Pull-Apart Bread -

5 from 1 vote

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Pull-Apart Bread

Fresh baked bread with layers of garlic and butter OR Nutella

Prep Time15

Cook Time25

proofing3

Course: Breakfast, Main Course, Side Dish, Bread

Cuisine: Italian, American

Keyword: bread, breakfast

Servings: slices

Calories: 101kcal

Equipment

2 Standard loaf pans (8½x4½x2½)

Ingredients

Dough

1 cup milk
4 tbsp butter
2 tbsp sugar
2 tsp salt
2 eggs lighly beaten
2 tsp instant yeast
4 cups all purpose flour
2 tbsp potato flour

Filling Option 1

6 tbsp butter softened
1 garlic clove peeled and minced
¼ tsp dried oregano
¼ tsp dried basil
½ tsp fresh parsley chopped fine

Filling Option 2

6 tbsp Nutella Spread

Instructions

Heat milk, butter, sugar and salt in a sauce pan until butter melts. Do not boil
Let milk mixture cool to lukewarm
When milk is luke warm pour it into a mixing bowl and add yeast and eggs
add half the AP flour and potato flour mix until incorpoated then add rest of flour
form dough into a shaggy ball and place on work surface
knead dough by hand until very smooth. Should take 5 or 6 minutes
place into a lightly greased bowl and cover with a kitchen towel
Place in a warm place and let rice for 90 minutes until double in size
lightly grease (2) 8 inch loaf pans with butter OR line them with parchment paper
when dough has doubled in size press down gently to deflate
divide dough in half and work with one half at a time
roll into a circle that is ¼ inch thick
cut (12) 3½ inch circles out of the dough using a round cookie cutter or top of a glass
You can roll each circle a little more after it's cut out so it fits in the loaf pan
cover half of one side of circle with filling and fold circle in half
place folded side down in loaf pan and continue to line up circles in pan
cover with plastic and a kitchen towel. Place in a warm place and let rise for 90 mintues
preheat oven to 350
bake loafs uncovered on middle rack for 25 minutes until golden brown on top. If browning too quickly tent loaf with foil.
Remove from pan and serve

Notes

Wrap leftovers in plastic and foil and store at room temperature for up to 3 days.

Tip 2: You can make recipe through the second rise and place in refrigerator if you would like to bake the loaf later. Remove loaf from refrigerator 45 minutes before baking to bring to room temperature.

Tip 3: Roll leftover dough into 3 inch rods and tie into knots. Let rise on a baking sheet for 90 minutes. Bake at 350 for 10 minutes until golden brown. Toss knots in meted butter with garlic and herbs

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