Have you ever been in love? Well, brace yourself to fall for this Garlic Parmesan Pull-Apart Bread. The fluffy dough is seasoned with garlic powder and then in between the layers your taste buds are delighted to find garlic butter and parmesan! It's really easy to make..but even easier to eat. If you've made my Garlic Butter Rolls before, this is the same recipe just shaped differently.
- Canola Oil
- Garlic Powder
- Dried Parsley
- All-Purpose Flour
- Garlic butter (or butter+ garlic+ parsley)
How to Make Pull-Apart Bread
A quick overview of this recipe:
- Make the dough
- Roll out
- Spread Garlic butter over the entire surface
- Top with grated parmesan cheese
- Cut into 12 equal pieces
- Sandwich the pieces together and then place them in the pan
What is the Window Pane Test?
The window pane test is an easy visual test bakers perform to see that the gluten network has been formed enough. To perform this test, you pull a but of dough away from the dough ball and slowly stretch it out. If you can stretch it enough that some light can shine through your dough has been kneaded enough and you can let it rise now. If you don't knead your dough enough, it will result in bread that isn't strong enough to hold the air bubbles. This results in a dense bread. If you are tired of kneading by hand or machine sounds like its seen better days cover your bread with a damp cloth and let it relax for a few minutes. Two things create a strong gluten network. Working the dough and Time.
Frequently Asked Questions
What size pans do I use?
This Recipe is written for 9inch x 5-inch loaf pans. You can use other sizes, if they are smaller bake for less time and if they are larger then bake for less time. Your bread is done when its internal temperature reads 190 degrees Fahrenheit on an instant-read thermometer.
Where should my oven racks be?
All ovens are different. your safest bet is to have them on the middle rack and the pan(s) in the middle of the rack. If you KNOW your oven bakes unevenly, then make the effort to quickly rotate your pans halfway through the bake.
How to tell if I need more flour:
If the mixture is still WET and STICKY after kneading it for a few minutes, then add a bit more flour.
How do I know if my dough has risen enough?
There are two points where you let the dough rise while baking bread. The first time is the general rise. The second time is once the dough has been shaped and is in the pan. Each time you want the dough to roughly double in size. You can also poke the dough with a finger about half an inch and if the indentation remains, it has risen enough.
Do I need to brush my bread with butter to get it to brown?
No! Lots of recipes will tell you too brush with butter before or after baking. I don't do either and my bread is perfectly brown and delicious. The fat content in this loaf and the long baking time will get it brown enough.
Pull Apart Garlic Parmesan Bread
- 1⅓ Cups Water 40°C-50°C
- 1½ teaspoon Yeast (Traditional)
- 2 teaspoon White Granulated Sugar
- 2 tablespoon Canola Oil
- 1 teaspoon Table Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Parsley
- 3-4 Cups All Purpose Flour
Garlic Butter (or half a cup store bought garlic butter)
- ½ Cup Salted Butter Room Temperature
- 4 Cloves Garlic Finely Chopped or Minced
- 1 tablespoon Dried Parsley
- 4 tablespoon Parmesan Cheese Fresh is best. Mozzarella can be substituted with a sprinkling of dry parm.
- In your bowl add the water, sugar and yeast. Let it sit until the yeast is foamy and ready to join the party (About 5 mins) If it doesn't get foamy your water was too hot or you have bad yeast!
- To the yeast sugar water: add the oil, salt, garlic powder, parsley and three cups of flour.
- Turn on your mixer to the lowest setting with the dough hook attachment and let it run until the dough forms a ball and the dough pulls away from the sides of the bowl. if it doesn't form a ball and pull away slowly add more and more flour. letting it work itself in until it does form a ball.
- Once the ball is formed let the mixer knead your dough (or if you're doing this by hand que up your workout playlist on your phone and dust a clean surface with flour) Knead the dough until it reaches the window pane stage. Which is when you grab a piece of the dough and slowly pull it and if its able to be stretched to the point that you can start to see through it without it breaking then the gluten has been worked enough. Yippee.
- Add the bowl to a lightly oiled bowl and cover it with saran wrap or a kitchen towel and let it rise for about 1 hour or until it has doubled in size.
Making the rolls
- Once the dough has risen, remove it from the bowl onto a clean work surface that is dusted with flour. Use a rolling pin to spread the dough out to a large rectangle roughly 18"x 20"
- Mix the butter, garlic and parsley together in a bowl.
- spread the garlic butter all over the dough.
- Using a pizza dough cutter, cut into 12 equal square pieces
- Stack pieces and Place into a greased bread pan (9.25x 5.25) if using smaller pans, adjust bake time.
- Cover and let rise for 30 minutes
- Preheat oven to 350°F
- Sprinkle Parmesan all over risen bread
- Bake uncovered for 45 minutes, use an instant-read thermometer to ensure the internal temperature of the loaf is 190°F in the middle. If it isn't, keep baking! Pull-apart bread takes a bit longer to bake in the middle. Normally a loaf this size only takes 30 minutes
- Attempt to let the loaf cool for a hot minute before devouring.
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