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Pull-Apart Garlic Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 4 reviews
  • Author: Evelyn
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

Pull-Apart Garlic Bread is a soft, fluffy bread made from yeast dough, infused with a flavorful garlic butter mixture and herbs, perfect for sharing. This recipe involves making a yeast dough, shaping it into small balls coated with garlic butter and parmesan, then baking until golden and aromatic. Ideal as a savory side or appetizer, it offers a delightful combination of garlicky, buttery richness with a tender crumb.

Ingredients

Dough Ingredients

  • 1/4 cup warm water (about 110ºF)
  • 1 tbsp active dry yeast
  • 1 1/2 tbsp granulated sugar
  • 1 cup whole milk, warm (about 110ºF)
  • 2 large eggs, beaten
  • 1 3/4 tsp kosher salt
  • 1 cup unsalted butter, melted
  • 5 cups bread flour
  • Nonstick cooking spray (for greasing pans)

Garlic Butter Ingredients

  • 1/2 cup unsalted butter
  • 8 garlic cloves, grated
  • 1 tsp kosher salt
  • 1/4 cup finely chopped parsley
  • 1 tbsp finely chopped rosemary
  • 1/4 cup shredded parmesan cheese

Instructions

  1. Activate Yeast: In a small bowl, whisk together the warm water, active dry yeast, and 1/2 tablespoon of sugar. Let the mixture stand until foamy, about 5 minutes, to ensure the yeast is active and ready for dough making.
  2. Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine warm milk, beaten eggs, kosher salt, melted butter, the yeast mixture, and remaining 1 tablespoon of sugar. Beat on medium-low speed to mix, about 10 seconds. Gradually add bread flour while mixer runs on medium-low. Increase speed to medium and knead the dough until smooth and elastic, approximately 6 to 8 minutes. Transfer dough to a greased bowl, cover tightly with plastic wrap, and let it rise until doubled, about 1 to 1 1/2 hours.
  3. Prepare Garlic Butter: In a small saucepan over medium-low heat, melt 1/2 cup butter with grated garlic and 1 teaspoon kosher salt, stirring occasionally until melted and fragrant, about 5 minutes. Remove from heat, then stir in finely chopped parsley and rosemary. Reserve 1 tablespoon of this garlic butter mixture separately for brushing the baked bread later.
  4. Shape Dough Balls: Lightly grease two 9-by-5-inch loaf pans. Turn dough out onto a lightly floured surface and divide into 40 pieces (about 1 ounce each). Shape each piece into a ball. Roll 20 of the dough balls into the garlic butter mixture and place them evenly in the bottom of the prepared loaf pans. Sprinkle half of the shredded parmesan cheese over these.
  5. Layer and Assemble Loaves: Repeat rolling the remaining 20 dough balls in garlic butter and layering them into the pans. Sprinkle with remaining parmesan cheese and drizzle any leftover garlic butter evenly over the dough balls laid in the pans.
  6. Second Rise: Cover the loaf pans loosely with plastic wrap and let the dough rise again until doubled in size, approximately 45 minutes to 1 hour. Preheat the oven to 350°F during the last 20 minutes of this rise.
  7. Bake the Bread: Remove plastic wrap from the pans and bake the loaves in the preheated oven for 35 to 40 minutes, or until the tops are golden brown and an instant-read thermometer inserted in the center reads 200°F.
  8. Finish and Serve: Remove the bread from the oven and brush the tops with the reserved 1 tablespoon of garlic butter, warming the butter gently if needed. Allow the loaves to cool in the pans on a wire rack for 5 minutes, then carefully remove them from the pans. Serve warm for the best flavor and texture.

Notes

  • Ensure that the water and milk are at the right temperature (about 110ºF) to activate the yeast without killing it.
  • Use bread flour for better gluten development resulting in a chewier texture.
  • You can substitute fresh herbs with dried herbs but reduce quantities by half.
  • If you don’t have a stand mixer, knead the dough by hand for 10-12 minutes until elastic and smooth.
  • For an extra cheesy bread, sprinkle additional parmesan on top before baking.
  • This bread is best enjoyed fresh but can be wrapped tightly and stored for up to 2 days, then reheated.

Find it online: https://evelynscooking.com/pull-apart-garlic-bread-recipe/