Garlic Parmesan Pull-Apart Bread
 
 
Author:
Ingredients
  • 2 teaspoons active dry yeast
  • 1-1/3 cups lukewarm water
  • 2 tablespoons garlic-infused olive oil (Regular olive oil is fine too)
  • 2 teaspoons salt
  • 3-1/2 cups flour (All purpose or bread flour -- I used all-purpose)
  • ¼ cup butter, melted
  • 1 tablespoon dried parsley flakes
  • 2 cloves garlic, minced (If you use garlic-infused olive oil, you can skip the minced garlic)
  • ¼ cup freshly grated Parmesan cheese
Directions
  1. Preheat oven to 350. Grease a bundt pan.
  2. In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy.
  3. Mix in the olive oil, salt, and flour. Knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.
  4. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1½ to 2 hours in a warm place, or until dough is doubled in size.
  5. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
  6. Punch down the dough. Tear off small pieces of dough, roll them in the butter mixture, and place in the bottom of your bundt pan. Repeat this process until you have one layer of dough balls. (I ended up having two rows of balls per layer.)
  7. Sprinkle on ½ of the Parmesan cheese. Continue layering the dough balls and cheese until you run out of dough. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
  8. Bake for 25 to 30 minutes, or until bread is golden brown.
  9. Serve hot with a side of marinara or tomato sauce.
Notes
The Pastry Affair recipe indicates that you should end up with 3 rows of balls. For whatever reason, I only managed to get 2 rows out of my dough. That wasn't a problem, though, because the balls puff up a lot during the second rising process.
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2011/11/garlic-parmesan-pull-apart-bread.html