No-Knead Garlic Pull-Apart Bread Loaf: Soft, warm loaves of golden dough smothered and studded with delicious garlic and parsley butter. An excellent accompaniment to any meal, and so easy you will make it again and again. This aromatic garlic bread is always a favorite at my table, and I know you will love it too.
No-Knead Garlic Bread
Bread has been the name of the game lately, and I felt like doing something on the savory side; and what’s better than garlic bread? So I made the softest, most delicious pull-apart garlic bread plus, it requires no kneading!
These pull-apart garlic loaves are sooo good- incredibly soft and slightly sweet. Then I slathered enough garlic-infused butter and parsley on top, which just takes them to level 10. SO GOOD. No regrets!
No-Knead Garlic Pull-Apart Bread – Fool Proof Recipe
Nothing beats the reassuring aroma of freshly baking bread wafting through the house. Perhaps the only thing that can match it is the mouth-watering fragrance of garlic. So, mix the two together in this no-knead garlic bread and you will be shooing everyone out of the kitchen as it cooks!
Serve these golden tear and share bread loaves as a side to soups and stews for mopping up delicious juices. Or in the place of dinner rolls to accompany any meal. Just make sure you make plenty as everyone will be reaching for more.
This is a foolproof recipe provided you just follow the steps, watch your measurements of flour, and have good yeast. I have just two words to describe this bread….simply delicious.
Made with familiar Ingredients
I love making and eating homemade bread. You know exactly the ingredients that are going into it, and with some clever tricks, it doesn’t need to be complicated to make.
In fact, I find the process of making bread from scratch therapeutic and comforting, especially when I can leave out the time-consuming kneading part. In addition, the health benefits and taste compared to store-bought bread can not be argued with, so grab your apron, and let’s get baking!
What kind of flour to use for this no-knead garlic bread?
Although you can use plain and all-purpose flour in the bread-making process, I prefer to use bread flour. This is because bread flour is very high in protein. It comprises around 12-14% protein compared to plain flour which is about 9-11% protein. The higher protein content in bread flour means more gluten, which leads to a much lighter, chewier texture to the finished product.
What are the steps in making this no-knead garlic bread?
- ACTIVATE the yeast. Proofing the yeast by “feeding” it sugar and warm milk brings it back to life. The yeast is then ready to ferment and release carbon dioxide bubbles into your bread, making it extra soft and airy. If using instant yeast (and you are sure the yeast is alive), you can skip this step.
- COMBINE the rest of the bread ingredients to form a sticky dough. Mix thoroughly with a wooden spoon for a good couple of minutes to ensure everything is evenly distributed.
- PROOF the dough in a warm place with a fitting lid or plastic wrap over the bowl for 45 minutes to 1 hour. I have found that this is the perfect amount of time to allow the dough to triple in size without losing its form.
- DIVIDE the proofed dough into 2 on a floured surface and flatten each piece out with the palm of your hands. It doesn’t need to look perfect at this point, don’t worry.
- BRUSH each of the flattened dough pieces generously with the garlic butter mixture. If you like a lot of garlic, add more!
- ROLL UP the flattened dough like a mat, shape each into loaves, and place into your prepared 9 by 5-inch loaf pans. The goal here is to make sure that delicious garlic butter is evenly distributed throughout the bread, so you get some in every bite.
- CUT the rolled-up dough, with a pastry cutter or sharp knife, into inch thick slices. This helps the bread to cook evenly but also means that there are individual slices of buttery garlic bread ready to tear from the loaf as soon as you serve it.
- COVER AND REST for another 25 to 30 minutes.
- FINISH the loaves with a brush of egg wash before putting them in the oven. This will give the finished bread an appetizing bronzed crust.
How long does this no-knead garlic bread take to bake?
This bread takes 25-30 minutes in a preheated oven. You can check if it’s cooked properly by inserting a clean skewer into the middle of the loaf. If it comes out clean, the bread is ready to go.
This garlic bread is at it’s best served hot and fresh from the oven. It will keep at room temperature in an airtight container for 3-4 days after that. But don’t worry, it never lasts that long.
What to serve with this no-knead garlic bread?
This bread loaf goes with pretty much anything; the world really is your oyster.
I like to serve it with soups and stews such as my Nigerian chicken stew or rib-clinging Jamaican oxtail stew to soak up those rich and flavorful sauces. It is also wonderful alongside my easy chicken peanut soup. If neither of those takes your fancy, check out my archives for plenty of amazing soup recipes.
More of my homemade bread recipes.
As I have already mentioned, I am a big fan of making bread from scratch. I love experimenting with different flavors and ingredients and finding ways to make stunning bread as simple as possible. You will find endless bread recipes for every occasion here on my website. But here are some of my favorites for you to try.
- If you like a robust pungent hit of garlic, just add more. As well as being downright delicious, it is also a powerful antioxidant. So for me, you can never have too much.
- Be sure to keep aside some of the garlic butter for brushing over the top while the bread is still hot after baking. This will give the loaves a beautiful burnished finish.
- Be careful not to proof the dough for too long after you have added the garlic butter. Any longer than 30 minutes and there is a risk that it will collapse and lose its shape.
- When you activate your yeast, use milk that is warm but not too hot. If it is too hot, it can kill your yeast, which means your bread won’t rise properly.
- Do not exceed one tablespoon of yeast when activating your yeast, as it will cause too much rise. We want perfectly bouncy risen bread, not a wild beast trying to escape from the pan!
- 5 cups bread Flour
- ¼ cup Sugar
- 1 Tsp Salt
- 1½ Tbsp Yeast
- 2 eggs
- 2 Cups Warm Milk About 105 and 110°F
- 4 Tbsp butter
- 2½ Tsp Garlic powder
- scallions chopped
- 1 Egg for egg wash – optional
In a large mixing bowl, dissolve the yeast and one tablespoon of sugar the warm yeast. Stir and leave to proof for about 5 to 10 minutes.
Add the flour, remaining sugar, garlic powder, melted butter, green onions, eggs, and salt inside the proofed yeast. Stir with a wooden spoon till a wet mass of dough is formed. About 1-2 minutes.
Cover the bowl and leave to rest for 30 minutes.
Meanwhile, prepare two 9×5 loaf pans by brushing them with butter and sprinkling some flour over it to coat all the inside of the pan.
Remove the dough from the bowl, place it on a lightly floured work surface and divide it into two halves. Use your fingers to flatten out the dough and brush with the butter garlic mixture.
Roll the dough into a loaf shape and place in gently place the shaped dough inside the loaf pan.
Cover the pan with a clean damp kitchen towel and leave to rest for 20 to 30 minutes.
Bake in a 350F preheated oven for 25 to 30 minutes or till a skewer inserted in the middle of the bread comes out clean. Enjoy!