On New Year’s Eve, my family and I had a game night. Go out?? Pfft. Nope. What a hassle. In the dead of Winter, after a very major snowfall, when things are twice, thrice, four times
a lady *ahem* expensive, I’m not down.
Especially not when I can stay home with the people whom I love, and eat delicious, garlicky, buttery, parmesan-y, bread that I can dip in a bushel of homemade marinara sauce.
Uhh, yeah. See ya later, snow. I’m gonna stay here, where it’s warm, and where the bread is.
And my family, of course.
And the bread.
It was honestly the culinary highlight of the night. And it had some pre-tty stiff competition. Yet, it reigned supreme. Well done, bread. You deserve it.
Mmm(!). *with abrupt, definitive, emphasis*
Not only is this bread delicious, not only is this bread pretty, but this bread is made for sharing. It pulls apart with the utmost of ease, and every single morsel is slightly buttery and infused with garlic, herbs, and parmesan. Yup. ’twas a good night.
Oh, and the games were good too. And, well, obviously the company. I have a super-delight for a family.
And it didn’t hurt that I won Apples to Apples. The world was in beautiful harmony, my dear friends.
Now, make. this. bread.
Garlic & Parmesan Pull-Apart Bread
Adapted from The Pastry Affair
2 teaspoons active dry yeast
1 1/3 cups warm water
2 tablespoons extra-virgin olive oil
2 teaspoons salt
2 1/2 cups all purpose (or bread) flour
1 cup whole wheat flour
1/4 cup butter, melted
1 tablespoon dried Italian seasoning
2 cloves garlic, minced
1/2 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. Mix in the olive oil, salt, and flours. 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. 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.
2. In a shallow dish, combine melted butter, Italian seasoning, and minced garlic. Set aside. Using this mixture, lightly grease the inside of a bundt pan.
3. Punch down the dough. Tear off small pieces of dough (somewhere between the size of half a golf ball and a full one), 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.
And, now, might I interest you in some Cheese & Herb Pull-Apart loaves?