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How to Make Pull-Apart Garlic Bread

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This is a recipe I got from Taste of Home back when I was a teenager. I made it for my parents and siblings then, and I now make it fairly often for my own family (not often enough, though, by their estimation!). It’s sort of like a savory version of Monkey Bread, and it’s received with nearly as much enthusiasm.

The original recipe calls for a pound of frozen bread dough, but of course, I don’t buy bread dough. Instead, I just use a pound of homemade bread dough. If you’re pressed for time, frozen bread dough is certainly a good option, but really, in the time it takes to thaw the store-bought dough, you could make your own and save some money.

I usually make a recipe of sandwich bread dough to use instead of the frozen bread dough. The recipe makes more than a pound of dough, so I use about half of it to make a garlic loaf, and half of it to make a plain loaf of bread.

To make a garlic loaf, follow the sandwich bread recipe exactly until it’s time to shape the dough (so, make the dough, knead it, let it rise, and stop there).

Take a pound of the bread dough, and divide it into small pieces. This isn’t an exact science, but I usually cut my dough into about 15-20 pieces. Roll each piece into a ball.

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Melt 1/4 cup of butter, and mix in parsley, garlic powder, and garlic salt. You can use oil or margarine, but of course I think butter tastes the best. 😉

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Dip each ball into the garlic butter mixture, and stagger balls in a bread pan. You can use either a 9×5 or a 4×6 pan. A 9×5 pan will yield a shorter loaf, and a loaf from a 4×6 pan will be taller.

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Cover the loaf with a wet tea towel, and let it rise in a warm place for about 45 minutes, or until the dough balls look soft and puffy, like so.

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Bake in a preheated 350 degree oven for 25-30 minutes, or until golden brown. Turn out onto a plate and serve warm.

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Pull-Apart Garlic Bread

1/4 cup butter, melted
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon garlic salt
1 pound of bread dough, either frozen (which should be thawed first) or homemade

In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces (about 15-20). Roll into balls and dip into butter mixture. Layer in a 9×5 or 4×6 loaf pan. Cover and let rise until doubled, about 45 minutes.

Bake at 350 ° for 25-30 minutes or until golden brown.

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Laura

Friday 9th of July 2021

Have you ever tried this with olive oil instead of butter? Curious for a dairy allergy sub.

Kristen

Friday 9th of July 2021

I have not, since Sonia can tolerate butter. But I think olive oil would make a great substitute.

April

Sunday 14th of June 2020

I made this with dinner tonight using your French Bread recipe. It was a huge hit, as all your bread recipes are at my house. Thank you for sharing!

Kristen

Monday 15th of June 2020

Oh, I'm so glad. Yay!

Arlene

Saturday 22nd of December 2012

Just made these for potluck at a friend's house...huge hit! They loved it, and i was so proud of making them from scratch!!! Thank you!!!!

liz

Friday 5th of August 2011

OK made this lastnight. It was great. I liked it even better today when the bread had dried out a little cause I love crunchy garlic bread.

liz

Thursday 4th of August 2011

I am making spaghetti tonight and have one loaf of frozen bread dough left I am so happy I found this recipe! Thank God for the internet!

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