Description
This Roasted Garlic Parmesan Herb Pull-Apart Bread is a soft, flavorful pull-apart loaf infused with roasted garlic and a blend of Italian herbs, baked to golden perfection and topped with melted butter and parmesan for an irresistible savory treat.
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 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 large eggs
Topping
- 6 tablespoons unsalted butter
- 1/2 cup finely grated parmesan cheese
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off both garlic heads to expose the cloves inside. Drizzle with olive oil and sprinkle with 1/4 teaspoon of salt. Wrap in foil and roast for about 30-40 minutes until soft and fragrant. Let cool, then squeeze the roasted garlic out of the skins and set aside.
- Prepare the Dough Ingredients: In a large bowl, combine the flour, sugar, active dry yeast, dried basil, dried oregano, dried rosemary, garlic powder, and 1/2 teaspoon salt. Warm the milk, butter, and water until the butter melts and the mixture is lukewarm, then stir into the dry ingredients.
- Mix and Knead the Dough: Add the 2 large eggs and roasted garlic to the flour mixture. Stir until a dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook if preferred.
- First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Shape the Bread: Punch down the dough and roll it out into a rectangle about 12×18 inches. Cut into squares about 3 inches each. Layer the squares in a greased 9×5 inch loaf pan, sprinkling some parmesan cheese between layers.
- Second Rise: Cover the loaf with a towel and let it rise for another 30-45 minutes until puffed up.
- Bake the Bread: Preheat the oven to 350°F (175°C). Melt the 6 tablespoons of unsalted butter and brush over the top of the loaf. Bake the bread for 30-35 minutes or until golden brown and cooked through.
- Add Parmesan Topping: Immediately after baking, brush the loaf with any remaining melted butter and sprinkle the 1/2 cup finely grated parmesan cheese on top for a rich, flavorful crust.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then remove and serve warm. Pull apart the sections and enjoy the garlicky, cheesy goodness!
Notes
- Use room temperature eggs for best dough consistency.
- Ensure the milk and water mixture is lukewarm to properly activate the yeast.
- You can substitute fresh herbs for dried if available; adjust quantities accordingly.
- This bread is best served fresh but can be reheated wrapped in foil to restore softness.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
