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Garlic Pull Apart Bread

I’ve missed blogging. Its been only about a week since I cooked something, shot the photos, processed them, written a blog post, the recipe, published it and waited for comments :) I think its safe to say that this page has become a part of me and can be called an obsession. I almost feel guilty when I haven’t written/shot for my blog. Monica Bhide recently quoted “I think my blog has an insatiable appetite and needs to be fed constantly”. I totally understand what she meant and completely agree with her.

I’ve been meaning to post this recipe for quite some time now and I am glad I got the time to make it and photograph it today. Garlic in one of my most favorite ingredients and garlic bread is definitely one of my favorite appetizers. But I am not really a fan of the greasy versions laden with too much butter. I like butter, I really do, but in moderation. A few days ago, I saw this pull bread and was completely blown away by it. I have been waiting to try it ever since. I loved the idea of the pull apart bread and it has quite a breathtaking appearance. It is grand enough to be served as an appetizer at any party or to just make it for your family on a lazy Saturday afternoon and is so much better than the store bought ones. If you are too lazy to make the dough from scratch, use store bought pizza dough to make it easy. I used the soft breadsticks recipe that I always make and followed the method suggested by Kristin. The bread turned out fabulous and we loved it!! Do try this, I am sure this will be a hit everywhere!!

Adapted from here & here


Bread flour or Unbleached All purpose flour – 3 cups
Active dry yeast – 3/4 tsp
Warm Milk – 3/4 cup
Warm Water – 1/4 cup plus 2 Tbsp
Sugar – 1 Tbsp
Butter (softened) – 4 Tbsp plus 2 Tbsp
Extra virgin olive oil – 2 Tbsp
Salt – 1 1/2 tsp
Garlic powder – 1 tsp (optional)
Butter (softened) –  2 Tbsp
Extra virgin olive oil – 2 Tbsp
Garlic (minced) – 1 Tbsp
Parsley (chopped) – 2 Tbsp (substitute with 1 Tbsp of dried parsley flakes)
Cayenne pepper/Paprika – 2 tsp (optional)


  • Combine the warm milk, water, sugar and yeast in a mixing bowl and let it stand for 5 minutes, until it starts to foam up.
  • Combine the flour and salt in another mixing bowl or the mixing bowl of your stand mixer. Use the paddle attachment (or a wooden spoon) and mix 4 Tbsp softened butter and 2 Tbsp extra virgin olive oil into the flour, until the mixture looks crumbly.
  • When the yeast mixture is foamy, add it into the flour and change to the dough hook attachment and knead for about 10 minutes. If the dough seems too dry, add a tsp of water. If the dough seems too wet, add in a Tbsp of flour. I always like to leave my yeast dough on slightly wet side. Wet dough helps in better gluten formation.If you don’t have a stand mixer, use a wooden spoon to combine the ingredients and then knead using your hands for about 10 minutes.
  • Generously oil the dough ball and place it the in a large greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rest for 1 to 1 1/2 hours or until the dough doubles in volume.
  • Meanwhile, melt 2 Tbsp of butter and combine it with the 2 Tbsp of extra virgin olive oil, minced garlic, minced parsley and 2 tsp of paprika. Mix well and set aside.
  • Grease a 10 inch bundt pan with some butter or olive oil.
  • Once the dough has doubled, punch down the dough and pinch off small, 1 inch balls of the dough. Dip the dough balls in the butter-oil mixture and place them in the greased bundt pan. If you wish to use grated parmesan cheese, you may sprinkle some cheese after you have finished one layer of dough balls and then proceed with another layer. Repeat the process with all of the dough.
  • Then cover the pan with a clean kitchen towel or plastic wrap and let it rest for 30-45 minutes, until doubled in volume.
  • Preheat the oven to 350 F. Bake the bread for 25-30 minutes. Let it rest in the pan for 5-10 minutes before serving.
  • Serve warm, with marinara sauce or any dipping sauce of your choice. I like to mix some hot sauce (sriracha) in my marinara sauce and warm it up a bit before serving.

Store any remaining bread (if at all!!), cool to room temperature covered tightly in aluminum foil and store in the refrigerator. To reheat, throw the aluminum foil packet in the oven, preheated at 400 F and heat for 8-10 minutes. Covering the bread in foil while reheating will ensure your bread stays soft and doesn’t turn into croutons. But these croutons are also so delicious. Make whatever you want, this bread is a hit however you make it!

See the texture of the bread? Its super soft, with a crisp golden edge!


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Schlotzsky’s bread – No Knead Soft & Chewy Sourdough bread

Chickpeas & Vegetable Patty Burgers with Roasted Garlic Mayo Sauce

Semolina Pizza Dough – Crispy & Chewy, best ever!!!

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