Pull-Apart Garlic Bread

Pull-Apart Garlic Bread

from southernliving.com
Side Dish
155 min
12 servings

Pull-apart garlic bread is buttery, rich, and filled with melty mozzarella and Parmesan cheeses. Flaky salt on top is the "icing on the cake," tying every bite together with fresh herbs and garlic.

Ingredients

  • 1 cupwarm whole milk (105°f to 115°f)
  • 1envelope active dry yeast
  • 2 tbsp.plus 1 tsp. granulated sugar, divided
  • 3 ¼ cups(about 13 7/8 oz.) all-purpose flour, plus more as needed
  • 5 tbsp.unsalted butter, at room temperature
  • 1 largeegg, at room temperature
  • 1 ½ tsp.kosher salt
  • cooking spray
  • 6 tbsp.unsalted butter, at room temperature
  • 1 tbsp.chopped fresh chives, plus more for garnish
  • 1 tbsp.fresh flat-leaf parsley, chopped
  • 4 largegarlic cloves, grated (about 1 1/2 tsp.)
  • ¾ tsp.kosher salt
  • 2 oz.mozzarella cheese, shredded (about 1/2 cup)
  • 2 oz.parmesan cheese, grated (about 1/4 cup)
  • 1 tbsp.unsalted butter, melted
  • 1 smallgarlic clove, grated (about 1/8 tsp.)
  • flaky sea salt

Directions

  1. 1

    Gather all ingredients.

  2. 2

    Prepare the Dough: Beat milk, yeast, and 1 teaspoon of the sugar in a stand mixer fitted with a dough hook attachment on low speed until combined, about 15 seconds. Let stand until foamy, 3 to 5 minutes.

  3. 3

    Add flour, butter, egg, salt, and remaining 2 tablespoons sugar to milk mixture. Beat on low speed until a soft, tacky dough forms, about 2 minutes. If necessary, add more flour, 1 teaspoon at a time, until mixture is slightly sticky, up to 1 tablespoon total. Increase speed to medium; knead until dough is smooth and elastic, but still slightly tacky to the touch, 6 to 8 minutes. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place until doubled in size, about 45 minutes.

  4. 4

    Meanwhile, prepare the Filling: Stir together butter, chives, parsley, garlic, and salt in a small bowl until well combined. Set aside.

  5. 5

    Punch Dough down; roll Dough on a lightly floured work surface into a 12- x 16-inch rectangle (about 1/4-inch thick). Spread Filling over Dough using the back of a spoon or a small offset spatula. Sprinkle evenly with mozzarella and Parmesan.

  6. 6

    Cut dough into 12 (4-inch) squares. Stack squares on top of each other, cheese side up. Turn dough stack on its side, and place in a 9- x 5-inch loaf pan coated with cooking spray. Slightly separate squares in loaf pan. Cover loosely with plastic wrap, and let rise in a warm place until almost doubled in size, 25 to 30 minutes. Preheat oven to 350°F.

  7. 7

    Bake loaf in preheated oven until golden brown, 45 to 50 minutes. Tent with aluminum foil, if needed, after 20 minutes to prevent overbrowning.

  8. 8

    Meanwhile, prepare the Garlic Butter: Stir together butter and garlic in a small bowl until combined.

  9. 9

    Let bread cool in pan on a wire rack, about 10 minutes. Turn out onto wire rack; brush with Garlic Butter and sprinkle evenly with flaky sea salt. Serve immediately, or cool completely, about 30 minutes.