We love a good loaf of garlic bread and not just next to our plate of spaghetti. This cheesy, buttery pull-apart loaf is the perfect complement to weekend dinners or holiday meals. The garlicky butter mixture gives the bread a distinctly savory bite, and the Romano cheese adds a slightly salty umami flavor. We like it best served warm from the oven.

Pull-Apart Garlic Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 50 minutes

Total Time: 2 hours, 5 minutes

Yield: 2 loaves

Pull-Apart Garlic Bread


    For the bread:
  • 1 cup warm water
  • 2 tablespoons white sugar
  • 2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter, softened
  • 1 cup whole milk
  • 2 1/2 teaspoons salt
  • 5-6 cups bread flour
  • For the topping:
  • 8 tablespoons salted butter, melted
  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 - 2 cups grated Romano cheese


  1. Add warm water to the bowl of stand mixer fitted with dough hook. Sprinkle water with sugar and yeast. Allow to stand undisturbed for 5-10 minutes until foamy.
  2. Add butter, milk, salt and 3 cups flour. Mix to combine, stirring in additional flour 1/2 cup at a time just until dough is smooth. Knead for 7-10 minutes. Dough may stick to bottom of bowl, but it should clear sides.
  3. Divide dough into 2 equal portions. Pat each portion into a 4 x 18 inch rectangle and cut into 9 two-inch slices.
  4. Butter two 9x5-inch loaf pans.
  5. In shallow bowl, combine butter, parsley, oregano and minced garlic. Place grated Romano cheese in another bowl. Dip each piece of dough into butter mixture, dredge lightly in cheese and line them up in prepared loaf pans. Divide remaining cheese between two loaves. Cover pans with kitchen towel and let rise until doubled, about 1 hour.
  6. Preheat oven to 350°F.
  7. Bake loaves for 30 minutes or until golden brown. The internal temperature of each loaf should read about 200°F when tested with thermometer.

You Might Also Like

A Day On A Dairy Farm

gbwb-dg-samp1 It starts at 3:00 a.m. and includes a lot of care, a lot of technology and a whole lot of hard work. Take a look at how farmers put food on your table. gbwb-dg-learnmore

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.


5 thoughts on “Pull-Apart Garlic Bread

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Joan Toone said:

    Can’t wait to try

  2. Summer said:

    Do you use cold milk or dry milk?

    • realbutter said:

      Hi Summer – Use cold whole milk out of the fridge for this recipe.

  3. Sarah said:

    How do I make this if I don’t have a mixer (stand or electric)?

    • realbutter said:

      Hi Sarah – You can make this my hand-kneading the dough as well, provided you don’t mind getting a little messy! Follow the directions as written, and start stirring in the flour with a wooden spoon. When the dough gets stiff enough that the spoon can’t candle it, dive in with your hands. Enjoy!