Garlic Parmesan Pull-Apart Bread
User Reviews
4.2
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Course
Bread
Garlic Parmesan Pull-Apart Bread
Description
The recipe prepares a yeasted dough enriched with grated Parmigiano-Reggiano cheese, flour, sugar, salt, milk, egg, and olive oil for a tender crumb and savory flavor. After kneading and resting the dough, it is rolled into small balls, each dipped in an olive oil mixture infused with fresh herbs and freshly minced garlic. These coated dough balls are arranged in a greased tube pan so that when baked and risen, they form a loaf that can be pulled apart into individual pieces.
The baking results in bread with a golden crust, deeply scented with herbs and garlic, contrasting with the soft, slightly cheesy interior. This pull-apart bread works well as an appetizer, side dish, or accompaniment to soups and salads. Its shareable format makes it practical for gatherings.
Letting the dough rise twice ensures lightness, and preventing overbaking preserves a soft interior. Fresh herbs and minced garlic in the oil help distribute aroma and flavor evenly. Use a pan with a removable bottom for easier loaf removal after baking.
Ingredients
GARLIC AND HERB INFUSED OLIVE OIL:
- ½ cup extra virgin olive oil Mazola® brand
- 2 tablespoons fresh herbs rosemary, oregano, thyme, sage, chives, basil, minced
- 2 tablespoons minced fresh Italian flat-leaf parsley
- 2 cloves garlic minced, fresh
- ½ teaspoon salt
DOUGH:
- 4-1/2 cups all-purpose flour
- 1 cup Parmigiano-Reggiano grated
- 2 instant yeast Fleischmann's® RapidRise™ brand, packages
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups milk 120° to 130°F, very warm
- 1 egg lightly beaten
- ¼ cup extra virgin olive oil Mazola® brand
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.
User Reviews
Overall Rating
4.2
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