We have been craving this super buttery garlic and herbs pull apart bread for what felt like months but were actually days.(who’s counting that anyways). You guys can’t even imagine how easy it is to make and the flavor? AMAZING.
Garlic bread is probably one of the best things in the world, but if you add into that BUTTER and FRESH HERBS..You have the perfect combination. Let me show you how to make it in super simple steps! But first some basic things you should know!
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If you like bread recipes here you have some, hot dog buns you can also find here milk bread and finally the cutest Totoro mozzarella stuffed bun. Now let’s make garlic pull apart bread, and check or insta too hehe.
Powdered milk
We normally use powdered milk in our recipes because fresh milk tend to go bad really quickly if you don’t give it a good use, you can find it on amazon here this isn’t the one we normally use but it will do the job, they all the same.
If you don’t have powdered milk, you don’t want to buy it or just can’t, its fine everything has a solution in this world:’)
1.000 grams of powdered milk = 10.000 ml fresh milk so now do the maths..
Just kidding, you are gonna be needing to use 140 ml of fresh milk + 40 grams of water instead of using 180 ml of water, i hope i makes sense. If you are using an added liquid you need to rest from the original liquid. Science guys.
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Ingredients
YOU NEED
- Bread flour
- Hot water
- Soft butter
- Powdered milk or milk powder
- Fresh yeast
- Salt
- Garlic, herbs, chili flakes, parsley, eggwash..
Materials
YOU NEED
Dough:
The dough for this one is gonna be pretty sticky and soft. It will need a lot of kneading so if you happen to have a stand mixer it will make the job so much easier. If you don’t have one i will kindly ask you not to add any extra flour.
We are not giving the wrong recipe, it has to be sticky. If you add more and more flour it will be super dry later and you are gonna be blaming it on me. Not fair okay. Just do as i tell you right now.
Knead for about 15-20 minutes and don’t stress out. Later when we need shape it you can add a bit of flour if you want but not so necessary so first feel the dough in your hands, you will feel like its sticky but its not at the same time.
Yeast:
To make this garlic pull apart bread, we are using fresh yeast. It’s really easy to find on grocery stores and pretty affordable, it has a short caducity date tho, so always check that when buying it. I really like using this type of yeast becase it’s really easy to work with, it’s super fast and i don’t have to waste time waiting for it to activate.
We use a lot of butter on this dough recipe, so this is the one that would work better.
Process:
Baking:
If I tell you that i know the exact time you should bake this for, I would be lying. I never do.
Make sure to bake at 190 C or 374F for about 20 minutes, you will know when it’s ready wen you see a perfect golden brown color. Just searched this on google but on the upper and lower elements convection position. I hope im saying this correct. If you have pictures on the oven you will se a thick stick on the top and another one on the bottom. Easy.
I also like to use the only top position for 2 or 3 minutes so it has a darker color, like in the picture. 220 C or 428 F.
Shape:
With this recipe you can make so many different recipes, bread sticks, buns, hot dog buns, but today we are shaping it into balls that all together will make a pretty flower. You could also stuff it with some mozzarella cheese to be the perfect appetizer, feel free to do as many changes as you’d like to.
Also if you don’t want to add any herbs or spices/ garlic don’t do it.
Fun fact, because im tired and im falling asleep writing this. When we did this recipe, we were filming and the dough was kneading…we realized we did way to little dough we were making :3 the recipe so we had to weight everything again and add it to the dough.
That’s why the flour steeps look like food quantity to feed a toddler.
RECIPE in cups and grams
INGREDIENTS:
Dough:
- 300 grams (2.4 cups) bread flour
- 180 ml (6.09 floz) hot water
- 80 grams (5.71 tablespoons) butter
- 12 grams (2 tablespoons) powdered milk
- 15 grams (1 tablespoon) fresh yeast
- 1 teaspoon of salt
- 3 tablespoons of fresh Rosemary
- 1 teaspoon chili flakes
Extra:
- 4 garlic cloves
- Fresh parsley
- 1 egg for eggwash
- 2 tablespoons of butter
- 1 tablespoon of extra virgin olive oil
INSTRUCTIONS:
1)first step: powdered milk
We are gonna make garlic pull apart bread. In a bowl mix hot water with the powdered milk, this will make it so much easier for it to dissolve. Make sure to mix everything properly until you can’t see lumps anymore.
If you are using fresh milk you don’t have to do this. You can mix it with the rest of ingredients,
2)second step: kneading
In the same mixing bowl we used before, you can go ahead and add the bread flour, fresh yeast, salt, rosemary and chili flakes. All of the dough ingredients except for the butter.
Make sure to knead this dough for about 10 minutes, on medium low speed, dough hook attachment. It should be looking kinda weird, sticky..at this point you wanna add the soft butter and keep kneading for about 10 more minutes. You will see how the dough got super elastic and that’s when you know its ready.
3)third step: first proofing
This is kind of how your dough should look like, maybe not that shinny because i had to add some oil to my hands in order to grab it to show it on the camera, but as pretty and smooth.
Clean the bowl you used before for mixing the ingredients. Cover it with damp paper, a kitchen towel or some plastic wrap. If you decide to use a kitchen towel make sure you use a wet one (not dripping wet, make sure to remove all excess of water. This is just so the dough doesn’t dry out)
Make sure to allow the dough to rest for about 1h and 30 minutes, really approximate time because you just need to make sure it’s super grown, about 2.5x times the original size. In order to fasten this process you want to make sure to allow the dough to proof in a warm place, could be by the fireplace, outside on a sunny day…
4)Fourth step: shaping
1h and 30minutes have passed and this is what it should look like. We honestly had to leave our dough overnight because we didn’t have time to finish it that same day. You can do the same, make sure you are leaving it in a cold place, could be your fridge.
You want no divide it into 6 sections, which we are going to roll into balls. If you are interested in knowing how much they should weight, grab a scale, whatever weight the dough is :6 and you will have the exact number, because I don’t remember. I know we did weight it, because how unprofessional it would be of us to not show something on the perfect size..
5)fifth step: second proof
You should second proof the dough to make this garlic pull apart bread. Just cover the balls again and let them be for 30 minutes, warm place again so they grow faster 🙂
They should look so much bigger, not giant but bigger. It’s time to paint them with egg, beat one egg and carefully using a brush pain the whole think like it was an art work okay. Also added a tablespoon of butter on top, for no reason at all but it looked fancy.
6)Sixth step: baking
We are baking it for about 20 minutes at 190 C or 374 F, always make sure to check your oven, because they all work different. Using the upper and lower elements convection position. We also forgot to check for how long but that’s besides the point, always check the oven, don’t keep opening the door, just turn on the light.
It should be looking golden brown. If you see it way to light just keep it there for some more minutes.
If we keep opening the oven door the temperature will keep dropping.
Now if you want some more color bake at 220 or 428 F for 2- 3 minutes. The emoji should be the one where it’s on top.
7)seventh step:decorate
Make sure to chop some fresh parsley, garlic. We melted butter and mixed it with extra virgin olive oil. When you have everything ready mix it and make sure to cover the bread with it right after it pops out of the oven.
Look how shinny is gonna be looking. It doesn’t stay that pretty forever tho
Soft and easy garlic buttery pull apart bread
Materials
dough
- 300 Grams bread flour
- 180 Ml hot water
- 80 Grams soft butter
- 12 Grams powdered milk
- 15 Grams fresh yeast
- 3 Tablespoons fresh rosemary
- 1 Teaspoon chili flakes
- 1 Teaspoon salt
extra
- 4 Cloves garlic
- fresh parsley
- 1 egg (eggwash)
- 2 Tablespoons butter
- 1 Tablespoon extra virgin olive oil
Instructions
- We are gonna make garlic pull apart bread. In a bowl mix hot water with the powdered milk, this will make it so much easier for it to dissolve. Make sure to mix everything properly until you can’t see lumps anymore. If you are using fresh milk you don’t have to do this. You can mix it with the rest of ingredients,
- In the same mixing bowl we used before, you can go ahead and add the bread flour, fresh yeast, salt, rosemary and chili flakes. All of the dough ingredients except for the butter. Make sure to knead this dough for about 10 minutes, on medium low speed, dough hook attachment. It should be looking kinda weird, sticky..at this point you wanna add the soft butter and keep kneading for about 10 more minutes. You will see how the dough got super elastic and that’s when you know its ready.
- Clean the bowl you used before for mixing the ingredients. Cover it with damp paper, a kitchen towel or some plastic wrap. If you decide to use a kitchen towel make sure you use a wet one (not dripping wet, make sure to remove all excess of water. This is just so the dough doesn’t dry out).
- Make sure to allow the dough to rest for about 1h and 30 minutes, really approximate time because you just need to make sure it’s super grown, about 2.5x times the original size. In order to fasten this process you want to make sure to allow the dough to proof in a warm place, could be by the fireplace, outside on a sunny day…
- 1h and 30minutes have passed and this is what it should look like. We honestly had to leave our dough overnight because we didn’t have time to finish it that same day. You can do the same, make sure you are leaving it in a cold place, could be your fridge.
- You want no divide it into 6 sections, which we are going to roll into balls. If you are interested in knowing how much they should weight, grab a scale, whatever weight the dough is :6 and you will have the exact number, because I don’t remember. I know we did weight it, because how unprofessional it would be of us to not show something on the perfect size..
- You should second proof the dough to make this garlic pull apart bread. Just cover the balls again and let them be for 30 minutes, warm place again so they grow faster 🙂They should look so much bigger, not giant but bigger. It’s time to paint them with egg, beat one egg and carefully using a brush pain the whole think like it was an art work okay.
- We are baking it for about 20 minutes at 190 C or 374 F, always make sure to check your oven, because they all work different. We are using the upper and lower elements convection position. We also forgot to check for how long but that’s besides the point, always check the oven, don’t keep opening the door, just turn on the light.
- It should be looking golden brown. If you see it way to light just keep it there for some more minutes. If we keep opening the oven door the temperature will keep dropping. Now if you want some more color bake at 220 or 428 F for 2- 3 minutes. The emoji should be the one where it’s on top.
- Make sure to chop some fresh parsley, garlic. We melted butter and mixed it with extra virgin olive oil. When you have everything ready mix it and make sure to cover the bread with it right after it pops out of the oven.
Nutrition
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