GARLIC PARMESAN PULL-APART BREAD — Homemade dough is dipped in butter, herbs and Parmesan cheese, then baked in a loaf pan until golden. This savory bread is the perfect addition to any meal.
If you love a savory bread, loaded with flavors of garlic, herbs and Parmesan cheese, then you’re going to love this Garlic Parmesan Pull-Apart Bread.
It starts with a simple, homemade dough–trust me, it’s super simple and totally worth making from scratch. In fact, you’ve probably seen similar recipes made with refrigerated canned biscuit dough.
Don’t get me wrong, I have nothing against canned biscuit dough (except that opening the can scares the heck out of me)! In fact, I use it in our favorite Garlic Knots recipe.
I actually think those canned biscuits are pretty darn good. But of course, homemade is always best, when you have the time and patience to let your dough rise.
And this is a great introductory recipe for novice bread bakers, because pull-apart breads don’t have to look perfect. And with all that butter and garlic, this bread is sure to be delicious!
This recipe does make enough for two full-sized loaves, which my family of hungry boys has no problem devouring. But if you’re not feeding a crowd, you may want to half the recipe.
Plus, this bread is kind of addicting, and you probably don’t want to end up eating a whole loaf yourself.
I’ve found anything you can rip apart and dunk is sauce is always a hit with my kids. Actually, ripping and dunking seems to be a hit with kids of all ages.
My family loves this Garlic Parmesan Pull-Apart Bread. It’s one of those recipes I make often. Not only does it smell wonderful baking, it never fails to please. Enjoy!
Be sure to save this Garlic Parmesan Pull-Apart Bread recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Garlic Parmesan Pull-Apart Bread
- Spices: Italian seasoning, garlic salt
- Parmesan cheese
For the dough
- 1 cup warm water
- 2 tablespoons white sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons butter, softened
- 1 cup milk
- 2 teaspoons salt
- 5 1/2 to 6 1/2 cups all-purpose flour
For the topping
- 1/2 cup butter, melted
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic salt
- 1/4 cup grated Parmesan cheese
- Fresh chopped parsley, for garnish
- In bowl of a stand mixer fitted with dough hook, combine warm water, sugar and yeast. Let stand 5-10 minutes until foamy.
- Add butter, milk, salt and 3 cups of flour and mix to combine. Stir in additional flour gradually, until dough is smooth and pulls away from the side of the bowl. Knead for 5 minutes. Dough should be soft and slightly sticky. Divide dough into 2 equal portions.
- In a small bowl, combine the topping ingredients, except parsley. Set aside.
- Cut dough into 1-in. pieces, dip each piece dip into topping mixture. Layer the dough pieces into two lightly greased 8 x 4 inch loaf pans. Cover and let rise until doubled in size, about 1 hour. Meanwhile preheat oven to 350 degrees.
- Bake at 350° for 30 minutes or until golden brown. Garnish with fresh chopped parsley before serving, if desired.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 1103Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 562mgCarbohydrates: 216gFiber: 8gSugar: 2gProtein: 30g
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