Description
This Garlic Pull Bread recipe features a soft, flavorful sourdough-based dough infused with a rich garlic butter and fresh parsley. Perfect for sharing, this pull-apart bread is baked to golden perfection, making it an irresistible appetizer or side to any meal.
Ingredients
Dough Ingredients
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1/2 cup warm milk
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
Garlic Butter Mixture
- 4 cloves garlic (minced)
- 3 tablespoons butter (for garlic mixture)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Activate Yeast: Combine warm milk and sugar in a bowl and stir until sugar dissolves. Add instant yeast and let it sit for 5 minutes to activate and become frothy.
- Mix Dough: In a large bowl, thoroughly mix the sourdough discard with the melted butter. Then add the flour and salt to the mixture and stir to combine.
- Knead Dough: Knead the dough on a clean surface for about 8 minutes until it becomes smooth, soft, and elastic, ensuring proper gluten development.
- First Rise: Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm spot for 90 minutes, or until it has doubled in size.
- Prepare Garlic Butter: Melt 3 tablespoons of butter in a small pan over low heat, add the minced garlic and cook gently until fragrant. Stir in freshly chopped parsley and set the mixture aside to cool slightly.
- Shape Dough: Roll out the risen dough into a large rectangle on a floured surface. Generously brush the garlic butter mixture all over the dough.
- Cut and Stack: Using a knife, cut the dough into small squares. Stack the squares in groups of five, then stand these stacks vertically in a greased baking pan, fitting them snugly together.
- Second Rise: Brush any remaining garlic butter on top of the stacked dough squares. Cover the pan lightly with a kitchen towel and let it rise for another 30 minutes.
- Preheat Oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Bake: Bake the bread for 25 to 30 minutes or until the top is beautifully golden brown and cooked through.
- Cool and Serve: Allow the garlic pull bread to cool in the pan for 10 minutes before serving, so it sets and is easier to pull apart.
Notes
- Use warm milk (about 100°F) to properly activate the yeast without killing it.
- Sourdough discard adds flavor but can be substituted with a small amount of active sourdough starter.
- You can adjust garlic quantity to your taste preference.
- For a crispier crust, brush the top again halfway through baking.
- This bread pairs well with soups, salads, or pasta dishes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American