There is just something about garlic bread that brings a whole new level of comfort to your dinner table. But freshly made, warm, right from the oven garlic bread? Well, that is the best. Pull apart garlic bread is fluffy, buttery, flavourful, melts in your mouth, and tears easily for optimal sharing.
Seriously, who doesn’t love freshly baked bread in general? I am currently baking a batch right now, and the aromas that are floating around in my kitchen are making my mouth water so bad. It is soo aromatic. Just imagine making a fresh loaf for a dinner party and having your guests show up while it is just about to come out of the oven. Now that is dinner party goals!
What I also love about these rolls is that they are actually quite simple to make. You would think that making pull apart bread would take a lot of effort, but surprisingly it is not. To get the garlic bread to pull apart, you just need to cut up the dough into small pieces and layer them in a loaf pan.
Garlic Butter Topping
Typically, when you make garlic bread, you would slather on some butter and top with garlic and herbs. However, the secret to getting the tastiest topping is to infuse the flavours into the butter. So we cook the garlic and herbs with the butter for a few minutes and boy does it make a difference.
So, whether you are serving up this pull apart garlic bread on a busy weeknight, or making them for al your guests on Thanksgiving, keep this recipe handy for years and years to come!
Pull apart garlic bread is fluffy, buttery, flavourful, melts in your mouth, and tears easily for optimal sharing. You don’t need any other bread at the dinner table.
- 1 cup warm water, divided
- 1 teaspoon active dry yeast
- 1 tablespoon honey
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 cups whole wheat flour (can substitute with all-purpose flour)
- 1 tablespoon unsalted butter, softened
- 1 teaspoon salt
Garlic Butter Topping:
- 5 tablespoons butter
- 2 large cloves garlic, finely grated or minced
- 1 tablespoon fresh parsley, finely chopped
- 2 teaspoons Italiano seasoning
- In a large bowl, stir together 1/2 cup warm water, yeast, and honey. Let rest 5-10 minutes until foamy.
- Add in flour, butter, and salt, and mix until combined. Gradually add in the remaining 1/2 cup water, stirring between each addition until completely combined, and until the dough comes together into a ball. The dough will be soft but slightly sticky. If it is too sticky, you can add a little more flour.
- Knead for 7-10 minutes (by hand or in a stand mixer) until the dough is smooth and elastic. You can test the dough for readiness by pressing into the dough with your thumb. If it bounces back, then it is ready. Cover the bowl with a dishcloth, and let dough rest at room temperature until doubled in size, about one hour.
- Approximately 15 minutes before the dough is done rising, preheat oven to 375 F, and begin preparing the garlic butter topping.
- In a small sauce pan, melt butter over low heat. Once just melted, add garlic, parsley and Italiano seasoning. Stir to combine and continue to cook over low heat for 2 minutes, to allow the flavours to infuse into the butter. Remove from heat.
- Once the dough is ready, shape it into a long tube, 1-inch in diameter. Then, cut into small 1-inch pieces. Place the pieces into the saucepan with the garlic butter and toss to fully coat.
- Transfer the coated pieces into a 8 x 4 inch loaf pan and bake for 20-25 minutes or until golden brown. Garnish with additional fresh parsley on top (optional).