Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pull-Apart Garlic Bread 5.0 (1) 1 Review You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 29, 2023 Rate PRINT Share Prep Time: 25 mins Total Time: 3 hrs 40 mins Yield: 2 5-by-9-inch loaves Garlic bread, with its buttery, doughy texture and mouthwatering flavor, is a universal a crowd-pleaser. And while there's a time and place for doctoring a store-bought loaf with garlic butter, we generally prefer to raise the bar. That's where our Pull-Apart Garlic Bread, made entirely from scratch, comes into play. This garlic bread has a golden-brown crust and a pillowy, soft interior that's fragrant with fresh herbs—a mouthwatering accompaniment to any meal. It's also a pull-apart bread, meaning guests can take their desired amount, and you don't even have to deal with finding the right knife and slicing before serving. This recipe yields two loaves—perfect for those who will undoubtedly try to hog the breadbasket. The dough is also super straightforward, with no kneading required. Linda Pugliese 23 Easy Quick Bread Recipes to Bake and Enjoy Any Time Ingredients Dough 1 envelope (¼ ounce) active dry yeast (not rapid-rise) 3 tablespoons sugar, plus a pinch 4 tablespoons unsalted butter, melted, plus more for bowl 1 cup whole milk 1 tablespoon kosher salt 3 large eggs, whisked 4 ½ cups unbleached all-purpose flour, plus more for dusting Filling 1 stick unsalted butter, room temperature, plus more for pans 1 clove garlic, finely minced 1 tablespoon minced chives 1 tablespoon finely chopped flat-leaf parsley ½ teaspoon kosher salt Directions Prepare dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes. Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes. Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking). Add filling and prepare for baking: Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Bryan Gardner Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Bryan Gardner Cut dough crosswise into 4 equal sections. (You will have 12 4-inch squares.) Bryan Gardner Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes. Bryan Gardner Bake bread: Preheat oven to 350°F. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Linda Pugliese Storage Bread can be stored, wrapped in parchment-lined foil, at room temperature up to one day. Originally appeared: Martha Stewart Living, December 2017 Rate It PRINT