No utensiles required

I have had some pretty mean pull-apart breads in my day. If you’ve never heard of pull-apart bread, then perhaps you are familiar with Monkey Bread. Pull-apart bread basically consists of bite-sized pieces of dough rolled in butter and something else delicious, such as sugar, cinnamon and chopped pecans, or garlic and herbs.

For those who want to take it to the next level, there’s Gorilla Bread. In this version of the recipe, each piece of dough is stuffed with a cube of cream cheese, making this is the most sinfully delicious pull-apart bread I’ve ever tried. I’m not sure if this Paula Dean version is the exact same recipe my friend Andrea shared with me, but it looks pretty similar. This recipe uses pre-made rolls and will save you from having to make dough.

I discovered this recipe for Garlic Parmesan Pull-Apart Bread through StumbleUpon and altered the recipe to make it extra yummy. I also had to purchase a bundt cake pan, something I’m surprised I didn’t already own.

For ingredients, I used:

  •  2 teaspoons of active dry yeast
  • 1 1/3 cups of barely warm water
  • 2 teaspoons of salt
  • 3 ½ cups of all-purpose or bread flour
  • 1 stick of butter melted
  • 1 tablespoon of dried parsley flakes
  • 2 cloves of garlic
  • 1 cup freshly grated Parmesan cheese

Though the recipe did not call for it, I added my own fresh herbs – sage, oregano and rosemary

Combine the yeast and water in a large mixing bowl and whisk it together. Let it sit for 5 minutes or until the yeast is foamy. Add the olive oil, salt and flour and knead the dough on a lightly floured surface for 7 to 10 minutes or until elastic. If you are using a stand mixer, attach the dough hook and knead the dough for 5 to 6 minutes.

Transfer the dough to a lightly oiled bowl and cover it with a clean kitchen towel. Allow it to rise for about 2 hours or until the dough has doubled in size. Once the dough is ready, go ahead and combine the butter, herbs and garlic.

Punch down the dough. Tear off small pieces of dough, about the size of a medium spoon, and coat them in the butter mixture. Place the dough pieces into the bottom of a bundt pan. Repeat the process until you have one layer of dough balls. Sprinkle 1/3 of the cheese over the first layer.

Continue to layer the dough balls and cheese until you have three layers. Cover the pan with a clean towel and allow the dough to rest for about 20 to 30 minutes or until it has doubled in size. Preheat the oven to 350 degrees. If you leave the pan of dough on the oven, the heat will help it rise.

Bake the loaf for 25 to 30 minutes until the bread is golden brown. I added a little extra cheese and drizzled a little more garlic butter onto my bread about 10 minutes before it was done baking. Serve hot with a side of marinara or tomato sauce. The best part of pull-apart bread is it’s so easy to eat. No utensils required.

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