Garlic and Fresh Herb Pull-Apart Bread
Yield: 4 to 6 servings
Prep Time: 30 minutes
Rise Time: 1–1/4 to 1–1/2 hours
Bake Time: 25 to 30 minutes
Garlic and Herb Infused Oil:
1/2 cup Mazola RightBlend (canola and extra virgin olive oil blend)
2 tablespoons fresh herbs (rosemary, oregano, thyme, sage, chives, basil), minced
2 tablespoons minced, fresh Italian flat–leaf parsley
2 cloves fresh garlic, minced
1/2 teaspoon salt
4–1/2 cups all–purpose flour
2 packages Fleischmann’s Quick–Rise yeast
2 tablespoons sugar
1–1/2 teaspoons salt
1–1/3 cups very warm milk (120º–130ºF/50º–55ºC)
1 egg, lightly beaten
1/4 cup Mazola RightBlend (canola and extra virgin olive oil blend)
For infused oil: Combine oil, herbs, garlic and salt in a small bowl and set aside.
Combine flour, undissolved yeast, sugar and salt in mixing bowl. Heat. Add milk to flour mixture and mix on low speed for 1 minute.
Stir in egg and oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl.
Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes. Shape the dough into a ball, and transfer to a lightly oiled bowl; turning once to coat.
Cover; let rise in warm, draft–free place until doubled in size, about 45 to 60 minutes.
Punch dough down and spread onto a lightly floured work surface. Using hands, pat dough into a 25×30 cm rectangle, approximately 3 cm thick. Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls. Dip dough balls into oil and herb mixture to lightly coat. Arrange coated dough balls evenly in bottom of greased 25 cm tube pan. Cover; let rise in warm, draft–free place until doubled in size, about 30 minutes.
Bake at 350ºF/180ºC for 25 to 30 minutes or until done. Let cool in pan on rack for 10 minutes. Invert to move from pan and serve immediately.
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