It’s been a while since I baked something for myself or others. So I was happy to spend last Friday in the kitchen turning out this roasted garlic achaar and cheddar pull-apart bread.
The recipe is inspired by Anna Theoktisto’s mustard, kale and cheddar pull-apart bread but features roasted garlic achaar – an Indian-spiced chili sauce – as the primary flavor. I also used less than the recommended amount of cheese in the topping for good measure. (Special thanks to Brooklyn Delhi for sending me a hot & spicy trio gift set, which includes a jar each of tomato achaar, roasted garlic achaar and spicy mango chutney!)
Roasted garlic achaar and cheddar pull-apart bread is super pillowy soft and packs a spicy, sweet, savory punch! While the rolls stand on their own, you can also serve them as part of a breakfast or dinner spread.
- 1 cup water
- 2¼ teaspoons active dry yeast
- 2 tablespoons sugar, divided
- 4 tablespoons unsalted butter, melted
- 3¼ cups all-purpose flour
- 1½ teaspoons kosher salt
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- ¼ cup roasted garlic achaar (see notes)
- 2 ounces aged cheddar cheese, grated
- In a large bowl, heat water until warm - about 30 seconds in the microwave should do. Add the yeast and 1 teaspoon sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
- Add the remaining sugar, butter, 3 cups flour and salt to the yeast mixture and stir to combine. Continue adding flour, 1 tablespoon at a time, until dough comes together to form a shaggy ball; it should be tacky but not sticky. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
- While the dough rises, combine the butter and garlic in a small sauce pan. Cook over medium-low heat, stirring often, until garlic is fragrant, about 2 minutes. Remove from heat and add roasted garlic achaar; stir to combine. Set aside.
- Coat a 10" cast iron skillet with cooking spray.
- After the dough has risen, punch it down and divide into 22 equal pieces. Gently shape each piece into a ball. Roll each piece of dough in the topping and arrange evenly in the prepared skillet. Scatter the cheddar cheese over the dough and drizzle all but 2 tablespoons of topping over the cheese.
- Cover loaf with a clean kitchen towel and let rise until doubled in size, about 30 minutes.
- About 15 minutes before dough has finished rising, preheat oven to 350 degrees.
- Bake for 25 minutes. Cover with foil and bake for another 5-10 minutes or until golden brown. Remove skillet from the oven and brush top of loaf with remaining topping (microwave for 10-20 seconds if it has hardened). Let cool slightly before serving.
