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    Recipes » Side Dishes » Pull-Apart Garlic Bread

    Pull-Apart Garlic Bread

    Published: Oct 9, 2018 · Modified: Aug 11, 2020 by Kate Shungu · This post may contain affiliate links

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    ring of pull apart garlic bread on a green tea towel
    ring of pull apart garlic bread on a green tea towel
    ring of pull apart garlic bread on a green tea towel
    ring of pull apart garlic bread on a green tea towel

    This Pull-Apart Garlic Bread is buttery, cheesy, garlicky, and beautiful to boot. It’s a show-stopper for your dinner table!

    Pull Apart Garlic Bread on a green tea towel

    I’m always looking for creative ways to jazz up a classic. And this Pull Apart Garlic Bread delivers with its sky-high tower of delicious, cheesy, buttery bread.

    It’s great for entertaining or for bringing to a party. Who doesn’t love garlic bread?

    There are a lot of recipes for pull-apart garlic bread that involve slicing a baked loaf of bread in a cross-hatch pattern. I made one once for a party that was served buffet-style, and I vowed to never make it again.

    As I went to grab a piece of the bread, I touched a bunch of other pieces trying to pull it out. Yuck. I’m not a huge germaphobe, but I draw the line at touching other people’s food in a buffet line.

    But with this Pull-Apart Garlic Bread, guests can grab a piece and it’ll break away easily (without them touching other pieces!).

    hand pulling a piece of Pull Apart Garlic Bread from a loaf

    Ingredients

    • You can find frozen bread dough in the freezer section of your grocery store. It’s typically sold in packages of two loaves (we’ll use both for this recipe).
    • We’ll roll the dough in a mixture of butter, garlic powder, and salt
    • Then, we’ll roll the dough in grated parmesan cheese and parsley.

    Special equipment

    You’ll need an angel food cake pan (also known as a tube pan) for this recipe. Two 9×5 inch loaf pans would also work.

    How to make pull-apart garlic bread

    Defrost two loaves of frozen bread dough (I used Rhodes) overnight in the refrigerator.

    Cut each loaf into 12 pieces.

    defrosted bread dough cut into pieces on a wooden board

    Roll each piece into a ball, then roll each ball into melted butter (with garlic powder). Then, roll it in a mixture of Parmigiano Reggiano and fresh parsley.

    balls of bread dough being rolled in a bowl of melted butter and a bowl of parmesan cheese with parsley

    Next, wrap the bottom of a tube pan, which is also called an angel food cake pan, with aluminum foil. This will prevent butter from escaping from the bottom and dripping into your oven.

    Gently place the balls of dough into the tube pan, distributing them evenly around the pan.

    balls of bread dough in a tube pan

    Leave the bread dough on the counter for two hours, or until it’s doubled in size.

    bread dough in a tube pan that has risen after sitting out for a few hours

    Finally, bake it for 40–50 minutes, or until it looks like this (whoa!). And the only thing left to do is dig in!

    ring of Pull Apart Garlic Bread on a green tea towel

    FAQs

    Can I halve the recipe?
    Yes! Halve the ingredients and bake it in a 9×5 inch loaf pan.

    Can I substitute dried parsley for fresh parsley?
    Substitute half the amount of dried parsley for fresh parsley.

    Pull-Apart Garlic Bread would be the perfect accompaniment to this Freezer-Friendly Baked Ziti, or this Vegetarian Spaghetti Squash Lasagna. You could also serve it with soup, or chili, or stew.

    If you are bringing it to someone who just had a baby, is going through a loss, or would otherwise be blessed by a good meal, you could bake as directed, remove from the pan, and wrap in foil.

    However you do it, prepare for compliments on this impressive Pull-Apart Garlic Bread!

    Pull Apart Garlic Bread

    If you make this recipe, please leave me a comment below, or tag me on Instagram or Pinterest. I love hearing from you!

    This post contains affiliate links. Thank you for reading GiftofHospitality.com and helping me to provide quality content.

    pull apart garlic bread on a green tea towel

    Pull-Apart Garlic Bread

    Published by Kate
    This buttery, cheesy garlic bread is a showstopper. You'll need to defrost the frozen bread dough in the refrigerator overnight, so be sure to leave enough time to do that!
    4.25 from 4 votes
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    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Side Dishes
    Cuisine American
    Servings 8 servings
    Calories 439 kcal

    Ingredients
      

    • 2 loaves frozen white bread dough (I used Rhodes)
    • ½ cup (1 stick) unsalted butter
    • 1 teaspoon garlic powder
    • ¼ cup finely chopped fresh parsley
    • ½ teaspoon kosher salt
    • 1 cup finely grated Parmigiano Reggiano

    Instructions
     

    • Spray an 8x8 inch baking pan with cooking spray. Place the loaves of frozen bread dough in the pan. Spray a piece of plastic wrap with cooking spray. Cover the pan with the plastic wrap and place in the refrigerator overnight, or at least 12 hours.
    • Spray a tube pan (angel food cake pan) with cooking spray. Wrap the bottom of the pan with a layer of aluminum foil. This will catch any drips of butter that could leak out the bottom.
    • Remove the bread dough from the refrigerator. Place one of the pieces of dough on a cutting board. Cut into 12 pieces. Repeat with the remaining loaf of dough. Roll each piece of dough into a ball.
    • Place the butter in a microwave-safe bowl. Heat for 1 minute, or until melted. Stir the garlic powder and kosher salt into the butter. In another bowl, stir together the dried parsley flakes and the Parmigiano Reggiano.  
    • Roll each piece of dough into the melted butter mixture. Then roll into the Parmigiano Reggiano mixture. Pack the balls gently into the tube pan.
    • Cover the pan with a piece of plastic wrap and let rise until doubled (about 2 hours).
    • Preheat oven to 350°F. Position a rack in the middle of the oven, and then position another rack underneath. Place a sheet pan on the lower rack to catch any drips, and place the tube pan on the upper rack. Bake for 40–50 minutes, or until browned on top. Serve warm.

    Notes

    This recipe can be halved and baked in a 9x5 inch loaf pan.

    Nutrition

    Calories: 439kcalCarbohydrates: 54gProtein: 11gFat: 18gSaturated Fat: 9gCholesterol: 39mgSodium: 876mgPotassium: 16mgFiber: 2gSugar: 1gVitamin A: 452IUCalcium: 151mgIron: 1mg
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!
    « Super Flaky Biscuits
    King Ranch Chicken Mac & Cheese »
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    kate

    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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      Recipe Rating




    1. Rubi Kaur says

      March 30, 2020 at 12:08 am

      I love poached fish or chicken, but I seem to do something wrong. I think I should have been starting with cold water instead of simmering. I am going to try your technique. And the leek sounds like a good idea also. 🙂

      Reply
    2. Rose Martine says

      February 06, 2020 at 4:29 am

      Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!

      Reply

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