The temperatures dropped into the 30s on Saturday, which is usually when I take on a baking project. Any excuse to turn on the oven! This pull-apart garlic bread is delicious and went splendidly with the manicotti I had been hoarding in my freezer. This recipe makes two loaves, leaving one for the frittata I had planned for brunch on Sunday.
- 1 envelope active dry yeast or 2 1/4 teaspoons (not rapid rise)
- 3 tablespoons sugar, plus a pinch
- 4 tablespoons butter, melted
- 1 cup whole milk
- 1 tablespoon kosher salt
- 3 large eggs, beaten
- 4 1/2 cups flour
- 1 stick butter, room temperature
- 1 garlic clove, finely minced
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- In the bowl of a stand mixer, whisk together the yeast, 1/4 cup warm water (110º), and a pinch of sugar. Let stand for 5 to 7 minutes until foamy.
- Attach bowl to mixer, and using the dough hook attachment, mix on low speed adding the butter, milk, salt, and eggs. Gradually add flour, mixing on low speed until the dough comes together. Increase the mixer speed to medium-high, beating the dough until it’s soft and elastic, about 5 minutes.
- Grease a large bowl with butter or shortening. Place dough in bowl and cover with plastic wrap. Place in a warm place and let rise until dough doubles in size, about 2 hours.
- Make the filling by whisking the butter, garlic, parsley, and salt in a small bowl. Grease two 5″ x 9″ loaf pans with butter or shortening, and set aside. Turn dough out on a floured work surface, and roll into a 12″ x 16″ rectangle. Spread the herb-garlic mixture over the dough. Using a sharp knife or a pizza wheel, cut dough lengthwise in three strips. Then cut dough crosswise into four sections. Fold each square in half, and place 6 in each pan, with the folded sides down. Cover pans with plastic wrap, and let rise in a warm place for 30 minutes.
- Preheat oven to 350º. Bake loaves for 30 minutes until golden. Let cool in pans for 10 minutes, then turn out and finish cooling on a wire rack.