Pull Apart Parmesan Bread |
Print Recipe Card  |
Preparation time: 20 minutes + 10 minutes kneading
Rising time: 45 minutes, then 45 minutes
Baking time: 25 minutes
Freezing: Not recommended
Makes: 12 Breadsticks
1 1/3 cups (325 mL) warm water (105° - 115°F / 40° - 56°C)
2 tbsp (30 mL) granulated sugar
4 tsp (20 mL) dry active yeast
1/4 cup (50 mL) unsalted butter, melted and cooled
1/2 cup (125 mL) grated Parmesan cheese
2 tsp (10 mL) dry mustard
2 tsp (10 mL) salt
3 cups (750 mL) Robin Hood® Nutri Flour Blend, plus extra flour for kneading
Topping
1/3 cup (75 mL) butter
6 cloves garlic, minced
1/2 cup (125 mL) light mayonnaise
2/3 cup (150 mL) grated Parmesan cheese
2 cups (500 mL) shredded Mozzarella or Asiago cheese
In large bowl, sprinkle sugar over warm water and add yeast. Let stand for 10 minutes or until frothy. Stir in butter. With wooden spoon, stir in Parmesan, mustard, salt and 1 1/2 cups (375 mL) of flour. Stir in enough of remaining flour to make a soft dough. Transfer to lightly floured work surface. Sprinkling surface with extra flour as needed to prevent sticking, knead for 10 minutes or until smooth and elastic. Place in lightly greased bowl, coverwith plastic wrap and let dough rise in warm, draft-free place for 45 minutes or until doubles in size.
Topping: In skillet on low heat, melt butter. Add garlic; cook, stirringfor 4 minutes or just until mixture is fragrant. Let cool for 2 minutes. stir in mayonnaise or Parmesan. Set aside. Preheat oven to 375°F (180°C).
Punch dough down. Divide into 12 equal-sized pieces and shape into 6" (15 cm) long, thick breadsticks. Place on baking sheet, spacing 1/2" (1 cm) apart. Brush garlic mixture over breadsticks and cover loosely with plastic wrap. Let rise in warm, draft-free place for 45 minutes. Sprinkle with Mozzarella or Asiago cheese.
Bake in centre of preheated oven for 20 to 25 minutes or until golden on top and puffed. Serve warm.
* Recipe provided courtesy of Robin Hood
| Recipe Card | back to Recipes |