the Breville Test Kitchen

Garlic Herb Pull-Apart Loaf

Name: Garlic Herb Pull-Apart Loaf
Cook time: 2700 s
Total time: 9000 s
Yield: Makes 1 loaf
Ingredients: ⅔ cup (5½ fl oz) milk; 1 egg yolk; 1½ cups (8 oz) bread flour - plus extra to dust; 1 tsp instant dried yeast; 1 tsp granulated sugar; ½ tsp garlic powder; 1 oz unsalted butter - chopped, at room temperature, plus extra melted to grease; ½ tsp kosher salt; 1½ oz unsalted butter - chopped, at room temperature; 2 tsp finely chopped chives; ½ tsp finely chopped rosemary leaves; ½ tsp garlic powder; ¼ tsp kosher salt; ¼ tsp freshly ground black pepper; ½ cup (1½ oz) shredded parmesan; 1 egg white - lightly beaten

Get ready to tear, share and swoon! This fluffy pull-apart loaf is stacked with buttery garlic-herb goodness and melty parmesan in every layer. Baked golden and irresistible, it’s the kind of bread that disappears the moment it hits the table.

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2 hrs 30 mins total time

45 mins active time

Medium

Makes 1 loaf

Ingredients

Measurements:

For the dough

⅔ cup (5½ fl oz) milk
1 egg yolk
1½ cups (8 oz) bread flour
plus extra to dust
1 tsp instant dried yeast
1 tsp granulated sugar
½ tsp garlic powder
1 oz unsalted butter
chopped, at room temperature, plus extra melted to grease
½ tsp kosher salt

For the filling

1½ oz unsalted butter
chopped, at room temperature
2 tsp finely chopped chives
½ tsp finely chopped rosemary leaves
½ tsp garlic powder
¼ tsp kosher salt
¼ tsp freshly ground black pepper
½ cup (1½ oz) shredded parmesan

For the egg wash

1 egg white
lightly beaten

Instructions

1
To make the dough, whisk the milk and egg yolk in a measuring cup. Place the flour, yeast, sugar, garlic powder, butter and salt in the bowl of a stand mixer. Using the dough hook, turn the mixer on low speed and gradually add the milk mixture to form the dough. Knead for 15 minutes, or until the dough is smooth and elastic. Place the dough in a heatproof bowl, shape it into a ball and cover with plastic wrap.
2
Insert the wire rack into position 8. Place the bowl in the oven. Set the oven to Proof, Convection, 86°F, for 30 minutes and press Start to proof. Meanwhile, continue to the next step.
3
To make the filling, place the butter, herbs, garlic powder, salt and pepper in a bowl and stir to combine. Set aside at room temperature until ready to use.
4
The dough should have doubled in size. If not, proof it longer.
5
Grease a 9-inch x 5-inch loaf pan. Turn the dough onto a floured countertop. Lightly dust the dough with flour. Roll out into a circle about ¼-inch thick. Using a 3½-inch cookie cutter, cut the dough into 10 rounds. You may need to reroll the offcuts to get 10 rounds.
6
Spread the garlic herb butter onto each round and sprinkle with the parmesan. Fold each round in half. Place the filled dough in the pan, side by side, with the open side facing up. Cover loosely with plastic wrap.
7
Move the wire rack to position 6. Place the pan in the oven. Set the oven to Proof, Convection, 86°F, for 30 minutes and press Start.
8
The loaf should look puffed and spring back slowly leaving an indent when pressed with your finger. If not, proof it longer.
9
Remove the pan from the oven. Set the oven to Bake, Convection, 340°F, for 45 minutes and press Start to preheat. Meanwhile, remove the plastic wrap from the pan and brush the rolls with the egg white.
10
Once preheated, place the pan in the oven and bake for 45 minutes. If the bread starts to brown too quickly, carefully cover with a piece of foil.
11
The loaf should be golden brown and risen. If not, bake it a little longer.
12
Stand the pan on a rack to cool for 5 minutes then remove the loaf from pan to cool completely before serving.