Garlic Pull Apart

GarlicPullApartThis is a variation of  garlic bread, but is totally home made, bread and all!
It looks very impressive and is great to take or serve at a BBQ. It is quite simple to make and uses my basic bread dough recipe that you can find here.
I probably don’t need to tell you that it is best eaten warm 😉
To serve just tear the scrolls apart and enjoy the buttery, garlicy, bready goodness!

Garlic Pull Apart
Prep Time
Cook Time
Total Time
Recipe type: Bread
Serves: 2 loaves
  • 300g lukewarm water (280g if you have rainwater)
  • 1.5 tsp yeast
  • 500g baker’s flour
  • 1 tsp sugar
  • 1.5 tsp salt
  • 15g light oil
Garlic Butter
  • 30g Parmesan cheese
  • 3 cloves garlic
  • 100g butter
  • Handful of fresh parsley
  1. Line two 20cm round cake tins with baking paper - extend above the sides. No need to be perfect. I grease the tins and then just fold/jam/push the paper in.
Garlic Butter
  1. Grate Parmesan cheese by placing into the Tmx and milling 10 seconds, speed 8.
  2. Add garlic, butter and parsley and chop/mix speed 6-7 for 10-15 seconds until well combined. Set aside. Don't clean the bowl.
  1. Add all ingredients to the bowl in the order listed.
  2. Mix 5 seconds, speed 5.
  3. Knead 4 minutes, interval setting.
  4. Transfer to a lightly oiled bowl or mat and let rise 10-15 minutes. I use my mat and wrap the ball of dough up like a parcel.
  5. Knock down after first rise and roll into a large rectangle.
  6. Spread the garlic butter over the entire rectangle of dough and then cut into 4cm wide strips.
  7. Roll each strip individually into a scroll.
  8. Place scrolls into two lined round cake tins and let rest for a second rise. At this point turn the oven on to pre-heat at 200 degrees.
  9. Don't be tempted to put too many scrolls into each cake tin, they will expand quite a bit.
  10. Once the scrolls have doubled in size and are touching each other, place into oven and cook for 15-20 minutes.


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