One of my favorite pull-apart breads is one I posted about a year or so ago, a beautiful folded, ringed bread with lots of garlic, butter and parsley. When I think of a cheesy, bacony bread, I immediately wanted to marry the 'biscuit' version with this folded, bread dough based version. So, I'm putting both here in one post as a reminder to myself - and also to keep the recipe handy - as I plan to make it this upcoming Thanksgiving Holiday week, when my college daughter is home on break and I know will absolutely love this bread.
Cheesy Bacon Biscuit Pull-Apart Bread
2 T melted butter
One roll refrigerated biscuit dough, 8 count
6 thin slices fresh mozzarella, 1/4-inch thick
1 c Smithfield cooked, crumbled bacon
1 c shredded cheddar cheese
Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter. Unroll biscuits from can and place into bottom of skillet. Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.
Elegant Garlic Herb Pull Apart Bread
I loosely based
my idea for a pull apart bread on this recipe - which you can find in
the Taste of Home Christmas 2010
edition as I liked the idea of using eggs in the dough, however I
didn't want to make them into rolls, nor did I want to use their idea of
an Italian Herb base. Instead, I pictured the buttery, garlicy,
delicious pull apart bread our family loves. This recipe made a nice
large batch of dough. So much so that I made this folded, garlic, herb
bread as well as individual garlic and black pepper flat breads (recipe
coming soon!). So use it to make 2 loaves, use it for something else
or half the recipe when you are mixing it up.
Elegant Garlic Herb Pull Apart Bread
4 1/2 t - (2 pkg.) active, dry yeast
1/2 c warm water
1 t sugar
1/3 c additional sugar
1 1/4 c warm milk
1/2 c butter, melted
2 eggs
1 t salt
6 c flour (additional 1 cup on stand by)
1-2 T fresh, minced garlic
2 T fresh, chopped parsley or 2 t dried
1 t garlic salt (optional - cut out if you need to cut down on salt)
4 T butter, soft
In a large mixing bowl, place the yeast and warm water with the 1
teaspoon sugar. Stir gently and let set about 1 minute to dissolve.
Add the milk, melted butter, eggs, salt, 1/3 c sugar and about 3-4 cups
flour. Stir by hand or use your bread dough hook on the electric mixer
and stir to form a soft dough starting with 3 cups flour and adding more
to get the dough to form. This should be a total of about 6 cups.
Knead by hand on a floured board 6-8 minutes or by mixer with dough
hook, about 4-5 minutes. In a greased bowl, turn once to cover the
dough with oil or grease, cover and let raise until doubled in height.
This could be 25 minutes to an hour or more depending on how warm the
area you are letting it raise is.
Punch down dough and place on a floured surface. Divide dough into 4 portions. The bread I made above was using just
2 dough portions of the dough and using the other two for something else.
Roll each portion into a rectangle about 14 inches by 6 inches. Spread
about 2 tablespoons of the butter over the rectangle and use half your
garlic, garlic salt and parsley to sprinkle over the dough. Fold the
dough up accordion style (back and forth, back and forth) about every 2
inches. Cut the folded dough into slices about 1 1/2 inches wide with a
very sharp knife. Place them standing up in a round, greased pan with
the folds showing upwards. Continue with your dough to fill a round
circle in the pan.
Cover loosely and let raise in a warm place about 15-20 minutes just
until it starts to raise and get puffy. Bake at 375 degrees about 20-25
minutes until the top is golden brown and the bread is done. Let cool
about 3 minutes in the pan before turning out to a wire rack. Let cool
about 5-10 minutes before serving warm.
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| A nice, tender bread dough |
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| Rolling out to a rectangle shape |
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| Covering with fresh, minced garlic, garlic salt and parsley |
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| Folded accordion style and sliced |
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| Placed in a greased baking pan to form a ring |
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| Let raise |
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| Baked and ready to serve |
