PULL-APART HERB BREAD
THE INGREDIENTS for this recipe are so simple and the results so spectacular, I'm always willing to share the secret. It's actually a variation of a doughnut recipe I made years ago, using refrigerated biscuits. The best part of having this bread is tearing it apart and eating it warm. -Evelyn Kenney, Hamilton, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a 10-inch cast-iron or other ovenproof skillet, saute garlic in butter for 1 minute; remove from pan and set aside. Separate biscuits; cut biscuits in half horizontally. Place half in an even layer in skillet, overlapping as necessary. Brush with butter mixture; sprinkle with half of the cheese and herbs. Repeat. , Bake at 375° until golden brown, 20-25 minutes. Place pan on a wire rack; serve warm., .
Nutrition Facts : Calories 257 calories, Fat 14g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 569mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
CRUSTY CHEESE AND HERB PULL-APART BREAD
This makes such a yummy loaf - adapted from a recipe in a magazine. Prep time does not include rising time.
Provided by Fairy Nuff
Categories Yeast Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
- Leave in a warm place until frothy (about ten minutes).
- Put the flour, salt, milk powder and oil in a large bowl or bench mixer.
- Stir to combine and then add the yeast mixture and 1 cup of warm water.
- Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
- Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
- Leave the dough in a warm place for an hour or until doubled in size.
- Punch the dough down and knead for 1 minute.
- Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.
- Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.
- Press the remaining 10 discs on top of the cheesey ones.
- Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
- You will have to squeeze them together to fit them all inches.
- Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.
- Preheat the oven to 200°C - 400°F.
- Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.
GARLIC AND HERB PULL APART BREAD
Provided by Katie Lee Biegel
Categories appetizer
Time 6h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
- In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
- Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
- Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
- Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
- Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
- While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.
CHEESY PULL-APART GARLIC BREAD
Studded with melty cheese and herbs, this garlic bread couldn't be easier! I like to buy a crusty round loaf of bread right from the bakery section of my grocery store. Be careful not to cut all the way through the loaf-you don't want the cheese to ooze out the bottom and stick to the pan.
Provided by Kardea Brown
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
- Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
- Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!
PARMESAN PEPPER PULL-APART BREAD
From Pampered Chef. So easy to make in a hurry! I usually make the Italian version rather than the pepper version. To make the Italian version substitute 2 teaspoons Italian seasoning for the black pepper..
Provided by DebS 2
Categories High In...
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Spray tube or Bundt pan with oil.
- Combine grated cheese, melted butter, garlic and seasoning.
- Separate dinner rolls and cut each into 4 pieces.
- Roll each piece in cheese mixture.
- Place in pan.
- Bake 27-30 minutes until golden brown.
- Cool 5 minutes.
- Invert onto cooling rack and cool slightly.
- Serve warm.
Nutrition Facts : Calories 184.3, Fat 8.8, SaturatedFat 4.3, Cholesterol 16.8, Sodium 341.8, Carbohydrate 20.5, Fiber 1.3, Sugar 1.1, Protein 6.1
WISCONSIN CHEESE PULL-APART BREAD
I got this quick & easy recipe from a friend who works for Better Homes & Gardens Realty. You can use cheese that comes from places other than Wisconsin! Standing time is not included.
Provided by CountryLady
Categories Breads
Time 55m
Yield 36 rolls
Number Of Ingredients 4
Steps:
- Preheat oven to 375F.
- Roll each dinner roll in butter, then in the Parmesan cheese to coat.
- Arrange half of the rolls in a well-greased 12-cup fluted tube or Bundt pan; sprinkle with half the Provolone.
- Top with the remaining coated rolls; sprinkle with remaining Provolone.
- Let rise for about 1 hour until double in size.
- Bake for 35- 45 minutes or until golden brown.
- If during the last 10- 15 minutes of baking, the bread becomes too dark, cover edges of bread with foil.
- Use a table knife to loosen the edges of the bread& remove from the pan.
- Serve warm.
CRUNCHY CHEESE AND HERB PULL-APART BREAD
Yummy pull-apart bread that was part of a county fair baking competition. It is baked in an angel pan and is delicious sliced and toasted. Slice it thin and use it for sandwiches. I make a double batch and slice it and freeze it with 2 slices to a baggie. Then take it out and thaw it and toast it. It won't stay in our house.
Provided by Mimi in Maine
Categories Yeast Breads
Time 2h45m
Yield 1 loaf, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine water, sugar, yeast, oil and l cup of flour.
- Let stand 5 minute until yeast if frothy.
- Stir in salt and rest of flour, 1/2 cup at a time until mixture begins to pull away from the bowl sides.
- Turn onto a floured surface and knead 5-8 minutes (or 100 times), adding a little flour when needed so dough won't stick to the counter.
- Place dough in a well-oiled bowl, turning to coat all sides.
- Cover and let rise till double.
- Combine seasoning in a small bowl.
- Put olive oil in another small bowl.
- When dough has risen, punch down.
- Spray an angel pan with non-stick vegetable spray.
- Cut or pull off dough about the size of a large walnut.
- Roll pieces into a ball and dip in the olive oil.
- Roll in seasoning mixture.
- Place side by side in pan, making layers as needed.
- Set aside and allow to rise till dough reaches the top of the pan.
- Preheat oven to 400 degrees while the loaf is rising.
- When risen, bake for approximately 35-45 minute or till top is golden.
- Turn out on a cooling rack.
- Makes one loaf the size of an angel pan.
- Slice and toast if desired with butter.
Nutrition Facts : Calories 305, Fat 9.2, SaturatedFat 2.1, Cholesterol 5.5, Sodium 486.1, Carbohydrate 46.1, Fiber 2.2, Sugar 1.3, Protein 8.9
VERY EASY HERB PULL-APART BREAD
I got this recipe from "Betty Crocker's Holiday Cookbook". WOW what a great tasting bread. This bread is perfect for any Italian dish. And It's sooooooo easy! No dough to mix! Cook time includes time for packaged dough balls to thaw and rise. I used my bundt cake pan, because of it's thickness it took about 5 hours for the dough to thaw and rise.
Provided by GrandmaG
Categories Yeast Breads
Time 4h37m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray 12 cup tube pan or fluted bundt cake pan, (do not use 10 cup it is not large enough), with cooking spray.
- In small sauce pan or microwave, heat all ingredients except roll dough, until butter is melted.
- Place half of the frozen dough balls in pan.
- Generously brush butter mixture over dough in pan, (I didn't have a brush so I drizzled the mixture with a spoon).
- Layer the remaining dough balls in pan.
- Brush with remaining butter mixture.
- Spray again with cooking spray and cover with plastic wrap and stand in warm place for about 4 hours or until double in size.
- Heat oven to 350°F Bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown.
- Cool 5 minutes; turn upside down onto serving plate.
- Enjoy!
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