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Garlic Parmesan Pull-Apart Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 86 reviews
  • Author: Lauren
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: 1 loaf (9x5 inch)
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-American

Description

This Roasted Garlic Parmesan Herb Pull-Apart Bread is a savory, soft loaf bursting with the rich flavors of roasted garlic, parmesan cheese, and aromatic herbs. Perfect as a side for dinner or as a flavorful snack, this pull-apart bread is easy to prepare with a homemade yeast dough and generously layered with a buttery, cheesy filling infused with basil, oregano, and rosemary.

Ingredients

Scale

Roasted Garlic

  • 2 heads of garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Dough

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/3 cup milk (whole or 2%)
  • 1/4 cup unsalted butter
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 2 large eggs

Herb and Cheese Filling

  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 6 tablespoons unsalted butter
  • 1/2 cup finely grated parmesan cheese

Instructions

  1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, drizzle with olive oil, and sprinkle with 1/4 teaspoon of salt. Wrap in foil and roast for about 30-35 minutes until the cloves are soft and caramelized. Let cool, then squeeze out the roasted garlic paste.
  2. Prepare the Dough: In a small saucepan, warm the milk, butter, and water until the butter melts and the mixture is warm to the touch (not hot). In a large mixing bowl, combine the flour, sugar, yeast, and 1/2 teaspoon salt.
  3. Combine Wet and Dry Ingredients: Add the milk mixture, eggs, and roasted garlic paste to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 6-7 minutes.
  5. First Rise: Place the dough in a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for approximately 1 hour or until doubled in size.
  6. Prepare the Herb Butter: In a small bowl, combine the softened 6 tablespoons of butter, dried basil, oregano, rosemary, garlic powder, and grated parmesan cheese. Mix well to form a flavorful herb butter spread.
  7. Shape the Dough: Punch down the risen dough and roll it out on a floured surface into a rectangle roughly 9×13 inches. Cut the dough into squares or strips suitable for layering.
  8. Assemble the Pull-Apart Bread: Generously spread the herb butter mixture between the layers or on each cut piece, stacking or layering them in a greased 9×5-inch loaf pan to create the pull-apart effect.
  9. Second Rise: Cover the assembled loaf with a towel and allow it to rise again in a warm place for 30-45 minutes until puffy.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30-35 minutes, or until golden brown on top and cooked through (an internal temperature of about 190°F is ideal). If the top browns too quickly, tent with foil partway through baking.
  11. Cool and Serve: Let the bread cool in the pan for 10 minutes before removing it to a wire rack. Serve warm, pulling apart pieces as desired.

Notes

  • The roasted garlic adds a sweet, mellow flavor that is key to this recipe; don’t substitute with raw garlic.
  • You can use whole milk or 2%, but avoid skim milk as it affects dough texture.
  • For a richer taste, use freshly grated Parmesan rather than pre-grated cheese.
  • If you don’t have all the dried herbs, Italian seasoning blend can be used as a substitute.
  • Ensure your yeast is active by proofing it in warm water before mixing, especially if it’s older.
  • The dough needs to rise in a warm, draft-free environment to double properly; you can create this by turning on the oven light with the oven off.
  • This bread is best served warm but can be reheated in a low oven or microwave to refresh texture.
  • Store leftovers tightly wrapped to maintain softness; it can be frozen after baking and thawed before reheating.

Nutrition

  • Serving Size: 1 slice (approximately 1/12th of loaf)
  • Calories: 210
  • Sugar: 2g
  • Sodium: 260mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 45mg

Find it online: https://tastyrates.com/garlic-parmesan-pull-apart-bread-recipe/