Pull Apart Garlic Bread Food

ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
• Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
• Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

PULL-APART GARLIC BREAD

Steps:

• In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30 minutes or until golden brown.

PULL-APART GARLIC BREAD WITH ASIAGO CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Use a bread knife to cut a cross-hatch pattern into the top of the bread, stopping short of cutting through to the bottom of the loaf (so the loaf holds together).
• Melt the butter in a small skillet over low heat. Add the olive oil and garlic and cook, stirring often, until very pale golden, about 4 minutes. Stir in 3/4 teaspoon salt and the parsley. Remove from the heat.
• Gently separate the cubes of bread from the top of the loaf. Spoon some of the garlic butter in the cuts and spread it over the cut surfaces; use all but 2 tablespoons of the garlic butter for this. Slather the remaining garlic butter on top of the loaf. Distribute the Asiago between the cuts and on top. Wrap the loaf in foil and place it on a baking sheet.
• Bake the bread until heated through, about 10 minutes. Unwrap the foil and continue baking until slightly crisp on the outside, 5 to 7 minutes more. Serve immediately.

ROASTED GARLIC PULL-APART CHEESE BREAD

Steps:

• Preheat the oven to 375°F.
• Place the garlic cloves on a square of heavy foil, drizzle the olive oil over them, and sprinkle with salt and pepper. Wrap it up into a parcel and roast for 1 hour or until the garlic is golden, nutty, and soft. Set it aside to cool and reduce the oven temperature to 350°F. (You can roast the garlic up to a couple of days ahead of time and keep it in a small jar of oil in the fridge. Roast a bunch of cloves! You never know when you'll need 'em.)
• In a bowl, combine the cheeses, roasted garlic, chives, red pepper flakes, and some black pepper. Stir to mix everything together, smushing the garlic cloves so that little bits are distributed throughout the cheese. (You can get in there and use your fingers if you'd rather!)
• Cut the bread in 1 1/2-inch-wide strips in one direction, taking care not to cut all the way through the loaf. Rotate the bread 90 degrees and cut the bread crosswise again. Move slowly and use caution! A serrated knife helps immensely. Ta-da!
• Set the bread on a large piece of foil and stuff the cheese mixture in between the rows and keep going until that bread is so stuffed with cheese, it can't see straight! Drizzle the melted butter evenly all over the surface of the bread. Wrap the bread in foil and bake for 25 minutes. Open up the foil and bake it for another 10 minutes.
• Carefully unwrap the bread and dig right in!
• Change things up!
• Make a pizza version: Add chopped pepperoni, diced green bell pepper, and spoonfuls of marinara sauce.
• How about a French onion version? Diced caramelized onions, Gruyère cheese, and chopped chives. Drizzle on beef broth instead of butter. Yum!
• My friend Meseidy has made a Buffalo chicken version: Add mozzarella and a bunch of shredded chicken simmered in Louisiana hot sauce. Barbecue chicken would also be dreamy.

PULL-APART GARLIC BREAD

Steps:

• Dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
• Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
• Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
• Filling: Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have twelve 4-inch squares.) Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
• Preheat oven to 350 degrees. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Bread can be stored, wrapped in parchment-lined foil, at room temperature up to 1 day.

GARLIC-PARMESAN CHEESE PULL-APART BREAD

Steps:

• Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
• Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
• Melt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended.
• Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so you may need to use your hands to gently pull the pieces apart if necessary. You don't want the dough to form clumps, or it will affect how it bakes. Next, add 2/3 cup of grated Parmesan-Romano cheese, reserving the rest for the top. Toss until each piece is coated.
• You can bake this bread in any shape you like, but I usually use a loaf pan. Layer the dough quarters evenly in a standard 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but gently pull apart any clumps of dough to be certain the bread bakes evenly. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color. Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises.
• Allow to rise in a draft-free, warm place for 2-2 1/2 hours. Then remove the plastic wrap and place into a 350°F preheated oven.
• Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, you may need to lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning while the inside of the loaf fully bakes. Continue to bake the bread for another 5-7 minutes, until the center is completely done, approximately 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester or toothpick to be certain the bread is cooked all the way through before removing it from the oven. My favorite way to serve this bread? Straight from the pan piping hot!
• Cook's note:.
• If you're someone who loves for all of the rolls to have that crispy golden top, bake the bread in a round 9 inch spring form or pie pan. Follow the same preparation method and bake for around 22-24 minutes until golden and cooked through.
• Additional baking options:.
• Bundt pan.
• Divide the dough between 2 loaf pans.
• Individual size in standard muffin cups (4 pieces in each).
• 8x8 baking dish.
• 9 inch round spring form or pie pan.
• 8 inch tart pan.

GARLIC PULL-APART BREAD

Steps:

• Place 5C flour, sugar, 1 tbs garlic salt, and yeast in mixer bowl. Attach bowl and dough hook to mixer. Turn to speed 2 and mix 15 seconds. Combine water, milk and 1/4C butter in a small saucepan. Heat over low heat until very warm.
• Turn to speed 2 and gradually add warm liquid to flour mixture, about 30 seconds. Mix 1 minute longer. Continuing on speed 2, add remaining flour, 1/2C at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer.
• Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until double in size (about 1 hr).
• Punch dough down and divide in half. Roll one half into 12x8x1/4 inch rectangle.
• Melt remaining butter and mix with remaining salt. Brush dough with mixture.
• Cut dough into four equal 8x3 inch strips . Stack strips and cut into four equal 3x2 inch strips. Place pieces on edge of greased loaf pan so strips form a row down lenght of pan. Repeat with remaining dough.
• Cover; let rise in warm place free from draft. (about 1 hour).
• Bake at 400°F for 30-35 minutes.
• Remove from pan immediately and cool on wire rack.

CHEESY GARLIC BREAD

Steps:

• Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
• Use a sharp knife and cut the top 1/4 of the head of garlic. You want to be able to expose the garlic. Drizzle with olive oil and sprinkle with salt and pepper. Cover with aluminum foil. Bake for 40 minutes. Set aside to cool.
• Once the garlic is cool enough to handle, squeeze in a large mixing bowl. Add room temperature butter, parsley, parmesan cheese, salt and pepper. Mix until smooth.
• Make 1/2 inch wide cuts in your bread. Make sure to cut about 90% of the way down, leaving the bottom of the bread connected. Spread compound butter in between the slices, and across the top of the crust. Sprinkle the shredded mozzarella cheese on top of the bread and cover with aluminum foil.
• Set your oven to 400 degrees F and bake the loaf for 35-40 minutes.
• Remove from the oven and serve warm. You can cut through the bottom of the bread with a knife or pull off a slice with your hands!

GARLIC PARMESAN PULL-APART ROLLS

Steps:

• Let the dough rise again: Let the dough rise once more, covered, about 45 minutes to 1 hour, until the rolls double in size. To check if the dough has proofed, press your fingertip into the dough gently to make an indent-the indent should slowly fill back up halfway. If the dent does not fill back up, the dough is under proofed and needs more time.