Ham, Cheese & Onion Pull Apart

Makes 2 Large Pull Aparts

• 600g SNK Unbleached White Bread Flour

• 3 tsp SNK Dry Active Yeast

• 2 tsp SNK Bread Improver

• 2 tsp Salt

• 2 tsp SNK Sunflower Oil

• 500ml Warm Water

• Garlic Paste

• Olive Oil

• 500g Ham or Bacon, chopped

• 3 Spring Onion Stalks, chopped

• 500g Shredded Cheese

Instructions:

1. Mix Dough Ingredients: Combine flour, yeast, bread improver and salt. Make a well in the center

2. Add Water & Oil: Pour in half the water and oil. Mix until absorbed. Add the remaining water and mix until a sticky dough forms.

3. First Rise: Cover the bowl with a plate or tea towel and let the dough rise for 30 minutes or until doubled in size.

4. Either spray your bench with water or spread a few teaspoons of oil on it.

5. Using your plastic dough scraper, tip the ball of dough out onto the dampened bench.

6. Perform a couple of sets of what are called “stretch and folds” (“S & Fs”). There is a video to demonstrate.

7. With damp hands (oil or water), flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough. Fold that edge into the middle and press in place. Repeat with the other 3 sides of the dough.

8. Oil your bowl and place the dough back into the bowl, smooth side up.

9. Don’t waste cling-wrap covering the dough, just cover your bowl with something dense like a thick towel, a lid or heavy chopping board. This will hold the warmth AND moisture in the dough.

10. Leave the dough in a warm place for about 20 mins, then repeat the set of “S & Fs”, return the dough to the bowl again and leave to rise until fully double in size.

11. Prepare Dough: Transfer the dough to a lightly floured work surface. Stretch it into a large rectangle.

12. Add Toppings: Mix 1 tbsp of garlic paste with 50ml of olive oil. Brush over the dough. Sprinkle cheese, ham, and spring onion evenly over the dough.

    

13. Roll & Cut: Roll the dough to form a long roll. Cut in half and place on an oiled baking tray. Use scissors to make vertical cuts along the roll, not cutting all the way through. Spread each section alternately left and right.
    

14. Second Rise: Cover and let rise for 30-45 minutes.

15. Bake: Preheat the oven to 220°C. Bake the rolls for approximately 25 minutes or until golden brown.

16. Check & Serve: Pull apart slightly to check if fully baked. If not, bake for an additional 5-10 minutes. Cool slightly before serving.