Garlic Rosemary Pull-Apart Bread

Name: Garlic Rosemary Pull-Apart Bread
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: 3 teaspoons active dry yeast; 1 teaspoon salt; 5-1/4 to 6 cups all-purpose flour; 1 cup water; 1 cup butter, cubed; 1/2 cup 2% milk; 2 large eggs, room temperature; FLAVORING :; 1/2 cup butter, melted; 6 garlic cloves, minced; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 1 teaspoon salt; 1 cup grated Parmesan cheese

TOTAL TIME: Prep: 25 min. + rising Bake: 55 min. + cooling YIELD: 16 servings.

This recipe is a different type of pull-apart bread. Eat it by itself, dipped in marinara, or as part of a meal. For a different flavor, add sun-dried tomatoes, pesto, or an onion soup mix packet instead of the rosemary-garlic combo. —Christina Trikoris, Clarksville, Tennessee

Ingredients

3 teaspoons active dry yeast
1 teaspoon salt
5-1/4 to 6 cups all-purpose flour
1 cup water
1 cup butter, cubed
1/2 cup 2% milk
2 large eggs, room temperature
FLAVORING :
1/2 cup butter, melted
6 garlic cloves, minced
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 cup grated Parmesan cheese

Directions

1. In a large bowl, mix yeast, salt and 2 cups flour. In a small saucepan, heat water, cubed butter and milk to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Combine melted butter, garlic, rosemary and salt. Dip 10 dough balls into butter mixture. Place in a greased 10-in. fluted tube pan; sprinkle with a scant 1/4 cup Parmesan cheese. Repeat with remaining balls and Parmesan cheese. Drizzle with any remaining butter mixture. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°.
4. Bake until golden brown, 55-70 minutes or until a thermometer inserted into bread reads 200°. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts

1 serving: 341 calories, 20g fat (12g saturated fat), 74mg cholesterol, 536mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 7g protein.