Garlic and Fresh Herb Pull–apart Bread

Total Time
31hrs 30mins
Prep
30 hrs
Cook
1 hr 30 mins

Delicious Garlic and Fresh Herb Pull–apart Bread

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Ingredients

Nutrition
  • Garlic and Herb Infused Oil

  • 12 cup corn oil (canola and extra virgin olive oil blend)
  • 2 tablespoons fresh herbs, minced (rosemary, oregano, thyme, sage, chives, basil)
  • 2 tablespoons minced fresh Italian flat leaf parsley
  • 2 fresh garlic cloves, minced
  • 12 teaspoon salt
  • Dough

  • 4 12 cups all-purpose flour
  • 1 12 ounces fleischmann's fast rise yeast
  • 2 tablespoons sugar
  • 1 12 teaspoons salt
  • 1 13 cups very warm milk
  • 1 egg, lightly beaten
  • 14 cup corn oil (canola and extra virgin olive oil blend)

Directions

  1. For infused oil: Combine oil, herbs, garlic and salt in a small bowl and set aside.
  2. Combine flour, undissolved yeast, sugar and salt in mixing bowl. Heat. Add milk to flour mixture and mix on low speed for 1 minute.
  3. Stir in egg and oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl.
  4. 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, and transfer to a lightly oiled bowl; turning once to coat.
  5. Cover; let rise in warm, draft–free place until doubled in size, about 45 to 60 minutes.
  6. Punch dough down and spread onto a lightly floured work surface. Using hands, pat dough into a 25x30 cm rectangle, approximately 3 cm thick. Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls. Dip dough balls into oil and herb mixture to lightly coat. Arrange coated dough balls evenly in bottom of greased 25 cm tube pan. Cover; let rise in warm, draft–free place until doubled in size, about 30 minutes.
  7. Bake at 350ºF/180ºC 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.