Parmesan, Garlic, and Herb Pull-Apart Bread Recipe | Yummly
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Parmesan, Garlic, and Herb Pull-Apart Bread

YUMMLY
13Ingredients
3Hours
330Calories
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Parmesan, Garlic, and Herb Pull-Apart Bread

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Description

With a crispy cheese and toasted garlic exterior and a tender, pillowy, herb-flecked interior, this rich, fragrant bread is pretty much irresistible. Good thing it serves a crowd! To make the bread you’ll dip balls of dough in garlic butter and Parmesan, then layer them in a 12-cup Bundt pan. (You want a pan with fairly plain, rounded sides rather than complex geometric shapes, which could cause the bread to stick.) Freshly grated Parmesan and freshly minced garlic make the bread extra flavorful, and to keep things easy, you can chop them in a food processor. Serve the bread warm alongside a holiday turkey (it reheats nicely made a day ahead), as an appetizer with an antipasti platter, with marinara sauce for dipping, or with a spaghetti supper. Leftovers also make an excellent savory French toast. The recipe is a Yummly original created by Elaine Johnson.

Ingredients

US|METRIC
12 SERVINGS
  • 1 1/4 cups warm water (100° to 110°F)
  • 2 Tbsp. sugar (divided)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 large egg (at room temperature)
  • 1 1/2 cups grated Parmesan cheese (6 to 7 ounces total, preferably freshly grated, divided)
  • 2 Tbsp. chopped fresh dill (or 1 tablespoon dried dill weed)
  • 2 Tbsp. chopped fresh chives (or 2 teaspoons dried chives; or use finely chopped green onion))
  • 1 Tbsp. fresh rosemary (minced; or 1 teaspoon dried rosemary, crumbled)
  • 3 Tbsp. extra-virgin olive oil (divided)
  • 1 1/2 tsp. salt
  • 4 1/2 cups all-purpose flour (divided, plus a little more as required for kneading and shaping)
  • 7 Tbsp. salted butter
  • 2 Tbsp. minced garlic (from 6-8 cloves)
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    Directions

    1. Pour warm water and ½ tablespoon sugar into a stand mixer bowl or large mixing bowl. Sprinkle in the yeast; then stir and let stand until it’s foamy, about 5 minutes.
    2. Add remaining 1 ½ tablespoons sugar, the egg, ¼ cup Parmesan, the dill, chives, rosemary, 2 tablespoons olive oil, and the salt. Blend with the paddle attachment on low speed, or stir with a spoon until egg is incorporated.
    3. Add 1 ½ cups flour and blend on low speed, or stir to combine. Switch to the dough hook. Gradually add 2 1/2 cups more flour, blending on low speed or stirring to incorporate. Knead dough on medium speed until smooth and elastic, about 10 minutes. Dough should be moist and a little tacky; if it’s still sticky, add about 1/2 cup more flour, 2 tablespoons at a time, until it’s no longer sticky. Or knead dough by hand on a floured surface, adding just enough flour as required to prevent sticking, until it’s smooth and elastic, about 15 minutes.
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    NutritionView More

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    330Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories330Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol45mg15%
    Sodium540mg23%
    Potassium90mg3%
    Protein10g20%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A8%
    Vitamin C2%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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