PULL APART GARLIC BREAD
Pull-apart garlic bread that’s quick, foolproof and produces the softest and finest bread ever!
Sometimes, if I find a nice recipe for baking, I’ll save it and try it at home. I’m not a terrific baker. So, when I spotted this beautiful tear apart garlic bread on Pinterest (please follow me) a few weeks ago, I quickly saved it to one of my boards.
Pull-apart garlic bread is my favorite type of garlic bread, because it’s so easy to eat a piece of it without having to cut it into smaller pieces first. Even while I enjoy the convenience of a loaf of garlic bread, slicing it into individual pieces before eating is a nuisance. For this reason, the pull-apart garlic bread is perfect for me because I can tear out a piece whenever I want to consume some of the bread.
To make this delicious pull-apart garlic bread, I gathered the ingredients and set aside some time in the kitchen. In the event that I fail, I don’t want to waste the components. Following the recipe is a breeze and there’s no room for error. This magnificent bread was ready after just a few hours of hard work in the kitchen!
Each serving of this recipe has only 414 calories.
- 3 cups of bread flour
- 1 tablespoon of white sugar
- 1 teaspoon of active dry yeast
- 1 tablespoon of softened and unsalted butter
- ½ cup of warm water
- ½ cup of milk
- 1 teaspoon of salt
- 4 tablespoons of melted butter
- 2 cloves of finely minced garlic
- 1 pinch of salt
- Finely chopped parsley leaves
- Use a stand mixer and place the dough hook in the bowl and add the warm water to the bowl. The water should be flavored with a small amount of sugar and yeast. Let it sit for 5 to 10 minutes until it’s frothy.
- Add the butter, milk, salt, and flour to a bowl and mix thoroughly. For 7 to 10 minutes, knead. As long as it doesn’t fall apart or fall out of the bowl, your dough is doing its job correctly.
- Before baking, divide the dough in half and let rest for 10 minutes.
- Gather your ingredients in a small basin and mix together the butter, garlic cloves, and parsley leaves. Toss the butter mixture with the dough and roll it into tiny round discs. Distribute the dough balls between two tiny loaf pans or one large loaf pan. For about an hour, let the dough rise until it has risen to twice its original size. The remaining butter mixture should be saved.
- Bake at 350°F (176°C) for 30 minutes or until golden brown. After the pull-apart garlic bread has come out of the oven, brush the bread with the butter mixture.