Simple, Easy, Savory Bread

   Today was a major cooking day - so great.  In my family, we make "monkey bread" for the two major food and family holidays: Christmas and Thanksgiving.  Monkey bread pretty much is just little balls of bread, rolled around in butter, and baked in a loaf.  Plenty of people make it into a desert bread, with cinnamon, sugar, icing, and sometimes orange pieces or nuts.  But I prefer savory tastes to sweet tastes, so when I found this recipe, I knew I had to try it.

Garlic Parmesan Pull-Apart Bread

Yields 1 loaf

2 teaspoons active dry yeast
1 1/3 cups barely warm water
2 tablespoons extra-virgin olive oil
2 teaspoons salt
3 1/2 cups all purpose (or bread) flour
1/4 cup butter, melted
1 tablespoon dried parsley flakes
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese

In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.

Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

So, I might have snacked on the top layer a little bit...

     Notes: I didn't have any dry parsley flakes, so I used a combination of basil, oregano, and thyme.  I also sprinkled those herbs (as well as salt and pepper) generously on top.  I made my own marinara sauce: tomato sauce, fresh garlic, dried basil, oregano, thyme, salt, and pepper.  I simmered it all on the stove for a few minutes, and voila! fantastic dipping sauce.   I plan on using the rest over pasta.

     I had a bite just a few minutes after I took it out of the oven, and it was heavenly!  Even for an inexperienced bread baker like me, it was easy.  Try it yourself!