Garlic And Fresh Herb Pull–apart Bread

Total Time: 31 hrs 30 mins Preparation Time: 30 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1/2 cup corn oil (canola and extra virgin olive oil blend)
• 2 tablespoons fresh herbs, minced (rosemary, oregano, thyme, sage, chives, basil)
• 2 tablespoons minced fresh italian flat leaf parsley
• 2 fresh garlic cloves, minced
• 1/2 teaspoon salt
• 4 1/2 cups all-purpose flour
• 1 1/2 ounces fleischmann's fast rise yeast
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 1/3 cups very warm milk
• 1 egg, lightly beaten
• 1/4 cup corn oil (canola and extra virgin olive oil blend)

Recipe

• 1 for infused oil: combine oil, herbs, garlic and salt in a small bowl and set aside.
• 2 combine flour, undissolved yeast, sugar and salt in mixing bowl. heat. add milk to flour mixture and mix on low speed for 1 minute.
• 3 stir in egg and oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl.
• 4 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, and transfer to a lightly oiled bowl; turning once to coat.
• 5 cover; let rise in warm, draft–free place until doubled in size, about 45 to 60 minutes.
• 6 punch dough down and spread onto a lightly floured work surface. using hands, pat dough into a 25x30 cm rectangle, approximately 3 cm thick. divide dough into about 30 pieces using a pizza cutter or knife; roll into balls. dip dough balls into oil and herb mixture to lightly coat. arrange coated dough balls evenly in bottom of greased 25 cm tube pan. cover; let rise in warm, draft–free place until doubled in size, about 30 minutes.
• 7 bake at 350ºf/180ºc 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.