Tuesday, May 14, 2013

Cheesy Pull-Apart Bread


CHEESY PULL-APART BREAD
1 packet highly-active yeast
1 1/4 to 1 1/2 C 110 to 115 degree water
4 C flour
1 teaspoon salt
2 teaspoons sugar
1 T garlic powder
1 1/2 C shredded cheese
1/2 stick butter, melted

In a stand mixer, add in the yeast, sugar and water.  Let it sit about five minutes until foamy.  Mix in the flour, salt, and garlic powder with a dough hook.  Knead until it becomes a ball, adding the additional 1/4 C water if necessary.  Put the dough in a large greased bowl and cover.  Let it sit in a warm place about an hour and until it has risen very large.

Turn the dough out onto a well-floured board.  Grease a 7 x 11 casserole pan.  Pinch off pieces of the dough and roll into 1-inch balls.  Spread half of the balls into the pan, leaving some room in between for rising.  Brush half of the melted butter over the top.  Spread half of the cheese over the top. Repeat this process with the second layer of balls, butter, and remaining cheese.  Cover loosely and let it rise until it rises over the top of the pan, about 45 minutes.

Preheat the oven to 350 degrees.  Bake the bread for at least 20 to 25 minutes or until it's cooked through and cheese is melted.  Remove it from the oven and cover it with foil while it cools.  This helps soften the bread back up.

No comments:

Post a Comment