PULL-APART GARLIC BREAD
People go wild over this golden, garlicky loaf whenever I serve it. There's intense flavor in every bite. -Carol Shields, Summerville, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 104 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GARLIC PULL-APART BREAD
I got this recipe from a Kitchenaid cookbook. It is very very good. This is also the first bread I've ever made!!!! I added couple more things to the recipe; for example I added garlic powder and I also added pressed garlic into the butter along with some italian herb blend. The recipe is posted as it is in the book. Since it yields two loaves, I froze 1.5 of it.
Provided by l0ve2c00k
Categories Yeast Breads
Time 3h
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Place 5C flour, sugar, 1 tbs 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 1/4C butter in a small saucepan. Heat over low heat until very warm.
- Turn to speed 2 and gradually add warm liquid to flour mixture, about 30 seconds. Mix 1 minute longer. Continuing on speed 2, add remaining flour, 1/2C 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 double in size (about 1 hr).
- Punch dough down and divide in half. Roll one half into 12x8x1/4 inch rectangle.
- Melt remaining butter and mix with remaining 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 of greased loaf pan so strips form a row down lenght of pan. Repeat with remaining dough.
- Cover; let rise in warm place free from draft. (about 1 hour).
- Bake at 400°F for 30-35 minutes.
- Remove from pan immediately and cool on wire rack.
Nutrition Facts : Calories 1905, Fat 52.3, SaturatedFat 31.2, Cholesterol 130.6, Sodium 371.4, Carbohydrate 310.6, Fiber 11.6, Sugar 19.9, Protein 43.9
ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
- Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
- Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
- Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.
GARLIC-ASIAGO PULL-APART BREAD
Provided by Food Network Kitchen
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the butter, parsley, garlic, red pepper flakes and a big pinch each of salt and pepper in a bowl. Spread over the dough; sprinkle with 3/4 cup grated asiago, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
- Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1/4 cup asiago.
- Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
- Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.
GARLIC AND HERB PULL APART BREAD
Provided by Katie Lee Biegel
Categories appetizer
Time 6h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
- In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
- Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
- Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
- Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
- Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
- While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.
PULL-APART GARLIC BREAD WITH ASIAGO CHEESE
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Use a bread knife to cut a cross-hatch pattern into the top of the bread, stopping short of cutting through to the bottom of the loaf (so the loaf holds together).
- Melt the butter in a small skillet over low heat. Add the olive oil and garlic and cook, stirring often, until very pale golden, about 4 minutes. Stir in 3/4 teaspoon salt and the parsley. Remove from the heat.
- Gently separate the cubes of bread from the top of the loaf. Spoon some of the garlic butter in the cuts and spread it over the cut surfaces; use all but 2 tablespoons of the garlic butter for this. Slather the remaining garlic butter on top of the loaf. Distribute the Asiago between the cuts and on top. Wrap the loaf in foil and place it on a baking sheet.
- Bake the bread until heated through, about 10 minutes. Unwrap the foil and continue baking until slightly crisp on the outside, 5 to 7 minutes more. Serve immediately.
CHEESY GARLIC PULL-APART BREAD RECIPE BY TASTY
Here's what you need: bread, cheddar cheese, melted butter, garlic paste, dried parsley, dried oregano
Provided by Milloni Merchant
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cut the bread crosswise, making sure not to cut all the way down to the base of the bread. Cut in the opposite direction to form diamond shapes, again keeping the base of the loaf intact.
- Place pieces of cheddar cheese between cuts.
- Mix the melted butter, garlic paste, parsley, and oregano and brush over the top of the bread.
- Bake for 15-20 minutes, until the bread is toasted and the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
GARLIC-PARMESAN CHEESE PULL-APART BREAD
This pull apart cheese bread is the savory cousin to monkey bread. Frozen dinner rolls, butter, cheese and garlic.....well, that just about sums it all up! I baked it in a standard size loaf pan to resemble a loaf of bread, but you can make this bread into any shape you like. (Read for other options at the very end of the recipe). It's especially good with a warm marinara sauce for dipping, or a cheese fondue, or simply on its own.
Provided by Karen E.
Categories Breads
Time 3h25m
Yield 64 pieces, 16 serving(s)
Number Of Ingredients 9
Steps:
- Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
- Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
- Melt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended.
- Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so you may need to use your hands to gently pull the pieces apart if necessary. You don't want the dough to form clumps, or it will affect how it bakes. Next, add 2/3 cup of grated Parmesan-Romano cheese, reserving the rest for the top. Toss until each piece is coated.
- You can bake this bread in any shape you like, but I usually use a loaf pan. Layer the dough quarters evenly in a standard 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but gently pull apart any clumps of dough to be certain the bread bakes evenly. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color. Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises.
- Allow to rise in a draft-free, warm place for 2-2 1/2 hours. Then remove the plastic wrap and place into a 350°F preheated oven.
- Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, you may need to lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning while the inside of the loaf fully bakes. Continue to bake the bread for another 5-7 minutes, until the center is completely done, approximately 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester or toothpick to be certain the bread is cooked all the way through before removing it from the oven. My favorite way to serve this bread? Straight from the pan piping hot!
- Cook's note:.
- If you're someone who loves for all of the rolls to have that crispy golden top, bake the bread in a round 9 inch spring form or pie pan. Follow the same preparation method and bake for around 22-24 minutes until golden and cooked through.
- Additional baking options:.
- Bundt pan.
- Divide the dough between 2 loaf pans.
- Individual size in standard muffin cups (4 pieces in each).
- 8x8 baking dish.
- 9 inch round spring form or pie pan.
- 8 inch tart pan.
PULL-APART GARLIC BREAD
Tender and tasty, this is a delicious finger food recipe to enjoy with a dipping sauce or as a side! VIDEO https://youtu.be/sX9wf53NgEo
Provided by CLUBFOODY
Categories Breads
Time 1h3m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a mixing bowl, combine all the ingredients; stir until well blended. Scoop mixture onto the center of some wax paper and gather the sides to compact the butter. Fold one side over and form a log, tightening it up. Roll it up to the other side and twist the ends tight. To prevent from opening, fold ends under. Chill until it hardens, about 2 hours.
- In the bowl of a stand mixer, add yeast, lukewarm milk and honey. Let it sit for 15 minutes or until foamy.
- Meanwhile, in a medium bowl, add 2 cups flour (reserve ¾ cup on the side), garlic powder and salt; whisk until well combined and set aside.
- Add unsalted butter, egg and ¼ cup Parmesan cheese to yeast. Using a dough hook, mix the ingredients well. Add flour mixture and process on low speed for 3 minutes. Add 1 tablespoons reserved flour at a time to the bowl, mixing well after each addition, until the dough clings around the hook and pulls away from the sides. Increase speed to 4 and knead for 4 minutes.
- With oily hands, form dough into a ball by pulling under and transfer to a lightly greased bowl with olive oil. Cover loosely with a clean dish towel and let rise in a warm, draft-free spot (in the oven with temperature off) until doubled in size, about 1 ½ hours.
- When rising time is up, punch dough and transfer to a lightly floured work surface. Sprinkle flour on dough and form a ball by pulling under. Using a bench scrapper, cut dough ball in half (sprinkle more flour if needed) and cut each half in half. Form ball with each piece. Cut each ball in half and each of them in half again, pulling under and forming a ball - in total, 32 balls is needed for this recipe.
- Preheat oven to 375ºF and place a small ramekin dish upside down in the center of a lightly greased 12"x1" deep dish pizza pan; set aside.
- Working with one ball at a time, flatten it out to about 2 ½-inches around and place a piece of mozzarella in the center followed with a small piece of hard garlic butter. Gather the edges together making sure the stuffing mixture is well covered and tightly pinch it closed. Transfer to the prepared pizza pan, leaving a small space in between. Cover and let it proof for 30 minutes.
- In a small bowl, combine egg and milk; beat well and set aside.
- Brush egg wash on dough balls after rising time is up. Transfer to preheated oven and bake for 30 minutes. Meanwhile, melt garlic butter. Remove from the heat and brush on a generous amount of melted butter and evenly sprinkle on the remaining ¼ cup of Parmesan cheese. Return to oven and bake for 3 minutes or until cheese is somewhat melted.
Nutrition Facts : Calories 427.4, Fat 25.2, SaturatedFat 14.5, Cholesterol 85.8, Sodium 433.6, Carbohydrate 38.7, Fiber 1.6, Sugar 4.1, Protein 11.8
GARLIC PARMESAN PULL-APART BREAD
Got this recipe from The Virtuous Wife blog, it is so, easy & so delicious. I always double because it is devoured.
Provided by SB61287
Categories Breads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish.
Nutrition Facts : Calories 433.3, Fat 26.7, SaturatedFat 12.4, Cholesterol 42.4, Sodium 1144, Carbohydrate 38.1, Fiber 0.6, Sugar 6.5, Protein 10.8
CHEESY GARLIC PULL-APART BREAD
I got this recipe from a pampered chef party when I bought their loaf pan. It is really easy to make and delish!! Don't use the large biscuits. The inexpensive small can works best.
Provided by Carols Kitchen
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Fan one can of biscuits on one side of pan.
- On the other side of pan fan the other can of biscuits in the other direction.
- Melt butter and mix crushed garlic and pour over biscuits.
- Top with cheese.
- Bake at 375 degrees for 25 minutes.
- Bake in loaf pan.
Nutrition Facts : Calories 296.8, Fat 13.5, SaturatedFat 7.7, Cholesterol 35.3, Sodium 779.2, Carbohydrate 34.4, Sugar 0.2, Protein 9.9
More about "garlic pull apart bread recipes"
PULL APART GARLIC BREAD - HOMEMADE GARLIC BREAD, …
From gatherforbread.com
4.9/5 (28)Estimated Reading Time 3 minsCategory BreadTotal Time 30 mins
A STEP-BY-STEP GUIDE TO MAKING OUR ADDICTIVE PULL-APART GARLIC …
From marthastewart.com
PULL-APART GARLIC CHEESY BREAD - KIM SCHOB
From kimschob.com
PULL-APART GARLIC BREAD | CBC LIFE
From cbc.ca
PULL APART PIZZA BREAD TASTY - EDELMIRA LAM
From edelmiralam.blogspot.com
PARMESAN GARLIC PULL-APART BREAD ROLLS | CHEW OUT LOUD
From chewoutloud.com
PULL-APART GARLIC BREAD - GIFT OF HOSPITALITY
From giftofhospitality.com
PIONEER WOMAN PULL APART CHEESE BREAD - THERESCIPES.INFO
From therecipes.info
GARLIC PARMESAN PULL APART BREAD RECIPE (ROLLS) | FOOD APPAREL
From foodapparel.com
GARLIC PARMESAN PULL APART BREAD - MOMMY MUSINGS
From mommymusings.com
CHEESY GARLIC BREAD PULL APART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEESY GARLIC MONKEY BREAD - SPEND WITH PENNIES
From spendwithpennies.com
15+ BEST PULL-APART BREAD IDEAS - HOW TO MAKE PULL-APART BREAD
From delish.com
PULL APART GARLIC BREAD - AHEAD OF THYME
From fchampions.dedyn.io
HOW TO MAKE PULL-APART GARLIC BREAD - THE FRUGAL GIRL
From thefrugalgirl.com
GARLIC CHEDDAR PULL-APART BREAD (FOODGAWKER)
From pinterest.ca
GARLIC PULL-APART BREAD APPETIZER - CTV
From more.ctv.ca
CHEESY PULL APART GARLIC BREAD - SIMPLY DELICIOUS
From simply-delicious-food.com
GARLIC CHEESE PULL APART BREAD RECIPE | GARLIC BREAD | CHEESE GARLIC ...
From youtube.com
ROASTED GARLIC PULL APART BREAD - BAD MANNERS
From badmanners.com
GARLIC PULL APART BREAD – MACRO FRIENDLY FOOD
From macrofriendlyfood.com
CHEESE AND GARLIC CRACK BREAD (PULL APART BREAD) - RECIPETIN EATS
From recipetineats.com
PULL-APART ROSEMARY-GARLIC BREAD | FOOD & WINE
From foodandwine.com
SINGLE-SERVE GARLIC PULL-APART BREADS | COOKING LIGHT
From cookinglight.com
PULL APART GARLIC BREAD RECIPE : 12 STEPS (WITH PICTURES)
From instructables.com
GARLIC PARMESAN BISCUIT PULL APART BREAD RECIPE | FOODTALK
From foodtalkdaily.com
ROSEMARY GARLIC PULL APART BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
13 PULL-APART BREAD RECIPES | ALLRECIPES
From allrecipes.com
CHEESY GARLIC PULL-APART BREAD | CASTELLO
From castellocheese.com
GARLIC CHEDDAR PULL APART BREAD RECIPE - FOOD FANATIC
From foodfanatic.com
CHEESY GARLIC PULL APART BREAD - BAKING BY CECE
From bakingbycece.com
GARLIC PULL-APART BREAD - CAKEWORKORANGE
From cakeworkorange.com
CHEESY GARLIC BREAD (PULL-APART BREAD) - FOOD DOLLS
From fooddolls.com
ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD - FOOD NETWORK …
From foodnetwork.ca
PULL APART GARLIC BREAD - THE CAREFREE KITCHEN
From thecarefreekitchen.com
PULL-APART SKILLET GARLIC BREAD - NEW ENGLAND TODAY
From newengland.com
CHEDDAR GARLIC PULL APART BREAD | FOODTALK
From foodtalkdaily.com
#time-to-make #course #preparation #healthy #breads #dietary #low-sodium #yeast #low-in-something #equipment #small-appliance #mixer #4-hours-or-less
You'll also love