Pull Apart Garlic Bread

My friend gave me fresh yeast and I was curious on how it differs from the regular yeast that I use in my baking. It was a delight to use because it bubbled in just a minute and the dough doubled faster than I expected.

I decided to make a pull apart garlic bread with spices such as oregano and parsley.

I adapted this recipe from Melanie of gatherforbread.com.

Pull Apart Garlic Bread

garlic bread

• 25 grams fresh yeast or 2 ¼ active dry yeast

• 1 cup warm water (½ cup to dissolve the yeast)

• ⅛ cup sugar (plus 1 tsp to dissolve yeast)

• 2 tbsps unsalted butter softened

• 1 cup milk

• 2 tsp salt

• 5 to 5½ cups all purpose flour

Coating/Topping Mixture

• 8 tbsps unsalted butter melted

• 2 tsp dried parsley

• 1 tsp dried oregano

• 4 cloves garlic minced

• 1 tsp salt

1. Dissolve yeast in ½ cup warm water and 1 tsp of sugar. Set aside.

2. In a standing mixer with dough hook, add salt, sugar and 2 cups of flour.

3. Then mix in the yeast mixture, water, butter and the rest of the flour. Mix until the dough is smooth and elastic.

4. Cover and let it rise for an hour until double in size. Prepare the coating while waiting for the dough to rise.

Coating/Topping Mixture

1. In a small bowl, combine the butter, parsley, oregano and minced garlic. Set aside. 

2. Once the size is doubled, divide the dough into 2 logs.

3. Then divide it again into 12 and form them into balls. There will be around 24 balls.

4. Dip each ball into the coating/topping mixture.

5. Layer each ball into the loaf pans. Cover and let it rise for 30 minutes.

6. Bake in the oven at 350° for 25-30 minutes or until golden brown.