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Eggless Pull-Apart Mint Cheese Loaf

An easy and scrumptious Pull-Apart Mint Loaf.
Prep Time2 hrs 45 mins
Cook Time45 mins
Total Time3 hrs 30 mins

Ingredients

For the Dough:

  • 1/2 Cup - Warm Milk
  • 1 tsp - Sugar
  • 2 tsp - Instant Yeast
  • 2 3/4 Cups - Flour
  • 1 tsp - Salt
  • 25 gm - Butter room temperature
  • 1 tsp - Ginger Paste
  • 3/4 Cup - Milk extra to brush over the bread

For the Filling:

  • 1 Tbsp - Butter melted
  • 1 tsp - Cumin Seeds roasted and crushed
  • 1 tsp - Chili Flakes
  • 1/4 Cup - Fresh Mint Leaves
  • 1/2 Cup - Cheese grated

Instructions

  • In a small bowl, mix together sugar, yeast and warm milk. Keep aside for 5 - 10 minutes till the mixture becomes bubbly and frothy.
  • In a large bowl, place flour, softened butter, salt and ginger paste. Mix well.
  • Add the yeast mixture and remaining milk. Knead well till you have a soft, smooth and pliable dough. The dough shouldn't be sticky. Add very little flour if the dough is sticky.
  • Shape the dough into a ball and place it in a well oiled bowl, turning the dough around to coat completely in oil. Cover and let it rise in a warm and dry place for 1 to 1 1/2 hours until almost double.
  • Dust the work counter with flour, deflate the dough, shape into a square and roll into a larger squarer about 12 X 12 inches.
  • Brush the surface of the square with melted butter. Spread the filling - cumin seeds, chili flakes and mint leaves. Finally spread the grated cheese on top.
  • Using a rolling pin, gently press down the filling so it doesn't fall off when stacking the strips.
  • Using a pizza cutter or sharp knife, slice the rolled dough into 6 long even strips. It's ok if they are not perfect. Lay each strip on top of the other with topping facing upwards to get a stack of strips.
  • You can place the 2 strips from the side in the middle of the stack so that it appears neater.
  • Using a pizza cutter or a sharp knife, cut down through the stack of strips dividing it into 6 equal smaller stacks.
  • Grease a loaf tin, I used a 8 1/2 X 4 1/2 inch tin. Lightly flour it. Place the cut squares into the prepared pan, cut side down, stacking against each other.
  • Cover the pan with a kitchen towel and allow to rise for an hour.
  • Pre-heat oven to 180 C. Lightly brush some milk over the top of the loaf.
  • Bake for 40-45 minutes till it is done and the top is golden brown.

Notes

loosely adapted from Aparna
You can vary filling as you desire. sweet, savory, raisins, garlic, caramelized onions. Get creative with it.
If using sweet filling, increase sugar to 1/4 cup and remove whatever other filling you want - ginger, cumin seeds, cheese, etc.