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Pull-Apart Bread

Pull-Apart Bread

  • Author: Paige Adams
  • Prep Time: 3 hours 30 minutes - 4 hours
  • Cook Time: 30-40 minutes
  • Total Time: 4 hours - 4 hours 40 minutes
  • Yield: 1 loaf 1x

Description

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.


Ingredients

Scale
  • For dough
  • 1 cup milk
  • 1/4 cup unsalted butter
  • 3 tablespoons sugar
  • 2 teaspoons kosher salt
  • 2 large eggs
  • 2 teaspoons active dry yeast
  • 4 cups all-purpose flour plus more for work surface
  • 1 tablespoon potato flour
  • For filling
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1/2 teaspoon kosher salt
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh parsley

Instructions

  1. In a large saucepan over low heat, warm the milk, butter, sugar and salt, stirring until the butter has melted. Allow the mixture to cool to lukewarm. Pour into the bowl of a stand mixer fitted with the dough hook. Add the eggs, yeast and flour. Mix on low for a couple minutes until the dough is shaggy. Increase the speed slightly and knead the dough until smooth and elastic, about 3-4 minutes. Transfer the dough to an oiled bowl, cover and let rise for 1-1/2 to 2 hours until nearly doubled in volume.
  2. While the dough is rising, make the filling in a small bowl by whisking together the butter, salt, garlic and parsley.
  3. On a lightly floured work surface, roll out the dough until it is about 1/4-inch thick. Use a 3-inch round cookie cutter to cut out circles. Reroll the scraps and repeat. Spread the butter filling on one side of the circles and fold in half. Place in a greased 9-inch by 5-inch loaf pan round side up. Once the pan is full, cover with greased plastic wrap and let it puff up for 1-1/2 hours.
  4. Preheat the oven to 350 degrees F. Bake the bread for 30-40 minutes until golden brown. Let the bread cool for 10 minutes before removing from the pan. Serve warm.

Notes

Adapted from King Arthur Flour