Pull-Apart Garlic Bread
Garlic-herb butter and plenty of parmesan cheese make it irresistible!
By Hannah Klinger; Recipe by Sloane Layton
Every item on this page was chosen by an editor from The Pioneer Woman. We may earn commission on some of the items you choose to buy.
Yields:
8 - 12 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs 55 mins
Jump to recipeFamily and friends will be throwing elbows to grab some of this buttery, parmesan-dusted pull-apart garlic bread. This recipe makes two big loaves, which should (hopefully!) be enough to keep the peace. While store-bought or frozen pizza dough is a great hack for weeknight garlic knots, an easy homemade dough makes this version wonderfully tender and light. After the dough rises, get the kids to help divide and shape it into balls. These are stacked in between layers of garlic butter and cheese, then baked in a bread loaf pan until gorgeously golden. Serve with warm marinara for a trophy-worthy Super Bowl snack or as an upgrade to rolls on your Thanksgiving table.
How can you tell if yeast is still active?
Even in sealed packets, yeast won't last forever. If it isn't foamy after sitting in warm water for five minutes, start again with new yeast.
Can you use all-purpose flour instead of bread flour?
Bread flour has more protein and gluten than all-purpose flour. It gives breads, rolls, and pizza crusts their sturdiness and chew. You can use all-purpose flour in this recipe, but the bread will be a bit softer and might have less of a rise.
Is grated garlic stronger than minced?
The more garlic is broken down, the stronger the flavor will be (minced garlic is stronger than chopped, and grated garlic is stronger than minced). Here, grated garlic melts into the butter—leaving no little pieces that could burn during baking—and provides the flavor punch you’d expect from garlic bread. Use a microplane or the small holes of a box grater for easy grating!
Advertisement - Continue Reading Below
Ingredients
For the Dough:
- 1/4 cup
warm water (about 110º)
- 1 Tbsp.
active dry yeast
- 1 1/2 Tbsp.
granulated sugar
- 1 cup
whole milk, warm (about 110º)
- 2
large eggs, beaten
- 1 3/4 tsp.
kosher salt
- 1 cup
unsalted butter, melted
- 5 cups
bread flour
Nonstick cooking spray
For the Garlic Butter:
- 1/2 cup
unsalted butter
- 8
garlic cloves, grated
- 1 tsp.
kosher salt
- 1/4 cup
finely chopped parsley
- 1 Tbsp.
finely chopped rosemary
- 1/4 cup
shredded parmesan cheese
Directions
- Step 1For the dough, whisk together the water, yeast and 1/2 tablespoon of the sugar in a small bowl. Let stand until foamy, about 5 minutes.
- Step 2Beat the milk, eggs, salt, butter, yeast mixture, and remaining 1 tablespoon of the sugar on medium-low in the bowl of a stand mixer fitted with a dough hook attachment until well combined, about 10 seconds. With the mixer on medium-low, gradually add the flour. Once the flour is incorporated, increase the speed to medium and beat the dough until smooth and elastic, 6 to 8 minutes. Transfer the dough to a lightly greased bowl and cover tightly with plastic wrap. Let stand until doubled in size, 1 to 1 1/2 hours.
- Step 3For the garlic butter, combine the butter, garlic, and salt in a small saucepan. Heat over medium-low heat, stirring occasionally, until the butter is melted, about 5 minutes. Remove from the heat and stir in the parsley and rosemary. Set aside 1 tablespoon of the garlic butter for brushing on the baked loaves.
- Step 4Lightly grease 2 (9-by-5-inch) loaf pans. Turn the dough out onto a lightly floured surface. Divide the dough into 40 (about 1 ounce) pieces; shape into balls. Roll 20 dough balls in the garlic butter and arrange in the bottom of the prepared loaf pans. Sprinkle with half of the parmesan. Repeat with the remaining dough balls, garlic butter, and parmesan. Drizzle any remaining garlic butter evenly over the loaves.
- Step 5Cover the pans loosely with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Preheat the oven to 350° during the last 20 minutes of rise time.
- Step 6Uncover the loaves and discard the plastic wrap. Bake until the tops are golden brown and a thermometer inserted in the center registers 200°, 35 to 40 minutes. Remove from the oven and brush the tops with the remaining 1 tablespoon of garlic butter, reheating the butter gently over low heat if needed to melt. Cool the loaves in the pans on a wire rack for 5 minutes. Carefully remove the loaves from the pans. Serve warm.
Advertisement - Continue Reading Below
21 Different Ways to Cook With Spaghetti Squash
20 Kid-Friendly Thanksgiving Movies to Watch
Corn Muffins with Honey Butter Are a BBQ Must
Try These Fun Thanksgiving Activities This Year
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below