GARLIC AND FRESH HERB PULL-APART BREAD

Garlic and Fresh Herb Pull-apart Bread image

Provided by Mary Jenny

Categories Breads

Time P1DT7h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

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1/2 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
1/2 teaspoon salt
4 1/2 cups all-purpose flour
1 1/2 ounces fleischmann's fast rise yeast
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/3 cups very warm milk
1 egg, lightly beaten
1/4 cup corn oil (canola and extra virgin olive oil blend)

Steps:

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.

Nutrition Facts : Calories 1005, Fat 47.2, SaturatedFat 7.9, Cholesterol 57.9, Sodium 1229.9, Carbohydrate 122.5, Fiber 6.8, Sugar 6.7, Protein 23.2