Pull Apart Garlic Bread, Savoury Monkey Bread

Home 9 Enriched Dough 9 Pull Apart Garlic Bread, Savoury Monkey Bread

This is perhaps one of the ultimate ways of doing garlic bread.

Tear and share, packed with garlic and herbs. Beautifully soft and fluffy. Pick the little segments off like a bread loving monkey 😊 I also have a recipe for the sweet version which you can find in the Enriched Dough page. It is made with cloves, cinnamon and a butterscotch sauce. You should definitely try both.

Do not skimp on the garlic when making this. And if you really like garlic, then go ahead and add some more. You could also sprinkle some parmesan in between the layers as you build the loaf for a cheesy kick. 

Watch the video down below for detailed instructions.

Ingredients

For the dough

300g (10.6oz) strong white bread flour

4g (0.14oz) dry yeast or 3x the amount of fresh yeast

6g (0.2oz) salt

10g (0.35oz) sugar

40g (1.4oz) soft butter

190g (6.7oz) cold milk if your kitchen is around 23C (73F)

To learn more about dough temperature control click here.

 

For the garlic butter

120g (4.25oz) melted butter

30g (1oz) minced garlic

1g (0.03oz) salt

10g (0.35oz) chopped parsley

Method

  1. Make the garlic butter by mixing the melted butter with garlic, salt & parsley. Cover & leave on the side. Make sure it stays runny.
  2. In a bowl add the milk, yeast, salt & sugar. Mix to hydrate the yeast and dissolve any large salt and sugar crystals.
  3. Add the flour & mix to a dough. Tip out on the table and knead for 3 minutes to start developing gluten.
  4. Add the butter, tear it in and keep kneading for 3 more minutes until the dough becomes nice and smooth. Desired dough temperature 25 – 26C (77-79F). If your dough is cooler or warmer, then keep an eye on it and adjust the fermentation time up or down accordingly.
  5. Cover & proof for 1 hour.
  6. Fold.
  7. Proof for 1 hour.
  8. Divide into 2.5cm – 3cm pieces (around 1 inch). They do not have to be perfect. Just do not make them too large.
  9. Dip each piece of dough in the garlic butter and place them all in a loaf tin.
  10. Cover & proof for 1 hour. Preheat your oven to 160C (320F) fan on! If you have a baking stone or a cast iron skillet preheat that too and use it as a base to place your loaf tin on. If you do not have either, then do not worry as it will work fine.
  11. Bake for 35 – 40 minutes. Or until the core temperature reads above 94C (200F).
  12. Brush with any remaining garlic butter & let it set in the tin for around 5 – 10 min before removing it.

 

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

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