Perfect for sharing, the garlic butter slathered between each layer of dough makes this pull-apart bread pretty special. The final result is fluffy and tear-able loaf.
The countdown is on to Thanksgiving, my favorite food holiday of the year.
If you have been following along with the blog, you know I say that exact thing every November.
Apologies for the repetition! But I have talked to other people who feel the same way.
Per usual, I have sides and dessert on the brain right now and definitely bread since far too often it is a forgotten detail of a big meal.
Of course there’s nothing wrong with a store-bought loaf.
Actually, one of the best tips for any big meal is to figure out what shortcuts to take advantage of to relive some of the pressure of turning out a multi-dish meal.
If you are going to do homemade bread, then I say go all in.
A loaf of pull-apart bread is worthy of the extra work.
I try to figure out how to squeeze baking it in between all the classic oven hogs like turkey that take over on T-Day.
The dough for pull-apart bread is enriched with milk and butter. After giving the yeast time to make the dough rise, then the real work starts.
Before tackling the dough, you make a fragrant garlic butter spread.
It’s important to have the dough and the garlic butter ready in advance of assembly.
First you roll out the dough and use a 3-inch round cookie cutter to cut out circles.
With those dough cutouts, you spread the garlic butter on one side and fold them in half.
Then you tuck the half-moon garlic-buttered dough tightly into a loaf pan.
A second rise happens after that, so the dough really puffs up.
The final result is a beautiful bread with buttery layers that lend themselves to sharing.
When my husband tried pull-apart bread for the first time, he said it was like the Pepperidge Farm rolls he loved as a kid, which is a definite compliment in my book!
No knife is required. Just a gentle tug and the loaf splits into individual rough slices.
PrintPerfect for sharing, the garlic butter slathered between each layer of dough makes this pull-apart bread pretty special. The final result is fluffy and tear-able loaf.
Adapted from King Arthur Flour
I baked this bread today, it’s delicious! Greetings from Poland 🙂
I’m so happy you liked it!!!
I made this for thanksgiving and it was a hit!! So yummy and really fun to make too 🙂 100% recommend!
That’s great. Thanks for letting me know! I made a loaf for our Thanksgiving dinner, too.
This sounds super tasty! But I don’t have a stand mixer. Is it very difficult to mix by hand? Thanks.
You can definitely do this without a mixer. You just need some elbow grease to knead it by hand. It’s always a good workout!