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Garlic Parmesan Hefeweizen Pull Apart Bread

Garlic Parmesan Hefeweizen Pull Apart Bread

Garlic Parmesan Hefeweizen Pull Apart Bread

Garlic Parmesan Hefeweizen Pull Apart Bread

I worked for a money laundered in college. I was a waitress at a small cafe right on the Rose Parade route through Pasadena. It wasn’t until later that I was able to dissect how complicit I was in his illegal dealings. He’d call me once a day and give me totals he wanted me to ring up under my employee number that would appear to be checks for food. I’d enter in dollar amounts in the computer, anywhere from $50 dollars to $200, usually about ten to twenty separate amounts. I never asked why, I was a 19-year-old naïve farm girl that had no concept that this could be wrong. I was just doing what my boss told me to do. He’d tell me to tip myself out 15% on the amount and leave a note with the total when I cashed out.

Although I’ll never be sure what type of dirty activities the owner was washing his money of, the head chef was possibly worse. The guy who ran the kitchen looked like a greasy, short version of Tom Colicchio, dated strippers and at least once a day offered me a thousand dollars for a picture of my ass (I always declined). Six months into my stint as brunch waitress and weeknight dinner server, he offered me a side job as a bartender for his catering company.

A company that was run using food he’d charge to the restaurant and make the owner ignorantly pay for, pocketing all the money his clients assumed he’d spent on supplies. The thing about being 19 and bartending parties in Hollywood is that you don’t need more than a pair of leather pants and a few witty comebacks to make $500 a night in tips, which at the time was a small fortune that allowed me to pay my tuition and rent.

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After Smarmy Chef was found out by Shady Owner, he was fired. In a staff meeting to announce the news a few days later, Shady Owner was a bit shaken. After the other employees left that day, he asked me why. His thick Middle Eastern accent obscuring the words, "Why Jackie? Why would he steal from me? I give him a good job!" Of course this was a pot and kettle situation. Of course there is no honor among thieves. Of course I had no idea what to say. I look over at the baker, a sweet man who pretended like he didn’t speak English with all of the waitresses except me, he is shaking his head, giving me a look that spells out my need to keep quiet.

So I shrugged, "Some people are just like that, it’s no one’s fault." I meant it as much about him as I did about Smarmy Chef. I quickly make my way past the half wall that was separating the baker from the restaurant and finally take a breath. I give him the look that says all the words that I don’t know how to get out, he smiles back. "I just bake the bread, it makes it ok. I bake the bread and I feed the people." I smiled and help him knead the dough. Sometimes you just have to bake bread and feed people, and then everything makes sense.

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Garlic Parmesan Hefeweizen Pull Apart Bread


  • 3 cups all-purpose flour
  • 1 envelope rapid rise yeast
  • 2 tbs sugar
  • 3/4 cup beer wheat beer or pale ale
  • ½ cup unsalted butter softened
  • 1 tsp salt
  • 10 tbs melted butter
  • 6 cloves garlic minced
  • 1 wt oz about 1 cup fresh shredded parmesan cheese


  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and sugar. Mix until combined.
  • In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt and add softened butter.
  • Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
  • Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Add to a lightly flowered surface, knead for about 3 minutes. Cut dough into 32 pieces (cut dough in half to make 2 pieces, cut each of those in half to make 4, continue until you have 32 pieces).
  • Add 8 tablespoons of melted butter to a large bowl along with the garlic and parmesan, stir to combine.
  • Add the dough balls and gently toss until well coated.
  • Add the dough, and all the melted butter mixture, to a large cast iron skillet or 9 inch glass pie pan.
  • Preheat oven to 350.
  • Allow the dough to rise for 20 minutes.
  • Bake until golden brown, about 30-40 minutes.
  • Brush with melted butter prior to serving.



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Taylor @ Food Faith Fitness February 9, 2015 um 4:46 am

You’re right because baking THIS bread DOES make a lot of sense. The garlic, the Parmesan, the carbs!?! I need it! Gorgeous photos too! Pinned!


Katrina @ Warm Vanilla Sugar February 9, 2015 um 4:56 am

A good, garlicky bun is my faaaaaav!! These look lovely.


[email protected] February 9, 2015 um 8:26 am

Clearly this needs to happen as soon as possible! I am dying to bite into one of these!


Bryan@MixedMusette February 13, 2015 um 9:49 am

Amazing story, and a killer recipe to boot. The stand mixer I purchased for my wife was all secretly (and unknowingly) so I could stumble upon this recipe – in the future, no less, thanks apparently to a flux capacitor – for our stay-at-home Valentine’s Day beer festival. Table for two, we won’t be late for the reservation.


Jackie February 13, 2015 um 9:57 am

Stay at home Valentines are way better than the over priced restaurant type


Hermes February 16, 2015 um 11:51 am

Made this over the weekend. Cooking time was well shy of what was needed in a ceramic pie plate, running nearly 45 minutes.

Great story about the cash laundering.



Leigh January 18, 2019 um 6:42 am

How do I no to remember all of this drama from college?! Oh Jackie, you have the best stories.


Jackie January 18, 2019 um 9:17 am

We were too busy haggling for parking with ShooShani
And I think this all exploded the summer after, before that, I was too stupid to know what was going on


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