Garlic and Fresh Herb Pull–apart Bread

Name: Garlic and Fresh Herb Pull–apart Bread
Prep time: 30 h
Cook time: 1 h 30 min
Total time: 31 h 30 min
Yield: 4-6 serving(s)
Ingredients: 118.29 ml corn oil (canola and extra virgin olive oil blend); 29.58 ml fresh herbs, minced (rosemary, oregano, thyme, sage, chives, basil); 29.58 ml minced fresh Italian flat leaf parsley; 2 fresh garlic cloves, minced; 2.46 ml salt; 1064.65 ml all-purpose flour; 42.52 g fleischmann's fast rise yeast; 29.58 ml sugar; 7.39 ml salt; 315.37 ml very warm milk; 1 egg, lightly beaten; 59.14 ml corn oil (canola and extra virgin olive oil blend)

Submitted by Mary Jenny

"Delicious Garlic and Fresh Herb Pull–apart Bread"

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photo by Mary Jenny

Ready In:: 31hrs 30mins
Ingredients:: 12
Serves:: 4

ingredients

Garlic and Herb Infused Oil
118.29 ml corn oil (canola and extra virgin olive oil blend)
29.58 ml fresh herbs, minced (rosemary, oregano, thyme, sage, chives, basil)
29.58 ml minced fresh Italian flat leaf parsley
2 fresh garlic cloves, minced
2.46 ml salt
Dough
1064.65 ml all-purpose flour
42.52 g fleischmann's fast rise yeast
29.58 ml sugar
7.39 ml salt
315.37 ml very warm milk
1 egg, lightly beaten
59.14 ml corn oil (canola and extra virgin olive oil blend)

directions

For infused oil: Combine oil, herbs, garlic and salt in a small bowl and set aside.
Combine flour, undissolved yeast, sugar and salt in mixing bowl. Heat. Add milk to flour mixture and mix on low speed for 1 minute.
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.
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.
Cover; let rise in warm, draft–free place until doubled in size, about 45 to 60 minutes.
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.
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.