I have been collaborating with Little Love Bites recently and I had some extra herbs.  So, I had an idea to make a Tomato Pull Apart Bread with fresh herbs.  My girlfriend, Little Love Bites curates healthy and beautiful platters.  She can be found in Instagram here.

I used pâte fermentée (pre-fermented dough in French) or sometimes called "old dough" method to make this soft and flavourful bread.  Traditionally, bread makers save a portion of the bread dough for the next day's baking.  I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced from a slow fermentation.  Please see here for more details about Old Dough and other Bread Making Methods.

It is advisable to read the General Notes at the end of the post before starting baking.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Tomato Pull Apart Bread Recipe - Old Dough Method

GENERAL NOTES:

1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.  Please refer to your mixer's manual for maximum kneading time to prevent the motor from overheating.
2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Twisted Cinnamon Buns Recipe - Yudane Method

1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
2. Cling film and place in the fridge for at least 4 hours or overnight.  
3. Take out from the fridge 30 minutes before using to return to room temperature.

1. Put all ingredients together (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Using the paddle attachment,  mix until all ingredients incorporated for about 2 minutes. Change to hook attachment and knead for about 3 minutes until the dough comes together.  Add in butter and continue kneading for another 10 minutes until the dough comes together, become elastic, tacky but not stick. I did not check window pane stage for this baking.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
2. Let the dough rise in a warm place for 45 - 60 minutes or until doubled in size.  I usually left it in the same mixing bowl and covered the bowl.

1. Combine butter, cinnamon powder and brown sugar in a mixing bowl. Whisk until slightly fluffy with a hand whisk.  Set aside.

1. When the dough doubled in size, punch it down.  Roll out on a floured surface into a rectangle roughly about 68cm x 38cm. 
2. Spread the filling evenly on the dough. 
3. Starting with the widest end, fold it into thirds like a letter. 
4. Trim both ends with a knife and cut into 17 sections about 4cm width. 
5. Cut each section with a knife twice down the length to get three strands.  Plait the strands and tuck in both ends to become a knot.  
6. Place the buns into muffin trays.  Please remember to grease your tray if it is not a non-stick tray. 
7. Let it rise until doubled, about 45 to 60 minutes. 

1. Preheat oven to 200C (top and bottom heat) or 180C (fan-forced mode) about 10 - 15 minutes before baking.
2. Bake at preheated oven for 10 - 12 minutes.  I baked this bun for 10 minutes in my oven. Please monitor closely as we do not want the buns to be over baked. (I baked 12 minutes on my first attempt and the burns turned out a bit dry). 
3. Remove buns from oven and tray. Let the buns cool completely on a rack.  Sprinkle some icing sugar before serving (optional).

GENERAL NOTES:

1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.  Please refer to your mixer's manual for maximum kneading time to prevent the motor from overheating.
2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Filling

Sourdough Crispy Breadsticks Recipe 

Kuih Koci Pandan (Peanut Filling) Recipe

1. Mix ingredients (A) in a bowl with spatula.  You will not get a smooth dough.
2. In another bowl, mix ingredietns (B) to become a dough.  
3. Combine the plain dough (A) with pandan dough (B), add in sugar and oil,  then knead until become a smooth dough. The dough is very soft.   Set aside.
4. Weigh the total weight of the dough and divide by 16 to get the each weight of Kuih Koci skin.  It is approximately 38g.

1. Brush oil on dull side of banana leave.
2. Oil your palm and finger with enough oil.  Pinch a dough about 38g of dough and shape into a ball. 
3. Flatten it, place a peanut ball filling, cover and shape into round ball.
4. Place the dough in the centre of a banana leave. 
5. Fold the top and bottom over the dough.
6. Fold the edges in like so and tuck underneath.  Repeat for the other side.
7. Repeat the process for all of the dough.
8. Arrange the kuih koci  in steaming tray and steam for 10 minutes over medium heat. 

Vegan White Bread - Old Dough Method

Vegan Pandan Bread - Old Dough Method

Orange Cranberry Soft Bread Recipe - Yudane Method

Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")

METHOD:

Yudane Dough:

1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
2. Cling film and place in the fridge for at least 4 hours or overnight.  
3. Take out from the fridge 30 minutes before using to return to room temperature.

Main Dough:

1. Put all ingredients together (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Using the dough hook, knead for 3 - 5 minutes until the dough comes together.  Add in butter and continue kneading for another 10 - 13 minutes until the dough comes together, become elastic, tacky but not sticky and reaches window pane stage.  Once achieved window pane stage, add in dried cranberries and knead for another minute to incorporate the berries evenly into the dough. During the whole kneading process, I stopped few times to prevent the motor from overheating.  
2. Let the dough rise in a warm place for 45 - 60 minutes or until doubled in size.  I usually left it in the same mixing bowl and covered.
3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.  Please use a kitchen scale if you want to be exact.
4. Form each portion to a ball.  Flatten with rolling pin.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
5. Place all dough in the prepared loaf pan.  Let it rise for another 30 - 45minutes or until dough rises slightly above the rim of the pan.
6. Preheat the oven to 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
7. Brush with egg wash and bake in a preheated oven for 25 - 30 minutes, or until golden brown.
8. Remove bread from oven and let the bread cool completely on a rack before slicing.

General Notes:

1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.  Please refer to your mixer's manual for maximum kneading time to prevent the motor from overheating.
2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.