Cheesy Garlic Pull-Apart Bread
May 11, 2021
"From our weekday newspaper The West Australian. Proofing times are not included in times."
- Serving Size: 1 (136.4 g)
- Calories 473
- Total Fat - 26.5 g
- Saturated Fat - 11 g
- Cholesterol - 35.5 mg
- Sodium - 657 mg
- Total Carbohydrate - 51.1 g
- Dietary Fiber - 4.7 g
- Sugars - 0.3 g
- Protein - 10.9 g
- Calcium - 111.3 mg
- Iron - 1.8 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.7 mg
Combine flour, yeast and salt in a large bowl and add warm water and 2 teaspoons oil and stir until dough comes together.
Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth.
Coat a large bowl with remaining oil and place dough in oiled bowl and cover with clean tea towel and stand in a warm, draught-free place, for 1 hour or until doubled in volume.
Combine butter, garlic and parsley in a small bowl and season.
Punch dough down with fist and on a lightly floured surface, roll out dough to a large rectangle about 40 cm x 35 cm.
Spread all but 2 tablespoons butter mixture over dough and sprinkle with cheese.
Starting by 1 long side, roll dough and pinch edges to seal and then roll log until an even width.
Preheat oven to 220C or 200C fan-forced and line a large baking tray with baking paper.
Arrange log in a circle on prepared tray, pinching edges together and cut all around at 2.5cm intervals without cutting all the way through.
Spread top with remaining 2 tablespoons of butter mixture.
Cover bread with a large bowl and stand for 45 minutes in a warm place or until doubled in size.
Bake for 25-30 minutes or until golden and cooked through and stand on a wire rack for 10 minutes before serving.
TIP - Make smaller individual breads to put in lunch boxes, you will need a shorter cooking time.
Tips & Variations
No special items needed.