Crunchy Seasoned Pull-Apart Bread

Crunchy Seasoned Pull-Apart Bread

Course: Bread
Keyword: Savory
Author: King Arthur Flour’s Baking Class Recipes


  • Bundt or Tube Pan
  • Cooling Rack


In the bowl of electric stand mixer combine:

  • 2 cups very warm water (approx 105°F)
  • 1 tablespoon sugar
  • 1 pinch ginger
  • teaspoon active dry yeast (1 packet)
  • 2 tablespoon olive oil
  • 1 cup unbleached all-purpose flour

Let stand until yeast is frothy.

    Using bread hook slowly stir in 1/2 cup at a time until mixture begins to pull away from side of bowl:

    • 2 teaspoon salt
    • cup unbleached all-purpose flour

    Turn out onto a floured surface and knead 5 to 8 minutes, adding only enough flour to keep dough from sticking and dough is smooth and elastic.

      Place in an lightly oiled bowl, turning to coat on all sides.

        Cover and let rise until double in bulk.

          In a small bowl mix:

          • ¾ cup grated parmesan cheese
          • 2 or 3 tablespoon chopped basil

          In another small bowl put:

          • ¼ to ⅓ cup olive oil


          • When dough has risen, punch down.
          • Grease a bundt or tube pan with olive oil.
          • Grease a bundt or tube pan with olive oil.
          • Roll pieces in a ball; dip them in the oil; then roll in the cheese mixture and place side by side in pan making two layers.
          • Set aside and allow to rise until dough reaches top of pan.
          • Preheat oven to 400° F while loaf is rising.
          • Bake for approximately 35 to 40 minutes until top is golden.
          • Turn out onto a cooling Rack.