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Aside from noodle, the next carb-loaded thing that I always have problem resisting is: bread. Not only that I love to eat them, I love to make ’em. There is something therapeutic about playing with the flour and rolling the dough. Not only that, it is fun to see 4 simple ingredients turn into a big fluffy bread.

So whenever I’m depressed or stressed, or at the edge of screaming to an irritating colleague.. I turn to ‘Bread session’. It release some of the negative energy. I know being violent is not lady like, but we can make exception  here: you can throw, punch, pull, slam the dough to the kitchen counter without feeling guilty. And the good side is the more you do it, the better the result is.

Found this recipe on the web, I fall in love immediately the moment I saw it. Luckily I just  bought a new scan pan last Christmas (it was on a SALE!), so I can use it for this recipe. The bread comes with enormous portion of cheese dipping, it is a simple dish with a lot of flavor, my kind of food.

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Things you need:

Bread

  • 2 3/4 cups all-purpose flour
  • 2 1/2 tsp instant yeast
  • 1 tsp  salt
  • 1 cup warm milk
  • 2 tbs vegetable oil
  • 2 tbs Garlic butter

Dipping

  • 1/2 Red Bell pepper cut into stripes, 1/2 Yellow Bell Pepper cut into stripes
  • 1/2 yellow onion cut small pieces
  • 1 tsp olive oil
  • 4 oz. cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 tsp cayenne pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup mozzarella, shredded
  • Salt and pepper

Things you need to do

Make the bread. Add two cups of the flour and salt into your mixing bowl, combine. In a microwave, bring the milk to warm, then stir in yeast and let stand a few minutes. Add yeast mixture to bowl, along with the vegetable oil. Add additional flour in 1/4 cup increments until a smooth dough forms. If the dough is a bit to dry, add in milk, if too wet, add the dough. Knead until smooth. Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1-2 hours.

Make the dipping. In a bowl, mix the bell pepper, onion and olive oil. Add in a bit of salt, and pepper. Set aside.

In another bowl put in the sour cream, cream cheese, mozzarella, Parmesan and cayenne pepper. Mix well. Add in the bell pepper mixture into the cream cheese. Set aside.

Putting all together. Put dough out onto a lightly floured cutting board. Cut the dough into 16 equal pieces. Shape each piece into a ball. Brush your 8 inch-skillet (make sure it is oven proof) with butter generously. Put an 5 inch bowl (top side) in the middle of the pan (top side down). Brush some more butter on the bowl sides. Arrange dough balls around the outer side of the bowl, make sure they all fit. Brush dough balls generously with some garlic butter. Cover the skillet with plastic wrap and let rise for another 30 – 40 mins.

Pre- heat the oven to 170 C. Take out the bowl from the skillet. Pour in the cheese mixture in the middle of the pan.  Sprinkle some additional Parmesan on top of the dipping and bread. Bake them for about 30 mins – until the bread is golden.

I serve the bread with simple skirted steak and it was a wonder ;). I love the fact that the dip is just one pinch away from the bread.

Note: I chop some pork sausages into small pieces and add it into the cream cheese dip.

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