Time 2h20m Yield 8 Number Of Ingredients 13 Steps:
In small bowl, combine sugar and yeast. Pour warm water over sugar mixture and let stand 5 to 10 minutes until yeast is foamy. Meanwhile, in large bowl or bowl of stand mixer with dough hook attachment, mix flour and salt until combined. Pour yeast mixture and oil into center of flour mixture; stir with wooden spoon or on low speed with dough hook just until dough forms. Transfer dough to well-floured surface and knead by hand 10 to 15 minutes, adding more flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky; OR, knead dough in stand mixer with dough hook 5 to 7 minutes on medium speed, adding more flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky. Transfer dough to lightly greased bowl; cover with plastic wrap and let rise in warm place 1 hour until doubled. Heat oven to 400°F. Spray two 8-inch round cake pans with cooking spray. In small bowl, stir butter, parsley, garlic and pinch salt until well combined. Punch down dough and divide into 2 pieces. Place pieces on lightly floured surface and let rest 5 minutes, covered with clean kitchen towel. On floured surface, roll 1 piece dough into roughly 14x8-inch rectangle. Spread 2 tablespoons butter mixture evenly over dough. Sprinkle with 1/2 cup Cheddar Jack cheese and 2 tablespoons Parmesan cheese, plus a dash of black pepper. Roll up from long end into 14-inch log; pinch seam to seal. With log seam side-down, carefully slice dough almost completely through into 1-inch rolls so rolls are still connected at bottoms. Lift dough and transfer carefully to prepared 8-inch pan. Arrange log into a ring in pan with rolls cut side-up. Repeat with remaining dough so you have 2 rings, 1 in each pan. Spread or dollop remaining butter mixture over tops of rolls in pans. Cover pans and let dough rest 15 to 20 minutes. Bake bread 20 to 25 minutes until deep golden brown.
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., .
Time 1h Number Of Ingredients 15 Steps:
Combine yeast, sugar, and lukewarm water in a mixing bowl. Mix to combine. Let the yeast rest for 5 minutes. Yeast will become bubbly and foamy. In a large mixing bowl, add all-purpose flour, baking powder, and salt. Add in the activated yeast and pour butter. Mix until blended. Slowly pour in water. Knead until it forms a soft dough. Grease the Instant Pot insert. Transfer the dough to the Instant Pot. Cover it with a glass lid. Turn the Instant pot on by pressing the ‘Yogurt’ button. Adjust the pressure to ‘Less.’ Set the timer to 20 minutes. After 20 minutes, the dough will expand and double in size. Depending on the weather, the dough may take longer to rise. While the dough is resting, let’s prepare the garlic butter spread. Assemble butter, garlic powder, dried parsley, dried basil leaves, dried oregano, and salt in a bowl. Mix until blended. Set aside. Dust the surface with flour and transfer the kneaded dough onto the dusted surface. Punch down the dough and knead it for 2-3 minutes. Preheat oven @ 350 degrees F. While the oven is heating, let’s shape the dough. Divide the dough into equal parts. Roll the dough into smooth round balls. Flatten the dough. Apply a single layer of garlic spread to the flatten dough. Start rolling the dough until it looks like a log. Fold the dough in such a way that the two ends meet each other. It will form a big ‘O’. Pinch the ends together. Flip the folded roll over and it will look exactly like the one as shown in the pic below. Repeat the process with the rest of the dough. Grease a bundt pan and arrange the dough on top of each other. Make sure to butter the bottom layer before placing the other layer on top. Butter the top layer as well and generously top with some dried parsley or cilantro. Bake for 25-30 minutes or until the tops are golden brown. Brush the hot rolls with melted butter and serve hot.
Time 25m Yield 10 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray. In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits. Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.
More about “garlic and herb pull apart bread recipes”
Time 3h40m Yield Makes two 5-by-9-inch loaves Number Of Ingredients 12 Steps:
Dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes. Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes. Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking). Filling: Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have twelve 4-inch squares.) Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes. Preheat oven to 350 degrees. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Bread can be stored, wrapped in parchment-lined foil, at room temperature up to 1 day.
