Pull-Apart Garlic Bread
You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven.
Prep time:
Ingredients:
1 envelope ( 1/4 ounce) active dry yeast (not rapid-rise)
3 tablespoons sugar, plus a pinch
4 tablespoons unsalted butter, melted, plus more for bowl
1 cup whole milk
1 tablespoon kosher salt
3 large eggs, whisked
4.5 cups unbleached all-purpose flour, plus more for dusting
1 stick unsalted butter, room temperature, plus more for pans
1 clove garlic, finely minced
1 tablespoon minced chives
1 tablespoon finely chopped flat-leaf parsley
0.5 teaspoon kosher salt
Directions:
Prepare dough:
In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
Add filling and prepare for baking:
Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough.
Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have 12 4-inch squares.)
Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
Bake bread:
Preheat oven to 350°F. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve.
Source: marthastewart.com
In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
Add filling and prepare for baking:
Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough.
Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have 12 4-inch squares.)
Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
Bake bread:
Preheat oven to 350°F. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve.
Source: marthastewart.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
