Garlic-Asiago Pull-Apart Bread
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
64
Spice
55
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Parsley (chopped fresh)2 cloves
Garlic (grated)1 tsp
Red Pepper Flake1 cup
Asiago Cheese (grated)Directions:
1
Roll and stretch the dough into a 12-inch square on a lightly floured surface
2
Combine the butter, parsley, garlic, red pepper flakes and a big pinch each of salt and pepper in a bowl
3
Spread over the dough; sprinkle with 3/4 cup grated asiago, pressing lightly
4
Cut the dough into 16 small squares and make 4 stacks of 4 squares each
5
Place each stack on its side in a buttered 9-by-5-inch loaf pan
6
Gently separate the dough layers so the dough fills the pan
7
Sprinkle with the remaining 1/4 cup asiago
8
Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours
9
Preheat the oven to 350
10
Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly)
11
Let cool 15 minutes in the pan, then loosen the edges with a knife
12
Remove to a plate and let cool 30 minutes
13
Photograph by Levi Brown