Description
This Roasted Garlic Parmesan Herb Pull-Apart Bread is a deliciously soft, flavorful loaf perfect for sharing. Infused with roasted garlic, fragrant herbs, and rich parmesan cheese, it’s an irresistible treat ideal for appetizers or alongside meals. The pull-apart style makes it fun and easy to serve, featuring a golden crust brushed with buttery garlic and herbs.
Ingredients
Scale
Roasted Garlic
- 2 heads of garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Dough
- 2 3/4 cups all-purpose flour
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1/3 cup milk (whole or 2%)
- 1/4 cup unsalted butter
- 1/4 cup water
- 1/2 teaspoon salt
- 2 large eggs
Herb Butter
- 6 tablespoons unsalted butter
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 teaspoon garlic powder
Topping
- 1/2 cup finely grated parmesan cheese
Instructions
- Roast the Garlic: Preheat oven to 400°F (200°C). Cut the tops off the garlic heads, drizzle with olive oil and sprinkle with 1/4 teaspoon salt. Wrap tightly in foil and roast for about 30-35 minutes until soft and caramelized. Allow to cool, then squeeze out the roasted garlic cloves.
- Prepare Dough Liquids: In a small saucepan, warm the milk, water, and 1/4 cup butter until butter is melted and mixture is warm but not hot (about 110°F or 43°C).
- Activate Yeast: In a large bowl, combine warm liquid mixture with sugar and yeast. Let sit for 5-10 minutes until foamy and bubbly, indicating the yeast is active.
- Make the Dough: Add salt, eggs, and flour to the yeast mixture. Mix until ingredients come together into a soft dough.
- Knead the Dough: Turn dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- Prepare Herb Butter: Melt 6 tablespoons unsalted butter and mix in dried basil, oregano, rosemary, and garlic powder. Set aside.
- Shape the Bread: Punch down the dough and roll out into a rectangle about 12×18 inches. Spread the roasted garlic evenly over the dough, then brush generously with the herb butter. Sprinkle the parmesan cheese evenly on top.
- Cut and Layer: Cut the dough into 12 equal squares. Stack the squares into three stacks of 4 pieces each.
- Arrange in Pan: Place stacks into a greased 9×5 inch loaf pan, layering the pieces to create a pull-apart effect.
- Second Rise: Cover the pan loosely and let the dough rise again for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake the bread for 30-35 minutes until golden brown and cooked through. If the top browns too quickly, cover loosely with foil.
- Cool and Serve: Remove bread from oven and let cool in the pan for 10 minutes before transferring to a wire rack. Serve warm, pulling apart pieces as desired.
Notes
- Use whole or 2% milk for best flavor and texture in the dough.
- Make sure yeast is fresh and properly activated for good rise.
- Herbs can be adjusted according to preference; fresh herbs may be substituted but reduce quantity slightly.
- For a stronger garlic flavor, add a little extra roasted garlic.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of loaf)
- Calories: 220
- Sugar: 2.5g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
