Veg Pull Apart Bread | Bake Veg Pull Apart Bread

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Food has been always my passion. Started blogging very recently. Since I have started blogging, I started seeing food in a whole new prespective. I love to cook and eat, off late I have fallen for clicking food photos as well. Photography and baking are both new field to me and I plan to explore and experiment in both these fields as far as I could :D

I have got the oppurtuinuty to bake alongside many experienced bakers since I joined “We knead to bake”.

This recipe is from the oldest recipe from Aparna’s We knead to bake group. I’m very excited to be a part of this group and to bake along side many wonderful and experienced bakers.

Now to the recipe-










For the Dough:-

2 3/4 to 3 cups flour(I used 50-50 all purpose flour and whole wheat flour)

1/2 cup warm milk

1 tsp sugar

2 tsp active dry yeast

1 tsp salt

1 tbspn soft butter(at room temperature)

2-3 large garlic skin peeled and grated

1 tbspn of Italian herbs

3/4 cup milk (+ a couple of tbsp to brush over the bread)

For the Filling:- (Inspired from

2 medium sized onions finely chopped

2 tomatoes finely chopped

2 carrots grated

1/2 green capsicum chopped

1 tspn red chilli flakes + 1 tspn to sprinkle on rolled dough

2 1/2 tbspn cheese grated(I used cheddar)

1 tspn olive oil

Salt to taste











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1. In a bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. If milk is too hot it’ll kill the yeast, and if milk is cold, it’ll not kick start the yeast to activate.Keep aside for about 5 minutes till the yeast mixture bubbles up.

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2. Put 2 3/4 cup of flour, salt, softened butter, garlic and Italian herbs  in a large bowl and knead with your finger tips until all mixedwell. Make a well in the center of the flour and then pour the yeast mixture and the 3/4 cup of milk and mix well.

3. Transfer the dough to a well cleaned surface and dust little flour. knead till you have a soft, smooth and elastic dough. Add a little extra flour if your dough is sticking, but only just as much as is necessary.

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4. Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover with a cloth and set it aside to allow the dough to prove. Leave the dough for 1 hour or until it has doubled the volume.

5. Punch the dough to release the air that got collected in, and transfer to the work surface. Knead gently for 2 mins and cut the dough into 2 equal halves. 

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6. Take 1 half of dough and roll the dough thin and cut the edges to leave a square. Brush the surface of the square with the melted butter. Sprinkle some red chilli flakes. Spread half the vegetables prepared(Directions for preparation below). Spread grated cheese and cut into long 3 strips using sharp cutter.

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7. Lay strips one top of another.









8. Grease and lightly flour a 9” by 4” (or 5”) loaf tin. Layer the square slices, cut sides down into the loaf tin.

9. Repeat step 6 – step 8 for the second piece of dough as well. Sprinkle some grated carrot, chopped capsicum and grated cheese on top.

10. Leave the dough covered in cloth for 1 hour again for it to rise and double the size.

11. Meanwhile preheat the oven at 180 deg centi. Brush the dough with little milk on top and bake it in preheated oven for 25-35 minutes until it is done and the tops are browned and cheese melted.

12. Remove from oven and cool it on wire rack. Serve with tomato ketchup, or any tomato chutney of your choice.


For the Filling-

1. Heat olive oil in a deep bottomed pan.

2. Add chopped onions and saute for 2 mins. Add tomatoes and saute for another 2 mins.

3. Add grated carrot and saute for 2 mins. Add capsicum and red chilli flakes and salt to taste and saute for another 2 mins.

4. Remove from heat and allow it to cool completely.










Linking this recipe to ” We Knead To Bake” a group started by Aparna Balasubramanian.

We Knead To Bake Logo January 2013

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