Garlic Parmesan Pull Apart Bread

Garlic Parmesan Pull Apart Bread
This bread has been a thorn in my side for over six months.  Every week, I go through my bookmarked recipes, deleting those that haven’t made the cut, and adding new ones I find.  The fact that this recipe even stayed on the list for eight months before I made it is an accomplishment.  Sometimes recipes don’t make it on the list for 3 days!When I made this for the family last weekend, it was one of their first times getting a recipe that needed to be photographed BEFORE everyone ate.  Usually, I make enough to hide some and take pictures when everyone is eating, or has left.  This was not one of those recipes.  I think they finally understood how annoyed John gets while I’m taking 15 pictures before he can even sit down for dinner.

That’s one of the reasons I really can’t do this loaf justice.  My family likes to eat; and I cook and bake so that I can feed them.  Hundreds of pictures to get the perfect one is less exciting than full bellies.  The only problem with this recipe, that I found, was that there is no size for the bundt pan.  We used a 10-inch bundt pan which was much larger than originally projected.  Because of that, I only had a 2-layer bread.  In the end, it doesn’t matter–the amount of food is the same.  However, if you want a beautiful looking loaf, use a smaller pan or double the recipe.

Garlic Parmesan Pull Apart Bread (adapated from here)
Serves:  6
2 teaspoons active dry yeast
1 1/3 cups warm water
2 tablespoons olive oil
2 teaspoons salt
3 1/2 cups flour
1/4 cup butter, melted
1 tablespoon dried parsley flakes
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese

In a large bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour until well-combined.  Then, knead the dough by hand, about 7-10 minutes until elastic and smooth. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside. Tear off small pieces of dough, coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers (we have a big bundt pan – 10 inches – so it only was 2 layers). Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.  Preheat oven to 350 degrees F (175 degrees C).  Bake for 25 to 30 minutes, or until bread is golden brown.  Serve with pasta sauce (marinara) if desired.

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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