Garlic Pull-Apart Bread

There’s something truly magical about the smell of baking bread wafting through the house, especially when it’s infused with the pungent and savory aroma of garlic. For my family, garlic pull-apart bread has become more than just a recipe; it’s a weekend ritual, a party staple, and a comforting side dish that never fails to bring smiles to the table. From the moment the dough starts to rise, promising fluffy perfection, to the satisfying tear and share of warm, buttery, garlic-infused bread, this recipe is a guaranteed crowd-pleaser. Honestly, I can’t count the number of times this bread has been devoured within minutes, leaving nothing but happy sighs and buttery fingers behind. If you’re looking for a recipe that’s easy to make, incredibly delicious, and guaranteed to impress, look no further. This garlic pull-apart bread is about to become your new go-to baking obsession.

Ingredients

To create this delectable garlic pull-apart bread, you’ll need a combination of simple pantry staples and fresh ingredients that come together to create an explosion of flavor and texture. Here’s a detailed breakdown of everything you’ll need:

For the Dough:

• 3 ½ cups (approximately 420g) All-Purpose Flour: This forms the base of our bread, providing structure and that classic chewy texture. Make sure to use all-purpose flour for the best results, although bread flour can also be used for a slightly chewier crumb.
• 1 teaspoon Salt: Salt is crucial for flavor development in bread. It balances the sweetness and enhances the savory notes, while also controlling the yeast activity.
• 1 tablespoon Sugar: A touch of sugar feeds the yeast, helping it to activate and rise properly. It also adds a subtle sweetness to the dough, complementing the savory garlic butter.
• 1 packet (2 ¼ teaspoons) Active Dry Yeast: Yeast is the magic ingredient that makes our bread rise and become light and airy. Ensure your yeast is fresh and active for optimal results.
• 1 cup (240ml) Warm Milk (about 105-115°F or 40-46°C): Warm milk provides the perfect environment for the yeast to thrive. It should be warm to the touch but not hot, as excessive heat can kill the yeast. Using milk instead of water also adds richness and tenderness to the dough.
• ¼ cup (60ml) Warm Water (about 105-115°F or 40-46°C): Similar to the milk, warm water helps activate the yeast. We use a combination of milk and water for a balanced dough.
• ¼ cup (60ml) Olive Oil: Olive oil adds moisture, flavor, and tenderness to the dough. It also contributes to a slightly richer and more flavorful bread compared to using vegetable oil.

For the Garlic Butter:

• 1 cup (2 sticks or 226g) Unsalted Butter, melted: Butter is the heart of our garlic butter, providing richness, flavor, and that irresistible melt-in-your-mouth quality. Unsalted butter allows you to control the overall saltiness of the bread.
• 8-10 cloves Garlic, minced: Garlic is the star of the show! Freshly minced garlic is essential for the best flavor. Feel free to adjust the amount of garlic to your preference – for a milder flavor, use 6-8 cloves, and for a bolder garlic punch, go for 10 or even more!
• ¼ cup Fresh Parsley, chopped: Fresh parsley adds a vibrant herbaceous note and a touch of freshness to cut through the richness of the garlic butter. It also adds a beautiful visual appeal to the finished bread.
• 1 teaspoon Dried Italian Seasoning: Italian seasoning provides a blend of herbs like oregano, basil, and rosemary, adding depth and complexity to the garlic butter flavor.
• ½ teaspoon Salt: Salt enhances the flavors of the garlic and herbs in the butter and seasons the bread perfectly.
• ¼ teaspoon Black Pepper: Black pepper adds a subtle warmth and spice to the garlic butter, complementing the other flavors.
• Optional: ½ cup Shredded Parmesan Cheese: For an extra layer of cheesy goodness, shredded Parmesan cheese can be incorporated into the garlic butter or sprinkled over the bread before baking. This adds a salty, nutty flavor that pairs wonderfully with garlic.

Instructions

Creating this garlic pull-apart bread is surprisingly straightforward, even for beginner bakers. Follow these detailed step-by-step instructions to achieve perfect, fluffy, garlic-infused bread every time:

Step 1: Prepare the Dough

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar. This ensures that the salt and sugar are evenly distributed throughout the flour.
2. Activate the Yeast: In a separate small bowl, combine the warm milk, warm water, and active dry yeast. Gently stir to combine and let it sit for 5-10 minutes, or until the yeast becomes foamy. This step, known as “proofing,” confirms that your yeast is active and ready to use. If the yeast doesn’t foam, it may be old or inactive, and you’ll need to use fresh yeast.
3. Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the bowl with the dry ingredients.
4. Mix and Knead: Using a wooden spoon or spatula, stir the ingredients together until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a tablespoon of flour at a time, kneading until incorporated. Kneading develops the gluten in the flour, which is essential for the bread’s structure and texture.
5. First Rise (Proofing): Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1 ½ hours, or until it has doubled in size. The warm environment encourages the yeast to ferment and produce carbon dioxide, causing the dough to rise. A warm place could be a slightly warmed oven (turned off!), a sunny spot in your kitchen, or even on top of the refrigerator.

Step 2: Prepare the Garlic Butter

1. Melt the Butter: In a small saucepan or microwave-safe bowl, melt the unsalted butter.
2. Infuse with Garlic and Herbs: Add the minced garlic, chopped parsley, Italian seasoning, salt, and black pepper to the melted butter. Stir well to combine.
3. Simmer (Optional for Stronger Garlic Flavor): For a more intense garlic flavor, you can gently simmer the garlic butter over low heat for 2-3 minutes, being careful not to burn the garlic. This infuses the butter with a deeper garlic aroma. If you prefer a milder garlic flavor, skip this step.
4. Set Aside to Cool Slightly: Allow the garlic butter to cool slightly while you prepare the dough for assembly. It should still be melted but not scalding hot.

Step 3: Assemble and Second Rise

1. Preheat Oven and Prepare Baking Pan: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan or a similar sized casserole dish. You can also use a bundt pan for a visually appealing ring of pull-apart bread.
2. Divide the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into approximately 24-30 equal-sized pieces. You can use a bench scraper or a knife to divide the dough evenly.
3. Shape and Dip: Take each piece of dough and roll it into a small ball or oval. Dip each dough piece generously into the prepared garlic butter, ensuring it’s fully coated. If using Parmesan cheese, you can sprinkle some cheese into the garlic butter for each dip, or reserve it for topping.
4. Arrange in Baking Pan: Arrange the butter-coated dough pieces in the prepared baking pan, standing them upright or layering them slightly overlapping each other. This arrangement creates the “pull-apart” effect. Don’t worry about perfection; a slightly messy arrangement is part of the charm of pull-apart bread.
5. Second Rise (Proofing): Cover the baking pan with plastic wrap or a clean kitchen towel. Let the assembled bread rise in a warm place for another 30-45 minutes, or until it has become puffy and almost doubled in size again. This second rise is crucial for achieving a light and airy texture.

Step 4: Bake and Enjoy!

1. Bake: Uncover the baking pan and bake in the preheated oven for 25-30 minutes, or until the bread is golden brown on top and cooked through. The internal temperature of the bread should reach around 200-210°F (93-99°C). If the top is browning too quickly, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking.
2. Cool Slightly and Serve: Remove the garlic pull-apart bread from the oven and let it cool in the pan for a few minutes before serving. The aroma will be absolutely irresistible! Serve warm, allowing everyone to pull apart a piece and enjoy the buttery, garlicky goodness.

Nutrition Facts

(Estimated, per serving. Nutritional values can vary based on specific ingredients and serving size)

• Serving Size: Approximately 1 piece of pull-apart bread (recipe yields about 24-30 pieces)
• Calories per Serving: 250-350 calories (depending on size and amount of butter absorbed)
• Fat: 15-20g
• Saturated Fat: 8-12g
• Cholesterol: 40-60mg
• Sodium: 300-400mg
• Carbohydrates: 25-35g
• Fiber: 1-2g
• Sugar: 2-4g
• Protein: 5-7g

Important Note: These are estimated nutritional values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Garlic pull-apart bread is a delicious treat, but like most bread enriched with butter, it is calorie-dense. Enjoy in moderation as part of a balanced diet.

Preparation Time

• Prep Time: 30-40 minutes (includes dough making, garlic butter preparation, and assembly)
• Rise Time (First Rise): 1- 1 ½ hours
• Rise Time (Second Rise): 30-45 minutes
• Bake Time: 25-30 minutes
• Total Time: Approximately 2 ½ – 3 hours (including rise times)

While the total time might seem lengthy due to the rising times, the active preparation time is relatively short, making this recipe manageable even for busy individuals. Most of the time is hands-off while the dough is rising.

How to Serve

Garlic pull-apart bread is incredibly versatile and can be served in numerous ways. Its deliciousness makes it a perfect accompaniment to a variety of meals and occasions. Here are some serving suggestions:

• As an Appetizer:
  • Serve warm garlic pull-apart bread as a delightful appetizer at parties, gatherings, or holiday celebrations.
  • Pair it with a creamy dip like spinach artichoke dip, roasted red pepper dip, or a simple marinara sauce for dipping.
  • Arrange it on a platter alongside charcuterie, cheese, and olives for a more elaborate appetizer spread.
• As a Side Dish:
  • Accompany your favorite pasta dishes, such as spaghetti, lasagna, or fettuccine Alfredo, with garlic pull-apart bread for soaking up delicious sauces.
  • Serve it alongside soups and stews, like tomato soup, minestrone, or chili, for a comforting and satisfying meal.
  • Pair it with salads for a more substantial and flavorful lunch or dinner. It complements both simple green salads and heartier salads like Caesar salad or Cobb salad.
  • Serve it with grilled or roasted meats and vegetables as a flavorful side dish.
• For Brunch or Breakfast:
  • Enjoy garlic pull-apart bread as a savory brunch option alongside eggs, bacon, or sausage.
  • Serve it with a breakfast casserole or frittata for a complete and satisfying brunch spread.
• As a Snack:
  • Warm up leftover garlic pull-apart bread for a tasty afternoon or evening snack.
  • Enjoy it on its own or with a sprinkle of extra Parmesan cheese.
• Special Occasions:
  • Garlic pull-apart bread is a crowd-pleaser perfect for potlucks, picnics, and barbecues.
  • It’s a wonderful addition to holiday meals, especially Thanksgiving, Christmas, or Easter.

Additional Tips for Perfect Garlic Pull-Apart Bread

To ensure your garlic pull-apart bread turns out perfectly every time, consider these helpful tips:

• Use Fresh, Active Yeast: Always check the expiration date of your yeast and ensure it’s active by proofing it in warm milk and water. Inactive yeast will result in bread that doesn’t rise properly.
• Don’t Over-Knead: While kneading is important, over-kneading can result in tough bread. Knead until the dough is smooth and elastic, but avoid excessive kneading.
• Warm Place for Rising: Provide a consistently warm environment for the dough to rise. Temperature plays a crucial role in yeast activity. If your kitchen is cold, you can preheat your oven to the lowest setting, turn it off, and place the dough inside to rise.
• Don’t Overbake: Keep an eye on the bread while it’s baking. Overbaking can make it dry. Bake until golden brown and cooked through, but avoid letting it become too dark brown.
• Customize Your Garlic Butter: Feel free to experiment with the garlic butter. Add red pepper flakes for a touch of heat, use roasted garlic for a sweeter, mellower garlic flavor, or incorporate other herbs like rosemary or thyme. You can also add different cheeses like cheddar or mozzarella for variations.

FAQ Section: Your Garlic Pull-Apart Bread Questions Answered

Q1: Can I make the dough ahead of time?

A: Yes, you can prepare the dough ahead of time. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, let the dough come to room temperature for about 30-60 minutes before proceeding with the recipe. You may need to allow slightly longer rising times for cold dough.

Q2: Can I use pre-minced garlic instead of fresh garlic?

A: While fresh garlic is highly recommended for the best flavor, you can use pre-minced garlic in a pinch. However, fresh garlic provides a much more pungent and aromatic flavor. If using pre-minced garlic, use about 2-3 teaspoons for every clove of fresh garlic called for in the recipe, and consider sautéing it briefly in the melted butter to enhance its flavor.

Q3: Can I freeze garlic pull-apart bread?

A: Yes, you can freeze baked garlic pull-apart bread. Allow the bread to cool completely after baking. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator or at room temperature, then bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat individual pieces in the microwave for a quicker option.

Q4: Can I make this recipe vegan?

A: Yes, with a few substitutions, you can make a delicious vegan garlic pull-apart bread. Use plant-based milk (like almond, soy, or oat milk) instead of dairy milk. Replace the unsalted butter with vegan butter or olive oil for the garlic butter. Ensure your chosen vegan butter is suitable for baking and has a good flavor profile.

Q5: My dough didn’t rise. What went wrong?

A: There are several reasons why your dough might not have risen:
* Inactive Yeast: The most common reason is inactive or expired yeast. Always check the expiration date and proof your yeast to ensure it’s active before using it.
* Water/Milk Temperature: If the milk or water was too hot, it could have killed the yeast. If it was too cold, the yeast might not have activated properly. Aim for warm (105-115°F or 40-46°C).
* Cold Environment: Yeast needs a warm environment to thrive. If your kitchen is too cold, the dough will rise very slowly or not at all. Find a warmer spot for rising, as mentioned in the tips.
* Too Much Salt: Excessive salt can inhibit yeast activity. Ensure you are using the correct amount of salt as per the recipe.

By following this recipe and these helpful tips, you’ll be well on your way to creating a garlic pull-apart bread that’s not only incredibly delicious but also a joy to make and share. Get ready to experience the irresistible aroma and satisfying taste of homemade garlic bread that will have everyone coming back for more!

Print