Ok yes, I confess. I am at fault. I did say, I was back but really have not been. You see my best friend got married last weekend and that is a HUGE thing and all. So, I am sure you will excuse my absense..
As it were, I am coming back (again and, this time, for real) with one of favorite things in the world - Bread. If I had to give up most food groups, I would happily do so. But, Bread is sacred to me. Give me bread and good butter and I am happy all day! :) I am a simple girl, really! :D
Now the thing about this bread, is the mischief of playing with your food. I first saw the bread on Joy's site, one fine Monday morning, tempting in its cinnamon goodness. Not being that much of a sweet tooth, I opted to change it up and make it very savory. There is no way that you can eat just one leaf of this bread...
On another note, if only life was as easy and fun to peel as this bread is... :) But then they do say, the fun isn't in the peeled but the peeling....!
Garlic, Parsley and Parmesan Pull Apart Bread
(adapted from Joy)
For the Dough:
3 cups flour
2 tsp sugar
2 1/4 tsp active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/2 cup + 2 T whole milk
2 large eggs, at room temperature
For the Filling:
3/4 cup chopped parsley
5 large cloves of garlic, finely minced
1/2 cup + 2 T of fresh grated parmesan
1/2 tsp salt
1 T fresh cracked pepper
2 ounces unsalted butter, melted
In a large mixing bowl sift together 2 cups flour, sugar and salt and set aside. Whisk together eggs and set aside. Meanwhile, melt the butter with the milk. Cool the mixture until it registers 115 to 125 degrees F. Add the yeast to the mixture and let it sit for 7 minutes or so until it gets foamy. Whisk in the eggs into the milk mixture. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the remaining flour 1/4 cup at a time until you get a sticky dough.
Place the dough is a large, greased bowl and cover with a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. While the dough rises, toss together the parsley, garlic and 1/2 cup parmesan. Grease and flour a 9x5x3-inch loaf pan. Degas the dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes.
On a lightly floured work surface, use a rolling pin to roll the dough out. Just roll it as large as the dough will go. Brush the dough with melted butter and sprinkle the filling mixture evenly. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan on the side.
Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. Place a rack in the center of the oven and preheat to 350 degrees F. Sprinkle the remaining parmesan over the top of the risen slices. Bake the bread for 30 to 35 minutes, until the top is very golden brown. Remove from the oven and allow to rest for 20 to 30 minutes.
