Garlic and Herb Pull Apart Bread
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I have this little issue. Maybe it’s more of a big issue. Put soft bread, especially warm nearly straight out of the oven soft bread, in front of me and I can’t help myself. It’s hard to stop, and even more so when it’s loaded with garlic and lots of other goodies. This might make you question why I’d even make bread if I know I’m just going to be tempted non-stop until it’s gone, right? Because it’s delicious! Who cares about self control when something is that tasty. I’ll have my regret when it’s all gone. Which at this point it is so very long gone. Honestly, this bread didn’t stand a chance at even making it through the night.
I’ve been dying to make a savory pull apart bread since making a sweet apple cinnamon pull apart bread in September. And just like this one, that loaf disappeared too. Both so amazingly good. Carbs, garlic, apples, cheese… yum! Just not together ;) That might be a little too much for me.
Don’t be scared by the amount of garlic. It might sound like a lot… 8 cloves for one loaf of bread?! It’s totally worth it and not at all overwhelming. I kind of wanted to add more, but this was perfect in the end. The only thing that might have made this bread even better would have been a slathering of butter or some dipping oil. Even without, it’s beyond tasty.
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SaveYield: 1: 10-inch loaf
Prep Time: 2 hours
Cook Time: 35 minutes
Garlic and Herb Pull Apart Bread
Soft and airy homemade garlic pull apart bread with Parmesan and herbs.
Ingredients:
3 1/2C bread flour
1 Tbsp granulated sugar
1 pkg or 2 1/4 tsp instant/rapid rise yeast
1 1/4 tsp salt
1/4 tsp thyme
1 1/2 tsp basil, divided
8 cloves garlic, divided
2 Tbsp olive oil
1/4C milk
1C plus 2 Tbsp warm water
4 Tbsp unsalted butter, melted and divided
6-8 Tbsp Parmesan cheese
Directions:
Add first 5 dry ingredients to the bowl of a stand mixer, plus 2 cloves of garlic, minced and 1/2 tsp basil.
With mixer on low, add olive oil, milk and warm water.
Transfer dough to a large greased bowl. Cover and place in a warm location until double in size.
Roll out dough to a 12x20-inch rectangle. Generously brush with 3 Tbsp melted butter. Sprinkle with remaining 1 tsp basil, Parmesan cheese and remaining 6 cloves of garlic, minced.
Carefully cut into 6 equal strips, layering on top of each other. Cut into 6 equal stacks. Transfer dough squares to a lightly greased 10-inch loaf pan. Cover loosely and allow to rise for 30-60 minutes.
Preheat oven to 350 degrees. Prior to baking, drizzle with remaining 1 Tbsp melted butter. Bake for 35 minutes, covering with foil if necessary to prevent over browning.
Enjoy warm.
Check out these other amazing bread recipes:
Cinnamon swirl bread
Marbled chocolate banana bread
Beer pretzel bowls
English muffin bread
Garlic monkey bread
Items used in this recipe:
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Can I eat this for breakfast? YUM.
Rachel — February 13th, 2013 @ 7:20 am
Absolutely! And I encourage it ;)
Yes, yes, and yes. This can happen in my house any time of day, any day of the week. What I should say is, this is GOING to happen in my house! :)
Rachel — February 13th, 2013 @ 9:39 am
I hope it does and I hope you like it! :)
Did you say lots of garlic? Sounds delicious to me!
I totally agree… put warm, freshly baked bread in front of my face and I’ll unhinge my jaw and inhale it 2.7 seconds! This looks crazy good Rachel!
Oh wow. This is so happening ASAP. It looks amazing too! I just need one of those long pans now.
I want to shove my face in that.
OH. MY. GOD. This is amazing! I have that same problem with bread. All of a sudden a loaf is gone and I realize…oh yeah. I ate it all…
I’ve been dying to make a pull apart bread for ages – but I fear the same thing would happen to me – I’d tear it apart ferociously and devour it in one night by myself. No, I don’t “think” this will happen, i KNOW it would happen. And I would start with this one. Wow!!
Rachel — February 13th, 2013 @ 10:45 am
We’d be so much trouble for each other if we lived closer.
I haven’t attempted a savory pull-apart bread yet – mostly because I ate 3/4 of the sweet one I made all by myself :) This sounds seriously amazing though!
Love this! Anything with lots of garlic especially in a warm loaf of bread is a winner for me. This will definitely be baking in my oven soon! :)
I love bread! I will even choose another slice or roll of bread over dessert! I would demolish this too!
I am with you on the warm, fresh bread thing – I can’t stop eating it either! This loaf looks INCREDIBLE!
I LOVE a good pull apart bread, and this looks amazing! :)
Mmm, I’d totally eat the whole loaf.
This bread is so pretty! I love the pull apart-ness. Looks so cool! I know I would eat it all myself if I had it in front of me. Then I would scare my husband off bc I’d be fat and smell like garlic ;) #worthit!
two of my faves, garlic and bread. ;)
Warm homemade bread is irresistible. I love that you made this herb and garlic one. It looks amazing! Pass the butter!!!
i love garlic in anything, especially loads of it in and on bread. this pull apart bread looks so good! i have yet to make one.
This pull apart bread is calling for a big bowl of spagetti and meatballs! MMM!
Bread and garlic, I mean, is there anything better than that?!!
What is it about pull apart bread that is so insanely seductive? It just makes you want to reach through the screen!
This looks amazing. I too have a weakness for fresh bread out of the oven! I’ve yet to try a pull apart bread. This just might be my first pull apart bread recipe I try!
There is NOTHING better than garlic bread. Oh wait, there is. pull apart garlic bread. holy mackerel I want this entire loaf. I need to make a pull apart bread!
Oh wow Rachel!!! This looks perfect.
Oh this is going on the top of my list to make…I love garlic bread and just have to make this!!
Looks beautiful, Rachel!! I want some right now!
This is the product of an evil evil mind…. I want it in my belly!!
I just saw this pull apart bread on pinterest and had to come check it out myself! It looks amazing and dangerous. I am like you and would probably start eating it and realize half of it is gone and I did it all myself. Garlic & Parmesan are a great combo.
This bread looks amazing. I started it this morning.
I was wondering how long it takes to rise? I have made bread in the past and I’ve had to mix the yeast with the water first. You mix the yeast in with the 5 ingredients. I have it sitting for 30 minutes and I’m not getting a rise at all yet. The dough is dry. Is that normal?
Patricia
Rachel — February 26th, 2013 @ 2:03 pm
With rapid rise yeast, the yeast is always added with the dry ingredients and warm liquids are then mixed in – instead of the proofing process that you do with active dry yeast. If your dough does not end up rising at all, it is likely one of a few things: your yeast was old or your liquids were too hot or not hot enough. Also, no your dough should not be dry. It should shape very easily into a smooth ball.
I refuse to be defeated!!! I’ll try again. My yeast is in date. So maybe it was too hot. I’ll let you know!!!
Thanks for the tips.
So far so good. Just leaving it to rise. Although I had to do some tweaking of the recipe as I don’t have a mixer. And i had to add extra water because my dough was really dry and crumbling. But it smells so delish and i havent even started cooking it!! Yum!
Dear Rachel
I’d like try to make this bread but I have a lot of difficult with the units of measurement (cup, tbs etc….) could you help me and give me the weights in grams?? In Italy is all different! :D
Thank you very much and congratulation for your recipes
Rachel — March 11th, 2013 @ 11:57 am
Since I did not measure in weight for this, I’d recommend searching for a free online calculator to convert volume to weight.
I found this recipe over on pinterest and made it on Friday. It was delicious! And really easy to make. Thanks so much for the recipe. I’m about to share it on my blog this week, with links directly back to your recipe of course :) Kirsten
Rachel — May 12th, 2013 @ 9:13 am
I’m glad to hear you enjoyed it! :)
Hi Rachel, I want to make this, but can I substitue cloves for powder? If so, what might the ratio be? Thanks and it looks sooooooooooooo YUMMY!!!!
Rachel — May 21st, 2013 @ 2:37 pm
I would highly recommend sticking to cloves instead of powder. They’re very inexpensive and last quite a while. However if you only wish to use powder I would start with 2 teaspoons and go from there. Add additional as you wish to increase the flavor.
I don’t understand the part about cutting into 6 stacks. Could you post some step by step pics?