Pull-Apart Garlicky Bread

You all know how much I love Instagram. (so much!)

And did you know that I actually never wanted to be on it?

Instagram became popular during my first year of graduate school and I wanted nothing to do with it. I didn’t want another social media platform to take up even more of my time and, seriously, who just wants to look at pictures. Fast-forward four years later and I AM OBSESSED. I realized that I am a very visual person (which makes reading the 700-page CNSC study book excruciating), so I love scrolling through all the amazing pictures by some pretty amazing people.

I was totally enamored when I saw King Arthur’s Bakealong Challenge for March. It was a pull-apart Butterflake Herb Loaf and it looked beautiful. It was pull-apart slices of bread with a yummy compound butter smeared in between – super simple but so impressive. When my dad was making his famous fish stew of dinner on Sunday, I knew that this amazing garlicky bread would be a perfect complement.

And I was not wrong!

It starts with the wet ingredients.

I heated up butter, skim milk, sugar, and salt in a small saucepan until the butter was melted. I let the mixture cool until it reached 110-115 degrees and poured it into the bowl of my stand mixer. I tossed in all-purpose flour, active dry yeast, and beaten eggs and then mixed the whole dough mixture together until a smooth, sticky ball formed. I had a little flour on standby in case if the dough was too sticky.

When the dough ball came together, I removed it from the bowl, sprayed the bowl with cooking spray, then popped the dough back into the bowl. I covered it with plastic wrap and a tea towel, then set it in a warm place to rise for 90 minutes.

With about 10 minutes before the first rise was over, I made the yummy compound butter.

Some softened unsalted butter (only one stick, I promise! I bought a one pound block, which it why this looks a bit aggressive) + kosher salt + grated garlic + grated shallot + dried oregano + caraway seeds + cayenne pepper. I mashed everything together and set it aside as I waited for the rise to finish.

To make the loaves, I punched down the dough, cut it in half, and laid one half on a floured surface. Using a rolling pin, I rolled out the dough to about a quarter-inch thick. Using the top of a mason jar, I cut out ten circles from the dough. I smeared a little butter mixture on the dough circle, folded it in half, and set it fold side down in the middle of a greased loaf pan. I repeated with the other nine circles. When that loaf pan had ten folded circles, I covered the pan with a sheet of greased plastic wrap and repeated the whole process with the other half of the dough.

Let the dough rise for another 90 minutes. To bake, pop the loaf pans into a preheated 350 degree oven and bake for 25-30 minutes until golden brown.

YUM.

Then just pull it apart and enjoy! It was delicious dunked in the fish broth but would be awesome as a side for pasta or as bread for a sandwich.

Definitely a new family favorite.

Happy Monday, everyone!

oxox,

Catherine

Pull-Apart Garlicky Bread

 

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Prep time

3 hours 20 mins

Cook time

30 mins

Total time

3 hours 50 mins

 

Serves: 20 servings

Ingredients

For the Bread:

• 4 tablespoons unsalted butter
• 1 cup skim milk
• 3 tablespoon sugar
• 2 teaspoon salt
• 4 cups all-purpose flour
• 2 teaspoon active dry yeast
• 2 eggs, beaten

For the Filling:

• 8 tablespoons unsalted butter, softened
• ½ shallot, grated
• 1 clove garlic, grated
• ½ teaspoon caraway seeds
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ⅛ teaspoon cayenne pepper
• Cooking spray

Instructions

1. In a small sauce pan, heat butter, skim milk, sugar, and salt over low heat until the butter is melted. Let the mixture cool until it reached 110-115 degrees.
2. Pour the wet ingredients into the bowl of a stand mixer. Add in all-purpose flour, active dry yeast, and beaten eggs. Mix the dough together until a smooth, sticky ball formed. Add in some additional flour if the dough is too sticky to form a dough ball.
3. When the dough ball came together, remove it from the bowl, spray the bowl with cooking spray, then popped the dough back into the bowl. Cover the bowl with plastic wrap and a tea towel, then set it in a warm place to rise for 90 minutes.
4. With about 10 minutes before the first rise was over, make the yummy compound butter. In a small bowl, combine softened unsalted butter, kosher salt, grated garlic, grated shallot, dried oregano, caraway seeds, and cayenne pepper. Set it aside until dough has risen.
5. To make the loaves, punch down the dough, cut it in half, and lay one half on a floured surface. Using a rolling pin, roll out the dough to about a quarter-inch thick. Using the top of a mason jar, cut out ten circles from the dough. Smear a little butter mixture on the dough circle, folded it in half, and set it fold side down in the middle of a greased loaf pan. Repeat with the other nine circles. When that loaf pan had ten folded circles, cover the pan with a sheet of greased plastic wrap and repeated the whole process with the other half of the dough.
6. Let the dough rise for another 90 minutes.
7. Pop the loaf pans into a preheated 350 degree oven and bake for 25-30 minutes until golden brown. Turn the loaf out of the pan and enjoy warm!

Notes

This recipe is lightly adapted from the Butterflake Herb Loaf by King Arthur Flour - http://www.kingarthurflour.com/recipes/butterflake-herb-loaf-recipe

Nutrition Information

Serving size: 1 slice (2 folds) Calories: 173 calories Fat: 8gm Saturated fat: 4.5gm Carbohydrates: 22gm Sodium: 308mg Fiber: 1gm Protein: 4gm Cholesterol: 37mg

3.5.3226