Love, love, love this bread. It’s fluffy and buttery and herby and just plain wonderful. And it works every time. I made a batch last week to go with beef stroganoff and again yesterday to go with the butternut squash soup. You can get as creative as you like with the herbs–go crazy if you like. 😉
Herby Pull-Apart Bread
- 2 cups boiling water
- 1 cup rolled oats
- 3 TBSP butter
- 1 egg
- 4 1/2 tsp yeast
- 1/4 cup sugar
- 1 tsp salt
- 3 3/4 -4 1/2 cups flour
- 6 TBSP butter, divided
- 1 TBSP garlic powder
- 1 TBSP parmesan, asiago or romano cheese
- 1 tsp Italian seasoning (any combination of sage, rosemary, thyme, oregano)
Pour boiling water over oats, stir and let sit about 15 minutes to cool a bit. Add 3 TBSP butter and the egg; blend. Add yeast, sugar, salt, and enough flour to hold dough together without making it too dry. I know I have enough flour when the dough forms a ball and cleans the side of the bowl (in my Bosch mixer).
Knead dough for 3-5 minutes in a mixer or by hand. Let rest 15-20 minutes; punch down, and spread in a greased 9 x 13 pan. Using a sharp knife, cut into squares or diamonds. Cover with plastic wrap and let rise until doubled–about 45 minutes.
Melt the 6 TBSP butter in the microwave and brush about half of it over the raised rolls. Bake in a 350 oven for 15 minutes.
Meanwhile, add your garlic, cheese, and seasonings to the remaining 3 TBSP melted butter. Pull bread out after 15 minutes of baking and brush with herb/cheese mixture. Continue baking for another 12-15 minutes until golden brown.