Preparation
Garlic bread, with its buttery, doughy texture and mouthwatering flavor, is a universal a crowd-pleaser. And while there’s a time and place for doctoring a store-bought loaf with garlic butter, we generally prefer to raise the bar. That’s where our Pull-Apart Garlic Bread, made entirely from scratch, comes into play. It has a golden-brown crust and a pillowy, soft interior that’s fragrant with fresh herbs—a mouthwatering accompaniment to any meal. It’s also a pull-apart bread, meaning guests can take their desired amount, and you don’t even have to deal with finding the right knife and slicing before serving. The recipe yields two loaves—perfect for those who will undoubtedly try to hog the breadbasket. The dough is also super straightforward, with no kneading required.
Read on to find out how to create this enticing pull-apart bread for your own family and friends.
In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and a pinch of sugar. Let the mixture stand until foamy; about five minutes. Attach a bowl to the mixer fitted with a dough-hook attachment. Next mix on low speed, adding butter, milk, salt, the remaining three tablespoons of sugar, and eggs. Slowly add flour while mixing on low until the mixture just comes together. Increase speed to medium-high and beat until the dough is soft and elastic, about five minutes.
Then, lightly brush a large bowl with butter before placing the dough inside and covering with plastic wrap. Place it in a warm, draft-free place and let it rise until the dough doubles in size, about two hours. Or refrigerate the dough overnight and bring to room temperature before baking.
Once your dough rises combine butter, garlic, herbs, and salt in small bowl. Lightly coat two standard five by 9-inch loaf pans with butter and turn the dough out onto a lightly floured work surface to avoid sticking. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread the herb-butter mixture evenly over dough.
Using a pizza or a sharp knife, cut the dough lengthwise into three equal strips, and then cut it crosswise into four equal sections, making 12 four-inch squares. Next fold each square in half and place six squares in each pan, folded sides down. The dough will be soft, but don’t worry about any irregular shapes—they’ll change shape in the oven.
Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, about 25 to 30 minutes. Preheat oven to 350 degrees and bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans and serve.
