Everyone enjoys the fun of tearing into a pull-apart bread. This savory loaf sports a coating of Parmesan and herbs, making it a fine accompaniment to many pasta, chicken or beef dishes.
INGREDIENTS (for 1 servings):
- 1 egg, beaten
- 2 tablespoons butter, softened
- 1/2 cup water
- 1/2 cup milk
- 1 teaspoon salt
- 1 tablespoon white sugar
- 2 1/2 cups bread flour
- 1 (.25 ounce) package active dry yeast
- 1/4 cup butter, melted
- 1 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon dried minced onion
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried tarragon
PREPARATION:
Measure the egg, 2 tablespoons butter or margarine, water, milk, salt, sugar, bread flour and yeast into dough pan according to manufacturer's directions. Select Dough setting, then Start. When unit signals and display reads 0:00, press Stop and remove dough.
Place melted butter or margarine in a small bowl. In a separate small bowl mix together the paprika, cheese, garlic powder, onion flakes, sage and tarragon. Cut prepared dough into 20 to 25 pieces and roll in butter or margarine then in savory rolling mixture. Stack coated dough pieces in a lightly greased Bundt pan or 9x3 inch tube pan. Cover with a damp cloth and let rise 30 minutes or until doubled.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until golden. Serve warm.