Garlic-Asiago Pull-Apart Bread
this bread comes together so quickly with frozen bread dough, and the garlic and asiago cheese make it a tasty treat to add to any meal.
|1 pound||frozen white bread dough, thawed|
|4 tablespoons||unsalted butter, at room temperature|
|2 tablespoons||chopped fresh parsley|
|2 cloves||garlic, grated|
|1/4 teaspoon||red pepper flakes|
|kosher salt and pepper|
|1 cup||grated asiago cheese|
Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the butter, parsley, garlic, red pepper flakes and a big pinch each of salt and pepper in a bowl. Spread over the dough; sprinkle with 3/4 cup grated asiago, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1/4 cup asiago.
Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.