Pull Apart Garlic Bread
Golden on the outside, pillowy soft on the inside, and loaded with garlicky herb butter in every single layer, this pull apart garlic bread is the kind of bread that makes people forget about everything else on the table.
Equipment
- Stand mixer with dough hook - or a large bowl and your hands for hand-kneading
- 9x5-inch loaf pan
- Large mixing bowl
- Small mixing bowl - for the garlic butter
- Bench scraper - or sharp knife for dividing dough
- Kitchen scale - recommended for accuracy
- Clean kitchen towel - or plastic wrap for covering dough
- Pastry brush - for extra butter
- Wire cooling rack
Ingredients
- 2 1/4 teaspoons active dry yeast - 7g
- 1 cup whole milk - 240ml, warmed to 110°F (43°C)
- 1 tablespoon granulated sugar
- 3 cups all-purpose flour - 375g, plus more for kneading
- 1 teaspoon salt - for dough
- 1 large egg - room temperature
- 3 tablespoons unsalted butter - 42g, softened, for the dough
For the Garlic Butter Coating
- 6 tablespoons unsalted butter - 84g, melted
- 5 cloves fresh garlic - minced
- 2 tablespoons fresh flat-leaf parsley - finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt - for garlic butter
- 1/2 cup Parmesan cheese - 50g, freshly grated (optional but highly recommended)
- 1/2 cup shredded mozzarella - (optional) add to coating mix for a deeply cheesy version
Instructions
- Activate the yeast by combining warm milk, sugar, and yeast in a stand mixer bowl. Let stand for 5-10 minutes until foamy.
- Add softened butter, egg, 2 cups flour, and salt to the yeast mixture. Mix until a shaggy dough forms, then add remaining flour gradually until dough pulls away from bowl sides.
- Knead with dough hook for 5-7 minutes (or by hand for 8-10 minutes) until smooth and elastic. Shape into a ball and place in a greased bowl for the first rise.
- Cover and let rise in a warm place for 60-90 minutes until doubled in size.
- While dough rises, prepare garlic butter by melting 6 tablespoons butter and stirring in minced garlic, parsley, garlic powder, and salt.
- Punch down dough and divide into 24 equal pieces (about 25-28g each). Roll each piece into a smooth ball.
- Grease a 9x5-inch loaf pan. Roll each dough ball in garlic butter mixture until fully coated and arrange in two rows of 12 in the pan.
- Cover and let rise again for 30-45 minutes until puffed up. Meanwhile, preheat oven to 375°F (190°C).
- Bake on center rack for 25-30 minutes until deep golden brown and hollow sounding when tapped. Tent with foil if browning too quickly.
- Cool in pan for 5 minutes before turning out onto a wire rack or serving board. Serve warm.
Notes
- Check your yeast: Yeast that does not foam within 10 minutes is dead. Use fresh, unexpired yeast and always proof it in warm (not hot) liquid first.
- Weigh your flour: Scooping flour directly from the bag compresses it and can add 20-30% more flour than intended. A kitchen scale gives you a consistently soft dough.
- Do not rush the rises: Rushing the first rise gives you bread with a coarser crumb and less flavor. Slow and steady gives you better texture and more developed taste.
- Keep the garlic butter warm: Cold butter will solidify and clump around the dough balls instead of coating evenly. Gently reheat if it thickens.
- Make ahead option: After first rise, cover bowl tightly and refrigerate overnight. Bring to room temperature for 30 minutes, then shape, coat, and do the second rise as normal.
- Storage: Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze for up to 2 months.
- Reheating: Wrap in foil and warm in a 300°F oven for 10-15 minutes. For individual pieces, microwave for 15-20 seconds.
- Variations: Try cheesy version with mozzarella, Mediterranean style with olive oil and rosemary, or spicy version with red pepper flakes.
- Use real butter: Not margarine. The flavor difference is significant and the emulsification properties of real butter help create that signature soft, rich texture.
- Press dough balls together firmly when placing them in the pan. This helps them bake into a cohesive loaf that holds together when pulled apart.