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Garlic Parmesan Pull-Apart Bread

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Come on already, it’s cold out there so make some soup and then make this very yummy bread to dip in that soup!! OR….open a can of good old Tomato soup, which happens to be delicious with this cheesy full on flavored buttery bread. SO GOOD on this cold cold day…..

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Garlic Parmesan Pull-Apart Bread

Ingredients

 

4 1/2 cups all-purpose flour

1 cup grated Parmigiano-Reggiano cheese + a little more for sprinkling on top

2 packages rapid rise yeast

1 1/2 teaspoons salt

1 1/3 cups very warm milk

1 egg, lightly beaten

1/4 cup extra virgin olive oil

 

1/4 cup butter, melted

2 tablespoons fresh herbs (rosemary, oregano, thyme, sage, chives, basil), minced

2 tablespoons fresh garlic, minced

1/2 teaspoon salt

 

Directions

 

Combine flour, Parmigiano-Reggiano, undissolved yeast, sugar and salt in mixing bowl. Add milk to flour mixture and mix on low speed for 1 minute.

Stir in egg and olive oil and continue to mix on low for 1 to 2 minutes, or ntil well blended and dough pulls away from sides of bowl.

Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes. Shape the dough into a ball. Cover; let rest for 10 minutes.

While dough is resting, combine melted butter (yes, melt that butter!) with assorted chopped herbs and garlic in a small bowl.

So now your dough has rested so move onto a lightly floured work surface. Using hands, pat dough into a 10×12-inch rectangle, approximately 1-inch thick. Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls.

Dip dough balls into butter and herb mixture to lightly coat. Arrange coated dough balls in a greased 10-inch tube pan with removable bottom or a bundt pan (which we used). Sprinkle with a little  Parmigiano-Reggiano cheese.

Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Line a baking sheet with foil and place the pan on the baking sheet. Bake at 350 degrees F for 25 to 30 minutes or until done.

Let cool in pan on rack for 10 minutes. Invert to move from pan and serve immediately.

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