I felt like making chicken parmesan the other night, but I didn’t know what to make as a side dish, aside from spaghetti. I wanted to make something different, something I’d never made before. When I came across different recipes for bread, I thought this recipe for Garlic Parmesan Pull-Apart bread would be perfect [and it definitely was]!
Garlic Parmesan Pull-Apart Bread
yield: 1 loaf
2 teaspoons active dry yeast
1 1/3 cups barely warm water
2 tablespoons extra-virgin olive oil
2 teaspoons salt
3 1/2 cups all purpose (or bread) flour
1/4 cup butter, melted
1 tablespoon dried parsley flakes
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
1. In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy.
2. Mix in the olive oil, salt, and flour. 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.
3. 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.
4. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
5. 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. 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.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.
Source: The Pastry Affair