garlic parmesan pull-apart bread

My parents were here to visit us this past weekend with goal in mind: Manhattan clam chowder.  It’s a “fall classic,” so to speak, in my family and we decided this year that we’d make it at our house.  It was a spectacularly laid back weekend filled with a killer Yankees game on the boob-tube on Saturday, tons of coffee drinking (as per usual), my mom reminiscing over her mother’s and grandmother’s recipes, my dad on the hunt for a walking stick in the woods on our property, Wilma chasing the turkeys out of the yard, and lots of cooking.

garlic parmesan pull-apart bread

This garlic Parmesan pull-apart bread happened in the course of Saturday’s waning afternoon light while the soup was finishing on the stove and the Yankees were into the 4th hour of their almost 6 hour game.  My mom and I sat at our 10-year-old Ikea kitchen table where I plucked golf ball-size pieces of dough out of the dough container and she rolled them in garlic herb butter.  Piled up in the Bundt pan and sprinkled with some Parmesan cheese, the dough goes through a second quick rise then puffs up even higher while baking.  Set out in the center of the table, we marveled at this bread: how easy it was to make, how rustic it was to pull apart, and how perfect it was dipped in one of our favorite soups.

Garlic Parmesan Pull-Apart Bread

Prep Time: 2 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours

Yield: 6 servings

I expect this bread would be fantastic served alongside spaghetti and meatballs…and that may be how it makes its next appearance in our house. Also, store-bought pizza dough would work fine with this recipe if you're making this on a whim without a lot of time. Just make sure the dough is at room temperature before you start dividing it.

Ingredients

  • 2 ¼ tsp (1 packet) instant yeast
  • 1 1/3 cups warm water
  • 2 tbsp extra-virgin olive oil
  • 2 tsp salt
  • 3 ½ cups all-purpose flour
  • 4 tbsp (¼ cup) salted butter, melted
  • 1 tbsp dried parsley flakes or 2 tbsp fresh parsley, finely chopped
  • ¼ tsp Italian seasoning
  • 2 cloves garlic, minced
  • ¼ cup freshly grated Parmesan cheese

Instructions

  1. In the bowl of the stand mixer, stir together the yeast and water. Let the mixture sit for 5 minutes until yeast is somewhat dissolved. Mix in the olive oil, salt, and flour. Using the dough hook, knead the dough for 5 minutes, or until elastic. (Alternatively, you can mix the ingredients in a large bowl then knead the dough on a lightly floured surface until it is elastic, 7-10 minutes.) Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise for 1 to 1 ½ hours, or until it has doubled in size.
  2. In a small bowl, combine melted butter, parsley, Italian seasoning, and minced garlic. Set aside.
  3. Preheat oven to 350° F.
  4. Gently push the air out of the dough. Tear off a golf ball-size piece of dough, roll 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. (Note: We ended up with only 2 layers but the bread still turned out fine.) Cover the pan with a clean towel or plastic wrap and allow the dough to double in size, 20-30 minutes.
  5. Bake for 25 to 30 minutes, or until bread is golden brown. Let the pan cool on a wire rack for 5 minutes then invert the pan onto a large serving plate and let the bread fall out of the pan. Serve hot.

Source

source: adapted from Pastry Affair

http://www.smells-like-home.com/2012/09/garlic-parmesan-pull-apart-bread/

Garlic Parmesan Pull-Apart Bread

  • Prep Time: 2hrs 30min (mostly inactive time)
  • Cook Time: 30min
  • Yield: 6-8 servings

Ingredients

2 ¼ tsp (1 packet) instant yeast
1 1/3 cups warm water
2 tbsp extra-virgin olive oil
2 tsp salt
3 ½ cups all-purpose flour
4 tbsp (¼ cup) salted butter, melted
1 tbsp dried parsley flakes or 2 tbsp fresh parsley, finely chopped
¼ tsp Italian seasoning
2 cloves garlic, minced
¼ cup freshly grated Parmesan cheese

Instructions

  • 01

    In the bowl of the stand mixer, stir together the yeast and water. Let the mixture sit for 5 minutes until yeast is somewhat dissolved. Mix in the olive oil, salt, and flour. Using the dough hook, knead the dough for 5 minutes, or until elastic. (Alternatively, you can mix the ingredients in a large bowl then knead the dough on a lightly floured surface until it is elastic, 7-10 minutes.) Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise for 1 to 1 ½ hours, or until it has doubled in size.

  • 02

    Preheat oven to 350° F. In a small bowl, combine melted butter, parsley, Italian seasoning, and minced garlic. Set aside.

  • 03

    Gently push the air out of the dough. Tear off a golf ball-size piece of dough, roll 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. (Note: We ended up with only 2 layers but the bread still turned out fine.) Cover the pan with a clean towel or plastic wrap and allow the dough to double in size, 20-30 minutes.

  • 04

    Bake for 25 to 30 minutes, or until bread is golden brown. Let the pan cool on a wire rack for 5 minutes then invert the pan onto a large serving plate and let the bread fall out of the pan.  Serve hot.

  • 05

    Note: I expect this pull-apart bread would be fantastic served alongside spaghetti and meatballs…and that may be how it makes its next appearance in our house.  Also, store-bought pizza dough would work fine with this recipe if you’re making this on a whim without a lot of time.  Just make sure the dough is at room temperature before you start dividing it.

adapted from Pastry Affair

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  • Pamela
    September 26, 2012 at 12:31 PM

    This looks amazing, and I want it NOW! Any idea if you could halve the recipe and bake it in a loaf pan instead? If so, how long do you think to bake it? I know my kids wouldn’t touch it (crazy toddlers), and my husband and I don’t need that giant mound of yummy all for ourselves. Thanks!

  • September 26, 2012 at 1:41 PM

    Yes. I will take that entire thing of bread. Mmmmmm!!

  • September 26, 2012 at 4:09 PM

    The combination of garlic and Parmesan is a flavorful bread base. I’m anxious to try these!!

  • September 26, 2012 at 7:32 PM

    This looks fabulous!

  • Danielle
    October 26, 2012 at 9:02 AM

    Thanks for this recipe! I made it last night but in a tube pan – maybe that’s bigger than a bundt pan? Anyway, my question is how “warm” should the water be? I just used the hottest water that came out of my tap, but I worry that maybe it was too warm because the dough didn’t rise as much as I expected. I only had enough dough for 1 layer. 🙁

    Also, should the dough be VERY sticky before you make the golf-ball sized balls? Mine was sticky so I added more flour.

  • December 13, 2012 at 6:21 PM

    My family and I make cinnamon sugar monkey bread and it is delicious. I never thought of monkey bread with garlic. Yum!! I am really hoping to make this soon. Sounds amazing!
    Guy @ Self Defense Parker, CO

  • Louisa
    January 7, 2013 at 6:32 PM

    Made this tonight – awesome! and easy enough for my kids to do once we got to the golf ball size dough ball and dipping.
    Thank you for the recipe – they are baking now and smell A-MA-ZING

    • January 8, 2013 at 10:22 AM

      Great to hear!

  • Louisa
    January 9, 2013 at 10:50 AM

    As an after thought – I plunked some sliced pepperoni in with the golfball size dipped dough and baked it all together. WOW that was tasty and between the kids and my DH – it disappeared.

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