Garlic Pull-apart Bread

So, not sure if you have ever tried pull-apart bread before…

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If the answer is no, that’s okay. But the real answer should be where can I find this and when will it be in my belly?!

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Calling all bread lovers… this is a must try! The original recipe comes from King Arthur Flour and let me tell you, it is nothing short of amazing! I have seen a few recipes that call for potato flakes but this was the first time using it in a recipe. From what the literature states, potato flakes are attributed to the production of a tender and pillowy soft texture in breads.

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Plus, don’t forget about the buttery garlicky goodness… how can you go wrong?… I mean, you essentially have a super soft pillowy bread pocket, slathered in buttery garlic deliciousness… #breadheaven

Garlic Pull-apart Bread

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1 C milk (I used soy)
  • 1/4 C butter
  • 3 tbsp sugar
  • 1.5 tsp salt
  • 2 eggs
  • 2 tsp yeast
  • 4 C all-purpose flour, more if needed
  • 2 tbsp dried potato flakes

Garlic butter filling

  • 3/4 C butter, softened
  • 4-5 cloves garlic, crushed
  • 1/2 tsp ground pepper
  • 1/4 C Parmesan, grated
  • Chopped up herbs of your choice (I used a few leaves of chopped fresh basil)
  • Dash of salt
  1. Warm milk and pour over butter in a large bowl, to help melt the butter
  2. Add in sugar and salt, allow to cool for a few minutes before adding in eggs, yeast, flour, and potato flakes
  3. Knead the dough until smooth and elastic, about 6-8 minutes. Dough should feel slightly tacky. Oil and cover the bowl. Set aside and allow the dough to rise until double in size (about an hour) in a warm place (I use the microwave)
  4. Filling: in a medium bowl, cream softened butter. Once smooth, add rest of ingredients and set aside
  5. Once risen, gently punch the dough down and on a lightly floured surface, roll the dough out to about 1/2″ thick. Using a large biscuit cutter, cut the dough out into circles. Generously spread each circle with filling, fold in half, then placed into a greased loaf pan (stack about 12 to fill the pan) Spread any remaining buttery filling over the top of the loaf.
  6. Set aside and allow to rise for another 30 minutes
  7. Preheat oven to 350F, bake for 22-25 mins or until golden brown.

Best way to enjoy this bread is fresh out of the oven, at a table with family or friends, on it’s own or with a killer pasta dish, such as this pappardelle!

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