The Most Addictive Cheesy Garlic Pull-Apart Bread Ever! Garlic Bread

Ingredients

• 200 g Garlic (peeled cloves)
• 30 ml Vegetable Oil (for cooking garlic, enough to cover pan)
• 250 ml Milk (whole milk, warmed to about 38°C)
• 15 g Granulated Sugar (helps activate yeast)
• 1.5 tsp Active Dry Yeast (ensure fresh; store in refrigerator after opening)
• 1 Egg (room temperature, for dough)
• 400 g Bread Flour (high‑protein flour for structure; weigh for accuracy)
• 0.5 tsp Salt
• 50 g Unsalted Butter (softened, cut into cubes; for dough)
• 100 g Unsalted Butter (softened, for garlic‑butter spread)
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Red Chili Flakes (optional for heat)
• to taste Black Pepper
• 200 g Shredded Mozzarella Cheese (or cheddar; for melting)
• 1 Egg (beaten, for egg wash)

Instructions

1. Cook Garlic

   Place the peeled garlic cloves in a small pan, add enough vegetable oil to fully cover them, cover the pan and cook over low‑to‑medium heat until the cloves are soft but not browned, about 15 minutes.

   Time: PT15M

2. Warm Milk & Activate Yeast

   Warm 250 ml milk in the microwave for 45‑60 seconds until just warm (≈38 °C). In a small bowl combine the warm milk, 15 g sugar and 1.5 tsp active dry yeast. Mix gently and let sit until foamy, about 10 minutes.

   Time: PT11M

3. Blend Garlic Butter

   Allow the cooked garlic to cool for 5 minutes, then transfer to a blender. Add 1 tsp garlic‑oil (the oil from the pan), 2 tbsp chopped parsley, 1 tsp chili flakes (optional), a pinch of salt, a pinch of black pepper, and 100 g softened butter. Blend until smooth but with a little texture.

   Time: PT5M

4. Prepare Dry Ingredients

   Sift 400 g bread flour into a large mixing bowl, add 0.5 tsp salt and whisk to combine.

   Time: PT5M

5. Combine Egg with Yeast Mixture

   Crack the egg into the foamy yeast mixture and whisk until smooth.

   Time: PT2M

6. Mix Dough

   Make a well in the flour, pour in the yeast‑egg mixture, and begin mixing with a dough whisk or hand. If the dough feels too soft, sprinkle a little extra flour; if too stiff, add a splash of the warm milk.

   Time: PT5M

7. Knead Dough

   Knead the dough by hand (or with a stand mixer on low‑medium speed) for 12‑15 minutes until smooth, elastic, and passes the window‑pane test.

   Time: PT15M

8. First Rise

   Place the kneaded dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

9. Punch, Roll & Shape

   Punch down the risen dough to release air, transfer to a lightly floured work surface, and roll out to a rectangle about 1 cm thick.

   Time: PT5M

10. Spread Garlic Butter & Add Cheese

    Evenly spread the prepared garlic‑butter mixture over the rolled dough, leaving no dry spots. Sprinkle the shredded mozzarella (or cheese of choice) over the entire surface.

    Time: PT5M

11. Assemble Pull‑Apart Layers

    Cut the butter‑cheese covered dough into small squares (about the size of the baking pan). Stack the squares one on top of another, arranging them neatly in the greased 13×9 in baking pan to form layered “blocks”.

    Time: PT5M

12. Second Proof

    Cover the assembled loaf and let it proof for 45‑60 minutes, until noticeably puffed.

    Time: PT45M

13. Egg Wash

    Brush the top of the proofed loaf with the beaten egg (egg wash) for a glossy golden crust.

    Time: PT2M

14. Bake

    Preheat the oven to 180 °C (360 °F). Bake the bread for 30 minutes, or until the top is golden‑brown and the cheese is fully melted.

    Time: PT30M

    Temperature: 180°C

15. Cool & Serve

    Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack. Pull apart the layers and serve warm.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Garlic: Roasted garlic cloves
• Instead of Vegetable Oil: Canola oil, Light olive oil
• Instead of Milk: Unsweetened almond milk, Soy milk
• Instead of Granulated Sugar: Honey, Maple syrup (reduce amount)
• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Egg: Flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• Instead of Bread Flour: All‑purpose flour (add 1 tbsp vital wheat gluten)
• Instead of Unsalted Butter: Margarine
• Instead of Unsalted Butter: Margarine
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Red Chili Flakes: Paprika
• Instead of Shredded Mozzarella Cheese: Shredded cheddar, Shredded provolone
• Instead of Egg: Milk wash

Equipment Needed

• Small Pan
• Microwave
• Small Bowl
• Mixing Bowl
• Blender
• Dough Whisk (optional)
• Stand Mixer with Dough Hook (optional)
• Rolling Pin
• Baking Pan (13x9 inch)
• Pastry Brush
• Oven
• Kitchen Towel
• Digital Scale

Critical Steps — Do Not Skip

• Cooking garlic until soft but not burnt
• Activating yeast to a foamy consistency
• Kneading dough to the window‑pane test
• First 1‑hour rise in a warm environment
• Preparing a smooth yet textured garlic‑butter spread
• Second proof before baking
• Baking to a golden crust without over‑browning

Chef Tips from the Video

• For extra garlic flavor, reserve a tablespoon of the cooking oil and drizzle it over the finished bread.
• Add a pinch of smoked paprika to the garlic butter for a subtle smoky note.
• If you prefer a softer crust, brush the baked loaf with melted butter immediately after removing from the oven.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in oven to restore softness

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw overnight in refrigerator and reheat.

Room temperature: Best consumed the same day; can sit out for up to 4 hours

Make-Ahead Tips

• Prepare the dough a day ahead, let it rise, then refrigerate overnight; bring to room temperature before the second proof.
• Garlic butter spread can be made 2 days in advance and kept refrigerated.
• Freeze baked bread slices individually wrapped for later use.

Frequently Asked Questions