GARLIC-ASIAGO PULL-APART BREAD
Provided by Food Network Kitchen
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the butter, parsley, garlic, red pepper flakes and a big pinch each of salt and pepper in a bowl. Spread over the dough; sprinkle with 3/4 cup grated asiago, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
- Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1/4 cup asiago.
- Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
- Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.
PULL-APART GARLIC BREAD WITH ASIAGO CHEESE
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
GARLIC BUBBLE LOAF
I tweaked my friend's family recipe for pull-apart rolls, and here's the result. This homemade garlic bread loaf is a must for your next pasta night, when everyone will have fun pulling off each rich and buttery piece. -Lynn Nichols, Bartlett, Nebraska
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 servings each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn out on a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into fourths. Divide each portion into 12 pieces. In a shallow bowl, combine the butter, parsley and garlic powder. Shape each piece into a ball; dip in the butter mixture. Place in 2 grease 9x5-in. loaf pan. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° until golden brown, 35-40 minutes. Cool for 10 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GARLIC ASIAGO BREAD
My friends and family rave about this recipe. It has chunks of cheese and fabulous garlic taste. We have bread sales at our school as a fundraiser and this is always one of the top sellers.-Charlotte Thomas, Pollock Pines, California
Provided by Taste of Home
Time 50m
Yield 2 loaves (10 wedges each).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, garlic, sugar, salt, vinegar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in cheese., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape into 5-in. round loaves. Place on lightly greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , For egg wash, in a small bowl, combine egg and water. Brush over loaves. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 254mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
GARLIC ASIAGO BREAD (ABM)
Make and share this Garlic Asiago Bread (Abm) recipe from Food.com.
Provided by ellie_
Categories Yeast Breads
Time 3h15m
Yield 1 1/2 pound loaf
Number Of Ingredients 14
Steps:
- Place ingredients in bread pan of your bread machine in the order given or according to manufacturer's directions.
- Set the machine for the whole wheat cycle.
- Cool before slicing.
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RUSTIC ASIAGO BREAD | THE COOK'S TREAT
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5/5 (1)Category Side DishCuisine AmericanTotal Time 2 hrs 55 mins
- In a large bowl add the following: 3 cups water, 1 ½ tablespoons instant yeast, 1 tablespoon salt, 1 ½ cups grated asiago cheese and about 3 cups of the flour. Mix well. Then add the rest of the flour and mix. Cover with light dishcloth and let rise 2 hours (or up to 5 hours).
- When the dough has risen, gently drop it on a floured countertop and divide into two. Carefully form each loaf into a round ball with a floured top. Be careful not to overwork the dough at this point causing it to deflate. Just quickly form the loaves and flip them in the flour. Place each one on a separate sheet of parchment paper. Cover with light dishcloth and let rise 30-45 minutes.
- While dough is rising, preheat oven to 450 degrees F. Place a pizza stone on middle rack (or an overturned baking sheet if you don’t have a pizza stone). Place a shallow dish (I use the base of the broiler pan) on the bottom rack.
- When loaves have risen, slash each one with a sharp knife or razor with two or three slashes down the middle about ¼-inch deep. Prepare the topping by combining the melted butter, olive oil, minced garlic, and Italian seasoning in a small bowl. Brush the mixture equally over both loaves and then sprinkle each with Asiago Cheese.
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- In a large stand mixer fitted with a dough hook, dissolve yeast in warm water. Let stand 5 minutes, then mix in honey, melted butter, and egg.
- In a small bowl, mix butter, roasted garlic, parsley, salt and pepper to taste, and asiago until creamy. Set aside for a moment.
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From zestysouthindiankitchen.com
5/5 (110)Calories 196 per servingCategory Breakfast, Main Course
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
- Around 4 hours of Levain making, Mix all the flours in 320 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
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