Cheesy Garlic Pull Apart Bread

Who doesn’t like Garlic bread? No one I ever met said they didn’t love a good Garlic bread. Growing up I always thought that Garlic bread and Pizza go hand in hand thanks to a food joint. I could just not take the fact of people not ordering garlic bread as an appetizer before eating Pizza. And, I am sure that famous “Pizza” joint and it equally good famous competitors must have seen so many like me.

As much as my family and I love getting the Garlic bread and Pizza, at times its just not possible to order restaurant food. I mean, there are Big names and Big companies, but at times the thought of you not knowing how fresh is the food that you are consuming or is it a mix of preservatives. With all that confusion and realizing that you are blessed that you can cook, we decided we make our own. Now, it isn’t that I feel people who order take outs are doing something wrong, but I do feel that eating that kind of food every day or every other day isn’t very healthy. And then when making it at home is pretty easy.

Typically, Garlic bread is made using a French baguette, or sometimes a sourdough like ciabatta which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before baking. Alternatively, butter and garlic powder are used, or the bread is cut lengthwise into separate slices which are individually garnished.

I made mine a little differently. I made the dough using warm milk, yeast and egg with flour, sugar and salt and added butter. Once the dough had risen, I added minced garlic, butter and scallions. Sprinkle some cheesy and bake….Serve hot and enjoy the oozing flavors.

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Garlic Pull Apart Bread

Cheesy Garlic bread

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Cuisine

American, British, Continental, Italian

Prep Time

10 minutes

Cook Time

40 minutes

Passive Time

1.5 hours

Servings

people MetricUS Imperial

Ingredients

• 1 cup Whole Milk warm
• 1 No. Egg
• 3 tbsp granulated Sugar
• 2 tsp Active dry yeast
• 2.5 cups All purpose Flour
• 1/2 tsp Salt
• 2 tbsp unsalted butter For the dough
• 1/2 cup unsalted butter For the filling
• 3 tbsp garlic minced
• 2 tbsp scallions
• 1 cup Shredded cheese preferably Mozarella

Cuisine American, British, Continental, Italian Prep Time 10 minutes Cook Time 40 minutes Passive Time 1.5 hours Servings people MetricUS Imperial Ingredients 1 cup Whole Milk warm 1 No. Egg 3 tbsp granulated Sugar 2 tsp Active dry yeast 2.5 cups All purpose Flour 1/2 tsp Salt 2 tbsp unsalted butter For the dough 1/2 cup unsalted butter For the filling 3 tbsp garlic minced 2 tbsp scallions 1 cup Shredded cheese preferably Mozarella

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Instructions

1. Add egg and sugar to the warm milk.

   
2. Add yeast and mix well. Leave it covered for 5 minutes until it gets frothy.

   
3. Add to a mixer once its bubbled up.

   
4. Add salt and flour and make a dough.

   
5. Once the dough is mixed properly, add butter.

   
6. Keep mixing till the butter dissolves completely in the dough.

   
7. Leave it covered in a warm place for an hour.

   
8. Take the butter for the filling. Please remember that the butter we use should be on room temperature. Add minced garlic to it. Mix well.

   
9. Once the dough rises, punch it down and leave it covered to rise again for 20 minutes.

   
10. Roll out the dough in to a big size rectangle.

    
11. Spread the garlic and Butter mix. Sprinkle some chopped scallions and cheese on top.

    
12. Cut them to long strips.

    
13. Spray a rectangle Baking pan, prepping it for baking. Fold them and place them in one at a time in the tin.

    
14. Cover and let it rise for 30 minutes. Pre heat the oven to 350F.

    
15. Bake it for 30-35.

    
16. Take out the slices and serve hot/warm. Sprinkle some Red chili flakes and Dry parsley if you like.