Herb Peel Away Bread
Infuse your kitchen with the mouthwatering aroma of Herb Peel Away Bread, a shareable pull-apart loaf brimming with fresh herbs and garlic. Perfectly soft and golden, this homemade bread features layers of fluffy dough brushed with a vibrant mixture of parsley, chives, thyme, and Parmesan cheese, all tied together with a hint of olive oil. Ideal for entertaining or complementing your favorite soups and pastas, this recipe combines the joy of baking from scratch with the irresistible appeal of savory flavor. With its interactive "pull-apart" design, this bread is as fun to eat as it is utterly delicious. Whether you're hosting a dinner party or indulging in a cozy weekend bake, this Herb Peel Away Bread is guaranteed to impress!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Warm milk (100–110°F)
- 4 tablespoons Unsalted butter (melted)
- 2 Large eggs
- 2 tablespoons Fresh parsley (finely chopped)
- 2 tablespoons Fresh chives (finely chopped)
- 1.5 teaspoons Fresh thyme leaves
- 3 Garlic cloves (minced)
- 3 tablespoons Olive oil
- 0.25 cup Parmesan cheese (grated, optional)
Instructions
In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until the mixture is frothy.
Add melted butter, eggs, salt, and 2 cups of flour into the mixture. Stir until well combined.
Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm area for about 1 hour or until doubled in size.
While the dough is rising, prepare the herb mixture. In a small bowl, combine parsley, chives, thyme, garlic, olive oil, and Parmesan cheese (if using). Mix well and set aside.
Once the dough has risen, punch it down and roll it out into a large rectangle about 1/4-inch thick.
Spread the herb mixture evenly over the surface of the dough.
Using a sharp knife or pastry cutter, cut the dough into long strips, then stack them on top of each other. Cut the stack into smaller squares or rectangles.
Grease a loaf pan and stack the dough pieces upright inside the pan, like a row of books.
Cover the pan loosely with plastic wrap and let the dough rise again for 20-30 minutes, or until it reaches the top of the pan.
Preheat your oven to 350°F (175°C).
Bake the bread for 30-35 minutes, or until golden brown and cooked through.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
Serve warm and enjoy by peeling the bread apart layer by layer.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 470 mg | 20% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 5.0 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
