Garlic Parmesan Pull-Apart Bread

I made this yesterday for a get-together and it was really good. My loaf rose beautifully, but when I took it out of the mold, it no longer had the shape of the small pull-apart balls, it melded together in a giant loaf, which was not bad either.

Ingredients

• 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

Directions :

1. In a large mixing bowl, stir together the yeast and water.
2. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour.
3. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic.
4. 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.
5. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
6. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
7. 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.
8. 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.
9. Preheat oven to 350 degrees F (175 degrees C).
10. Bake for 25 to 30 minutes, or until bread is golden brown.
11. Serve hot with a side of marinara or tomato sauce.

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