Pull Apart Garlic Bread
1 hr 50 minMakes 2 mini loaves
Soft pull-apart rolls infused with garlic, parsley and butter, baked in mini loaf pans.
| prepPreheat oven to 350°F / 175°C | ||||||||
| 120 ml warm water | Bloom yeast in warm water, 5–10 min | Mix in butter, milk & salt | Stir in flour gradually, knead 7–10 min | Divide & cut dough into small round pieces | Dip dough pieces into garlic butter | Arrange in pans, cover & rise 1 hr | Bake 350°F / 175°C, 30 min until golden | Baste with reserved garlic butter |
| 1 tablespoon white sugar | ||||||||
| 1 teaspoon active dry yeast | ||||||||
| 1 tablespoon unsalted butter (softened) | ||||||||
| 120 ml milk | ||||||||
| 1 teaspoon salt | ||||||||
| 310 g bread flour | ||||||||
| 60 g unsalted butter (melted) | Combine butter, salt, parsley, garlic & Parmesan | |||||||
| 1 pinch salt | ||||||||
| some fresh parsley leaves (finely chopped) | ||||||||
| 3 cloves garlic (finely minced) | ||||||||
| 1 teaspoon grated Parmesan cheese (optional) | ||||||||
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