Recently I’ve been hunting for easy to make & fun to eat finger foods and I figured out how to make a crazy easy pull-apart bread that fits with my food allergies:
You’ll need: 1 packet of yeast, 1 1/3 cups warm water, 2 tablespoons oil, 2 teaspoons salt, 3 1/2 cups (gluten free) all-purpose flour, 1/4 cup butter (or margarine), parsley flakes, minced garlic, basil, paprika, finely chopped onions + (dairy free) cheese
In a large bowl, stir together the yeast and water. Mix in the oil, salt, and flour.
Knead the dough (either by hand or with a mixer) until it is elastic, about 5 minutes.
Cover with a clean kitchen towel & let rise for 1 to 2 hours, until dough is doubled in size.
Once your dough has risen combine the melted butter, parsley flakes, minced garlic, basil, paprika, finely chopped onions in a small bowl. Grab a bundt pan.
– wtf is a bundt pan?
This is a bundt pan.
Punch down your dough, tear off small pieces, form into balls, cover in the butter mixture, and place in the bottom of the bundt pan.
Repeat until you have one layer of dough balls.
Add a layer of cheese to your dough balls. Continue tearing, coating & layering your dough & cheese until you have 3 layers (Depending the size of your dough balls you may have more or fewer layers).
Cover the pan with a clean towel & until the dough has doubled in size, about 20-30 minutes.
Bake at 350F – 180C – Gasmark 4 for 25 to 30 minutes, or until bread is golden brown.
The house smells delicious!
Flip your bread out onto a plate & serve warm with a side of tomato-y sauce for dipping!
The cheesy version turned out so well I just had to do a sweet one!
Make everything exactly the same as above but instead of adding herbs & spices to the melted butter, use brown sugar, ginger, nutmeg & cinnamon & in place of cheese use your fave chopped nuts!
Seriously delish! You could even have a side dish of melted chocolate for dipping!
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