Garlic Asiago Pull Apart Bread Recipes

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.

CHEESY PULL-APART GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
• Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
• Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!

GARLIC AND HERB PULL APART BREAD

Steps:

• In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
• In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
• Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
• Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
• Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
• Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
• While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.