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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 25 |
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Whenever I prepare an Italian meal, my family expects it to be accompanied by this savory pull-apart bread. Everyone has fun nibbling on the soft seasoned squares. Ingredients:
3-1/4 to 3-3/4 cups king arthur unbleached all-purpose flour |
1/3 cup sugar |
2 packages (1/4 ounce each) quick-rise yeast |
2 tablespoons grated parmesan cheese |
1 teaspoon salt |
1 tablespoon dried parsley flakes |
1 teaspoon dried thyme |
1/2 teaspoon each dill weed, dried basil and rosemary, crushed |
1 cup water |
6 tablespoons butter, divided |
1 egg |
Directions:
1. In a large bowl, combine 2-1/2 cups flour, sugar, yeast, cheese, salt and herbs. In a small saucepan, heat water and 4 tablespoons butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 12-in. square. Melt remaining butter and brush over dough. Cut into 25 squares.
3. Place dough squares, butter side down, in a greased 10-in. fluted tube pan, overlapping slightly. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 375° for 20-25 minutes or until golden brown. Invert onto a serving platter. Serve warm. Yield: 25 rolls.
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