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Garlic bread is already the ultimate crowd pleaser, but this pull-apart loaf recipe takes things to the next level.

Don’t let the homemade bread dough or herby garlic butter intimidate you; this recipe is easy, and the payoff is immaculate. If you don’t have parsley, substitute for any fine herb. If you want to add even more herbaceous depth, add 1 to 2 tsp of rosemary, thyme, or oregano. This one will have everyone fighting for the last bite.

How to Make It

Difficulty: Easy

Overall Time: 2 hrs 10 min

Prep Time: 20 min

Cook Time: 30 min

Serves: 4 to 6



  • ½ cup warm milk (between 105°F – 115°F)
  • 1 tbsp granulated sugar
  • 1 ⅛ tsp active dry yeast (½ of 8g-pkg)
  • 2 eggs
  • 2 ¼ cups all-purpose flour, plus more for rolling
  • 1 tsp kosher salt
  • ¼ cup unsalted butter, softened

Garlic Butter

  • ½ cup unsalted butter, softened
  • 4 garlic cloves, peeled and minced
  • 3 tbsp finely chopped parsley
  • 3 tbsp thinly sliced chives
  • 1 tsp kosher salt
  • Freshly ground black pepper
  1. For the dough, combine milk and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle over yeast and let it stand until foamy, about 5 minutes. Stir in eggs, then flour and salt.
  2. Beat dough at medium speed until smooth, about 5 minutes. Add butter and beat, scraping down sides as needed, until dough is smooth and pulls away from sides of the bowl, 3 to 5 minutes more. If dough is still sticking to bowl, add 1 tbsp flour, scrape down sides, then beat 1 to 2 minutes more. Cover the bowl tightly and let it rise in a warm, draft-free place until doubled in size, about 1 hour.
  3. Meanwhile, prepare the garlic butter by adding butter, garlic, herbs, and salt to a medium bowl. Season with pepper, then stir until smooth.
  4. Line a 9 x 5-in loaf pan with parchment, leaving overhang on two long sides.
  5. Turn dough onto a lightly floured surface, dust with flour, then roll into a 12 x 16-in rectangle, about ¼-in thick. Reserve 2 tbsp garlic butter, then spread remainder over dough. Cut dough into 12 even squares, then cut each square in half. Working in stacks of three or four, stack dough pieces, buttered sides up, then place in prepared loaf pan. Cover pan tightly and let it rise in a warm, draft-free place until dough pieces double in thickness, about 30 minutes.
  6. While loaf rises, preheat oven to 350°F. Uncover loaf pan, then bake, in center of oven, until top is golden, approximately 30 to 35 minutes. Spread reserved garlic butter over top. Let it stand 10 minutes before serving warm.

How to Store It

Instead of baking the assembled loaf right away, cover and refrigerate up to 1 day ahead. Let rise at room temperature while you preheat the oven the next day, then bake and finish as written.

Pull-Apart Garlic Bread recipe by Casa de Suna
Pull-Apart Garlic Bread recipe by Casa de Suna

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