Soft and easy garlic buttery pull apart bread

Ingredients

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

Metric - US Customary

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.

Video

https://vm.tiktok.com/ZMYXB9F6N/

Nutrition