Pull Apart Garlic Bread 🍞
🔘Ingredients:
🔘Tangzhong:
60g (1/4 cup) milk
27g (1 4/5 tbsp) water
20g (2 1/2 tbsp) flour
🔘Dough:
300g (2 1/2 cups) all purpose flour
1 tbsp (15g) granulated sugar
2 tsp (7g) instant yeast
1/3 cup (80ml) warm milk
1/4 cup (60ml) water
1 egg (room temp)
4 tbsp (56g) unsalted butter
🔘Filling:
6 tbsp (90g) butter
1.5 tbsp parsley (chopped)
1 head garlic (roasted)
1/2 tsp (3g) salt
2/3 cup (130g) cheddar cheese (grated)
1 tbsp (15ml) avocado oil
🔘Prep and baking process:
In the saucepan make tangzhong by adding milk, water and flour. Mix everything until it becomes a thick paste. Let it cool down.
In the hand mixer add warm milk, water, instant yeast and sugar.
Close the lid and let yeast to bloom for 10-15 min.
After yeast blooms add egg, flour and tangzhong.
Mix until everything incorporated and add softened butter one by one.
Knead the dough for 10-15 min until it will become elastic.
Transfer the dough into a different bowl, close the lid and let it double in size for an hour or hour and a half.
While the dough is rising make the filing.
Preheat oven to 375F/ 190C.
Take one head of garlic, cut the top off the head of garlic. Place garlic in aluminum foil and drizzle with avocado oil.
Cover aluminum foil and bake in the oven for 35-45min.
Remove from oven and let it cool.
Once garlic cools down squeeze out the garlic cloves into a bowl ( I used 10 garlic cloves from the head, you can use everything if you like too garlicky)
Add butter, parsley and mix everything together. Set aside.
Once the dough doubled in size, transfer on the lightly floured working surface.
Roll the dough into a rectangle about 12x18 inches.
Spread filling evenly on the dough but leave 2 tbsp for later use.
Cut into strips, then stack and cut again like it shows on the video.
Fit upright into bread pan(1/2 pound in size)
Close the lid and let it rise for 40-60 min until it will become fluffy.
Bake at 350F/175C for 30-40 min.
While bread is baking warm up the left over filling.
With left over filling brush generously over hot bread straight from the oven.
Enjoy hot! Bon appetite ♥️
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If you're a fan of homemade bread and flavorful garlic treats, this pull apart garlic bread recipe is a must-try. Using the tangzhong method in the dough not only makes the bread soft and fluffy but also extends its freshness for days. When preparing the roasted garlic, remember that baking it wrapped in foil with a drizzle of avocado oil not only mellows the garlic’s pungency but also creates a rich, buttery texture that blends perfectly with the shredded cheddar and fresh parsley in the filling. One tip I learned from making this bread several times is to be mindful about the garlic quantity based on your preference; squeezing out fewer cloves if you prefer a mild garlic taste or using the entire head for an intense garlic punch. Also, when you're rolling and cutting the dough into strips, using a sharp knife and keeping the layers evenly sized helps the bread bake uniformly and pull apart nicely. Baking the bread at 350F allows the cheddar cheese to melt beautifully while giving the dough a golden crust. Brushing the leftover butter-garlic filling over the hot bread after baking boosts the flavor and keeps the bread moist. This makes the bread perfect for serving at family dinners, potlucks, or just as a comforting snack. If you want to experiment, try adding other herbs like rosemary or thyme to change the flavor profile or swap cheddar with mozzarella for a stretchier cheesy texture. This recipe is flexible and forgiving, which makes it a fantastic bread baking project for both beginners and seasoned bakers alike. Enjoy making and sharing this aroma-packed homemade pull apart garlic bread!
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