garlic pull-apart

MAKES 1 LOAF

I just love how this garlic bread neatly divides itself into 20 little pieces, each soft and fluffy on the inside while completely covered in garlicky buttery goodness. This loaf is at its best hot out of the oven, but in the unlikely event that you have leftovers wrap them in foil and warm at 150°C before serving.

500g baker’s flour

1¼ teaspoons dried yeast

1¼ teaspoons fine salt

180g filtered water

180g milk

70g butter

Oil, for proving bowl

8 garlic cloves, peeled

Handful fresh parsley

50g macadamia oil

1   Place flour, yeast, salt, water, milk and 20g butter in TC bowl, mix for 6 seconds, speed 6.

2   Knead for 2 minutes, dough function.

3   Turn TC bowl upside down over an oiled bowl, allowing dough to drop out. Using a spatula, tuck the dough under itself to form a ball. Cover and position in a warm place for 1–2 hours, or until doubled in size.

4   Place garlic and parsley in clean TC bowl, chop for 3 seconds, speed 6. Scrape down sides.

5   Add macadamia oil and remaining 50g butter, heat for 3 minutes, 60°C, speed 2.

6   Once dough has doubled in size, tip out onto a clean work surface. Cut into 20 even-sized pieces.

7   Dip each dough piece into the butter mixture and place in a 680g bread tin. Place 10 balls of dough on the bottom of the tin, and then stack the remaining 10 on top and pour over any remaining butter mixture. Cover and position in a warm place for 30–60 minutes, or until dough has doubled in size again, rising approximately 2cm from the top of the tin.

8   Meanwhile, preheat oven to 175˚C.

9   Once doubled in size, cover tin with foil. Bake for 30 minutes, then remove foil. Bake for a further 15 minutes, or until bread is golden and cooked through. Remove from tin immediately and dig in.

Individual pieces will simply pull apart from the loaf, no knife required.