Monday, February 17, 2014

Cheesy Garlic Pull Apart Bread:

After falling in love with the Monkey Bread I posted a couple of weeks ago, I knew there would be other ways to use that bread. Why not a savory option? When I saw a version of this recipe, I knew it would be AMAZING. And let me just tell you - it was!!! It smelled SO good while it was baking and it tasted heavenly! Even my mom liked it and she is NOT a fan of garlic or Parmesan cheese! As with the Monkey Bread, it takes a little time, but it's really easy. I hope you give it a try and enjoy it as much as my family did!!!

2 & 1/2 cups flour
1/2 cup tapioca starch
3 tsp. xanthan gum
1 tblsp. Rapid Rise yeast
3 tblsp. sugar
1/2 tsp. salt
1/4 cup instant vanilla pudding mix (dry)
1 tsp. baking powder
4 tblsp. butter
1/2 cup water
3/4 cup milk
1 egg, room temperature
1 tsp. cider vinegar
2 tblsp. canola oil
1 tsp. vanilla

1 & 1/2 cups grated Parmesan Cheese
1/2 cup (1 stick) butter, melted
1 tblsp. dried parsley
4 tsp. garlic powder
2 tsp. Italian seasoning
2 tsp. onion powder
Shredded Mozzarella Cheese

1. Lightly spray a 9x13-inch baking dish with cooking spray; set aside.
2. In the bowl of a stand mixer, mix all the dry ingredients from the "dough" list, until well combined. Set aside.
3. Put water and butter in a glass measuring cup and microwave just until the butter has melted. Remove from microwave and stir. Add milk, stir. Add egg, cider vinegar, oil and vanilla; whisk to combine.
4. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you need to. Allow to mix on medium speed for 3 minutes.
5. Melt butter in a small bowl. Combine the Parmesan cheese, parsley, garlic powder, Italian seasoning and onion powder from the "coating" list in a seperate small bowl.
6. Form the dough into 3/4″ balls (I just used a cookie scoop) and dip each ball first in the butter and then roll in the Parmesan cheese mixture.
7. Place into the prepared pan. Be sure to not tightly pack the dough into the pan, allow gaps between the dough. Repeat until all of the dough has been formed, dipped in the butter, rolled in the cheese and placed in the pan. You will probably have some butter and cheese mixture leftover. You can reserve the butter for another use. Sprinkle about 2 tablespoons of the cheese mixture over the top of the rolls. Place the remaining mixture in a zip-top back and refrigerate for later use.
8. If you want to bake it now, you may go ahead and follow the remaining steps. You can also cover the dish now, and place it in the refrigerator over-night or until you are ready to bake it. Follow the remaining steps.
9. Allow the dough to rise for 30 minutes in a warm, draft-free place, covering the dish with a clean dish towel.
10. Bake in preheated 350 degree oven for 30-35 minutes or until dough is no longer "doughy" when a ball of dough is pulled apart. Carefully remove from the oven.
11. Sprinkle with shredded mozzarella cheese and return to the oven for 5-10 minutes or until cheese is melted. Serve and Enjoy!

-The Rapid Rise Yeast is very important here. Don't use Active Dry, or it will not rise at all.
-This would be SO good served with just about anything, but especially Lasagna, Spaghetti, or something like that. I served it with this Vegetable Meatball Stew and it was super yummy!
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1 comment:

Kelley Wagner said...

These were *really* good. I'm part of the family that doesn't have to eat GF but I still thought these were excellent. They weren't dense and crumbly like some GF breads. They were even good reheated the next day!