This is garlic bread with a twist. If you have never made bread then this is your time! A Garlic and Parmesan Pull-Apart bread is popular with everyone. Serve it warm straight from the oven and watch it disappear.
Why make Pull-apart Bread
This is a good place to start if you have never made your bread before. It’s a simple dough, spread with garlic butter, and cheese and stacked into a bread tin.’
5 Things to Know When Making Bread
- Yeast is a living organism. It thrives with warmth and food. We’ll use dried yeast because it is easy to buy and to use. When yeast is combined with lukewarm water (blood temperature) and something to eat it starts to froth and grow. Food for yeast is either a bit of the sugar from the recipe or some flour. Direct contact with salt will kill yeast, so always add salt to the flour. Why add yeast to a liquid? You can see if the yeast is alive and you give the yeast and the bread a bit of a head start.
2. Always use bread or pizza flour when making bread dough. All-purpose flour doesn’t have enough strength to create lovely bread. All-purpose (Plain supermarket) flour is better for products like cakes and biscuits.
3. Once all the dough ingredients are combined, ensure they are mixed or kneaded to a smooth elastic dough. This means it looks smooth and very stretchy. This will usually take about 8 to 10 minutes either by hand or by machine.
4. Fermenting, (or proving/leaving the bread to rise and puff) is essential. Generally, a simple bread will be fermented twice. Firstly, it is left to double in size (prove), for a simple bread dough like this it will probably take about an hour, and, once lovely and puffy the dough needs the air gently knocked out of it again. The bread is shaped and then re-proved before baking.
5. Proving and knocking back and letting it prove again before baking adds air, creating texture and stretching out the gluten strands. Once the gluten strands are stretched the bread will bake and “oven spring” will take over during baking and you end up with a fluffy gorgeous loaf. Yeast dies in the oven at around 55-60C. before this temperature, the bread can rise a bit more this is called “oven spring”. After 60C the yeast dies and the bread sets and bakes.
Now let’s make Garlic and Parmesan Pull Apart Bread!
There are two ways to make this
1 The first way.
As you can see above, after the bread has doubled in size, it is rolled out and filled with butter and cheese.
When all the pieces are stacked on top of each other, chop them into even pieces (8 to 10) and stack them onto each other in a loaf tin then prove again.
2. The second way this loaf can be put together
Why not try these breads too?
Garlic Parmean Pull Apart Bread
- 450 gm bread flour 16 oz
- 300 ml milk 10 fl oz
- 7 gm salt 2 teaspoons
- 7 gm yeast, dried 2 teaspoons
- 10 gm sugar or honey 1/2 tablspoon
- 15 gm butter, soft 1 tablespoon
- 70 gm butter salted
- 30 gm parmesan, fine grated 2 tablespoons
- 4-5 cloves garlic
- 2 Tablespoons Parsley, chopped
- extra salt
- Set the oven to 180C. Prepare a loaf tin. ( You don't need to line or spray).
- Mix the soft butter, in a bowl with chopped parsley and crushed garlic. Add a little salt to the mix to season it. Set aside.
- Put the flour and salt into a bowl. Add all the sugar except a teaspoonful. mix the rest together well.
- Put the milk into a jug or bowl and heat very gently until JUST warm. Add the yeast and the teaspoon of sugar and stir well. Set aside for 5 to 10 minutes. The yeast should start to froth
- Add all of the liquid and work together. At this stage, the dough may not be smooth and completely combined. But cover and let the dough autolayse or sit and absorb the water and soften just slightly just for 10 minutesNow, once it has had a small rest, continue to knead the dough until it is smooth and elastic. This should take about 8 or 9 minutes. The dough should be a little sticky too. Don't be tempted to add lots of extra flour to the dough. It is best if it is sticky. If you find it hard to knead use a bench scraper or egg slice and scrape it off the bench and fold over itself. Keep it moving, it will get better. Remove any excess dough from your hands by rubbing some flour on them over the dough on the bench. The sticky bits on your hands will come off and can be recombined. This way you shouldn't need to add too much extra flour and your hands won't be sticky. If by chance the dough is dry or doesn't come together well you can add a very small amount of water. This will be unlikely.Add the butter to the dough and knead that through until it is incorporated, smooth and nice and smooth and ëlastic. Gather into a ball.
- Spray a bowl with cooking spray or use 20 ml of oil and add the dough, turning it in the oil, and cover with cling wrap. Prove the dough until it is puffy and double in size. ( approximately 40 to 60 minutes)
- Sprinkle a little flour onto the bench and turn out the proved dough. Roll the dough into a rectangle shape approximately 30 cm x 45 cm. (14 x 18 in) Spread the dough with garlic butter and parmesan cheese. Run a knife or cutter through the dough dividing into 3 equal strips, ( each approx 10 cm wide- 3 inches) length wise. Run a palette knife or egg slicer under the dough, lift it and stack the three pieces on top of each other
- Sit the loaf tin on its small end standing up (It's easier to stack the bread into the loaf tin). Cut the dough into 8 or 10 equal pieces and stack them into the tin. Alternatively, divide the dough into 10 balls and roll each out into a circle, on a floured bench. Spread with garlic butter and cheese and fold in half. Once again stack into the tin.
- Spray the top of the bread with cooking oil and loosely lay a piece of cling film on the top and let it prove again. This will take around 40 to 60 minutes to almost double or look beautiful and puffy. The rate it proves depends on the temperature in your kitchen.
- Once ready paint the top with a little milk. Bake at 180 C / 350F for approx 35 to 40 minutes or until risen and golden brown.