PULL-APART HERB BREAD
THE INGREDIENTS for this recipe are so simple and the results so spectacular, I'm always willing to share the secret. It's actually a variation of a doughnut recipe I made years ago, using refrigerated biscuits. The best part of having this bread is tearing it apart and eating it warm. -Evelyn Kenney, Hamilton, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a 10-inch cast-iron or other ovenproof skillet, saute garlic in butter for 1 minute; remove from pan and set aside. Separate biscuits; cut biscuits in half horizontally. Place half in an even layer in skillet, overlapping as necessary. Brush with butter mixture; sprinkle with half of the cheese and herbs. Repeat. , Bake at 375° until golden brown, 20-25 minutes. Place pan on a wire rack; serve warm., .
Nutrition Facts : Calories 257 calories, Fat 14g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 569mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
HERB PEEL-AWAY BREAD
This is a delicious buttery yeast bread. It is relatively simple to make and is our familys' favorite. Feel free to substitue herbs, I usually do. The time is approximate.
Provided by Dixie Vader
Categories Yeast Breads
Time 2h25m
Yield 25 small squares, 25 serving(s)
Number Of Ingredients 14
Steps:
- Dissolve yeast in the warm water.
- Mix together (using a spoon) the yeast mixture, egg, sugar, salt, Parmesan cheese, herbs, the 1/4 cup butter, and half of the flour (1 3/4 cup).
- Mix in the remaining flour and knead for 5 minutes. I always need to add quite a bit more flour to make it 'kneadable'; up to 1 cup depending on the flour brand. It has never harmed the finished product. Let rise until double, about 60-90 minutes.
- Lightly flour a cutting board or counter top. Punch down dough, then put in on the floured surface. Roll it into a 12-inch square. Brush with the additional 2 tablespoons melted butter. Cut into approximately 25 squares.
- Overlap the squares, butter side down, in a greased bundt pan. Let rise until double, approx 30-45 minutes.
- Bake at 375F for 20-25 minutes. Watch to keep the top from burning.
- Remove from oven and dump the bread onto a plate. Flip to another plate to turn it right side up. The squares that you made should seperate easily into perfect sized pieces.
- It's best served warm with butter.
Nutrition Facts : Calories 97.4, Fat 2.4, SaturatedFat 1.3, Cholesterol 13.7, Sodium 116.2, Carbohydrate 16.4, Fiber 0.7, Sugar 2.7, Protein 2.5
HERB PULL-APART BREAD
Use frozen dinner rolls to fashion an impressive bread loaf loaded with great herb flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h45m
Yield 12
Number Of Ingredients 6
Steps:
- Spray 12-cup fluted tube cake pan (do not use 10-cup) with cooking spray. In 1-quart saucepan, heat all ingredients except roll dough over low heat, stirring occasionally, until butter is melted.
- Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan. Layer remaining dough balls in pan. Brush with remaining butter mixture. Cover and let stand in warm place about 4 hours or until double in size.
- Heat oven to 350°F. Bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown. Cool 5 minutes; turn upside down onto serving plate.
Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 8 g, TransFat 3 g
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