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| Baked and ready to serve |
Originally posted in 2014, it's a beautiful change when you want to serve garlic bread with your meal but want something different. This dough is a nice dough to work with but the recipe is enough for two baked goods; so you could make 2 pans of elegant pull apart bread or use the second half for something like a regular loaf of bread, rolls or hamburger buns. Or just half the recipe when you are making it.
I baked this one in my solar oven although yes, most people, including me, typically bake it in the oven.
Elegant Garlic Herb Pull Apart Bread
4 1/2 t - (2 pkg.) active, dry yeast
1/2 c warm water
1 t sugar
1/3 c additional sugar
1 1/4 c warm milk
1/2 c butter, melted
2 eggs
1 t salt
6 c flour (additional 1 cup on stand by)
1-2 T fresh, minced garlic
2 T fresh, chopped parsley or 2 t dried
1 t garlic salt (optional - cut out if you need to cut down on salt)
4 T butter, soft
In a large mixing bowl, place the yeast and warm water with the 1 teaspoon sugar. Stir gently and let set about 1 minute to dissolve. Add the milk, melted butter, eggs, salt, 1/3 c sugar and about 3-4 cups flour. Stir by hand or use your bread dough hook on the electric mixer and stir to form a soft dough starting with 3 cups flour and adding more to get the dough to form. This should be a total of about 6 cups. Knead by hand on a floured board 6-8 minutes or by mixer with dough hook, about 4-5 minutes. In a greased bowl, turn once to cover the dough with oil or grease, cover and let raise until doubled in height. This could be 25 minutes to an hour or more depending on how warm the area you are letting it raise is.
Punch down dough and place on a floured surface. Divide dough into 4 portions. The bread I made above was using just 2 dough portions of the dough and using the other two for something else.
Roll each portion into a rectangle about 14 inches by 6 inches. Spread about 2 tablespoons of the butter over the rectangle and use half your garlic, garlic salt and parsley to sprinkle over the dough. Fold the dough up accordion style (back and forth, back and forth) about every 2 inches. Cut the folded dough into slices about 1 1/2 inches wide with a very sharp knife. Place them standing up in a round, greased pan with the folds showing upwards. Continue with your dough to fill a round circle in the pan.
Cover loosely and let raise in a warm place about 15-20 minutes just until it starts to raise and get puffy. Bake at 375 degrees about 20-25 minutes until the top is golden brown and the bread is done. Let cool about 3 minutes in the pan before turning out to a wire rack. Let cool about 5-10 minutes before serving warm.
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| A nice, tender bread dough |
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| Rolling out to a rectangle shape |
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| Covering with fresh, minced garlic, garlic salt and parsley |
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| Folded accordion style and sliced |
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| Placed in a greased baking pan to form a ring |
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| Let raise |
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| Baked and ready to serve |
