Parmigiano Asiago Herb Pull Apart Bread


425 grams of all purpose flour

3 tablespoons of granulated sugar

2 1/2 teaspoons of active dry yeast

1 teaspoon of kosher salt

4 tablespoons of buttermilk powder

1/2 cup of grated asiago cheese

1 1/4 cups of warm water (115 to 120 degrees Fahrenheit)

57 grams of very soft unsalted butter

4 tablespoons of olive oil

3/4 cup of grated parmigiano cheese

3/4 teaspoon of dried oregano

2 tablespoons of finely chopped fresh parsley

1 tablespoon of finely chopped fresh rosemary

2 cloves of garlic, finely grated

1/2 teaspoon of freshly ground black pepper

1 whole egg, beaten


Place the flour, sugar, yeast, salt, buttermilk powder and asiago cheese in the bowl of an electric stand mixer. Separate the salt and yeast so they are not touching.

Add the warm water and butter, beat on medium speed with the paddle attachment util the dough comes together, about 1-2 minutes.

Switch to the dough hook and beat on medium low speed for 5-7 minutes until the dough is smooth.

Place the dough in a lightly greased bowl, cover with plastic wrap and a towel. Allow the dough to rise until it doubles in volume, about 1 - 1 1/2 hour.

in a small bowl mix together the parmigiano cheese, oregano, parsley, rosemary, garlic and pepper.


Lightly coat a bundt pan with a removable bottom with butter.

Punch down the dough and turn it out of the bowl. Divide the dough into 30 equal pieces. Roll each piece into a smooth ball.

Coat each ball in some olive oil and roll in the cheese/herb mixture.

Place 20 of the balls in the bottom of the pan and place the remaining 10 on top.

Cover the pan with plastic wrap and cover with a towel and allow to rise for 45 minutes.

Brush the top with the beaten egg and bake at 375 degrees Fahrenheit for 25 minutes or until the internal temperature is 190 degrees Fahrenheit.