Yumi’s Red Capsicum and Roasted Cashew Pull-Apart

 Endless Possibilities with Yumi’s Red Capsicum & Roasted Cashews

Serves 8-10 as a snack



80g unsalted butter
250ml full cream milk
60ml water
480g bakers flour
2 sachets (14g total) yeast
1 tbsp caster sugar
½ tsp salt
2 large eggs, room temperature, lightly beaten
1 x tub Yumi’s Red Capsicum and Roasted Cashew Dip
3 cloves garlic, crushed
¾ cup grated cheese (we used pizza blend)
1 tbsp finely chopped parsley


  1. Grease and flour a large loaf pan (23cm x 13cm x 6cm).
  2. To make the dough, place butter and milk in a small saucepan over a low heat until butter has melted.  Remove pan from heat and whisk in the water.  Allow mixture to cool slightly.
  3. In the bowl of a stand mixer, fitted with a dough hook, sift in 3 cups of the flour, yeast, sugar and salt, lightly mix with a spoon. On a low-medium speed, add the milk mixture.  Add eggs and mix until slightly combined before adding the remaining 2/3 of a cup of flour and continue mixing on a low speed for 5-10 minutes.
  4. Transfer the dough to an oiled bowl and cover with plastic wrap. Set aside in a warm place and leave until doubled in size (about an hour).
  5. Punch down the dough to let out the air and if it is still sticky, knead in the extra 2 tablespoons of flour. Allow to rest for 5 minutes. Sprinkle flour on the bench and roll the dough out into a rectangle about 40cm by 30cm.
  6. Mix together the Yumi’s Red Capsicum and Roasted Cashew Dip and garlic and spread over the dough rectangle.  Cut the dough into 6 even strips (cut down the short length). Stack the pieces on top of each other and cut into 6 even pieces (cut along the short length again). Place slices a couple at a time into the tin, lining them up in a row, making sure the spread sides all face the same direction. If needed, progressively press the dough toward the back of tin in order to fit in all the dough. Cover with plastic wrap and set aside in a warm place until doubled in size (45 minutes).
  7. After 30 minutes of rising, preheat oven to 180ºC (160ºC fan).  Sprinkle the top of the loaf with grated cheese and parsley then bake for 30-35 minutes.  Allow the bread to rest in the pan for 20 mins before serving warm.
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