Bread

Pull apart garlic bread

This pull part garlic bread is fool-proof, it is difficult stopping at one bite. If you love it garlicky, welcome. We are friends!This pull part garlic bread is fool-proof, it is difficult stopping at one bite. If you love it garlicky, welcome. We are friends!

Hey, How you doing?

Our house is currently smelling so good, my niece and sister are fighting over who should have the last piece of bread.

I have here the easiest, garlicky and yeasty pull apart bread. It has a salty taste as well. My sister says these are restaurant quality. It is incredible; easy, fool proof and produces a very soft pull apart bread which stays soft for days if it will even survive the first day. I think I am in garlic yeast heaven right now.

Now, making the dough is pretty simple: start by proofing the yeast with lukewarm water and sugar. After, add in  milk, butter or margarine, salt and flour. You can basically do everything my hand. My dough hook of mixer mysteriously disappeared.  And the  process is  still easy with thin muscles like mine.

This pull part garlic bread is fool-proof, it is difficult stopping at one bite. If you love it garlicky, welcome. We are friends!

After the kneading, make a blend of parsley, garlic, butter and salt. Dip the bread pieces in there and arrange on baking pan. Lets rise, then bake leaving the kitchen to smell garlicky and yeasty.

This pull part garlic bread is fool-proof, it is difficult stopping at one bite. If you love it garlicky, welcome. We are friends!

This pull part garlic bread is fool-proof, it is difficult stopping at one bite. If you love it garlicky, welcome. We are friends!This pull part garlic bread is fool-proof, it is difficult stopping at one bite. If you love it garlicky, welcome. We are friends! The easiest yet tastiest pull apart garlic bread you will get, search no more!
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Pull apart garlic bread
Prep Time
1 hrs 15 mins
Cook Time
30 mins
Total Time
1 hrs 45 mins
 
Servings: 1 9 x 5 inch loaf
Author: Marianjules| BiscuitsandLadles
Ingredients
Bread
  • 1 teaspoon active dry yeast
  • 120 ml lukewarm water
  • 1 tablespoon sugar
  • 3- 3 1/4 cup/ 360g-390g bread flour
  • 1 teaspoon salt
  • 1/2 cup/120ml milk I use whole milk
  • 1 tablespoon butter or margarine
Topping
  • 4 tablespoon butter or margarine
  • 2 cloves garlic finely minced
  • 3 stalks fresh parsley
  • 1/2 teaspoon salt
Instructions
If using hand
  1. Add warm water to the bowl and sprinkle water with sugar and yeast. Whisk together and let it stand 5-10 minutes until foamy. Mix in margarine or butter, milk, salt and 3 cups of flour. Knead for 10 -12 minutes to achieve a smooth dough.  It will be soft and slightly sticky. If dough is too sticky to work with, add the other 1/4 cup. Anything beyond that, will lead to a dense bread.

If using mixer
  1. Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle water with sugar and yeast. Stir and let stand 5-10 minutes until foamy. Mix in margarine or butter, milk, salt and 3 cups of flour. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. It will be soft and slightly sticky. If dough is too sticky to work with, add the other 1/4 cup. Anything beyond that, will lead to a dense bread.

  2. In a small bowl, combine the margarine or butter, salt,parsley and minced garlic. Cut dough into desired pieces; dip into butter mixture. Layer into greased 9 x 5 inch loaf pan. Cover and let rise until doubled, about 1 hour. 

  3. Meanwhile preheat oven to 180°C or 350°F 15 minutes  till the rising time is up. Bake at 180°C or 350°F for 30 minutes or until golden brown or done. Bread stays soft for days.

Recipe from Gather for bread. I divided the ingredients of the original recipe into two.

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