ingredients together. Whisk the eggs, buttermilk and vanilla and add to dry ingredients. Combine coffee, Milo, peanut butter and butter and add to the mixture. Mix well. Divide between the cake tins and bake for 30-40 minutes or until a skewer comes out clean. Allow to cool for 10 minutes before inverting and allow to cool completely. For the icing, cream the peanut butter and butter until light and fluffy. Add the rest of the ingredients and beat well. Ice the cake and decorate with Milo powder and chocolate curls, if desired.