Pull-Apart Garlic Bread Recipe

This Pull-Apart Garlic Bread is a soft and fluffy recipe, which is made with a homemade yeast dough and a rich garlic-herb butter. It’s the perfect side dish for sharing, ready after a few hours of rising time.

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Pull-Apart Garlic Bread Recipe Ingredients

For the Dough:

• 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

For the Garlic Butter:

• 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

How To Make Pull-Apart Garlic Bread

1. Activate the Yeast and Make Dough: In a small bowl, whisk together the warm water, yeast, and 1/2 tablespoon of the sugar. Let it stand for about 5 minutes until foamy. In the bowl of a stand mixer, beat the milk, eggs, salt, butter, yeast mixture, and the remaining 1 tablespoon of sugar until combined.
2. Knead and First Rise: With the mixer on medium-low speed and using the dough hook, gradually add the flour. Once incorporated, increase the speed to medium and knead the dough for 6 to 8 minutes until it is smooth and elastic. Transfer the dough to a lightly greased bowl, cover it tightly, and let it rise in a warm place for 1 to 1.5 hours, until doubled in size.
3. Make the Garlic Butter: While the dough rises, combine the butter, garlic, and salt in a small saucepan over medium-low heat. Cook, stirring, until the butter is melted and the garlic is fragrant, about 5 minutes. Remove from the heat and stir in the parsley and rosemary. Set aside 1 tablespoon of this butter for later.
4. Shape and Coat the Dough: Lightly grease two 9×5-inch loaf pans. Turn the risen dough out onto a lightly floured surface and divide it into 40 equal pieces. Shape each piece into a small ball.
5. Assemble and Second Rise: Roll 20 of the dough balls in the garlic butter and arrange them in the bottom of the two prepared loaf pans. Sprinkle with half of the parmesan cheese. Repeat with the remaining 20 dough balls, the rest of the garlic butter, and the remaining parmesan. Cover the pans loosely with plastic wrap and let them rise for another 45 minutes to 1 hour, until doubled.
6. Bake the Loaves: During the last 20 minutes of the rise time, preheat the oven to 350°F. Uncover the loaves and bake for 35 to 40 minutes, until the tops are golden brown and a thermometer inserted in the center registers 200°F.
7. Finish and Serve: Brush the tops of the hot loaves with the remaining 1 tablespoon of garlic butter. Let the loaves cool in the pans for 5 minutes before carefully removing them. Serve warm.

Recipe Tips

• How to get a good rise? The most important secret is the temperature of your liquids. Your water and milk must be warm (like a baby’s bath, around 110°F) but not hot, as hot liquid will kill the yeast and your bread will not rise.
• Can I make this ahead of time? Yes! This is a perfect make-ahead dish. You can let the dough perform its first rise slowly overnight in the refrigerator. You can also assemble the loaves completely and let them do their second rise in the fridge overnight. Just let them sit at room temperature for about an hour before baking.
• How do I get the most flavorful garlic butter? Using fresh garlic, parsley, and rosemary will give you the absolute best, most aromatic flavor. Gently heating the garlic in the butter, as the recipe directs, infuses the butter with flavor without the harshness of raw garlic.
• What if I don’t have bread flour? You can substitute an equal amount of all-purpose flour. Bread flour has a higher protein content, which will result in a slightly chewier, more structured bread, but all-purpose flour will still yield a delicious, soft result.

What To Serve With Pull-Apart Garlic Bread

This is the ultimate side dish for any Italian-American meal. It’s perfect for dipping and sharing. Serve it with:

• A big bowl of spaghetti and meatballs or a hearty meat sauce
• Classic lasagna or baked ziti
• A large Caesar or garden salad for a lighter meal
• A simple marinara sauce for dipping

How To Store Pull-Apart Garlic Bread

• Room Temperature: This bread is best eaten warm on the day it is made. If you have leftovers, store them in an airtight container or a zip-top bag at room temperature for up to 3 days.
• Reheat: Gently reheat the bread, wrapped in foil, in a 350°F oven for 5-10 minutes to restore its softness and warm it through.

Pull-Apart Garlic Bread Nutrition Facts

• Serving: 1/10th of a loaf
• Calories: 380 kcal
• Carbohydrates: 45g
• Protein: 9g
• Fat: 18g
• Saturated Fat: 11g
• Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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