Pull Apart Garlic Bread
Indulge in the ultimate comfort food with our mouthwatering Pull-Apart Garlic Bread, crafted from soft and fluffy vegan Japanese milk bread. Infused with aromatic garlic and fresh herbs, each tear reveals a buttery, savory delight that’s perfect for sharing (or not!). Get ready to wow your taste buds with this irresistible treat that’s as fun to make as it is to eat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- bunch of parsley
- 2 roasted garlic heads
- 4 tbsp water (60ml) (60 ml)
🥛Dairy & Eggs(4)
- 1/2 cup soy milk (120ml) (120 ml)
- 2/3 cup vegan butter (140g) (152 g)
- 125g vegan butter (8.75 tbsp)
- 1 + 1/2 cups warm soy milk (360ml) (360 ml)
🫙Pantry Staples(4)
- 4 tbsp bread flour (30g) (60 ml)
- 720g bread flour (6 cups) (5.76 cup)
- 1/2 cup brown sugar (100g) (100 g)
- 4 tsp dried active yeast (20 ml)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
👨🍳 Instructions
- 1
Mix the flour, water, and milk starter then heat on medium for 2-3 minutes until the mixture thickens to a wet paste. Set aside and allow to cool.
- 2
Now mix the flour, sugar, yeast, and salt then gradually add the soy milk, vegan butter, and flour paste and combine.
- 3
Once combined, knead for 15 minutes, then cover and rest for 1.5 hours.
- 4
Mix the roasted garlic, butter, and parsley then set aside.
- 5
Roll the dough out to a few CM/1 inch thick then spread over the garlic butter, vegan cheese, herbs, and salt.
- 6
Cut the dough into equal-sized squares then layer them on top of each other and transfer to a greased loaf tin.
- 7
Bake in the oven for 30 minutes then cover with foil and bake for another 15-30 minutes.
- 8
Serve with a delicious ragu/pasta sauce, best enjoyed while still warm from the oven.
💡 Pro Tips
- ✓Cook your flour paste (tangzhong) to exactly 149°F to activate starch gelatinization without breaking down gluten proteins, creating 30% more moisture retention in the final bread.technique149°F
- ✓Knead for the full 15 minutes to develop gluten window test - the dough should stretch thin enough to see light through without tearing, ensuring proper pull-apart texture.timing15 minutes
- ✓Layer your cut squares vertically in the loaf pan with cut edges facing up to maximize surface area for garlic butter penetration and create distinct pull-apart segments.technique
- ✓Cover with foil after 30 minutes when internal temperature reaches 190°F to prevent over-browning while allowing the center to fully cook to 200°F.timing190°F to 200°F
- ✓Use room temperature vegan butter for the garlic mixture because cold butter won't distribute evenly, creating uneven flavor pockets and poor dough lamination.ingredient
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Pull Apart Garlic Bread
Indulge in the ultimate comfort food with our mouthwatering Pull-Apart Garlic Bread, crafted from soft and fluffy vegan Japanese milk bread. Infused with aromatic garlic and fresh herbs, each tear reveals a buttery, savory delight that’s perfect for sharing (or not!). Get ready to wow your taste buds with this irresistible treat that’s as fun to make as it is to eat!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- bunch of parsley
- 2 roasted garlic heads
- 4 tbsp water (60ml) (60 ml)
🥛Dairy & Eggs(4)
- 1/2 cup soy milk (120ml) (120 ml)
- 2/3 cup vegan butter (140g) (152 g)
- 125g vegan butter (8.75 tbsp)
- 1 + 1/2 cups warm soy milk (360ml) (360 ml)
🫙Pantry Staples(4)
- 4 tbsp bread flour (30g) (60 ml)
- 720g bread flour (6 cups) (5.76 cup)
- 1/2 cup brown sugar (100g) (100 g)
- 4 tsp dried active yeast (20 ml)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
👨🍳 Instructions
- 1
Mix the flour, water, and milk starter then heat on medium for 2-3 minutes until the mixture thickens to a wet paste. Set aside and allow to cool.
- 2
Now mix the flour, sugar, yeast, and salt then gradually add the soy milk, vegan butter, and flour paste and combine.
- 3
Once combined, knead for 15 minutes, then cover and rest for 1.5 hours.
- 4
Mix the roasted garlic, butter, and parsley then set aside.
- 5
Roll the dough out to a few CM/1 inch thick then spread over the garlic butter, vegan cheese, herbs, and salt.
- 6
Cut the dough into equal-sized squares then layer them on top of each other and transfer to a greased loaf tin.
- 7
Bake in the oven for 30 minutes then cover with foil and bake for another 15-30 minutes.
- 8
Serve with a delicious ragu/pasta sauce, best enjoyed while still warm from the oven.
💡 Pro Tips
- ✓Cook your flour paste (tangzhong) to exactly 149°F to activate starch gelatinization without breaking down gluten proteins, creating 30% more moisture retention in the final bread.technique149°F
- ✓Knead for the full 15 minutes to develop gluten window test - the dough should stretch thin enough to see light through without tearing, ensuring proper pull-apart texture.timing15 minutes
- ✓Layer your cut squares vertically in the loaf pan with cut edges facing up to maximize surface area for garlic butter penetration and create distinct pull-apart segments.technique
- ✓Cover with foil after 30 minutes when internal temperature reaches 190°F to prevent over-browning while allowing the center to fully cook to 200°F.timing190°F to 200°F
- ✓Use room temperature vegan butter for the garlic mixture because cold butter won't distribute evenly, creating uneven flavor pockets and poor dough lamination.ingredient