Garlic Pull Apart Bread Recipes

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PULL-APART GARLIC BREAD



Pull-Apart Garlic Bread image

You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on the process, see our step-by-step photos.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h40m

Yield Makes two 5-by-9-inch loaves

Number Of Ingredients 12

1 envelope (1/4 ounce) active dry yeast (not rapid-rise)
3 tablespoons sugar, plus a pinch
4 tablespoons unsalted butter, melted, plus more for bowl
1 cup whole milk
1 tablespoon kosher salt
3 large eggs, whisked
4 1/2 cups unbleached all-purpose flour, plus more for dusting
1 stick unsalted butter, room temperature, plus more for pans
1 clove garlic, finely minced
1 tablespoon minced chives
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon kosher salt

Steps:

  • Dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
  • Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
  • Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
  • Filling: Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have twelve 4-inch squares.) Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
  • Preheat oven to 350 degrees. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Bread can be stored, wrapped in parchment-lined foil, at room temperature up to 1 day.

GARLIC AND HERB PULL APART BREAD



Garlic and Herb Pull Apart Bread image

This was fantastic with spaghetti, my family loved it... in fact my husband tried to eat the whole thing. Keep in mind though, we love garlic at our house. If you are not a fan of strong garlic, streamline the amount until you are comfortable with it.

Provided by ekuntz

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 25m

Yield 10

Number Of Ingredients 7

cooking spray
½ cup butter, melted
2 teaspoons dried parsley
2 teaspoons dried rosemary, crushed
2 teaspoons dried basil
7 cloves garlic, crushed and chopped
2 (10 ounce) cans refrigerated biscuit dough

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
  • In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
  • Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 25.2 g, Cholesterol 25 mg, Fat 16.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 7.8 g, Sodium 625.8 mg, Sugar 4.2 g

PULL-APART GARLIC BREAD



Pull-Apart Garlic Bread image

People go wild over this golden, garlicky loaf whenever I serve it. There's intense flavor in every bite. -Carol Shields, Summerville, Pennsylvania

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 5

1/4 cup butter, melted
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon garlic salt
1 loaf (1 pound) frozen white bread dough, thawed

Steps:

  • In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 104 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD



Roasted Garlic and Four-Cheese Pull-Apart Bread image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 11

8 cloves garlic, peeled
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated mozzarella
1/2 cup grated fontina
1/2 cup grated Parmesan
1/2 cup grated Romano
2 teaspoons chopped chives
1/2 teaspoon crushed red pepper flakes
1 round artisan or sourdough loaf
1 stick (1/2 cup) salted butter, melted

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
  • Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
  • Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
  • Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

GARLIC PARMESAN PULL-APART BREAD



Garlic Parmesan Pull-Apart Bread image

Got this recipe from The Virtuous Wife blog, it is so, easy & so delicious. I always double because it is devoured.

Provided by SB61287

Categories     Breads

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (12 ounce) can Pillsbury Grands refrigerated buttermilk biscuits (not the flaky layers)
1/4 cup butter
3 garlic cloves, minced
1/2 cup parmesan cheese, grated
1 teaspoon italian seasoning

Steps:

  • Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish.

Nutrition Facts : Calories 433.3, Fat 26.7, SaturatedFat 12.4, Cholesterol 42.4, Sodium 1144, Carbohydrate 38.1, Fiber 0.6, Sugar 6.5, Protein 10.8

GARLIC PULL-APART BREAD



Garlic Pull-Apart Bread image

I got this recipe from a Kitchenaid cookbook. It is very very good. This is also the first bread I've ever made!!!! I added couple more things to the recipe; for example I added garlic powder and I also added pressed garlic into the butter along with some italian herb blend. The recipe is posted as it is in the book. Since it yields two loaves, I froze 1.5 of it.

Provided by l0ve2c00k

Categories     Yeast Breads

Time 3h

Yield 2 loaves

Number Of Ingredients 7

6 -7 cups all-purpose flour, divided
3 tablespoons sugar
2 tablespoons garlic salt, divided
2 (1/4 ounce) packages active dry yeast
1 1/2 cups water
1/2 cup milk
1/2 cup butter (1 stick)

Steps:

  • Place 5C flour, sugar, 1 tbs garlic salt, and yeast in mixer bowl. Attach bowl and dough hook to mixer. Turn to speed 2 and mix 15 seconds. Combine water, milk and 1/4C butter in a small saucepan. Heat over low heat until very warm.
  • Turn to speed 2 and gradually add warm liquid to flour mixture, about 30 seconds. Mix 1 minute longer. Continuing on speed 2, add remaining flour, 1/2C at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer.
  • Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until double in size (about 1 hr).
  • Punch dough down and divide in half. Roll one half into 12x8x1/4 inch rectangle.
  • Melt remaining butter and mix with remaining salt. Brush dough with mixture.
  • Cut dough into four equal 8x3 inch strips . Stack strips and cut into four equal 3x2 inch strips. Place pieces on edge of greased loaf pan so strips form a row down lenght of pan. Repeat with remaining dough.
  • Cover; let rise in warm place free from draft. (about 1 hour).
  • Bake at 400°F for 30-35 minutes.
  • Remove from pan immediately and cool on wire rack.

Nutrition Facts : Calories 1905, Fat 52.3, SaturatedFat 31.2, Cholesterol 130.6, Sodium 371.4, Carbohydrate 310.6, Fiber 11.6, Sugar 19.9, Protein 43.9

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