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.