Monday, January 27, 2014

Garlic Pull Apart Bread

All Purpose Flour - 3 1/2 cups
Lukewarm Milk - 1 1/2 cups
Yeast - 2 tsps
Sugar - 2 tsps
Extra Virgin Olive Oil - 4 tbspns
Salt - 2 tsps
Garlic Powder - 2 tsps
Butter - 1/4 cup, melted
Italian Herbs - 2 tsps
Garlic - 3 cloves, minced or Garlic Powder - 1 tsp
Chili Flakes - 1 tsp
Parmesan Cheese - 1/4 cup(optional)

Combine lukewarm warm milk and yeast in a mixing bowl and let it stand for 5 minutes, until it starts to foam up. Mix in the olive oil and sugar.

Combine the flour, garlic powder and salt in another mixing bowl. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. 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, Italian herbs and minced garlic or garlic powder. Set aside.

Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), 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(if using). Continue layering the dough balls and cheese until you have 3 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 hot with a side of marinara or tomato sauce. Warm it up before serving.

Store any remaining bread, cool to room temperature covered tightly in aluminum foil and store in the refrigerator. To reheat, throw the aluminum foil packet in the oven, preheated at 400 F and heat for 8-10 minutes. Covering the bread in foil while reheating will ensure your bread stays soft and doesn’t turn into croutons.  

Recipe adapted from here

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