Rob's Buttery Pull-apart Bread

This is one of my family's favorites. It pulls apart into lovely bits of goodness. I have no idea how it long it keeps as it immediately disappears once it comes out of the oven.

for the dough:

add one spoonful active dry yeast to 1/2 cup warm (105 degrees) water. Add a sprinkle of sugar and stir. Set aside for 5 minutes until foamy.

Add 1 spoonful salt and 2 spoonfuls sugar to 1/2 cup warm milk. Stir until disolved.

In a large bowl add 3 1/4 cups of flour, 2 spoonfuls olive oil, milk mixture and water mixture. Stir with a fork until combined. Place on counter and knead for 5 minutes, adding additional flour if dough sticks too much to hands.

Form it into a ball, place back in bowl, cover with a towel and set aside for at least 2 hours. Let it rise for up to 5 hours if possible.

Lightly flour counter top and place dough in the middle.

Roll out as thinly as possible. Cover with a think layer of butter, sprinkle with garlic salt, and add a small amount of parmesan cheese if desired.

Starting on one end roll dough into a tube.

Fold in thirds and smash down, slowly stretching it back to its original length.

Preheat the oven to 450. Place on baking sheet, put in the oven and lower temp to 350 degrees. Bake for 20 minutes or until golden brown. Serve hot.

For extra credit, once the dough is rolled up into a tube the first time, fold in half, and then in half again. Place back in bowl and let it rise for an additional hour. Repeat the process, roll out as thinly as possible, thinly coat with butter, garlic salt and parmesan and roll into a tube. Fold in half and slowly stretch back to its original length.

Cook well,

Rob Barrett

Cooking for Dads

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