Italian Style Pull Apart Bread

• 3 1/3 cups (15 ounces) all purpose flour
• 1 packet (1/4 ounce) instant yeast (Rapid Rise)
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons table salt
• 1 1/2 teaspoons baking powder
• 1 1/3 cups very warm water (between 115 and 125 degrees)
• 3 tablespoons unsalted butter, melted

1. In a large bowl of electric stand mixer, whisk the flour, yeast, sugar, salt and baking powder. Clip the bowl into the mixer stand and fit the mixer with the dough hook. 
2. Check that the water temperature registers about 120 degrees on an instant-read thermometer. (In order for this type of yeast to grow, the liquid needs to be between 115 and 125 degrees.) 
3. With mixer on medium-low speed, slowly pour the water into the flour and mix until the flour is completely incorporated.  Increase the speed to medium and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 6 minutes. Don’t venture too far away while it’s mixing as the mixer might dance around on the counter. 
4. Scoop up the dough and shape it into a ball. Lightly grease (using some of the melted butter or spray release) the bottom and sides of the mixing bowl and pop the dough, rounded side up, back into the bowl. Cover the top securely with plastic wrap. (I like to use a large rubber band to hold the plastic in place.) Let the covered dough rise in a warm spot until doubled in size, about 45 minutes. 
5. Punch dough down and roll out on a lightly floured surface to an approximate 16" x 16" square.  First I melted 3 tablespoons of salted butter and spread it evenly over the top of the dough.  I then sprinkled mine with about 4 tablespoons of grated Parmesan cheese and 2 - 1/2 teaspoons of my favorite Italian seasoning. Gently press in the cheese and herbs with a quick rolling of the rolling pin.  
6. With a pizza cutter, cut the dough in six equal size strips.  Stack the strips one on top of the other and cut in 6 equal portions in the opposite direction making 36 squares.  
7. Place the squares end to end in a greased loaf pan and let it rise for an additional 20 - 30 minutes.  I used a standard 9" loaf pan shown here.  I do wish my loaf pan would have been a bit bigger or I would have had 2 smaller pans in which to divide the dough.  Even though mine turned out just great, I imagine that it would have been a bit lighter with a bigger pan.  
8. Bake bread in a preheated 375 degree oven for approximately 30 minutes or until it is golden brown. Optional:  Misting the oven with water once when you put the bread in and again after 5 minutes to make bread a bit crustier.  

Savoury Table: Italian Style Pull Apart Bread: A Denver area food and recipe blog