Super Cheesy Pull-Apart Garlic Parmesan Bread
Yields 1 loaf
Ingredients:
1 packet active dry yeast
1 1/3 cups warm water
2 tsp. sugar
2 tablespoons extra-virgin olive oil
2 tsp. salt
3½ cups all purpose (or bread) flour
½ stick butter, melted
1 tablespoon dried parsley flakes
2 cloves garlic, minced
½ cup freshly grated Parmesan cheese
½ cup grated cheddar cheese
Directions:
In a small bowl, stir together the yeast, water and sugar. Let sit 5 minutes until yeast is foamy.
In a large mixer bowl, mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.
Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
Punch down the dough. Tear off small pieces of dough (roughly the size of ping pong balls).
Coat in the butter mixture, and place in the bottom of a bundt pan.
Repeat this process until you have one layer of dough balls.
Sprinkle on 1/3 of the Parmesan cheese & shredded cheddar cheese.
Continue layering the dough balls and cheese until you have 2-3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
Preheat oven to 350°F (175°C).
Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.
Turn over pan and serve!
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Chocolate Fudge Tunnel Cake
Ingredients:
Cake:
¾ cup cocoa powder
½ cup boiling water
2 ounces bittersweet chocolate chopped
2 cups all-purpose flour
2 cups confectioners’ sugar
1 tsp. salt
5 eggs, room temperature
1 Tbsp. vanilla extract
1 cup sugar
¾ cup packed light brown sugar
2 ½ sticks butter, softened
Chocolate Glaze:
¾ cup heavy cream
¼ cup light corn syrup
8 oz. bittersweet chocolate, chopped
½ tsp. vanilla extract
Directions:
Preheat oven to 350°F.
- Prepare a bundt pan, melt 1 tablespoon of butter and mix in 1 tablespoon of cocoa powder. Using a pastry brush, coat the bundt pan all over getting in all the crevices too.
- In a medium bowl, pour the boiling water over chocolate and whisk until smooth. Cool to room temperature. Whisk together cocoa powder, flour, confectioners’ sugar, and salt. In a separate bowl, beat together the eggs and vanilla extract.
- With an electric mixer, on medium-high speed, beat the sugar, brown sugar, and butter until light and fluffy. Lower the speed and add the egg mixture gradually until well combined. Add chocolate and beat until incorporated. Beat in dry ingredients until just combined.
- Scrape batter into prepared bundt pan, smoothing the top. Bake until edges are beginning to pull away or when you touch the top it springs back, about 45 minutes. Don’t use the toothpick method because the middle of your cake should still be moist when taken out. Cool on a wire rack for 1½ hours, then invert onto serving platter and cool completely.
To make the glaze:
In a small saucepan, cook the cream, corn syrup, and chocolate over medium heat, constantly stirring until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let sit 10 minutes before serving.