Garlic Pull Apart Bread
Add the softened butter to the yeast.
Bring it all together and knead.
Let rise for 1 1/2 hours or until doubled.
After the rise, pull off 1in. balls and roll around in the butter and garlic mixture.
Place the buttered balls in the pan. I put parchment paper on the bottom and sprayed with cooking spray.
Puffed and ready to bake and eat.
Makes one standard 8 x 4 loaf pan For the bread dough -
2 1/2 to 3 cups of flour
1 1/2 teaspoons of active dry yeast
1 1/2 teaspoons of sugar
1 1/2 teaspoons of salt
1/2 cup warm water
1/2 cup warm milk
1 Tablespoon of softened butter
Garlic butter mixture that you dip the dough ball in.
4 Tablespoons melted butter
3 cloves garlic, finely minced
2 Tablespoons of parsley finely minced, I didn't have parsley but I had pesto so I put in about 1 teaspoon. More if you like.
1 teaspoon salt
Making the bread dough. Add the warm water to the bowl and sprinkle the yeast and sugar over the water. Mix gently and let set until foamy for about 5 to 7 minutes.
Now add the warm milk, salt and softened butter to the yeast mixture.
Add the flour, a cup at a time, mixing to make a soft dough. You may need all the 3 cups of flour, or less. Knead the dough for about 8 minutes until it is a soft dough and smooth, it should be a little sticky.
Place the dough in an oiled bowl and cover and let rise until double in size about 1 1/2 hours.
Shape and bake
When the dough has risen, make the garlic topping. Melt the butter and then add the rest of the ingredients to the melted butter.
Punch down the dough and pull off 1 inch balls.
Dip in the butter mixture and place in greased loaf pan. I put in parchment paper.
Cover the pan and let dough rise for the second time. It should take about 45 minutes to 1 hour to double in volume.
Preheat oven to 350 degrees and bake for about 30 minutes or until golden brown on top and top sounds hollow. If you want to take a temp. it should read 200.
Remove from oven and let cool for 10 minutes. Remove the bread from the pan and start pulling apart. Great when eaten very warm. Hope you try it.
This recipe is adapted from My Cooking Journey. Although her picture is much prettier than mine. Don't you think?