Yield: 1 loaf (about 12–16 pieces)
Prep time: 25 minutes
Rising time: 1½–2 hours total
Bake time: 25–30 minutes
Total time: about 3 hours
Ingredients
Dough
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- 2¼ tsp (7 g) instant or active dry yeast
- 2 Tbsp (25 g) sugar
- 1 large egg, room temperature
- 4 Tbsp (56 g) unsalted butter, melted
- 1 tsp salt
- 3–3½ cups (360–420 g) all-purpose or bread flour
Garlic Parmesan Butter
- 6 Tbsp (85 g) unsalted butter, melted
- 4–5 garlic cloves, minced
- ½ cup (50 g) grated Parmesan cheese, plus more for topping
- 2–3 Tbsp chopped fresh parsley
- ½ tsp Italian seasoning or dried oregano (optional)
- Pinch of salt and black pepper
Optional extra cheese
- ½–1 cup shredded mozzarella (for extra stretch)
Instructions
- Make the dough
In a large bowl, whisk warm milk, yeast, and sugar. Let stand 5–10 minutes until foamy.
Add the egg, melted butter, salt, and 3 cups flour. Mix until a soft dough forms. Knead 6–8 minutes (by hand or mixer), adding flour only as needed, until smooth and slightly tacky.
Place in a greased bowl, cover, and rise until doubled (1–1½ hours). - Make the garlic butter
Mix melted butter, minced garlic, Parmesan, parsley, Italian seasoning, salt, and pepper. - Shape the pull-apart loaf
Punch down the dough and divide into 12–16 equal pieces. Roll each into a smooth ball.
Dip or brush each ball generously in the garlic butter mixture (reserve a little for the top). If using mozzarella, tuck a small pinch inside some of the balls or sprinkle between layers.
Arrange the coated balls snugly in a greased 9×5-inch loaf pan (or similar), stacking them so they form a loaf shape. - Second rise
Cover and let rise until puffy and nearly filling the pan, 30–45 minutes.
Preheat oven to 350°F / 175°C. - Bake
Drizzle or brush any remaining garlic butter over the top and sprinkle with extra Parmesan and a little more parsley.
Bake 25–30 minutes, until deep golden brown and cooked through (internal temperature about 190°F / 88°C). Tent with foil if the top browns too quickly. - Finish
Cool in the pan for 5–10 minutes, then turn out onto a board. Brush with a little extra melted butter if desired and sprinkle with more parsley and Parmesan. Serve warm so the pieces pull apart easily with that cheesy stretch.
Tips
- For maximum stretch, include a little mozzarella inside or between the dough balls.
- The loaf is best eaten fresh and warm. Leftovers reheat well wrapped in foil at 300°F for 10 minutes.
- You can also bake the coated balls in a round cake pan or Bundt pan for a different shape.
Enjoy your garlic Parmesan pull-apart bread!
