Garlic and Fresh Herb Pull–apart Bread |
|
 |
Prep Time: 1800 Minutes Cook Time: 1 Minutes |
Ready In: 1801 Minutes Servings: 6 |
|
Delicious Garlic and Fresh Herb Pull–apart Bread Ingredients:
1/2 cup corn oil (canola and extra virgin olive oil blend) |
2 tablespoons fresh herbs, minced (rosemary, oregano, thyme, sage, chives, basil) |
2 tablespoons minced fresh italian flat leaf parsley |
2 fresh garlic cloves, minced |
1/2 teaspoon salt |
4 1/2 cups all-purpose flour |
1 1/2 ounces fleischmann's fast rise yeast |
2 tablespoons sugar |
1 1/2 teaspoons salt |
1 1/3 cups very warm milk |
1 egg, lightly beaten |
1/4 cup corn oil (canola and extra virgin olive oil blend) |
Directions:
1. For infused oil: Combine oil, herbs, garlic and salt in a small bowl and set aside.
2. Combine flour, undissolved yeast, sugar and salt in mixing bowl. Heat. Add milk to flour mixture and mix on low speed for 1 minute.
3. 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.
4. 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.
5. Cover; let rise in warm, draft–free place until doubled in size, about 45 to 60 minutes.
6. Punch dough down and spread onto a lightly floured work surface. Using hands, pat dough into a 25x30 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.
7. 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.
|
|