You guys, I can’t even start to tell you how amazingly delicious this Parsley Parmesan pull-apart Bread is. And it’s so easy to make, you will totally love it.
This is the first time I made this deliciousness, and I am pretty sure that I will make it again, real soon, 🙂 because it’s amazing.
- 470 g of all-purpose flour
- 2 teaspoons of salt
- 1 sachet of instant yeast
- 310 ml of warm milk
- 2 tablespoons of oil of your choice
- 1 tablespoon of parmesan cheese
In a big bowl add the warm milk and the yeast and leave this mixture to sit for 10 minutes. Meanwhile, measure the flour. Add the salt, oil, and flour to the milk mixture and knead the dough for 5 minutes, move the dough to a clean surface and knead it 5 more minutes. If you have a mixer with a dough hook, knead it only 5 minutes.
Transfer the dough to a lightly oiled bowl, and let it rest for 1 1/2 to 2 hours until has doubled in size.
In the meantime prepare the parsley and oil mixture.
- 2 cloves of garlic
- 100 g of fresh parsley
- 50 ml of oil of your choice
- salt and pepper
- herbs de Provence
In a food processor’s bowl add the parsley, garlic and the oil and blend well. Add the rest of the ingredients and blend again. You can keep this mixture in the fridge for up to 2 months, in a jar closed with a lid. It’s really good with meat and vegetables or on toast. Of course, you can make less, just for this recipe, but it keeps really good in the fridge, so it’s good to have on hand.
Take the dough out from the bowl and form equal balls. Brush every ball with the parsley mixture and arrange them in a single layer in a pan. Preheat the oven to 180*C. Let the dough rise again for 30 minutes.
Bake the bread for 25 minutes or until almost golden. Take the pan out of the oven, sprinkle the grated parmesan cheese and bake for 5 more minutes, or until golden brown.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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