f you have known me at all over the last almost two years, you would know that among the few things that I totally love in any form, bread is definitely high up in the list. This bread was on my radar for a while just waiting for the right moment. So when I ran into the perfect recipe I just got to making it. Most of us love garlic bread. Yes I know you wait for those rolls to show up when dining out in an Italian restaurant. Those half-dozen that show up just after you've placed your order and just when you are munching on the last one, knowing well that your food is about to show up, you think twice whether you should ask for more, decide to hold back but ask for another set anyway. If that sounds familiar, you will love this bread. The added charm is that they are not just any garlic bread. Of course the intense garlic flavor with a hint of fine parmesan over a crusty yet soft bread is all there, but add to that the fact that they are a mosaic of randomly set rolls all neatly shaped up into a bundt. But wait there's more. When you see the bundt and as you admire the mosaic, just as you wonder on how to dig into it, you almost involuntarily grab a piece and pull on it and voila that's when you realize why this bread has 'pull-apart' in its name. Looks even better with a piece missing, doesn't it.
|Lukewarm Milk||1 1/3 cup|
|Active dry/rapid rise Yeast||2 tsp|
|Extra-virgin Olive Oil||4 tbsp|
|Garlic Powder||2 tsp|
|All Purpose Flour||3 1/2 cups|
|Butter||1/4 cup, melted|
|Dried Italian Herbs||2 tsp|
|Garlic||2 - 4 cloves, minced|
|Chilli Flakes||1 tsp|
|Parmesan Cheese||1/4 cup, grated|
1. In a large mixing bowl, stir together the sugar, yeast and milk. Let sit 5-7 minutes until yeast is foamy. Mix in the olive oil.
2. In another big bowl add the salt, garlic pow, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If doing 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 to 1 1/2 hours, or until dough is doubled in size.
3. In a small bowl, combine melted butter,herbs, chilli flakes and minced garlic. Set aside.
4. Punch down the dough. Grease a 10 inch bundt pan with some butter or oil. Tear off small pieces of dough (roughly 1 inch pieces of dough, coat in the butter mixture, and place in the bottom of the 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, 30-35 minutes.
5. Preheat oven to 350ºF. Bake for 25 to 30 minutes, or until bread is golden brown. Let it sit for 5-10 minutes. Serve hot with a side of marinara or tomato sauce for dipping. ENJOY!
Inspired from here