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