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Thermilane Savory pull-apart pot bread



12 portion(s)

Dough (Based on Thermomumma breadrolls)

  • 360 grams water
  • 1.5 teaspoons sugar
  • 2 teaspoons dried instant yeast, Tulip yeast preferred
  • 600 grams white high grade flour
  • 2 teaspoons salt
  • 2 teaspoons bread improver, (optional, not needed with Tulip yeast)
  • 20 grams light olive oil

Onion Cream

  • 1 sachets White onion soup
  • 250 grams pouring (whipping) cream

Optional Topping

  • 70 grams Cheddar cheese, cut into pieces (3cm)
  • 6
    2h 30min
    Preparation 10min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

    Prepare the dough
  1. To your Thermomix bowl - add water, sugar, yeast, flour, salt, bread improver & oil. Knead 6 minutes/Dough modedough function
  2. Transfer dough to a lightly oiled Thermomat & cover. Let this rest for 15 minutes. Clean and dry mixing bowl.
  3. Grease the bottom and sides of an oven proof cast iron pot generously with butter.
  4. Knock the dough down and divide into 12 - 24 balls (depending how big you would like your portions). Place balls in the pot. Cover with lid and allow it to prove for about an hour. You want the dough to double in size - times may vary.
  5. Assembly and baking
  6. If topping with cheese: to your Thermomix bowl add 100 grams of cheese, cut into pieces (3cm). Grate 4 sec/speed 8. Set grated cheese aside in a separate bowl.
  7. Preheat oven to 180°C (fan forced)
  8. When dough has doubled in size: Put 250g cream and the sachet of white onion soup to your thermomix bowl. Mix 5 sec/speed 3 until well combined.
  9. Pour cream mixture over the risen dough. Gently nudge dough away from sides to allow cream mixture to flow through to the bottom as well. (Lastly, sprinkle with cheese if using).
  10. Bake with lid on for 45 minutes (180°C). Do not lift the lid during this time. To test if it is done, insert a thin skewer. If it comes out clean with no dough sticking to it, it's ready.
  11. Serve warm. Bread can be pulled apart tmrc_emoticons.)

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Useful items:
silicone breadmat, cast iron dutch oven

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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