Here's the beauty shot, right up front. I think we should take a moment and look at this. Yeah, it's light and airy but substantial and tender. It's laced with garlic and cheese and herbs and pepper. It's one of the best things I've "winged" in a very long time.
I've had a rough day, I wanted something decadent. I wanted something rich. I wanted something comforting and delicious. I wanted something extravagant. I'd planned on pasta for dinner, this seemed the brilliant side. I must say, in this instance, I think I have absolutely nailed it. First time out, no testing, no opinions from friends, nothing. Make these. You'll LOVE them!!
TRACYS GARLIC PULL APART CHEESE BREAD
2 cups a/p flour
1 tsp yeast
1 tsp salt
1 tsp sugar
1 cup +2 TB warm water
1/4-1/2 cup butter
3 garlic cloves (or more or less to taste)
parsley, salt, pepper, oregano
grated Parmesan cheese (as much as you love)
When the dough has risen/doubled, it looks like this, hardly a dough but TRUST me here. I haven't steered you wrong before with this super wet dough and I won't this time either. I don't have any before pictures because I was making this up as a quickie and it was when I pulled the dough out that I realized I was going to blog this... just in case you were wondering.
Bake in a PREHEATED oven set at 375 for 30-40 minutes or until you can pull the center ball out and eat it and know that it's cooked :) Yep, I DID! I grabbed the middle one by the 'head' and yanked it out and ate it! MMMMMMMMMMMM