Monday, November 29, 2021

Pull apart dipping bread made from scratch!

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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I love making bread from scratch. That feeling of getting the dough to the right consistency, the smell of the yeast, and then the delicious end result are all reasons to make bread from scratch. This one was made by pure instinct and experience.

pull apart dipping bread

Mama’s (no yeast) pull apart dipping bread

Recipe created by yours truly!

Ingredients

  • 3.5 cups all-purpose flour (bread flour would probably work well, too)
  • 3 tablespoons baking powder
  • 2 teaspoon salt
  • 2 tablespoons sugar
  • 2.5 cups whole milk
  • ¼ cup plant butter
  • 2 tablespoon parsley flakes
  • 1 tablespoon parmesan herb seasoning mix
  • ⅓ cup water (might be needed to finish making dough)

For the melted topping

  • ¼ cup plant butter
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit
  2. Using a large mixing bowl, combine all the dry ingredients
  3. Whisk the dry ingredients together
  4. Add the wet ingredients to the dry ingredients, one by one
  5. Add ¼ cup of plant butter to the mixture in chunks
  6. Begin forming the dough by hand
  7. Add water slowly if the dough is not forming
  8. If dough becomes too wet, add more flour and combine until desired consistency is reached
  9. Once desired consistency is reached, form dough into a ball
  10. Allow the dough ball to sit in a covered bowl on a heated oven top for 20 to 30 minutes to rest
  11. Prepare a bundt pan with nonstick cooking spray (I used a bitter flavored one but any nonstick cooking spray should work fine)
  12. After 20 to 30 minutes of allowing the dough ball to rest, begin pinching 2-inch dough pieces off and carefully forming them into dough balls
  13. Place the 2-inch dough balls into the bundt pan in a circular fashion. You should be able to create about 4 single layers of 2-inch dough balls
  14. Place bundt pan and contents in the preheated oven and allow the bread to bake for about 20 minutes
  15. Melt the other ¼ cup of plant butter and mix in the dried rosemary and garlic powder
  16. Brush the plant butter mixture over the top of the bread (it should be starting to crust on the top)
  17. Once all of the plant butter mixtures is poured over the bread, return the bundt pan and contents to the preheated oven for an additional 10 to 15 minutes, or until a toothpick can be poked through and come out clean
  18. Remove from the oven, and let the bread rest for at least 15 minutes before serving. Best served warm with seasoned dipping oils (example of a delicious dipping oil is included below)
  19. Ideally, the 2-inch dough ball pieces would be pulled off of each other and dipped, however, you can also cut the bread into slices and serve that way, as well
  20. Enjoy!
pull apart dipping bread

Bread Dipping Oil Recipe | Restaurant-Style

https://www.rachelcooks.com/2019/04/29/bread-dipping-oil-recipe/

Ingredients

  • 1 tablespoon (2-3 large cloves) minced garlic – use fresh, not the refrigerated kind in a jar!
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • Extra virgin olive oil
  • Grated Parmesan cheese, optional
dippingbread3

Instructions

  1. Mix all ingredients together in a small bowl.
  2. When ready to use, mix 1 tablespoon of the mixture with about 1/2 cup of olive oil. If desired, add 1 tablespoon freshly grated Parmesan cheese.
  3. Store the remaining mixture in the fridge for up to a week.

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