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parmesan, black pepper and garlic pull-apart bread


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Prep Time: 35 minutes

Cook Time: 50 minutes

Total: 85 minutes

Servings: 6


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Step 2

To make the dough, in the bowl of an electric mixer, whisk together the yeast, sugar and milk. Cover with a kitchen towel and let stand for about 10 minutes to allow the yeast to bloom; the mixture should look frothy and alive. Fit the mixer with the dough hook and add the butter, egg, flour and salt. Beat on low speed until just combined, about 30 seconds. Increase the speed to medium-low and beat until the dough feels very soft, about 3 minutes.

Step 4

Transfer the dough to a lightly floured work surface and knead with the base of your palms until the dough is cohesive and smooth, about 1 minute. If it is too wet, add 1 to 3 Tbs. more flour until the dough is no longer sticky but is still very soft. Shape the dough into a mound.

Step 6

Grease a large bowl with canola oil. Transfer the dough to the prepared bowl and turn once or twice to coat with the oil. Cover the bowl with plastic wrap and a kitchen towel and let stand in a warm spot until the dough is doubled in size, 1 to 1 1/2 hours.

Step 8

To make the filling, in a medium bowl, combine the butter, Parmesan, garlic, salt and pepper and stir until cohesive. Set aside at room temperature.

Step 10

Coat a 9-by-5-inch (23-by-13-cm) loaf pan with nonstick cooking spray. Gently punch down the dough, then turn it out onto a lightly floured work surface. Roll into a log about 12 inches (30 cm) long, then divide into 12 equal pieces.

Step 12

Using lightly floured hands, flatten each piece of dough into a round about 4 inches (10 cm) in diameter. Divide the filling mixture evenly among the rounds, then spread it over the top of each round. Fold the rounds in half and line them up in the prepared pan, with the open side facing up. Cover the pan with plastic wrap and let stand in a warm spot until the dough is puffy and doubled in size, about 1 hour.

Step 14

Position a rack in the lower third of an oven and preheat to 350°F (180°C).

Step 16

Remove the plastic wrap from the loaf pan, transfer to the oven and bake until the top of the bread is golden brown, 45 to 50 minutes.

Step 18

Transfer the pan to a wire rack and let cool for 10 minutes, then turn the bread out onto a serving platter or board. Brush the top of the loaf with the melted butter. Sprinkle with the Parmesan and a few generous grindings of pepper, then serve warm. Serves 6.

Step 19

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