Garlic Parmesan Pull-apart Bread

I never thought there would be another pull-apart bread I’d love as much as my monkey bread.  But now there is. Just wait ’til you get a load of this amazing bread. I wish somebody would PUH-LEEZE create a scratch n sniff option for websites. I can’t even begin to describe the incredible aroma coming from my oven as this savory version of the classic monkey bread is baked to golden perfection. Garlic, scallions, Parmesan, and the yeasty aroma of baking bread. O.M.Goodness!! 

This is a savory version of the very popular monkey bread my family loves – and just as easy to make thanks to frozen bread dough. And since I *know* all of you are WAY better planners than I, you won’t have to thaw your bread dough by the fireplace or need to skip the rising in order to get dinner on the table 🙂 

After you serve this souped version of garlic bread and everybody will forever love you. It was a HUGE hit here, and the kids even fought over who was taking the leftovers to school the next day (they all did).

Have you already decided you just HAVE TO make this? Then congratulate yourself on that excellent idea. As Georgia often says, after a particularly awesome idea, “Good idea, me!” 😛

Garlic Parmesan Pull-Apart Bread
adapted from Allrecipes.com

Makes 10-12 servings

2 tablespoons finely chopped scallions
2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter, melted
3 egg whites
2 (1 pound) loaves frozen bread dough, thawed
1/2 cup finely grated Parmesan cheese

1) Grease a Bundt pan or loaf pan well on bottom and sides.
2) Whisk together the egg whites with the butter, scallions, garlic powder, salt and pepper and set aside.
3) Cut each loaf of dough into walnut-sized chunks (I did about 32 pieces per loaf).
4) Dip each of the chunks in the egg white mixture, and layer in the pan. Once one layer is complete, sprinkle with Parmesan. Continue dipping and layer until all of the dough and Parmesan is used up. Cover loosely and set aside to allow the dough to rise — it may get as much as double in size.
5) Preheat the oven to 350 degrees F. Bake the bread in the center of the oven for 30-40 minutes. The top will be golden and the center will be set and not gooey. If you find the top is done before the center, cover the top with foil and continue baking until the center is fully cooked.