Garlic and Herb Pull Apart Bread

An easy recipe for homemade soft and airy garlic pull apart bread with Parmesan and herbs.

Garlic and Herb Pull Apart Bread Recipe from bakedbyrachel.com

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.

Garlic and Herb Pull Apart Bread Recipe from bakedbyrachel.com

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.

Garlic and Herb Pull Apart Bread Recipe from bakedbyrachel.com

Yield: 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. Increase speed as needed, mixing until dough pulls away from the bowl, shape into a smooth ball.

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.

Baked by Rachel original

Check out these other amazing bread recipes:
Cinnamon swirl bread
Marbled chocolate banana bread
Beer pretzel bowls
English muffin bread
Garlic monkey bread

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80 Responses to “Garlic and Herb Pull Apart Bread”

  1. #
    51
    franneh — August 8, 2014 at 5:42 pm

    this. looks. AH-MAZING! definitely making it this weekend! :)

    • Rachel — August 9th, 2014 @ 8:12 am

      Enjoy! :)

  2. #
    52
    Lydia — August 13, 2014 at 3:28 pm

    I made this last night. It was absolutely amazing, and paired great with my pasta. My guests loved it!!

    • Rachel — August 14th, 2014 @ 12:45 pm

      So glad to hear it! Thanks for sharing :)

  3. #
    53
    Liz — October 1, 2014 at 1:08 pm

    Hi Rachel, I just found this through pinterest and am so excited to make it! I have done a little bread making, but want to do more of it. I recently got married (end of August this year, so a brand new newlywed here!) and as one of my wedding presents I received a standing mixer. I would love to make this tonight, but do not have bread flour, is it okay to substitute with all purpose flour? Thanks for any help!

    • Rachel — October 1st, 2014 @ 4:03 pm

      In many cases all purpose and bread flour may be swapped for each other. But do keep in mind that, it may change the overall density or exterior texture of the bread. But, you’re more than welcome to try! Let me know how it turns out for you. :)

  4. #
    54
    Liz — October 1, 2014 at 9:22 pm

    Hi Rachel! I tried it tonight, and it turned out great! Though, I think my pan was a little small so it kinda baked in this snake loaf form because the stacks spread a little sideways, but otherwise turned out deliciously! I have to work on getting a little larger loaf pan next time or cutting the recipe down a bit. Overall it was delicious, and I am so with you on the whole warm bread thing. I ate almost half a loaf by myself tonight. It was so good! Thank you for the recipe!
    As far as the texture goes, it got a little crispy on the outside, but was soft and delicious on the inside, not too dense, but not too crumbly either. Really it was perfect!

    • Rachel — October 2nd, 2014 @ 7:31 am

      So glad you enjoyed it!

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