Bread is a vital part of any meal, and it cannot get easier and delicious than this Pull Apart Garlic Bread. This will be a great choice of bread as an appetizer when entertaining during the holidays.
Garlic bread is something that my whole family enjoys, especially my boys. In any Italian restaurant, we go to eat, the first thing we would wait for is the garlic bread.
In fact, they fill up their stomach with garlic bread and then struggle to finish their dinner. This inspired me to bake this Pull Apart Garlic Bread.
Pull-apart breads are the best way to eat bread as a snack. I have made this Herb and Cheese pull-apart bread before, and we all enjoyed it. With kids at home for summer, they are hungry forever.
Evenings are when they are hunting all around the house looking for something to snack on. I am trying to make something at least twice or thrice a week that they like for an evening snack. This garlic pull-apart bread was something that my older son asked me to make this week.
I have been looking forward to making this garlic bread for quite some time, and the theme for this week was perfect. This week, I will be doing pull-apart breads for the blogging marathon, and this is the first bread that I chose for this theme.
The recipe for this garlic bread is very simple, and I just used basic bread dough to make this delicious garlic-flavored bread. I used a standard 8 x 4 loaf pan to make this bread. I had some fresh parsley in the fridge, and I used fresh parsley to make the garlic bread topping.
Note - The fresh parsley can be replaced by 1 tablespoon of dried parsley.
Ingredients Needed
For the bread dough
- Bread flour - 2 ½ cups to 3 cups
- Active dry yeast - 1 ½ tsp
- Sugar - 1 ½ tbsp
- Salt - 1 ½ tsp
- Warm water - ½ cup
- Warm milk - ½ cup
- Butter - 1 tablespoon (softened)
For the garlic topping
- Butter - 4 tablespoon (melted)
- Garlic - 3 cloves (finely minced)
- Fresh parsley - 2 tablespoon (finely minced)
- Oregano - 1 teaspoon (dried)
- Salt - 1 tsp
Step-by-step process
To make the bread dough
I used my stand mixer to make the dough. Add the warm water to the bowl of the mixer and sprinkle the yeast and the sugar. Gently mix and let the mixture bubble up and proof for about 5 to 8 minutes. Make sure that the water is warm and not too hot or too cold.
Once the yeast is proofed, add the warm milk, salt, and softened butter and mix.
Add the bread flour, about a cup at a time. I needed a little more than 2 ½ cups to make soft dough. You might need anywhere from 2 ½ to cups of flour. Knead the dough for about 7 to 8 minutes until it passes the window pane test. The dough should be slightly sticky but very soft.
Place the dough into a greased bowl and let it rise in a warm place until doubled in volume. Mine took about 1 ½ hours to double.
To shape and bake the pull-apart bread -
- When the dough is rising, make the garlic topping. Melt the butter, and then add the rest of the ingredients to the melted butter.
- Once the dough has doubled in volume, pinch out small 1-inch balls. I got about 24 balls from the dough.
- Dip the balls in the garlic butter and then place them in layers in a greased loaf pan.
- Cover the pan and let the dough rise for the second time. It took about 45 minutes for me to double the volume of the dough.
Preheat the oven to 350°F and then bake the bread for about 30 minutes or until it is golden brown on top and sounds hollow.
Remove the pan and let the bread rest in the pan for about 10 minutes. Remove the bread from the pan, start pulling it apart, and enjoy with some marinara sauce on the side.
More similar bread recipes
- Pull Apart Pinwheel Rolls with Leftover French Fries
- Pull-Apart Sweet Buns | Bakery Style Sweet Buns
- Monkey Bread | Pull-Apart Sweet Buns
- Honeycomb Bun | Bee’s Hive Bun | Khaliat Nahal
Pull Apart Garlic Bread
Equipment
- Oven
- Stand Mixer
- loaf pan
Ingredients
For the bread dough -
- 3 cups Bread flour will use anywhere from 2 ½ cups to 3 cups
- 1 ½ teaspoon Active dry yeast
- 1 ½ Tablespoon Sugar
- 1 ½ teaspoon Salt
- ½ cup Warm water
- ½ cup Warm milk
- 1 Tablespoon Butter softened
For the garlic topping –
- 4 Tablespoon Butter melted
- 3 cloves Garlic finely minced
- 2 Tablespoon Fresh parsley finely minced
- 1 teaspoon Oregano dried
- 1 teaspoon Salt
Instructions
To make the bread dough –
- I used my stand mixer to make the dough. Add the warm water to the bowl of the mixer and sprinkle the yeast and the sugar. Gently mix and let the mixture bubble up and proof for about 5 to 8 minutes. Make sure that the water is warm and not too hot or cold.
- Once the yeast is proofed, add the warm milk, salt and softened butter and mix.
- Add the bread flour, about a cup at a time. I needed a little more than 2 ½ cups to make soft dough. You might need anywhere from 2 ½ to cups of flour. Knead the dough for about 7 to 8 minutes until it passes the window pane test. The dough should be slightly sticky but very soft.
- Place the dough into a greased bowl and let it rise in a warm place until double in volume. Mine took about 1 ½ hours to double.
To shape and bake the pull apart bread –
- When the dough is rising, make the garlic topping. Melt the butter and then add the rest of the ingredients to the melted butter.
- Once the dough has doubled in volume, pinch out small 1 inch balls. I got about 24 balls from the dough.
- Dip the balls in the garlic butter and then place them in layers in a greased loaf pan.
- Cover the pan and let the dough rise for the second time. It took about 45 minutes for me to double the volume of the dough.
- Preheat the oven to 350 F and then bake the bread for about 30 minutes or until it is golden brown on top and sounds hollow.
- Remove the pan and let the bread rest in the pan for about 10 minutes. Remove the bread from the pan and start pulling it apart and enjoy with some marinara sauce on the side.
