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

Ingredients
— 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

Dough:

— 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)

Instructions
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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