Garlic Herb Pull-Apart Bread

Steps

1. In a small saucepan or microwave-safe jug, gently heat the milk until it reaches 38–43°C (100–110°F). It should feel warm to the touch but not hot.
2. Sprinkle the active dry yeast and a pinch taken from the measured granulated sugar over the warm milk. Stir, then let sit for 5–10 minutes until foamy and bubbly on top to confirm the yeast is active.
3. In a large mixing bowl, whisk together the bread flour, the remaining granulated sugar, and 7 g of the salt (reserve 1 g salt for the garlic herb butter). Keep the salt well mixed into the flour so it does not touch the yeast directly.
4. Add the egg to the foamy yeast mixture and whisk to combine smoothly.
5. Pour the yeast–milk–egg mixture into the flour mixture. Mix with a wooden spoon or the dough hook of a stand mixer on low speed until a shaggy dough forms and no dry flour remains.
6. Cut 50 g of the unsalted butter from the total 120 g. Add this 50 g in small pieces to the dough. Knead by hand on a lightly floured surface or in the mixer on medium-low speed for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. It should stretch into a thin windowpane without tearing easily.
7. Lightly oil a clean bowl with the olive oil. Shape the dough into a ball, place it in the bowl, and turn to coat. Cover tightly and let rise at 24–27°C (75–80°F) for 45–60 minutes, or until doubled in size.
8. While the dough is nearing the end of its first rise, prepare the garlic herb butter: finely mince the garlic and chop the fresh parsley. Melt the remaining 70 g unsalted butter in a small saucepan or microwave, then let it cool slightly so it is warm but not sizzling.
9. Stir the minced garlic, chopped parsley, dried oregano, and the reserved 1 g salt into the melted butter until well combined. Set aside at room temperature so the flavors infuse while the dough finishes rising.
10. Lightly grease a 23×13 cm (9×5 inch) loaf pan with a little of the garlic herb butter or a few drops of olive oil, spreading evenly over the bottom and sides.
11. Punch down the risen dough gently to deflate. Turn it onto a lightly floured surface and pat or roll it into a rough rectangle about 1.5–2 cm thick.
12. Using a knife or bench scraper, cut the dough into approximately 30 equal pieces. They do not need to be perfectly even; slightly varied sizes give a rustic pull-apart texture.
13. Stir the garlic herb butter to re-emulsify. One by one, dip or brush each dough piece with the garlic herb butter, coating the top and sides lightly, and arrange them loosely in layers in the prepared loaf pan. Drizzle any remaining garlic herb butter evenly over the top.
14. Cover the pan loosely and let the shaped loaf rise again at 24–27°C (75–80°F) for 20–30 minutes, until the dough pieces look puffy and have expanded to nearly fill the pan.
15. About 20 minutes before you expect to bake, preheat the oven to 190°C (375°F). Make sure an oven rack is positioned in the center of the oven.
16. When the loaf is ready to bake, the dough pieces should look very puffy and pillowy, and the loaf may be slightly domed above the rim of the pan. Place the pan on the center rack and bake at 190°C (375°F) for 25–30 minutes.
17. The bread is done when the top is deep golden brown, the pieces feel set and spring back lightly when pressed, and the loaf sounds hollow when tapped on the bottom. If you have an instant-read thermometer, the center should read about 93°C (200°F). If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.
18. Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for about 10 minutes so it sets slightly but stays warm and soft.
19. Run a knife around the edges of the pan to loosen, then carefully lift or invert the loaf out onto the wire rack. Turn it right side up if needed and let it cool for another 10–15 minutes before serving so the crumb finishes setting but remains warm and fluffy.
20. Serve the Garlic Herb Pull-Apart Bread warm. The pieces should pull apart easily, revealing a tender, fluffy interior with buttery, garlicky layers and crisp-golden edges. Refrigerate leftovers in an airtight container and rewarm gently in a low oven before serving again.