Garlic Herb Pull-Apart Bread

This soft, buttery pull-apart bread is packed with garlic and fresh herbs, making it perfect as a side dish, appetiser, or sharing bread. Each piece pulls away easily and is loaded with flavour.

Step 1: Make the Dough

Add 500g strong white bread flour to a large mixing bowl.
Add 7g instant yeast on one side of the bowl.
Add 10g fine sea salt on the opposite side.
Add 20g honey.
Add 1 large egg.
Pour in 300g warm milk.
Mix until a rough dough forms.

Step 2: Knead the Dough

Transfer the dough to a lightly floured surface.
Knead for 5 minutes.
Add 30g softened butter.
Continue kneading for 8 to 10 minutes until smooth and elastic.

Step 3: First Rise

Place the dough into a lightly greased bowl.
Cover with a tea towel or lid.
Leave to rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 4: Prepare the Garlic Herb Butter

Melt 75g unsalted butter.
Stir in 4 minced garlic cloves.
Add 1tbsp fresh parsley.
Add 1tbsp fresh chives.
Add 1tsp fresh thyme leaves.
Add 1tsp fine sea salt.
Mix well and set aside.

Step 5: Shape the Bread

Grease a 23cm x 13cm loaf tin.
Punch down the risen dough.
Roll the dough into a rectangle approximately 40cm x 30cm.
Brush the entire surface with the garlic herb butter.
Cut the dough into equal squares approximately 8cm x 8cm.
Stack the squares loosely on top of one another.
Arrange the stacks vertically inside the loaf tin.

Step 6: Second Rise

Cover the tin loosely.
Leave to rise for 30 to 45 minutes until puffy.

Step 7: Bake

Preheat the oven to 180°C.
If using, sprinkle 30g grated Parmesan cheese over the top.
Bake for 35 to 40 minutes until golden brown and cooked through.
If the top browns too quickly, loosely cover with foil during the final 10 minutes.

Step 8: Finish and Cool

Remove the bread from the oven.
Brush with any remaining garlic herb butter.
Sprinkle with 1tbsp chopped parsley if desired.
Leave in the tin for 10 minutes.
Transfer to a wire rack and cool slightly before serving.

Baker's Tips

For extra garlic flavour, increase the garlic to 6 cloves.
Mozzarella or cheddar can be added between the dough layers for a cheesy version.
Serve warm for the best pull-apart texture.
Leftovers can be reheated at 160°C for 5 to 10 minutes.

Yield: 1 loaf (approximately 10 to 12 servings)