EASY PULL-APART CHEESY HERBED GARLIC LOAF - 8NEWS - WRIC | News Where You Live

EASY PULL-APART CHEESY HERBED GARLIC LOAF

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 EASY PULL-APART CHEESY HERBED GARLIC LOAF

one loaf

 

  • 1 (16-ounce) loaf frozen bread dough, thawed
  • About ¼ to ½ cup butter or margarine, melted
  • 2 tablespoons minced parsley or chervil (no stems) or finely snipped fresh cilantro leaves,
  •    or ½ tablespoon each minced parsley or chervil
  •    and ½ tablespoon each finely snipped fresh thyme, oregano, and basil 
  • 2 tablespoons minced green onion (include some green tops)
  • 1 to 1½ teaspoons minced peeled garlic, or ½ to 1 teaspoon garlic juice
  • Grated Parmesan or Romano or Asiago cheese
  •    or reduced-fat Parmesan or Romano or Asiago cheese as desired
  • Paprika for garnish

 

Cut bread dough into 32 equal-size pieces.

In a small bowl, combine butter garlic and herbs, mixing well. Spread desired amount of grated cheese in one layer on a sheet of wax paper.  Coat each bread piece in butter/herb mixture and then roll in cheese, coating each lightly. 

Arrange coated bread dough pieces in a greased 9 x 5 x 3-inch loaf pan or greased 1½-quart casserole dish.  Sprinkle any remaining herb mixture over dough in pan.  Loosely cover and allow to rise in a warm area (85 degrees F.) away from drafts until doubled in bulk, about 1½ to 2 hours. 

Bake in the lower third of a preheated moderate oven (375 degrees F.) for 25 minutes. Evenly sprinkle additional grated cheese of choice over top of bread and continue baking for an additional 5 to 8 minutes or until cheese topping is golden brown and bread is done. Cool in pan for 10 minutes, then turn out onto a wire rack.  Garnish with a sprinkle of paprika over the top of the loaf. To serve, pull apart individual pieces of warm bread loaf

Variation: Add 2 tablespoons minced sun-dried tomato to herb mixture.

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