WBH #89 - Brie and Coriander Pull-apart Bread

Reading all of the amazing food blogs that are about, I envy those of you who are heading into the warmer months, with fresh salads, home grown tomatoes and herbs. Because we are in the depths of winter at present, whilst I miss the days and tastes of summer, I do enjoy soups and casseroles, but especially yearn for home baked bread to have as an accompaniment.

This is a pull-apart bread, which is self explanatory in the way it's served...so if you snooze, you lose. One loaf is never enough, and it's great to take to a BBQ in lieu of a salad.

Kalyn, from the infamous Kalyn's Kitchen is hosting this weeks Weekend Herb Blogging event, and I know that her fondness for cilantro matches my own. I make a special trip to the Grower's Market each Sunday morning for my bunch (or two) of coriander, and always find that I have run out by the time the next Sunday comes around.

This loaf isn't the prettiest girl at the party, because I had some left-over mozzarella which needed to be used, and threw that on top for the last 10 minutes of baking, obviously 5 minutes too long. Messy loaf. Messy oven.

Brie, coriander (and mozarella) pull-apart

Adapted from this recipe

7 g dried yeast (1 sachet)
1 teaspoon sugar
4 cups bread flour
1 1/2 teaspoons salt
1/4 cup powdered milk
2 tablespoons olive oil
3 tablespoons coriander, chopped
2 tablespoons chives, chopped
1/2 large wheel of brie, chopped
100 gms of shredded tasty cheese
Grated mozarella (optional). If not using the mozarella, glaze loaf with milk.

Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
Leave in a warm place until frothy (about ten minutes).
Put the flour, salt, milk powder and oil in a large bowl or bench mixer. Alternately you could make the dough in a breadmaker.
Stir to combine and then add the yeast mixture and 1 cup of warm water.
Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
Leave the dough in a warm place for an hour or until doubled in size.
Punch the dough down and knead for 1 minute.
Divide in half and out of each half make 10 x 6 cm (2 1/2 inch) flat discs (they need not be perfectly shaped).
Mix the herbs with the cheeses and place approximately 3 teaspoons of the mixture onto ten of the discs.
Press the remaining 10 discs on top of the cheesey ones.
Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
You will have to gently squash them together to fit them all in.
Cover with a clean cloth and leave in a warm place for an hour or until doubled in size.
Preheat the oven to 200°C - 400°F.
Glaze the loaf with a little milk (or add the mozarella topping in the last 5 minutes of baking) and bake for 30-40 minutes or until brown and crusty and cooked through.