Just made a riff on the garlic pull-apart bread, using the crusty white bread base: 15 oz of dough mixed w/ 1/3 c of pumpernickel flavoring. Also 15 oz of dough mixed with the 12-grain flavoring. I followed the "small balls in butter" technique from the pull-apart recipe, alternating the dark and light colored balls in a 9 x 5 loaf pan and baked at 400 to an internal temp of 195. Turned out sooooo pretty and smells wonderful. The only problem is that it came out of the oven at 9:30 am, and the Easter lunch I plan to take it to doesn't start until 1:00 pm. I'm not sure I can keep from tasting it that long...aaaargh!!!

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