I am not a good baker, but once in while, when I chance upon great baking recipes, I would bookmark them and attempt the recipes at home.
So, when I saw this amazing pull apart garlic bread on Pinterest (please follow me) a few weeks ago, I immediately saved it to one of my boards.
I love garlic bread, especially those warm-off-the-oven, garlicky, buttery, aromatic pull apart garlic bread that I can just easily tear off and munch away.
While I like the regular loaf of garlic bread, sometimes it’s kind of a hassle as I need to slice the garlic bread before eating.
So the pull apart garlic bread works just great for me, as I can just tear it off and eat the bread whenever I like.
I gathered the ingredients and spent some time in the kitchen baking this wonderful pull apart garlic bread. The recipe is adapted from Carmel Moments but I reduced the ingredients into half.
I wanted to make sure that I don’t waste the ingredients in case I fail. The recipe is rather easy and straight forward to follow and fool proof.
A couple of hours in the kitchen and I had the beautiful bread in the kitchen!
Serve Pull Apart Garlic Bread with:
For a wholesome dinner, make the following dishes.
How Many Calories Per Serving?
This recipe is only 414 calories per serving.
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Pull Apart Garlic Bread Recipe
Pull Apart Garlic Bread - homemade pull apart garlic bread recipe that is easy, fool proof and yields the softest and best garlic bread ever.
Ingredients
Ingredients:
- 1/2 cup warm water
- 1 teaspoon active dry yeast
- 1 tablespoon white sugar
- 1 tablespoon unsalted butter, softened
- 1/2 cup milk
- 1 teaspoon salt
- 3 cups bread flour
Topping:
- 4 tablespoons butter, melted
- 1 pinch salt
- some finely chopped fresh parsley leaves
- 2 cloves garlic, finely minced
Directions
- 1
Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle sugar and yeast into the water. Let stand 5-10 minutes until foamy. Mix in butter, milk, salt and stir in the flour gradually. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. Divide dough into 2 equal portions.
- 2
In a small bowl, combine the butter, salt, parsley leaves, and garlic. Cut dough into small round pieces and dip into the butter mixture. Arrange the dough balls into two mini loaf pan or one regular loaf pan. Cover and let rise until doubled, about 1 hour. Reserve the leftover butter mixture.
- 3
Bake at 350° for 30 minutes or until golden brown. Baste the butter mixture on the pull-apart garlic bread after they are out of the oven.
Stacie
I don’t have garlic, but I have garlic powder would that still work?
Rasa Malaysia
Yes, you can try.
Rachel
I’d like to try this recipe. Can I use instant yeast instead of active dry yeast?
Rasa Malaysia
Should be fine.
Amanda Hickman
Can I use all all purpose flour if I do not have bread flour? And would the measurements be the same on the flour? Thanks!
Rasa Malaysia
You can try all-purpose flour but I think it should be fine, but I can’t guarantee the exact same results.
Arlene Caban
I have never been able to bake a bread that I’ve been really satisfied with, but this bread turned out amazing. It was so delicious everyone in my family loved it. I will definitely save and share this recipe. Thank you!
Rasa Malaysia
Hi Arlene awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Annabel Chan
Do you not have to proof this 2 times? Or just the ones?
Rasa Malaysia
Please follow the instructions.
Julie
Can I substitute regular all purpose flour for the bread flour?
Rasa Malaysia
I think it should be fine.
Barbara Gabbe-Harris
I am about to make this…you don’t say what size pan to bake the bread in.
Please help! Thanks. Barbara
Rasa Malaysia
Two mini loaf pans per the pictures.
Barbar Gabbe-Harris
Thank you…yes, I figured it out …from your photo….actually they are 8 x 4 loaf pans…it . turned out great! Thanks.
Rasa Malaysia
Hi Barbara, thanks and I am glad you had success. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Grace
Hey! I’m making this bread a day earlier than I was supposed to (thought we were having spaghetti tonight…lol). Will it be good on the counter til tomorrow, or should I refrigerate it and warm it up in the oven tomorrow? Also, should I wait to baste it until tomorrow??? Thanks!!! :)
Rasa Malaysia
You can keep on the counter and still reheat in the oven tomorrow. You can baste it and again when ready to serve. :)