Chris' Recipes

Bon Appetite!

Garlic Butter Pull Apart Bread

Written By: Chris - Apr• 26•13
I made a couple of these garlic butter bread pull aparts at a holiday social gathering I hosted; but they would be perfect any time of the year!  I had originally seen these made with pizza dough within a list of Rachel Ray’s top recipes and I believe hers included some herbs and cheese.  (I think next time I would consider adding some shredded cheese between the hunks of bread for rich treat!)  I based my recipe purely off of memory and with ingredients that I had on hand.   These little wonderful nuggets are not very figure friendly, so plan to share when the party ends if they have not all been eaten!
IMG_6138
Makes two large bunt pans!

Ingredients:
Rhodes Frozen White Bread Loafs, 5 pack
Nonstick cooking spray
1 Stick of Butter, melted
4 Garlic Cloves, pressed
Coarse Sea Salt, to taste
Your favorite Spaghetti or Marinara Sauce,  for dipping
Rhodes white bread
The night before, I placed the entire package of frozen bread (closed with tie) in the fridge and allowed the bread to thaw.
Preheat oven to 200º (or if your oven has a bread raising button)
The bread was thawed and the package was about to burst when I removed it and cut the package with a scissors.  I then used kitchen scissors to “cut” chunks of the bread apart about the size of a golf ball (some were somewhat larger).
Toss the dough into a bowl of half of the melted butter, which has been combined with the garlic.  Prepare a bundt pan (I only have one, so I used an angel food cake pan for the second batch!) with non-stick cooking spray.
Place half of the dough balls into the bunt pan covering the bottom of the pan.  sprinkle with some salt and continue layers until all of the bread chunks are used up.
Next, place pans of dough into the low temperature oven and allow to raise above the neck of the pan.
Remove from the oven and preheat to 400 degrees.  Once heated, bake for 30 to 45  minutes or until the bread is browned and cooked through.

IMG_6137

Serve with your favorite tomato sauce alongside!

Enjoy!

Cheers!

~Chris

Comments

comments

Print Friendly

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?