Best Garlic Lovers Pull Apart Bread Recipes

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GARLIC AND HERB PULL APART BREAD



Garlic and Herb Pull Apart Bread image

Provided by Katie Lee Biegel

Categories     appetizer

Time 6h

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons warm water
1 1/4 teaspoons instant yeast
1/2 cup plus 1 teaspoon sugar
1 large egg, lightly beaten
2 tablespoons olive oil, plus more for greasing
1 teaspoon kosher salt
1/4 cup cold water
1/4 cup boiling water
2 cups all-purpose flour, plus 1/2 cup or more as needed
4 cloves garlic, grated
1/4 cup chopped parsley
2 tablespoons chopped chives
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons grated Parmesan
1 1/2 cups jarred marinara sauce
1/2 cup half-and-half

Steps:

  • In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
  • In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
  • Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
  • Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
  • Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
  • Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
  • While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.

PULL-APART GARLIC BREAD



Pull-Apart Garlic Bread image

People go wild over this golden, garlicky loaf whenever I serve it. There's intense flavor in every bite. -Carol Shields, Summerville, Pennsylvania

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 5

1/4 cup butter, melted
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon garlic salt
1 loaf (1 pound) frozen white bread dough, thawed

Steps:

  • In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 104 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

PULL-APART GARLIC BREAD



Pull-Apart Garlic Bread image

You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on the process, see our step-by-step photos.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h40m

Yield Makes two 5-by-9-inch loaves

Number Of Ingredients 12

1 envelope (1/4 ounce) active dry yeast (not rapid-rise)
3 tablespoons sugar, plus a pinch
4 tablespoons unsalted butter, melted, plus more for bowl
1 cup whole milk
1 tablespoon kosher salt
3 large eggs, whisked
4 1/2 cups unbleached all-purpose flour, plus more for dusting
1 stick unsalted butter, room temperature, plus more for pans
1 clove garlic, finely minced
1 tablespoon minced chives
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon kosher salt

Steps:

  • Dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
  • Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
  • Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
  • Filling: Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have twelve 4-inch squares.) Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
  • Preheat oven to 350 degrees. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Bread can be stored, wrapped in parchment-lined foil, at room temperature up to 1 day.

GARLIC LOVERS PULL-APART BREAD



Garlic Lovers Pull-Apart Bread image

Got this from a Land-O-Lakes recipes -- my daughter has been begging me to make this one. (Cooking time includes time to rise)

Provided by iewe7726

Categories     Breads

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 5

12 frozen dinner rolls, thawed
1/3 cup butter, melted
2 tablespoons fresh parsley, chopped
2 tablespoons onions, finely chopped
2 teaspoons garlic, finely chopped

Steps:

  • Seperate dinner rolls into halves and place in a large bowl.
  • Combine all other ingredients and pour over the seperated rolls.
  • Toss rolls to combine coat.
  • Place rolls into a greased pan (bundt or tube pan works well).
  • Cover and let rise until they are doubled in size (approximately 1 hour).
  • Bake at 350 degrees for 30 minutes or until golden brown.

Nutrition Facts : Calories 470, Fat 16, SaturatedFat 6.6, Cholesterol 25.5, Sodium 759.7, Carbohydrate 67.7, Fiber 2.7, Sugar 7.3, Protein 14.2

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