HERB AND POMEGRANATE PULL-APART BREAD
Switch up your usual bread course with this inventive recipe from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil and lightly coat with cooking spray. Set aside.
- With a serrated knife, make diagonal cuts through the loaf of bread in opposite directions (leaving the bottom crust intact), so you have 1-inch pieces exposed all over the bread. Place loaf onto the foil-lined baking sheet and insert pats of butter in the slits throughout the loaf.
- Add the remaining ingredients together in a mixing bowl and toss together until well combined. Stuff the cheese mixture evenly throughout the slits in the loaf until all of the mixture has been used and the entire loaf is filled.
- Place the loaf in the oven and bake for 25 minutes. Transfer loaf to the broiler and broil for about 1 minute for an extra-toasted top. Remove and allow the bread to sit for 5-7 minutes before serving.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 33.4 g, Cholesterol 41.6 mg, Fat 14.6 g, Fiber 1.5 g, Protein 11.7 g, SaturatedFat 8.9 g, Sodium 564.3 mg, Sugar 2.3 g
VERY EASY HERB PULL-APART BREAD
I got this recipe from "Betty Crocker's Holiday Cookbook". WOW what a great tasting bread. This bread is perfect for any Italian dish. And It's sooooooo easy! No dough to mix! Cook time includes time for packaged dough balls to thaw and rise. I used my bundt cake pan, because of it's thickness it took about 5 hours for the dough to thaw and rise.
Provided by GrandmaG
Categories Yeast Breads
Time 4h37m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray 12 cup tube pan or fluted bundt cake pan, (do not use 10 cup it is not large enough), with cooking spray.
- In small sauce pan or microwave, heat all ingredients except roll dough, until butter is melted.
- Place half of the frozen dough balls in pan.
- Generously brush butter mixture over dough in pan, (I didn't have a brush so I drizzled the mixture with a spoon).
- Layer the remaining dough balls in pan.
- Brush with remaining butter mixture.
- Spray again with cooking spray and cover with plastic wrap and stand in warm place for about 4 hours or until double in size.
- Heat oven to 350°F Bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown.
- Cool 5 minutes; turn upside down onto serving plate.
- Enjoy!
PULL-APART HERB BREAD
THE INGREDIENTS for this recipe are so simple and the results so spectacular, I'm always willing to share the secret. It's actually a variation of a doughnut recipe I made years ago, using refrigerated biscuits. The best part of having this bread is tearing it apart and eating it warm. -Evelyn Kenney, Hamilton, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a 10-inch cast-iron or other ovenproof skillet, saute garlic in butter for 1 minute; remove from pan and set aside. Separate biscuits; cut biscuits in half horizontally. Place half in an even layer in skillet, overlapping as necessary. Brush with butter mixture; sprinkle with half of the cheese and herbs. Repeat. , Bake at 375° until golden brown, 20-25 minutes. Place pan on a wire rack; serve warm., .
Nutrition Facts : Calories 257 calories, Fat 14g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 569mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
HERB AND POMEGRANATE PULL-APART BREAD
Switch up your usual bread course with this inventive recipe from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil and lightly coat with cooking spray. Set aside.
- With a serrated knife, make diagonal cuts through the loaf of bread in opposite directions (leaving the bottom crust intact), so you have 1-inch pieces exposed all over the bread. Place loaf onto the foil-lined baking sheet and insert pats of butter in the slits throughout the loaf.
- Add the remaining ingredients together in a mixing bowl and toss together until well combined. Stuff the cheese mixture evenly throughout the slits in the loaf until all of the mixture has been used and the entire loaf is filled.
- Place the loaf in the oven and bake for 25 minutes. Transfer loaf to the broiler and broil for about 1 minute for an extra-toasted top. Remove and allow the bread to sit for 5-7 minutes before serving.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 33.4 g, Cholesterol 41.6 mg, Fat 14.6 g, Fiber 1.5 g, Protein 11.7 g, SaturatedFat 8.9 g, Sodium 564.3 mg, Sugar 2.3 g
CHEESY BREAD PULLS
Made with a round sourdough bread loaf, these Cheesy Bread Pulls are a neat way to present friends and family with garlicky, bacon-studded goodness.
Provided by My Food and Family
Categories Bread
Time 45m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Use serrated knife to make vertical cuts, 1 inch apart, in top of bread loaf, being careful to not cut through to bottom of loaf. Turn bread 1/4 turn; repeat cuts.
- Cut each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.
- Mix remaining ingredients until blended; drizzle over bread. Wrap with Reynolds Wrap® Aluminum Foil; place on baking sheet.
- Bake 25 min. or until heated through, unwrapping bread after 15 min.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
HERB PULL-APART BREAD
Use frozen dinner rolls to fashion an impressive bread loaf loaded with great herb flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h45m
Yield 12
Number Of Ingredients 6
Steps:
- Spray 12-cup fluted tube cake pan (do not use 10-cup) with cooking spray. In 1-quart saucepan, heat all ingredients except roll dough over low heat, stirring occasionally, until butter is melted.
- Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan. Layer remaining dough balls in pan. Brush with remaining butter mixture. Cover and let stand in warm place about 4 hours or until double in size.
- Heat oven to 350°F. Bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown. Cool 5 minutes; turn upside down onto serving plate.
Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 8 g, TransFat 3 g
GARLIC AND HERB PULL APART BREAD
This was fantastic with spaghetti, my family loved it... in fact my husband tried to eat the whole thing. Keep in mind though, we love garlic at our house. If you are not a fan of strong garlic, streamline the amount until you are comfortable with it.
Provided by ekuntz
Categories Appetizers and Snacks Garlic Bread Recipes
Time 25m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
- In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
- Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 25.2 g, Cholesterol 25 mg, Fat 16.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 7.8 g, Sodium 625.8 mg, Sugar 4.2 g
PULL-APART GARLIC BREAD
You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on the process, see our step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h40m
Yield Makes two 5-by-9-inch loaves
Number Of Ingredients 12
Steps:
- Dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
- Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
- Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
- Filling: Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have twelve 4-inch squares.) Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
- Preheat oven to 350 degrees. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Bread can be stored, wrapped in parchment-lined foil, at room temperature up to 1 day.
SESAME HERB PULL-APART BREAD
The beauty of this bread is that all the prep work is done a day ahead. The savory herbs make it irresistible. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Time 45m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix chives and parsley. In another bowl, mix basil, oregano and thyme. In a greased 10-in. fluted tube pan, sprinkle 1 tablespoon sesame seeds, 2 tablespoons fresh herbs and 1 teaspoon dried herbs., Arrange eight dinner rolls over herbs. Sprinkle with 1 tablespoon sesame seeds, 2 tablespoons of the fresh herbs and 1 teaspoon of the dried herbs. Drizzle with one-third of the butter. Repeat layers. Arrange remaining rolls over top; drizzle with remaining butter. Refrigerate, covered, 12-24 hours., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake rolls, uncovered, 20 minutes. Cover loosely with foil; bake until golden brown, 10-15 minutes longer. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 213mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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