Ingredients

For the Dough

• ¾ cup warm water (very slightly warm)

• 1 teaspoon instant yeast

• 2 tablespoons + 2 teaspoons sugar

• 2½ cups bread flour

• ¾ teaspoon salt

• 2 tablespoons softened butter

For the Sardine Filling

• 1½ cans sardines (in soybean oil, not water or hot sauce)

• Pinch of salt

• Dry pepper, chili flakes, or black pepper, to taste

For the Spicy Sardine Oil Topping (Optional)

• 2 tablespoons reserved sardine oil

• Finely chopped fresh habanero or scotch bonnet

• Chopped parsley

Direction

Make the Dough

1. Add warm water to the stand mixer bowl, then add sugar and yeast. Mix briefly and let sit until foamy.

   • Water should be around 110°F (43°C) — warm, not hot.

2. Add bread flour and salt. Mix until a rough dough forms.

3. Knead 2 minutes, then add softened butter.

4. Continue kneading 5 minutes until dough is smooth, soft, and elastic.

5. Shape into a ball, place in a lightly oiled bowl, cover, and rise 1–1½ hours until doubled.

Prepare the Sardine Filling

1. Open sardines and separate the oil from the fish. Reserve oil if making the topping.

2. Remove bones and excess bits.

3. Mash sardines with a fork until mostly smooth.

4. Add salt and preferred pepper. Mix well.

   • 1½ cans gives the best balance; 2 cans for extra richness.

Assemble the Pull‑Apart Loaf

1. Once dough has doubled, punch down and transfer to a lightly floured surface.

2. Roll into a large rectangle.

3. Spread sardine filling evenly over the dough and press gently.

4. Cut dough lengthwise into 3 long strips.

5. Stack the strips, then cut across into square sections.

6. Arrange pieces upright in a greased loaf pan, layered sides facing up.

7. Cover and rise 45 minutes–1 hour until puffy and doubled.

Bake

1. Preheat oven to 350°F (175°C).

2. Bake 25–30 minutes, until golden brown.

3. If making spicy sardine oil topping, mix reserved oil with chopped pepper and parsley.

4. Brush topping over warm bread for extra flavor and shine.

5. Allow to cool slightly, then pull apart and enjoy.

Notes

• Use gram measurements for accuracy — a digital scale gives consistent bread results.

• Water temperature matters: Warm, not hot, or the yeast will die.

• Knead until elastic: Dough should stretch without tearing easily.

• Don’t rush the rise: Dough must fully double for a soft, airy loaf.

• Remove sardine bones for a smoother filling.

• Don’t overfill: Too much filling makes stacking messy and weighs down the loaf.

• Use a pizza cutter for clean, easy cuts.

• Arrange pieces loosely so they puff beautifully during the second rise.

• Brush spicy oil while warm — the bread absorbs flavor and becomes glossy.

• Avoid overbaking: Once deeply golden, it’s ready.

• Let it cool slightly before pulling apart so the layers set properly.