Recipes

Monday, June 18, 2012

Parmesan Pull Aparts

This is a new recipe, I created. I wanted a savory pull apart bread that would compliment spaghetti. This fits the bill!

The recipe starts with a crescent roll dough. The dough is slathered with butter. Cheese and spices are sprinkled on top. 


Then cut, and rolled into miniature rolls. I cut the dough with a pizza cutter, and used a large offset spatula as my guide.




Once the dough is rolled, place into a well greased bundt pan, covered with plastic wrap.


If it happens to be a really hot day outside, feel free to let it proof outdoors! You will want to put a lid over the pan, to prevent the dough from escaping.


The dough is ready when the pan has filled with risen dough. This is a general rule in baking breads. Often, bakers are in a rush and do not allow the dough to fully rise. The goal is for the dough to fill the pan.


Bake at 350 until golden brown. To test for doneness, place a thermometer into the bread and check for a reading of 185.


Invert on a cooling rack, or butcher's block. Serve immediately! With butter, if desired.



Go ahead! Tear into it. The pieces will pull apart. Hence the name, Parmesan Pull Aparts.



Parmesan Pull Aparts:

1 Tablespoon olive oil
1 Tablespoon butter, softened

DOUGH:
3/4 Cup milk
1/2 Cup water, 110 degrees
2 Eggs
4 1/2 cups all-purpose flour
1 Teaspoon salt
1/3 Cup sugar
1 Tablespoon dry yeast
4 Tablespoons butter

FILLING:
4 Tablespoons butter, softened
1/2 Cup Parmesan cheese
1 Tablespoon dried parsley
1/2 Teaspoon granulated garlic
1/2 Cup Monterey Jack cheese, finely shredded

DIRECTIONS:
Prepare a bundt pan by brushing olive oil, then softened butter; to ensure a well greased pan. Place dough ingredients into a bread machine, in order given. Run on the dough cycle. Once dough is ready. Roll onto a floured surface, to a 15 X 15" square. Using an offset spatula, spread softened butter over entire surface of the dough. In a small bowl blend Parmesan cheese, parsley and garlic. Scatter the cheese blend over the butter. Top with Monterey Jack cheese. Cut the dough, in half, down the center. Using an offset spatula and a pizza cutter, cut horizontally across the dough. Roll each section, in the same manner you would roll cinnamon rolls. Place rolls in prepared bundt pan. Cover with plastic wrap. Let dough rise, to fill the pan. Bake in a preheated oven at 350 for approx. 30 minutes, until bread is golden brown and temperature tests to 185. Serve hot. Pull pieces of bread from the loaf. Enjoy.











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