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, divided
3/4 cup butter, melted
1 & 1/2 tsp. dried parsley
2 tsp. garlic powder
1/2 tsp. salt
3/4 tsp. Italian seasoning
3/4 tsp. onion powder
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. In a small bowl, combine the melted butter, parsley, garlic powder, salt, Italian seasoning and onion powder from the "coating" list. Place the parmesan cheese in a separate bowl.
6. Form the dough into 3/4″ balls (I just used a cookie scoop) and dip each ball first in the butter mixture and then roll in the parmesan cheese.
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.
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 20-30 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.
12. Place a cookie sheet or serving platter upside down on top of the baking pan, and (while wearing oven mitts, just in case), quickly turn the plate and baking pan upside down. Your Bread should release from the pan without a problem.
13. 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.
-Whatever you choose to place the bread on when it comes out of the oven the first time, needs to be oven safe, because you have to put it back in the oven to melt the cheese. We want the cheese melted, not you dish!!!
-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!