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 this pull apart garlic bread.
I have here the easiest, garlicky and yeasty pull apart garlic bread. It has a salty taste as well. My sister says these are of some fancy 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.
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.
- 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
- 4 tablespoon butter or margarine
- 2 cloves garlic finely minced
- 3 stalks fresh parsley
- 1/2 teaspoon salt
-
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.
-
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.
-
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.
-
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.
