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Garlic Pull-Apart Bread

A recipe for Garlic Pull-Apart Bread! Rounds of dough are coated in garlic butter, arranged in a bundt pan, and baked until golden.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 25 mins
Servings: 1 Bundt pan
Course: Bread
Cuisine: International

Ingredients

  • 1/2 cup (120 milliliters) lukewarm water 105-115˚F (40-46˚C)
  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 3 1/2 cups (450 grams) bread flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons (30 milliliters) unsalted butter softened at room temperature
  • 3/4 cups (177 milliliters) lukewarm milk 105-115˚F (40-46˚C)
Butter Coating:
  • 6 tablespoons (85 grams) unsalted butter melted
  • 3 garlic cloves peeled and minced
  • 2 tablespoons freshly chopped parsley plus more for garnish
  • Pinch salt
  • 1.5 ounces (43 grams) freshly grated Parmesan plus more for garnish

Instructions

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  1. In a small bowl, sprinkle the yeast over the warm water. Stir briefly to combine and allow to rest at room temperature until frothy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar and salt.
  3. Mix in the frothy yeast with water, softened butter, and milk to form a dough.
  4. On a lightly floured surface, knead the dough until smooth and elastic.
  5. Lightly grease a large bowl and add dough, turning to coat. Cover and let rest at room temperature until doubled in size, 1-1 1/2 hours.
  6. Preheat oven to 350˚F (180˚C) and grease a 9-10 inch (23-25 centimeter) bundt pan.
  7. In a small bowl, combine the melted butter, garlic, parsley, and pinch salt.
  8. Pull off 1 inch (2.5 centimeter) pieces of the risen dough and shape into balls.
  9. Coat each piece in the garlic butter and form a layer in the prepared bundt pan.
  10. Sprinkle the layer with half the Parmesan.
  11. Repeat with a second layer to use the remaining dough. Cover with an even layer of the remaining Parmesan.
  12. Cover the pan with a towel and allow to rest at room temperature until puffed, about 20-30 minutes.
  13. Bake in preheated oven until golden brown, 30-35 minutes. Allow to cool in pan for 10 minutes before removing.
  14. Serve warm topped with additional chopped parsley and grated parmesan.