Garlic Parmesan Pull-Apart Bread

Name: Garlic Parmesan Pull-Apart Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: ½ cup Mazola® Extra Virgin Olive Oil; 2 tablespoons fresh herbs; 2 tablespoons minced; 2 cloves fresh garlic; ½ teaspoon salt; 4-1/2 cups all-purpose flour; 1 cup grated parmigiano-reggiano; 2 packages Fleischmann's® RapidRise™ Yeast; 2 tablespoons sugar; 1-1/2 teaspoons salt; 1-1/3 cups very warm milk; 1 egg; ¼ cup Mazola® Extra Virgin Olive Oil

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4.2

63 reviews

Good

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings
6 servings
Course
Bread

Garlic Parmesan Pull-Apart Bread

Iris Warren

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Garlic Parmesan Pull-Apart Bread is great for serving next to turkey and stuffing or spaghetti and meatballs. It’s a crowd pleaser, that’s for sure!

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Ingredients

Servings

GARLIC AND HERB INFUSED OLIVE OIL:

½ cup Mazola® Extra Virgin Olive Oil
2 tablespoons fresh herbs rosemary, oregano, thyme, sage, chives, basil, minced
2 tablespoons minced fresh Italian flat-leaf parsley
2 cloves fresh garlic minced
½ teaspoon salt

DOUGH:

4-1/2 cups all-purpose flour
1 cup grated parmigiano-reggiano
2 packages Fleischmann's® RapidRise™ Yeast
2 tablespoons sugar
1-1/2 teaspoons salt
1-1/3 cups very warm milk 120° to 130°F
1 egg lightly beaten
¼ cup Mazola® Extra Virgin Olive Oil

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Instructions

For infused oil: Combine olive oil, herbs, garlic and salt in a small bowl and set aside.
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 until 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.
Lightly flour a work surface. Using hands, pat dough into a 10x12-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 olive oil and herb mixture to lightly coat. Arrange coated dough balls evenly in bottom of greased 10-inch tube pan with removable bottom.
Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Line a baking sheet with foil and place the tube pan on the baking sheet. This will protect your oven in case any oil drips out of your tube pan. Bake at 350°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.