So, not sure if you have ever tried pull-apart bread before…
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?!
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.
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
- 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
- Warm milk and pour over butter in a large bowl, to help melt the butter
- Add in sugar and salt, allow to cool for a few minutes before adding in eggs, yeast, flour, and potato flakes
- 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)
- Filling: in a medium bowl, cream softened butter. Once smooth, add rest of ingredients and set aside
- 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.
- Set aside and allow to rise for another 30 minutes
- 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!