Saturday, 28 September 2013

{Day 28/365} Garlic Parmesan Pull-Apart Bread

Today, me and the mr. went to the local market to get some vegetables for the weekend. I got a lot of tomatoes (we're talking kilos) for tomato soup (recipe will be up in the next two weeks), which I wanted to make because I needed something to go with the garlic parmesan pull-apart bread. Ha. Here's the recipe (from the lovely blog Pastry Affair):

For one loaf you will need:
- 2 teaspoons active dry yeast
- 330 mL barely warm water
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons salt
- 420 gr all purpose (or bread) flour
- 60 gr butter, melted
- 1 tablespoon dried parsley flakes
- 2 cloves garlic, minced
- 25 gr freshly grated Parmesan cheese (or more!)

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. 
6. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. 
7. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes. 
8. Preheat oven to 175 degrees Celcius.
9. Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

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