Roasted Garlic Parmesan Herb Pull-Apart Bread in Your Pressure Cooker
A savory, tender pull-apart bread packed with roasted garlic, parmesan, and herbs — made extra easy with your pressure cooker or oven.
Equipment
- 1 Mixing bowl for dough rising
- 1 Stand mixer with dough hook
- 1 Loaf pan or bundt pan greased
Ingredients
Main Ingredients
- 2 heads Garlic for roasting
- 1 tablespoon Olive oil
- ¼ teaspoon Salt for garlic
- 2 ¾ cups All-purpose flour
- 1 teaspoon Sugar
- 2 ¼ teaspoons Active dry yeast
- ⅓ cup Milk whole or 2%
- ¼ cup Unsalted butter
- ¼ cup Water
- 1 teaspoon Dried basil
- ½ teaspoon Dried oregano
- ¼ teaspoon Dried rosemary
- 1 teaspoon Garlic powder
- ½ teaspoon Salt for dough
- 2 Eggs large
- 6 tablespoons Unsalted butter melted for filling
- ½ cup Parmesan cheese finely grated
Instructions
Instructions
- Preheat oven to 400°F. Cut tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes.
- Squeeze roasted garlic into bowl and mash with salt. Let cool slightly.
- Warm milk, butter, and water in saucepan. In stand mixer, combine flour, sugar, yeast, herbs, garlic powder, salt, and roasted garlic.
- Add warm liquid mixture and eggs. Mix to a sticky dough, then knead with dough hook 5–6 minutes until elastic.
- Transfer dough to greased bowl, cover, and let rise for 1 hour until doubled.
- Punch down dough, divide into balls. Roll each in melted butter and sprinkle with parmesan.
- Layer buttered dough balls in greased pan. Cover and let rise again 30 minutes.
- Bake at 350°F for 30–35 minutes or until golden. Let cool slightly and serve warm.
Notes
Store leftovers in an airtight container. To reheat, wrap in foil and warm in oven to keep it soft inside and crisp outside.