Having Trouble With Pull-Apart Bread...

[jentapp]

I just tried to make the garlic pull-apart bread for the first time and don't know if it turned out right, or not. Is it supposed to NOT be very garlicky and there be a huge pool of butter on the bottom?

 

[slingmommy]

I was just about to post a new thread about how to make this. Did you use a fluted pan? I don't have one and am wondering if it's possible to make these without it.

 

[jentapp]

I do have the fluted stone, but made mine in the 8" skillet.

 

[SusanBP0129]

I had the same problem. I added about 6 cloves of garlic. We like a lot of garlic!

 

[MandyK]

I had this probelm, too. Make sure you use only 1/2 (or less) stick of butter! I also add some red pepper flakes and parmesan cheese to mine to kick it up.

 

[SusanBP0129]

Me too....although I used 1/2 a stick plus a little olive oil and I also added the red pepper flakes! YUM! I used romano cheese, too.

 

[mrssyvo]

lso, Make sure you let it rest for about 3 to 5 minutes before you flip it,it gives time for the butter to be absorbed.

 

[mrssyvo]

Also, Make sure you let it rest for about 3 to 5 minutes before you flip it,it gives time for the butter to be absorbed.

 

[lacychef]

I agree with the others; use 1/2 stick of butter instead of whole one, & let it rest a few minutes. Then, flip it out onto the celebrate plate or the SA medium square (or cranberry accent square!). I'm going to be featuring this recipe a lot in Jan--love it!
I also grate fresh Parmesan cheese over the top before I bake it; then more on the top after I flip it!

 

[jentapp]

Awesome! Thanks! Maybe with only half a stick of butter it will actually flip, too (slid out right-side up into its pool of butter before I had a chance to even try to flip it...LOL).

 

[AJPratt]

I usually just use one or maybe 2 cloves of garlic. And, if you use less butter, watch the cooking time because it will brown more without the extra butter. I usually just pour the extra on top. I love my butter!

 

[pamperedlinda]

Do ya'll flip the garlic bites out of the pan or slide them out? I have always slid them straight onto a SA plate (so that the top is still the top - make sense?)

 

[ChefBeckyD]

Do ya'll flip the garlic bites out of the pan or slide them out? I have always slid them straight onto a SA plate (so that the top is still the top - make sense?)

I slide mine onto the cranberry rimmed SA plate......I also use a few shakes of the Italian Seasoning when I make them, and grate Parm. cheese over the top before and after baking!

 

[lisacb77]

I'm a flipper

 

[lacychef]

I'm a flipper

Me too! Then I take a paper towel & wipe out the remaining butter or seasoning in the pan to show how easy it is to clean!

 

[pcjulie]

Use real butter!I have found that when I use real butter, or even stick margarine, I have better results. When my host hands me a tub of Country Crock I cringe because I have found that the bread gets more soggy.

 

[chefann]

That's because something like Country Crock is spread, and has far more water in it than butter or margarine. Most recipes work best with products that are no less than 70% fat (I think that's the number - I'm at work, so don't shoot me if it's wrong).

Gotta love real butter! Yummmm...... http://www.thesmilies.com/smilies/tongue0017.gif

 

[nikked]

Flip or Slide? Neither!I used to "flip" onto a medium SA, but lately I have been using the Heart Trivet to put the pan on. That's what I do at home, and I find when I show what I do at home, it makes other's more comfortable. I do mention that you can also flip it onto an SA.

Because I start every show with the Pull Aparts, it reminds me to talk about Round Up. Before, I would always forget until I started to put in the first order, and then I would have to interrupt the chatting and catalog looking to fill everyone in. Now, I'm able to talk about the National program (Trivet) and the Local Program (Round Up) at the beginning, and do a quick reminder at the end ("Don't forget that I'll be asking if you would like to Round Up your order for the [fill in the blank] food bank!").

I mention that you can Round Up to the next dollar, or even $5 or $10 if you are so inclined. Because I leave that larger Round Up as an option, and I am sure to ALWAYS mention it at my shows now, my my Round Up donations have gone up considerably, and I am selling a lot of Trivets.

I know this wasn't a thread about Round Up, but this is a program I so believe in, and I wanted to share what has been successful for me. HTH!

 

[Chef susan]

how do u make them in the fluted stone??
S

 

[Chef Diane]

I'm dying to try theseWhich bread goes best with Hawaiian Ham? For sure not the garlic. Any suggestions

 

[pamperedgirl3]

I usually make these in the 8" skillet & flip them onto the cranberry square at shows. Always impressive! I used to use 1/2 stick butter, but it's just too much. Plus a lot of people cringe when I say I use that much. So now I use 2 tablespoons, 1 garlic clove (2 if small) & 1 tsp Italian Seasoning (pass around at shows to smell & to mention where to put it on the order form for no tax).

I tried these in the fluted pan yesterday for the first time. I did find that I had to bake them about 5-10 minutes longer than in the skillet. I'm going to make these in this pan in January to show stoneware for Feb bookings. I'm making them with soup in the cookware!

 

[scottcooks]

I flip it out, to show awesome golden brown bottoms. I use the edge of the pan to start to pull them apart a little. As I'm doing that, I have guests wanting to get in there and get some!