I don’t particularly like lists; especially when unappealing things are added to them. Which is why, when my mom told me I had to go water the garden, I set out stubbornly into the blistering heat. It didn’t much help my glowing attitude when I turned the wrong knob, went out to the garden, and waited for three minutes until I decided that the water just wasn’t coming. Instead the water had been streaming from a different hose, pointing to our forgotten herb garden.
This bread is absolutely delicious and has so much flavor! The fresh herbs brought a lot to it, but the garlic is the star! You can play around with the filling. You’re in complete control of the flavor! Remember while you’re making it, it doesn’t make a whole lot. So I’d recommend doubling it! I made this last night and there’s only two pieces left.
Cheese, Herb, and Garlic Pull-Apart Bread
Slightly adapted from Petite Kitchenesse
3 cups of all-purpose flour
1 cup of warm water
1 packet of yeast (2¼ tsp.)
1/3 cup of sugar
1 tsp salt
2 tbsp butter, melted
1 bulb (Yes, I mean an entire bulb) of garlic
3/4 cup fresh herbs (basil, dill, rosemary, parsley, sage. Feel free to combine with dry herbs, too.)
1 cup cheese (I used 1/2 cup parmesan, 1/4 mozzarella, and 1/4 cheddar)
2 1/2 tablespoons butter, melted
Do ahead for filling: Preheat oven to 400F and cut the top off the garlic bulb. Roast for 40 minutes- 1 hour.
Bread instructions: Combine warm water, sugar, and yeast in a large bowl. Let sit until foamy, about 8 minutes.
Add butter and salt to yeast mixture, sift flour 1 cup at a time into yeast mixture, stirring after each incorporation.
Knead the dough on a floured surface until smooth, about 8-10 minutes.
Place dough in an oiled bowl, set a damp towel on top, put bowl in a warm place and allow to rise for 1 hr or until doubled.
After an 1 hr, punch the dough, knead a few times on a well floured surface, and let rest for 5 minutes.
Cut leaves off of your fresh herbs into small pieces.
Melt butter in sauce pan and add your herbs.
Squeeze out the garlic cloves and add to the butter and herbs.
Grate your cheeses and set aside.
Roll out the dough that has just sat resting for 5 minutes. Roll into a large rectangle until the dough is about 1/4-1/2 inch thick.
Spoon the butter mixture over the dough, reaching all corners. Sprinkle the cheeses over the top. Then cut with a sharp knife into small squares.
Have 2-3 mini loaf pans buttered and read
Start layering the squares on each other until the bread pan has been filled. *I used up all the space in my pans before I even let them rise. It worked, but it was harder to pull the bread apart. Give the bread room to grow!
If you’d like and have a little extra cheese, herbs, or garlic, sprinkle this over the top of the bread.
Put a damp towel on the bread and allow it to sit for another 40 minutes.
Preheat oven 350F and bake 15-18 minutes.