Savory Apple-Brie Pull-Apart with Curried Apple Butter for #twelveloaves

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers. Our host this month is Heather from girlichef, and our theme is Apples. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves Pear Breads!

With a theme of apples, I wanted to create a savory bread with my new favorite apple, the Pink Pearl. They are so pretty! Read about my (thankfully) successful hunt for Pink Pearls last month.

Ingredients

For the bread

• 1/3 C water
• 1 T organic granulated sugar
• 1T active dry yeast
• 3 C bread flour, separated
• 4 T butter
• 2 large eggs, at room temperature

For the filling

• 2 C apples, peeled, cored, and diced (I used Pink Pearls, but you can use any tart apple that you have)
• 1 C brie, diced
• 1/3 C pancetta, diced
• 1 T fresh dill, chopped
• 1/2 t vanilla salt

Procedure

In a large mixing bowl, pour in the warm water, add in the sugar and the yeast. Let bloom for 10 minutes. While the yeast blooms, melt your butter in a small skillet. After 10 minutes, the yeast mixture should be foamy.

Add in the flour, melted butter, and two eggs.

Mix with a wooden spoon until the dough comes together. Knead for 2-3 minutes until the dough is smooth and elastic. Place the dough in an oiled bowl. Cover with a clean dish towel and let rise in a warm place for about an hour.

While the dough rises, make the filling. Blend together the apples, pancetta, and brie. Set aside. Butter a loaf pan and set aside.

After an hour, turn your dough onto a piece of parchment paper. Dust the dough with flour and roll out to approximately a 12" x 21" rectangle. You don't have to be too precise. Cut the dough into approximately 3" x 3" squares.

Place some of the filling into the middle of the square and layer them upright into the loaf pan.

Once you've used all of the dough and all of the filling, sprinkle the loaf with vanilla salt. I had just gotten a small jar from one of my favorite bloggers: Susan who is The Girl in the Little Red Kitchen. If you don't have vanilla salt, just use regular salt. Cover the pan and let rise for 30 minutes. In the meantime, preheat your oven to 350 degrees F. 

Bake for about 35 minutes until the top of the bread is a nice, golden brown. Take it out of the oven and let sit for about half an hour.

Use a knife to loosen the bread and invert it onto a board or plate. Flip it back so that it's right-side up again. I served this with Savory Curry Apple Butter. Click for that recipe: here.

Here's what the rest of the #TwelveLoaves bakers made...

#TwelveLoaves: Apples

• Apple and Ham Pizza from Karen's Kitchen Stories
• Apple Braid Bread from Basic N Delicious
• Apple Cider Levain Bread from A Shaggy Dough Story
• Apple Cinnamon Bagels from Kudos Kitchen by Renee
• Apple Cinnamon Rolls from That Skinny Chick Can Bake
• Apple Cranberry Bread from Try Anything Once Culinary
• Apple Harvest Bread from Cake Duchess
• Fresh Apple Bread with Praline Topping from Never Enough Thyme
• Praline-Apple Bread from A Baker's House
• Savory Apple-Brie Pull-Apart with Curried Apple Butter from Culinary Adventures with Camilla
• Triple Apple Bread from girlichef
• Vegan Apple Biscoff Cinnamon Rolls from NinjaBaking

Want to join the party?
If you’d like to add your bread to this month's #TwelveLoaves collection...

1. Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone's posts).
2. Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (October = Apples). 
3. Share your Twelve Loaves bread (must be baked and post this month) on your blog by October 31, 2014.