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

Ingredients

    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

Directions

  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.

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COMMENTS

5 thoughts on “Pull-Apart Garlic Bread

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  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!