Recipe: Garlic and Fresh Herb Pull-Apart Bread (using homemade infused oil)

OLIVE OIL, GARLIC AND FRESH HERB PULL-APART BREAD



FOR THE GARLIC AND HERB INFUSED OLIVE OIL:
1/2 cup Mazola Extra Virgin Olive Oil
2 tablespoons fresh herbs (rosemary, oregano, thyme, sage, chives, basil), minced s
2 tablespoons minced, fresh Italian flat-leaf parsley
2 cloves fresh garlic, minced
1/2 teaspoon salt

FOR THE DOUGH:
4-1/2 cups all-purpose flour
2 packages Fleischmann's RapidRise Yeast
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/3 cups very warm milk (120 to 130 degrees F)
1 egg, lightly beaten
1/4 cup Mazola Extra Virgin Olive Oil

TO PREPARE THE INFUSED OIL:
Combine olive oil, herbs, garlic and salt in a small bowl and set aside.

TO PREPARE THE DOUGH:
Combine flour, undissolved yeast, sugar and salt in mixing bowl. Add warm milk to flour mixture and mix on low speed for 1 minute.

Stir in egg and olive oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl.

Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes. Shape the dough into a ball. Cover; let rest for 10 minutes.

Lightly flour a work surface. Using hands, pat dough into a 10x12-inch rectangle, approximately 1-inch thick. Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls.

Dip dough balls into olive oil and herb mixture to lightly coat. Arrange coated dough balls evenly in bottom of greased 10-inch tube pan with removable bottom. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 350 degrees F for 25 to 30 minutes or until done. Let cool in pan on rack for 10 minutes. Invert to move from pan and serve immediately.

Makes 4 to 6 servings
Source: ACH Food Companies, Inc.