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Ingredients
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2 teaspoons active dry yeast
1 1/3 cups barely warm water
2 tablespoons extra-virgin olive oil
2 teaspoons salt
3 1/2 cups all purpose (or ead) flour
1/4 cup butter, melted
1 tablespoon dried parsley flakes
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
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Directions
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Combine the yeast and water in a large mixing bowl, and allow it to sit for five minutes until the yeast is foamy. Add the olive oil, salt, and flour. Knead the dough for five to six minutes, until it's smooth and elastic. Transfer the dough to a lightly oiled bowl and let it rise in a warm, draft-free place for 90 minutes to two hours, or the dough has doubled in size.
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Combine the melted butter, parsley and minced garlic in a small bowl and set aside.
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Punch down the dough, and then tear off small pieces. Coat them in the butter mixture, and layer them in a bundt pan. After you have one layer, add one-third of the Parmesan cheese, and then continue layering them. Add another one-third of the cheese after the second layer, and then the rest of the cheese on the top. Cover the pan with a clean towel and let the dough rise again for 20 to 30 minutes.
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Preheat the oven to 350 degrees. Bake the ead for 25 to 30 minutes or until the ead is golden own. Serve warm with a side of marinara sauce.
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