Olive Oil, Garlic and Fresh Herb Pull-Apart Bread

Fun to make and eat!


Details

Difficulty

Moderate

Yield

4 to 6 servings

Prep Time

30 minutes

Rise Time

1-1/4 to 1-1/2 hours

Bake Time

25 to 30 minutes

Ingredients


  • Garlic and Herb Infused Olive Oil:
  • 1/2 cup Mazola® Extra Virgin Olive Oil
  • 2 tablespoons fresh herbs (rosemary, oregano, thyme, sage, chives, basil), minced
  • 2 tablespoons minced, fresh Italian flat-leaf parsley
  • 2 cloves fresh garlic, minced
  • 1/2 teaspoon salt
  • Dough:
  • 4-1/2 cups all-purpose flour
  • 2 packages Fleischmann's® RapidRise Yeast
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/3 cups very warm milk (120° to 130°F)
  • 1 egg, lightly beaten
  • 1/4 cup Mazola® Extra Virgin Olive Oil

Directions


For infused oil:  Combine olive oil, herbs, garlic and salt in a small bowl and set aside.

Combine flour, undissolved yeast, sugar and salt in mixing bowl.  Add warm milk to flour mixture and mix on low speed for 1 minute.

Stir in egg and olive oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl. 

Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes.  Shape the dough into a ball.  Cover; let rest for 10 minutes. 

Lightly flour a work surface.  Using hands, pat dough into a 10x12-inch rectangle, approximately 1-inch thick.  Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls.  Dip dough balls into olive oil and herb mixture to lightly coat.  Arrange coated dough balls evenly in bottom of greased 10-inch tube pan with removable bottom.  Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 350°F for 25 to 30 minutes or until done.  Let cool in pan on rack for 10 minutes.  Invert to move from pan and serve immediately.