Parmesan Herb Pull-Apart Bread

I was looking for a pull-apart bread recipe on Pinterest.  I wanted to make it as an appetizer to take to a friend's house.  Every recipe I found either used processed, packaged bread or it wasn't really “pull-apart”.

So I decided to tweak my favorite bread recipe and make my own pull-apart version.

This is so basic that anyone can make it.  If you have never made yeast bread- this recipe is very forgiving.  Use a mixture of 2 parts white flour to 1 part whole wheat if you want to make fluffier bread.  For a more artisan style, use a higher percentage of whole wheat, or even rye or barley, flour.

After trying a couple times, I had to cut back on the salt.  Sprinkling sea salt on the dough balls made it far too salty.  In fact, if you want to forgo the salt altogether and add it for taste at the end you can.

Parmesan Herb Pull-Apart Bread

Ingredients

5-6 cups flour (I use a mixture of whole wheat and organic white)

1 package rapid-rise yeast

2 cups milk

1 TB butter

1/8 tsp salt

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp cumin

Herb spread:

4 TB butter, melted

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp cumin

sea salt- to taste

1/4 Cup freshly grated Parmesan cheese

Instructions

    In a large mixing bowl combine 2 cups of flour and yeast. Place 1 TB butter and milk in a microwave-safe dish. Microwave for 30 seconds or until milk is warm and butter just begins to melt. Pour into flour. Add seasonings. Beat in an electric mixer or by hand for 1-2 minutes, until ingredients are combined and dough starts sticking to the sides of the bowl.

    Slowly add 1/2 Cup of flour at a time to the mixture, stirring to combine. You want a dough that is just starting to form a ball put still pretty wet.

    When you have incorporated most of the flour, turn out onto your counter. Knead in the rest of the flour until dough no longer sticks to your fingers.

    Place in an oiled bowl and cover with a clean tea-towel. Let rise for 20-30 minutes or until doubled.

    Meanwhile combine the melted butter and seasonings for your herb spread. DO NOT add the Parmesan cheese.

    After your dough is risen, gently knead it for 30 seconds. Pull 1-inch pieces off the dough and roll them into individual balls. Place in a buttered dish (I use my Pampered Chef stoneware).

    Brush the herb spread onto the top of the dough balls, reserving a little bit for after baking. Sprinkle with the Parmesan cheese.

    Cover with your tea towel and let set for another 10-15 minutes.

    Bake at 350 degrees for 25-30 minutes or until the top of the bread is browned. Spread on the last of the herb butter.

    Enjoy!

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Aadel Bussinger
Aadel has been married to her career Army man for 13 years and they have 2 daughters and a freshly made son. She is a homeschooling mom, volunteer, and online college student. Her hobbies include cooking, organic gardening, sewing, and crocheting.She blogs about their military, unschooling life at These Temporary Tents.
Aadel Bussinger

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6 thoughts on “Parmesan Herb Pull-Apart Bread

  1. These look dangerously good! Question: if I want to do a half batch (only cook for 2) do I cut yeast amount in half as well? Still new to yeast, so not sure how that works….

    1. I will have to cut the measurements in half, as well. I love any recipe that can incorporate cheese and butter. The herb butter spread makes it more delicious.

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