Pull apart bread is a fun bread to make and eat. Add herbs and sun dried tomatoes and you have a recipe sure to please everyone at the table.
AuthorDine & Dish
For the Herb and Sun Dried Tomato Infused Oil:
1/2cupMazola® Extra Virgin Olive Oil
1cupjarred Sun Dried Tomatoescoarsely chopped
1/3cupgrated parmesan cheese
For the Dough:
4 1/2cupsall-purpose flour
2packages Fleischmann's® RapidRise™ Yeast
1 1/3cupsvery warm milk120° to 130°F
1/4cupMazola® Extra Virgin Olive Oil
For the infused oil:
Combine olive oil, herbs, garlic, salt and sun dried tomatoes into a small bowl and set aside.
For the bread dough:
Place all ingredients in the pan of your automatic bread machine in the order recommended by the manufacturer. (My bread machine recommends all wet ingredients first, dry second, then a small valley for the yeast).
Process on dough/manual cycle.
Once cycle is complete, transfer dough to a lightly floured surface and using hands, pat dough into a 10x12 inch rectangle, approximately 1 inch thick.
Divide dough into about 30 pieces using a pizza cutter, or knife and roll into balls.
Dip dough balls into olive oil and herb mixture to lightly coat. Arrange coated dough balls evenly in bottom of a greased 10-inch tube or bundt pan.
Cover; let rise in a warm, draft-free place until doubled in size, about 30 minutes.
Bake in a 350° preheated oven for 25-30 minutes, or until done. Let cool in pan on a rack for 10 minutes. Invert to remove from pan and serve immediately.