Garlic Butter Herb Pull-Apart Bread
Garlic Butter Herb Pull-Apart Bread
Ingredients
For the Bread Dough
- 1 cup warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/4 cups all-purpose flour, divided, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Garlic Herb Butter
- 1/2 cup unsalted butter, melted
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh oregano, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Optional Topping
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add 3 cups of the all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or the dough hook attachment of your stand mixer on low speed until a shaggy dough forms. Gradually add the remaining 1/4 cup of flour, a tablespoon at a time, until the dough comes together and is no longer sticky. Knead the dough for 5-7 minutes until it is smooth and elastic.
⏱️ 10 min
- 3
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
While the dough is rising, prepare the garlic herb butter. In a small bowl, combine the melted unsalted butter, minced garlic, chopped fresh parsley, chives, oregano, salt, and black pepper. Stir well to combine.
⏱️ 5 min
- 5
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 12x10 inches. Using a sharp knife or pizza cutter, cut the dough into approximately 24-30 squares (about 2x2 inches each).
⏱️ 10 min
- 6
Dip each dough square into the garlic herb butter mixture, ensuring both sides are coated. Arrange the buttered dough squares vertically in a greased 9x5 inch loaf pan, overlapping them slightly like a deck of cards. Sprinkle with grated Parmesan cheese, if using.
⏱️ 10 min
- 7
Cover the loaf pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until the dough has puffed up and nearly reached the top of the pan.
⏱️ 45 min
- 8
Preheat your oven to 375°F. Once the second rise is complete, remove the cover from the loaf pan. Bake for 25-30 minutes, or until the top is golden brown and the bread is cooked through. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 30 min•🌡️ 375
- 9
Remove the bread from the oven and let it cool in the pan for 5-10 minutes before carefully inverting it onto a wire rack. Serve warm and pull apart the delicious, buttery squares.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Herb Pull-Apart Bread
Ingredients
For the Bread Dough
- 1 cup warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/4 cups all-purpose flour, divided, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Garlic Herb Butter
- 1/2 cup unsalted butter, melted
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh oregano, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Optional Topping
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add 3 cups of the all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or the dough hook attachment of your stand mixer on low speed until a shaggy dough forms. Gradually add the remaining 1/4 cup of flour, a tablespoon at a time, until the dough comes together and is no longer sticky. Knead the dough for 5-7 minutes until it is smooth and elastic.
⏱️ 10 min - 3
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
While the dough is rising, prepare the garlic herb butter. In a small bowl, combine the melted unsalted butter, minced garlic, chopped fresh parsley, chives, oregano, salt, and black pepper. Stir well to combine.
⏱️ 5 min - 5
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 12x10 inches. Using a sharp knife or pizza cutter, cut the dough into approximately 24-30 squares (about 2x2 inches each).
⏱️ 10 min - 6
Dip each dough square into the garlic herb butter mixture, ensuring both sides are coated. Arrange the buttered dough squares vertically in a greased 9x5 inch loaf pan, overlapping them slightly like a deck of cards. Sprinkle with grated Parmesan cheese, if using.
⏱️ 10 min - 7
Cover the loaf pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until the dough has puffed up and nearly reached the top of the pan.
⏱️ 45 min - 8
Preheat your oven to 375°F. Once the second rise is complete, remove the cover from the loaf pan. Bake for 25-30 minutes, or until the top is golden brown and the bread is cooked through. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 30 min•🌡️ 375 - 9
Remove the bread from the oven and let it cool in the pan for 5-10 minutes before carefully inverting it onto a wire rack. Serve warm and pull apart the delicious, buttery squares.
⏱️ 10 min