Garlic Herb Pull-Apart Bread (Updated)

Ingredients

• 4 cups Bread Flour (All‑purpose bread flour, high protein)
• 2 tablespoons Granulated Sugar
• 2 teaspoons Salt
• 1 teaspoon Dried Basil
• 1 teaspoon Garlic Powder
• 2.25 teaspoons Active Dry Yeast (One 0.25‑oz packet)
• 1.5 cups Warm Water (110‑115°F (43‑46°C))
• 2 tablespoons Olive Oil (Extra‑virgin preferred)
• 1 head Whole Head Roasted Garlic (Roasted until soft, skins removed)
• 0.5 cup Vegan Butter (Softened, unsalted)
• 0.25 cup Fresh Herbs (Chopped parsley, chives, and thyme (mix of your choice))
• 2 tablespoons Vegan Butter for Brushing (Melted)

Instructions

1. Proof the Yeast

   Combine the active dry yeast with warm water (110‑115°F) and a pinch of sugar in a small bowl. Stir gently and let sit until foamy, about 5 minutes.

   Time: PT5M

   Temperature: 110°F

2. Mix Dry Ingredients

   In a large mixing bowl whisk together bread flour, granulated sugar, salt, dried basil, and garlic powder until evenly distributed.

   Time: PT3M

3. Add Wet Ingredients

   Make a well in the center of the dry mixture, pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT2M

4. Knead the Dough

   Knead the dough on a lightly floured surface or with a stand mixer on low speed for about 5 minutes, until the dough is smooth, elastic, and no longer sticks to your hands.

   Time: PT5M

5. First Rise

   Lightly oil the mixing bowl, place the dough inside, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 60 minutes.

   Time: PT1H

6. Prepare Garlic Herb Butter

   While the dough rises, mash the roasted garlic cloves into a paste. In a small bowl combine the softened vegan butter, mashed garlic, and chopped fresh herbs. Mix until smooth.

   Time: PT5M

7. Punch Down and Roll Out

   Turn the risen dough onto a lightly floured surface, gently punch down to release air, and roll into a large rectangle roughly 12×15 inches.

   Time: PT5M

8. Spread Garlic Herb Butter

   Evenly spread the garlic‑herb butter over the surface of the rolled dough, leaving a tiny border around the edges.

   Time: PT2M

9. Cut into Strips

   Using a sharp knife or pizza cutter, cut the buttered dough into 12 equal strips (like a pizza).

   Time: PT3M

10. Stack Strips in Loaf Tin

    Grease the 9×5‑inch loaf tin. Lay the strips in the pan, stacking them slightly offset so they sit evenly and will pull apart after baking.

    Time: PT5M

11. Second Rise

    Cover the loaf pan loosely with a towel and let the dough rise again until puffy, about 30 minutes.

    Time: PT30M

12. Bake the Bread

    Preheat the oven to 375°F (190°C). Bake the loaf for 25 minutes, or until the top is golden brown and the interior sounds hollow when tapped.

    Time: PT25M

    Temperature: 375°F

13. Brush with Butter

    Remove the bread from the oven and immediately brush the top with melted vegan butter for extra shine and flavor.

    Time: PT2M

14. Cool and Serve

    Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Pull apart the strips and serve warm.

    Time: PT10M

Nutrition Facts

Calories

245

Protein

4.3 g

Carbohydrates

31 g

Fat

9 g

Fiber

1.7 g

Ingredient Substitutions

• Instead of Bread Flour: All‑purpose flour (add 2 tbsp vital wheat gluten)
• Instead of Granulated Sugar: Coconut sugar, Maple sugar
• Instead of Salt: Sea salt, Kosher salt (use 1.5×)
• Instead of Dried Basil: Dried oregano, Italian seasoning
• Instead of Garlic Powder: Granulated garlic, Minced fresh garlic (use 2 cloves)
• Instead of Active Dry Yeast: Instant yeast (use same amount)
• Instead of Warm Water: Plant‑based milk (for richer crumb)
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Whole Head Roasted Garlic: 4‑5 cloves raw garlic (minced)
• Instead of Vegan Butter: Margarine, Coconut oil (solid)
• Instead of Fresh Herbs: Dried herbs (use 1 tsp each)
• Instead of Vegan Butter for Brushing: Olive oil spray

Equipment Needed

• Mixing Bowl
• Wooden Spoon or Spatula
• Stand Mixer with Dough Hook (optional) (optional)
• Dough Scraper
• Rolling Pin
• Sharp Knife or Pizza Cutter
• 9x5‑inch Loaf Tin
• Pastry Brush
• Oven
• Kitchen Towel or Plastic Wrap

Critical Steps — Do Not Skip

• Proof the yeast until foamy
• Knead the dough until smooth and elastic
• First rise until dough doubles in size
• Roll out the dough to a uniform rectangle
• Stack the strips evenly in the loaf tin
• Second rise until puffy
• Bake until golden brown

Chef Tips from the Video

• For extra flavor, roast the garlic head with a drizzle of olive oil at 400°F for 30‑35 minutes before using.
• Use a mix of parsley, chives, and thyme for a bright, balanced herb profile.
• If you prefer a crispier crust, place a shallow pan of water on the lower rack while baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly and store for up to 3 days.

Freezer: Freeze in an airtight container for up to 2 months; reheat in oven before serving.

Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.

Make-Ahead Tips

• Prepare the dough a day ahead, let it rise, then refrigerate after the first rise. Shape and give the second rise before baking.
• The garlic‑herb butter can be made up to 3 days in advance and kept refrigerated.

Frequently Asked Questions