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Garlic Pull-Apart Bread


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  • 6 to 7 cups all-purpose flour, divided
  • 3 tablespoons sugar
  • 2 tablespoons garlic salt, divided
  • 2 packages active dry yeast
  • 1- 1/2 cups water
  • 1/2 cup milk
  • 1/2 cup (1 stick) butter or margarine, divided


Servings 2
Cooking time 35mins


Step 1

Place 5 cups flour, sugar, 1 tablespoon garlic salt, and yeast in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix 15 seconds. Combine water, milk, and 1/4 cup butter in small saucepan. Heat over low heat until liquids are very warm (120°F to 130°F).

Turn to Speed 2 and gradually add warm liquids to flour mixture, about 30 seconds. Mix 1 minute longer. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer.

Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down and divide in half. Roll one half into 12x8x1/4-inch rectangle. Melt remaining butter and mix with remaining garlic salt. Brush dough with mixture. Cut dough into four equal 8x3-inch strips. Stack strips and cut into four equal 3x2-inch strips. Place pieces on edge in greased 81/2x41/2x21/2-inch loaf pan so strips form one row down length of pan. Repeat with remaining dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 400°F for 30 to 35 minutes. Remove from pans immediately and cool on wire racks.

(1/16 LOAF) ABOUT 119 CAL, 3 g PRO, 20 g CARB, 3 g FAT, 8 mg CHOL, 297 mg SOD.

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