Cheesy Garlic Pull-Apart Bread

We love garlic and cheese and try to incorporate them whenever we cook supper. It is the same when we bake bread. Combining cheese and garlic are natural, and they go together so well. It is easy to make, plus it will taste like you spent hours in the kitchen baking.  

Ingredients

 2 Tbs. sugar
2 1/2 tsp. or 1 pkg. yeast
1 c. warm water
2 1/2 c. flour
1 tsp. salt
1 Tbs. olive oil or vegetable oil
1/2 stick butter, softened
3 Tsp. parsley
2 tsp. garlic, minced
1 c.or more shredded cheese (I usually use sharp cheddar or pepper jack.)
1/4 c. Parmesan cheese, divided
Black pepper

Directions

Spray or grease 2 round 8-inch cake pans. Or you can use a cast iron skillet to bake your bread in.

Combine water, sugar and yeast in a large bowl. Place the mixture in a warm location for 5 to 10 minutes. This allows the yeast to bloom, showing you that it is alive and active.  

Add 1 cup flour. Stir with a wooden spoon until a dough forms.  Turn out the dough onto a floured surface. Turn out the dough and knead by hand for 10 minutes.  Continue to add flour as you knead until the dough is smooth, and elastic.  It should be slightly sticky. 

Put the dough into a lightly greased bowl. I usually use the same bowl I mixed the dough in and just oil the bottom and sides of the bowl. It saves on washing more dishes.  

Cover and place the bowl in a warm location for about an hour, or until dough is doubled in size.

In a small bowl, combine the butter, parsley, and garlic. 

Punch the dough down and divide in half. Allow the dough to rest 5 minutes. Place one half of the dough on a lightly floured board and roll it out into a 14 x 8 inch rectangle.  Spread 2 tablespoons of the butter mixture over the top of the dough. Place half of the cheese over the top of the butter and then half of the Parmesan cheese.  Sprinkle a little bit of pepper over the top of the cheese. 

Starting at the long end, roll the dough up into a log shape.  Pinch the bottom seam to seal. Place the dough into the pie plate, making a circle shape. Cut through the dough, but not all the way through, with a sharp knife. The slices should be 1-inch apart with the dough still attached at the bottom.

Repeat the process with the other half of the dough. 

Divide the rest of the butter mixture and spread each half over the top of the dough.

Place the pans in a warm location and allow the dough to rise until doubled.

Bake at 350° for 15 to 20 minutes, or until golden brown.