Garlic and Herbs Pull Apart Bread

 It is late evening, the night is spreading its wings- slowly and silently. The contours of the trees are faintly visible against the sky that is soaking in darkness moment by moment.  Silhouettes of giant bats are perceptible as they dash into the Ashoka tree laden with ripe fruit. There is an audible rustle as nocturnal guests come in great numbers and are joined by many more. Night gains a sinister aspect when the silence is torn by squeaking of bats and screaming of civet cats. The bedlam is over as day breaks. Now is the time for Cuckoos, Barbets, Mynas and many more to feast on the fruit. Yesterday we spotted a jungle Myna in the tree.

We have some mixed herbs at home procured from the community shops in the hills. Oregano, Thyme and Italian spice mix fill up our pantry with the sweet aroma. We decide to use them in a bread and a Garlic pull apart bread is planned. 

We sprinkle the dry herbs liberally between the buttered layers of dough and pop the bread into the hot oven. As bread begins to brown, our home smells like heaven. 

We lovingly pull out the herby buttery sections and enjoy the bread with soup.

Garlic and Herbs Pull-Apart Bread

Ingredients

• 3 ½ cups all-purpose flour
• 2 ¼ teaspoon instant dry yeast
• 1 ¼ teaspoon salt
• 2 teaspoons mixed herbs of choice or Italian dry herbs
• 8 – 10 cloves garlic minced
• 1 tablespoon sugar
• 2 tablespoons olive oil
• ¼ cup milk
• 1 cup warm water plus more if needed
• 4 tablespoons butter
• 8-10 tablespoons grated cheddar cheese

Method

1. Dissolve sugar in warm water and add yeast. Cover and let rest for 5 minutes.
2. Add milk and olive oil to this mixture.
3. Whisk together first three ingredients, 1 teaspoon herb mix and half of the minced garlic.
4. Knead dough by adding liquid ingredients. Knead for about 6-8 minutes till dough becomes soft and elastic. Add more water if needed. The dough should be really soft but not sticky.
5. Shape into a ball and transfer it to a greased bowl. Turn around so that it is evenly coated with oil. Cover and keep in a warm place for 1 hour or until double.
6. Punch dough and transfer it to a floured counter. Roll out into a rectangle of about 12 x 20 inches.
7. Generously brush with 3 tablespoons of butter, sprinkle cheese, remaining herbs and garlic.
8. Cut into five equal strips, layering one on top of the other. Cut the strips into six equal stacks.
9. Transfer the stacks into a generously greased 8 ½ x 4 ½ inch loaf pan.
10. Cover loosely with a kitchen towel and keep in a warm place to rise for 1 hour or until double.
11. Drizzle with the remaining butter and bake in a pre-heated oven at 180 degrees for 35-40 minutes.
12. Tent with a foil if the top is browning too fast. Remove from oven after 10 minutes.
13. Cool in the rack. Serve warm.