Pull apart bread with Iglo creamed spinach and cheese, the new party bread

Ingredients for 1 servings:

• 500 g flour
• 1 cube of fresh yeast
• 3 tbsp oil
• 300 ml water, warm
• 1 tsp salt
• 1 tbsp sugar
• 1 pack iglo creamed spinach
• 50 g bacon
• 2 tbsp pine nuts or pistachios
• 150 g Gouda, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

Party, yeast dough, spicy

Crumble the yeast and mix with the sugar. Mix the flour with the salt, add the yeast, about 300 ml of warm water and the oil and knead everything into a smooth dough. The dough should be nice and smooth in the end. If it’s too sticky, add a little more flour. Cover and let rise in a warm place for 1 hour. The dough should double in size! For the filling, cut the bacon into small cubes and fry it in a hot pan. Add the block of spinach (careful, it will splatter!) and stir the spinach until it has thawed and the liquid has evaporated slightly; the spinach shouldn’t be too runny! Roughly grind the pine nuts in a food processor or chop them with a knife, then mix them with the grated cheese. Now roll out the yeast dough into a sheet that is as rectangular as possible (approx. 0.5 x 0.5 m). First, spread the now slightly cooled spinach on top and then top everything with the cheese and seed mixture. Now cut the dough into 6 roughly equal-sized strips, layering three strips on top of each other, with the top strip upside down. Cut the strip towers crosswise into six pieces each. Now grease a loaf pan (a silicone pan works best) and place it vertically to fold the dough in. Not horizontally as usual for filling the cake batter, but actually vertically! Now comes the folding technique for this bread: Stack the dough strips on top of each other in the pan. Any filling that comes out can be added to the top of the bread at the end. Let everything rise for another 30 minutes. Then bake the bread in the preheated oven at 175 degrees Celsius (convection oven) for about 40 minutes, covering it with aluminum foil about 10 minutes before the end, otherwise the cheese will overbrown. Take the bread out of the oven, let it cool for 15 minutes, then remove it from the tin. Serve the bread as fresh and lukewarm as possible; that’s when it tastes best. You can prepare the dough the night before; just keep it in the fridge without any toppings and then top and bake it just before the party, which at least saves you an hour of waiting time. “Pull-Apart Bread” variations are very popular with me at the moment. The basis is yeast dough, sometimes with savory, sometimes sweet toppings, which is folded and shaped. Because of the folding technique, the slices can be simply “pulled off” by hand after baking and do not need to be cut. This makes the bread so ideal for parties.