Garlic and parmesan pull-apart bread
A savoury yeast bread packed with popular herbs, garlic and Parmesan. Absolute heaven! Delicious, pull-apart pieces of fluffy, buttery dough, best enjoyed warm, straight from the oven. Don’t even ask how wonderfully it tastes and smells ;). Just try this recipe yourself!
Ingredients for the yeast dough:
- 400 g strong white bread flour
- 1 tsp sugar
- 10 g dried yeast or 20 g fresh yeast
- 1 tsp salt
- 85 ml milk
- 60 ml water
- 55 g butter, melted and cooled slightly
- 2 large eggs
- 2 garlic cloves, crushed
- ½ tsp dried oregano
- a large pinch of dried rosemary
- 1 tbsp finely chopped fresh basil
Ingredients for the filling:
- 40 g butter, melted
- 6 garlic cloves, crushed
- 1 tbsp finely chopped fresh basil
- 70 g grated Parmesan
Mix the flour with the dried yeast (if using fresh yeast, first prepare a yeast starter). Add the remaining ingredients and knead, adding the melted butter towards the end. Knead the dough for the herby bread for long enough to make it soft and elastic. Place in a lightly floured bowl, cover with a tea towel and leave in a warm place until doubled in size (about 1½ hours).
Grease a 22 x 12 cm loaf tin with additional butter and dust with flour, shaking off any excess. Transfer the risen dough to a lightly floured work surface and roll it out into a 50 x 30 cm rectangle. Brush with the melted butter and sprinkle evenly with the garlic, basil and Parmesan. Cut into 5 strips across the width (10 x 30 cm). Cut each strip crosswise into 6 equal rectangles (10 x 5 cm), then arrange them upright in the loaf tin. There should be a little space left at the sides. Cover and leave in a warm place to rise again for approximately 45–60 minutes.
Bake at 180°C for approximately 30 minutes, until golden brown and fully baked. Leave to cool slightly in the tin, then remove and serve (you can drizzle with a little extra melted butter and sprinkle with herbs and Parmesan).
Method for bread machine users:
Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.
Enjoy!
