Rosemary and White Cheddar Pull-Apart Bread
with Garlic Butter
Garlic bread is getting an upgrade! This pull-apart bread is packed with fresh herbs, melted cheese and mouthwatering garlic butter – you may never go back to the old version again.
Allergènes:
Blé
•Lait
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation1 heure
Temps de cuisson15 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
340 g
Pâte à pizza
(Contient Blé Peut contenir Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
2 pièce(s)
Gousses d'ail
1 tasse(s)
Cheddar blanc, râpé
(Contient Lait)
7 g
Persil
7 g
Ciboulette
Pas inclus dans votre livraison
4 cs
Beurre non salé*
Informations nutritionnelles
Énergie (kcal)850 kcal
Graisses47 g
dont saturés28 g
Glucides82 g
dont sucres5 g
Fibres3 g
Protéines29 g
Cholestérol120 mg
Sel1200 mg
Gras Trans2 g
Potassium225 mg
Calcium500 mg
Fer5 mg
Ustensiles
•Pinceau à pâtisserie en silicone
•Rouleau à pâtisserie
•Bol à mélanger, moyen
•Cuillères à mesurer
Instructions
1
- Lightly flour a work surface.
- Divide dough into 8 equal pieces, then roll each piece into a ball.
- Cover with a kitchen towel and rest for 10 min.
- Grease a 9x5-inch metal baking tin with 1 tsp softened butter.
2
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Thinly slice chives.
3
- Add remaining softened butter, chives, half the parsley, 1 tsp garlic and 1/4 tsp salt and pepper to a medium bowl. Stir until smooth and well-combined.
- Flatten each dough ball with the palm of your hand then, using a rolling pin, roll into a 3-inch-wide circle.
- Spread 1.5 tsp of filling mixture on the inside of the circle then sprinkle over 1 tbsp cheese. Fold in half to close. Repeat with remaining dough balls.
- Place folded dough, open-side up, in prepared loaf tin. Brush top of dough with any remaining butter mixture. Sprinkle with remaining parsley and remaining cheese.
4
- Bake in the middle of the oven until golden-brown around the edges, 28-35 min.
- Place on a wire rack to cool for 10 min. Once cooled, run a sharp knife around the edges of the tin and invert to release bread.
- Pull apart or slice and serve.