Pull Apart Garlic Bread
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Easy homemade pull apart garlic bread. This savory recipe is made from scratch dough with tasty buttery flavor and the perfect herbs. Perfect addition to every party, gathering or meal.
Say these words after me….
OH.
MY.
YUM.
That’s all I needed. You can be done here. You can scroll as fast as your little finger will take you to the recipe and start baking. That’s how good this bread is. Well, you will need a few things. Some bread flour, a few other ingredients, a thing called TIME. Not thyme.
You know that thing that we have lots of everyday but wonder where it went? That thing. This bread takes about 30 minutes of your time to prepare. Less if you’re an advanced baker. Then the rest of the time is just waiting. That’s other thing that we tend to not always be good at. A little waiting for rising and a little waiting for baking is all it takes.
Bam! Before you know you’ll be pulling off pieces of this delicious bread and telling everyone nearby that “They must try this bread NOW!” before you eat it all.
Not like I know from experience. It’s just what might happen after that first bite.
I haven’t baked bread in awhile. And I was really missing it. The summer is going great but with the kids being home bread making has become a “Wish I had time for thing.’
So today I “Nailed it!”
Reasons to Love this Bread
- It’s perfect for serving the whole gang. Easy tear apart loaf.
- The dough is buttery, soft and easy to work with.
- It freezes well!
- Flavor is fantastic with fresh garlic, parsley, oregano, and salt.
- This pleases both kids and adults. So everyone is sure to be happy!
Til we meet and eat again,
FOLLOW ALONG: Gather for Bread
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HOW TO MAKE PULL APART GARLIC BREAD
Pull Apart Garlic Bread
Ingredients
- 1 cup 8 oz warm water
- 2 tablespoons white sugar
- 2 teaspoons active dry yeast
- 2 tablespoons unsalted butter softened
- 1 cup 8 oz milk (I used 1%)
- 2 1/2 teaspoons salt
- 5 1/2 - 6 1/2 cups 1 lb 9 oz - 2 lbs 3 oz bread flour
For Topping:
- 8 tablespoons butter melted
- 1/4 cup fresh parsley finely chopped (or 4 teaspoons dried)
- 2 Tablespoon fresh oregano or 1 teaspoon dried oregano
- 4 cloves garlic minced
- 2 teaspoons kosher salt
Instructions
- Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle water with sugar and yeast. Stir and let stand 5-10 minutes until foamy.
- Mix in butter, milk, salt and 3 cups flour. Stir in additional flour gradually. Add enough flour until dough is smooth. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. It will be soft and slightly sticky. (Kneading can also be kneaded by hand by will take closer to 10 minutes to a achieve a smooth dough.) Divide dough into 2 equal portions.
- In a small bowl, combine the butter, parsley, oregano and minced garlic. Set aside.
- Cut dough into 1-in. pieces; dip into butter mixture. Layer the buttery pieces into 2 – greased 8-in. x 4-in. loaf pans. Cover loaves and let rise until doubled, about 1 hour. Meanwhile preheat oven to 350 degrees 15 minutes prior to the full rise.
- Bake at 350° for 30 minutes or until golden brown. The temperature of the baked loaves should read 200 degrees. Sprinkle with kosher salt.
Items used to make this recipe:
You may also savor these delicious bread:
Pull Apart Nutella S’mores Bread
Apple Cinnamon Pull Apart Bread
Pull Apart Caprese Bread
It’s going to be hard to wait until after work to make this bread! YUM.
Thanks Joanne!
I just made this!! It’s currently in the oven baking!! Sooo excited!! I did exaclty what the recipe said!! Super easy!! Thank u!!
Oooooh … Melanie, I’ve just had dinner and yet I’m drooling over this bread! It looks so pretty as well. Marvellous!
P.S. You’re right about our time somehow ‘disappearing’ rather quickly every day. Now what is that all about? 😉
Wow! This bread looks fantastic! I always try to sneak garlic into just about everything I cook, so I’m loving this pull apart bread, Melanie! I think I would probably eat the whole loaf myself! Pinned!
Oh my yum! I would have to hide this so I could devour it all by myself. Simply gorgeous!
This looks SO good Melanie! I think I would almost rather have this than pizza. I’d serve this with a bunch of marinara sauce and go. to. town!
Breads not a carb, right?
Yummmm!! This would be such a fun recipe to make with kids. My little siblings are coming to visit me this weekend. We might have to try it
Oh my goodness, this bread looks phenomenal, Melanie! PERFECT weekend food. And I love that photo of the pulling the bread apart. YUM. Pinned!
Love everything about this bread! It looks perfect!
I wish I could reach through the screen and have some of this bread. I am a sucker for garlic bread or any bread for that matter.
I have always wanted to try making pull apart bread. This looks fabulous, I need to try this!
This bread looks AMAZING! This is like pull apart perfection!
Oh, this looks amazing! Can’t wait to try it. I think there is something therapeutic about making bread and one that is this delicious should be fun!
I think this would be torn apart in record time at my house. Nice job!
It certainly was at our house Bill! Thanks for stopping by!
Oh. My. Yum. is correct! Loving this! You are a bread baking genius!
You’re too kind Chris! 🙂
Oh, my, yum is right! I always look at pics of delicious food when I start to get hungry and it can be dangerous. I would love a few pieces of this bread right now. I hope you had a great weekend, Melanie! Pinned!
Wow, love that you did the bread from scratch! It turned out better than the store – so soft and fluffy. The buttery garlic throughout can.not.be.beat. This is absolutely stunning and perfect for any meal! Pinning!
30 minutes – for real?!?! I am in garlic heaven 🙂
For real. So glad you stopped by Christine!
Oh
My
Yum
This bread does look gorgeous indeed!
Thanks Consuelo!
Thanks so much for sharing this gem of a recipe with us at Weekend Potluck. Please come back again soon.
Ooh! That bread looks amazing! Can’t wait to try it sometime!
Thanks. Hope you enjoy it!
this looks so tempting!
This looks delicious! Totally pinning this one!
So incredible! Thanks for linking up with What’s Cookin’ Wednesday!
This looks amazingly delish!
So glad you stopped by Sheila!
Oh goodness! I can not wait to make this! This look absolutely divine! 🙂
Amazing! Can’t wait to try this… Thanks for sharing 🙂
Thanks for dropping by Frances!
Hi Melanie,
Quick question — the recipe makes 2 loaves and calls for 5½ – 6½ cups of bread flour. I want to try making just one loaf the first time around, so what would be the appropriate amount of bread flour? 3 cups?
Thanks in advance!
Frances
Frances, start with 2 3/4 cups of flour. Go ahead and add up to an additional half of a cup if necessary (adding a tablespoon at a time) to the right consistency.
Hope it turns out well!
oh my… this bread looks amazing! I must find this ingredient called “time” to make it. Thanks for the amazing recipe!
I want to dig right into this loaf, Melanie! Featuring it Saturday at SNF!! Have a great weekend!
Thanks for featuring Cathy! It’s totally dig worthy! 🙂
Is it strange that I just had breakfast as I stumbled on this bread on Pinterest and now I’m craving it? No, I don’t think so. In other words: It looks so delicious and full of flavour – I think I know what I’ll bake once the temperature gets down a bit and I can turn the oven on again 😉 ’cause I have time and thyme – I think it might make a nice flavour addition! Thanks for sharing!
Totally unstrange. I could eat this for any meal. Thanks for stopping by Sabrina!
Oh.My.Yum! This looks like monkey bread but savory and oh so good with those flavors. Thanks, Melanie!
Thanks for stopping by Bri! Definitely a savory twist to monkey bread.
I’m not big on baking. Could I use store bought bread like Pillsbury for this recipe.
I don’t know for certain. But you’ll never know unless you try. Hope it works out for you!
Hi!! Thank u so much for this recipe. One qn though. Ur last instruction says bake at 350 and then u said the temperature should read 200degrees? What does that mean?
Let me clarify. The oven temperature should be 350 degrees. The internal temperature of the bread when fully baked should be 200 degrees. Sorry for any confusion! Thanks for stopping by.
Thank you so much for the recipe!! It was delicious and super easy. Thank u!!
Yay! Thanks for the feedback Elly and your sweet words.
Hello! This bread looked so yummy so I knew I had to bake it. Pretty easy but I found that after I let it sit for 1 hour, it did not double in size as I had hoped. I baked it anyways and it is a bit doughy tasting. I used warm water at the beginning and let the yeast get frothy so I am not sure where I went wrong. I am almost wondering if the cold milk was wrong and I should have let it warm to room temperature. Any thoughts?
THANKS!
I’m trying to think about what it may not have double especially if the yeast did get frothy. Did you check the temperature of the water? Was it too hot possibly? About 110 degrees is perfect. Anything too hot will kill it. And secondly was your yeast fresh?
Hope these questions might trigger what went wrong. It really stinks to take the time to make something and it fail. So sorry!
Do you think the recipe would still work if I subbed vegan margarine and almond milk? Thank you!
I’ve never tried it Emily but my guess would be yes for the almond milk. As far as the vegan margarine goes I’ve never used it so I couldn’t give a fair opinion. Whatever you decide I hope you enjoy it!
Just made this yesterday. Super yummy and soft. Thanks for sharing this wonderful recipe!
Thanks for the great feedback Jean! Have a wonderful day!
looks so yummy. making it now, but I am going to stuff chicken inside the bits of bread and probably add cheese.
Hi can I subsitute the dry active yeast to instant yeast if so how much water and yeast to be adjusted? Thanks!
It should work out great if you substitute using equal amounts by just interchanging instant for active dry. Hope it goes well!
I made this a couple of week ago, and my husband and I LOVED it. I halved the recipe and used the 2 3/4 cups of flour as you recommended in the comments. I didn’t use any more. I also used regular all purpose flour. It was one of the best yeast breads I have made. Yum Yum!
Thanks so much for the feedback Joy! It’s great for the readers to be able to look down through and see what’s worked for others. I appreciate you taking the time to write. Have a wonderful week! Come back soon. 🙂
This looks amazing and I can’t wait to try it. Quick question though. I noticed that there is only one rise for this bread. Just want to make sure I’m reading the directions correctly before I whip up a batch lol! Thanks!
That is correct Peggy! I can’t wait to hear how you like it. Thanks so much for dropping by. Let me know your final thoughts. Have a blessed day!
have you ever made this doing 1 or 2 proof in refrigerator?
I have not tried that yet Kim. I’m guessing it would still work though. Let us know if you try it and how it works out for you.
After you make the two equal portions… do you roll it out before cutting it into 1 in pieces or leave it in a ball???? The picture looks like you had a lot of little pieces?
Noel, if it’s easier for you to equally divide into 1 inch portions you can roll it out but it’s not necessary. I just quickly shape mine into a rectangle pressing down with my hands and cut into equal pieces.
The reason for diving the dough into 2 pieces before cutting into 1 inch pieces is so that you have equal amounts in each loaf.
Hope that answers your question. Good luck! I hope it turns out great for you!
Hi- This recipe looks beautiful and I can’t wait to try it out for a girls’ night party this Friday!
I’m interested in only baking 1 of the 2 loaves and am wondering if the other loaf might freeze well. I’m a bit of a bread-baking novice, so any tips on how this could be done properly/how long the frozen loaf might keep/tips for how to resurrect from freezer to table would be MUCH appreciated 🙂
I can’t personally vouch for freezing them since I haven’t tried that yet. However, I have frozen many other loaves of bread with great success. I’m sure the dough itself would freeze good if you would want to finish the remaining steps after it’s been defrosted at room temperature until thawed.
For me personally I would hold off baking the 2nd loaf until I need it. I would freeze the unbaked dough.
Whatever you decide I hope it works out well for you!
P.S. Love girls night. I host them monthly because they’re so fun! 🙂
I really want to make this, but I was a bit confused about the instructions. When you say “mix”, do you mean with the dough hook that is already fitted? And for kneading too? Thanks so much, I love garlic bread and can’t wait to try this.
Yes, knead with the dough hook to mix your dough. If you don’t have one it can be kneaded by hand as well but may take a bit longer. Hope it goes well!
Thanks so much for stopping by Bess!
I just took these out of the oven, and they taste amazing! It was the first time I’ve made bread, and I’m really impressed with the way they turn out. Yay me and Carmel Moments! Anyway, it was a bit less garlicky than I’d imagined or wanted, is the fix for that as simple as adding a few more cloves of garlic?
I made this bread yesterday for Christmas Eve Dinner. It was gone in about 30 seconds! Everyone loved it. I made it exactly as instructed and it turned out exactly as described. This was my first try at bread from scratch and so I was nervous, but it was amazing. My husband and kids are already asking me to make more this morning. My son who is turning 9 next week actually said he wants this bread rather than a birthday cake! Thank you so much for sharing this recipe! For some reason it won’t let me rate this recipe but I would definitely give it 5 stars if I could!
Thanks Brandy! I really appreciate all the feedback from my readers. So glad you enjoyed it and that it made your Christmas Eve meal special.
If you have the time would you be willing to fill out my reader survey? Thank you! https://gatherforbread.com/2015-reader-survey-prize/
Blessings to you and yours for Christmas and the new year!
Hi Melanie,
I’m looking to make the bread for Christmas dinner. Id there any way to make this in advance?
Thank You!
Hey, Lauren! So excited that you are giving this a try. I’ve never made this recipe ahead of time. wish I could give you specifics but I can’t. You could try making the dough a day ahead and refrigerate but even that I can’t guarantee your results
I always make cinnamon rolls Christmas morning but to save time I make the dough the night before and it usually works out well.
Good luck with whatever you decide.
Merry Christmas to you and yours! ?
This recipe was awesome. I did find it took a little over two hours to rise to double in size. Also, the butter herb mixture was enough for about 1.5 loaves so next time I would increase this part of the recipe. Thanks!
hi could I use only plain flour and not bread flour ty
all purpose flour
I just made this recipe and oh my goodness, SO DELICIOUS! I left out oregano because I didn’t have any fresh on hand, hand kneaded, and added plain melted butter on top after they baked. I can’t stop eating it.
This turned out so good! Easy to make. We ate the whole loaf in minutes.
Yay! What I love to hear from my readers. Thanks Jamie. So glad you enjoyed the bread.
I just wanted to tell you that this bread is one of the best garlic bread recipes I have ever cooked. My whole family loved this recipe. I froze one of the loaves right before the rising. It thawed on the counter for about 4 hours and rose perfectly. I love this bread so much. Thank you sharing this recipe! 🙂
That makes my heart so happy. Thanks Trish for taking the time to leave your feedback!
So glad you enjoyed this bread recipe. My family loves it too! 🙂 Come back often.
Hi, I made this amazing bread yesterday and me and my picky boyfriend absolutely loved it. will be making it again, thank you!
I have just one question, should I let the dough rise before dipping it in butter?
Because this dough did not rise for me at all. Should I add a bit more yeast or leave it for longer or should I just let it rise twice?
thanks
Glad you enjoyed the bread!
I do not let the dough rise until after dipping and placing the pieces into the bread pans. The loaf after rising should be able doubled in size.
If the loaf didn’t rise for you at all. It could be that your yeast was properly activated or may be old. Did you check the date on your yeast packet? Did you use instant yeast or active dry yeast?
Okay, I’m back….I just wanted to say thank you again for the recipe!
It gets requested at least once a week 🙂
That’s so awesome. Glad to hear!
Could I use All purpose flour in place of Bread Flour? Will it still be as good, or should I stop at the store?
You could probably get away with all-purpose flour. Bread flour has a higher protein content which will give you a higher rise. But with this recipe, you may not notice a huge difference. Good luck with whatever you decide. Happy baking Bailey!
After a recipe went wrong I was left for 4 cloves of chopped garlic. My husband suggested I make garlic bread… Instead I found my way to your blog and thank goodness!! I’m currently waiting for my dough to rise and had to let you know how excited I am to try my first pull apart bread 🙂 I substituted in Malk because we are both lactose intolerant. I’m interested to see how it will turn out. I typically use Silk soy milk but am trying new plant based milks this month. Thanks for the easy and surly tasty recipe!
So awesome Jenna! I hope you enjoy every bite! Thanks for stopping by.
I found this recipe and my boyfriend and I LOVE it! I have made twice in the past week for us. I just know read that it the other loaf can be frozen which is where I just put the other one.. I don’t usually buy whole cloves of garlic as I always have garlic in olive oil in the house and I use it.
Can I make a suggestion or would you allow me? Put this recipe on Allrecipes! It is so good that others need to have access to it! When I’m looking for dinner suggestions I go there and this really needs to be there LOL
Thanks, Heidi. Bringing visitors directly to my blog is what allows me to earn some income and keep producing great recipes. Please tell others about GAther for Bread so we can continue to grow! ????
So glad you enjoyed it and I appreciate the positive review! See you back here soon.
OH MY YUM!!!! This s the first time I’ve ever baked bread. I followed exactly the instructions but was still a little afraid that I might screw it hahahah. It turned out AMAZING! My whole family loved it, and we devoured the 2 loafs instantly. Will definitely be making this again. If I had to choose just one meal to have for the rest of my life, this would be it!! Thank you for this fantastic recipe!!
Forgot to mention, I added fresh shredded parmesan cheese (kinda a lot) to the bread dough, and I really recommend it!
Wow. What a cool review Olivia. So glad you enjoyed the loaf. We really like it too! Hope to see you back soon. Thanks so much for taking the time to write!
Silly question but is bread flour the same as white flour?
making this over and over again. we love it!
Lovely recipe! I was looking for a nice pull-apart bread with garlic and most of the recipes used some kind of frozen dough, which we don’t have here in Belgium. I was really happy when I found yours! We used spelt flour (type 630) and it turned out perfect! Our yeast wasn’t very bubbly, and the dough didn’t rise that much before baking, but after baking it had doubled in size and was perfectly done, also in the middle. We’re definitely making this again!
are you using salted or unsalted butter?
I use unsalted for baking.
Hi. I just made this and it’s delicious. Mine took longer than 30 min to bake. We have a bunch left over. Wanted to know how to store the leftover bread. Thank you!
It was amazing!! Kids and hubby loved it. Will try the cheese and tomato one next. Thanks for a great recipe
Thanks so much for the positive feedback.
I made this to go with dinner tonight. Used dry herbs as I didn’t want to go to the grocery store. I will make it again! Next time I will roast my garlic first, use fresh herbs, and add shredded cheese though.
So glad you enjoyed it, Ashley. Thanks.
This looks delicious and gourmet! What about using margarine instead of butter?
I don’t recommend margarine for this recipe. Enjoy if you make it.
We made this to accompany some pizza and we crushed it. But we do have some left overs. How do you store this? On a side note would it store well in the freezer?
I have frozen it. Just double wrap in plastic and freeze it. Defrost at room temp to enjoy and you can pop in the oven for a few minutes to make it warm.
Thanks for your feedback!
Thank you for this awesome recipe. I followed the recipe exactly and it turned out perfectly. I Love it!
Delicious bread! We were happy to have two loaves so we could keep one to ourselves. I used pre minced garlic and the flavor could have been stronger so I’ll be sure to mince some fresh next time.
Will definitely make again! Great recipe!
Amazing! Halved everything for 1 loaf as a test. I needed to leave it for longer to get a decent rise, but that was probably because of the temperature of the room. Will definitely be making this again this weekend when we have friends coming over for lunch. Thank you!
Hi I’ve made this bread twice in the last two days it’s that delicious! This is an amazing recipe and I’m excited to try some more recipes from this website. The only thing I changed about the recipe is I used all purpose flour and I added cheese as well.
Could I add shredded cheese to this!!?
Although I haven’t tried that to give you the correct response. You could always try it and let us know. Hope it was yummy!
There are a lot of reasons to like this bread, number one being it’s deliciousness! It was very quick and easy…I don’t have a stand mixer, so I did it all by hand, including a ten minute knead. I also halved the recipe and only made one loaf and since I didn’t have the size of pan recommended, I used a regular loaf pan. I am not a huge fan of oregano so I used Italian seasoning instead along with garlic powder as opposed to fresh garlic. I baked it for 25 minutes and when I used the food thermometer to check it it was 202 degrees F, And it was perfectly baked. My house smelled wonderful and we couldn’t wait for it to cool down before testing it. I think this is a bread that would be really good served with a creamy soup. It would also be fabulous dipped in a balsamic/olive oil sauce……It is definitely a bread that I will make on a regular basis…..it’s just that good! And best of all, it was approx one hour start to finish.
Thanks so much for the amazing review Lola. So glad you enjoyed it! It is a great one. I need to make again soon myself.