Golden, Buttery Pull-Apart Bread That’s Perfect For Sharing With Family And Friends
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Golden, Buttery Pull-Apart Bread That’s Perfect For Sharing With Family And Friends

Few things beat the aroma of golden, buttery pull-apart bread fresh from the oven.

It’s soft, tearable, and perfect for sharing with family and friends—game nights, potlucks, or festive dinners.

Below you’ll find precise measurements, timings, and temperatures so your loaf bakes up fluffy inside with lightly crisp, buttery edges every time.

Why Pull-Apart Bread Is Trending In 2025

Home bakers want shareable recipes that look impressive but are simple to execute.

Pull-apart bread checks every box: it bakes as individual pieces nestled together, trapping steam for an ultra-soft crumb while the tops turn beautifully golden.

The format is flexible—keep it garlic-butter savory or go sweet like cinnamon sugar or honey butter.

Recipe At A Glance (Facts & Figures)

MetricValue
Total yield1 loaf, 10–12 pulls
Prep time20 minutes (active)
Proof time45–60 minutes (1st) + 25–35 minutes (2nd)
Bake time25–30 minutes
Oven temp190°C / 375°F
Ideal internal temp93°C / 200°F
Pan9×5-inch loaf pan or 8-inch round
Serving tempWarm, 5 minutes rest before serving

Ingredients & Exact Measurements

  • 360 g all-purpose flour (about 3 cups)
  • 7 g instant yeast (2¼ tsp)
  • 10 g sugar (2 tsp)
  • 7 g fine salt (1¼ tsp)
  • 240 ml warm milk at 40–43°C (1 cup)
  • 55 g unsalted butter, melted (for dough)
  • 45 g unsalted butter, melted (for brushing/shaping)
  • 3 garlic cloves, minced (savory version)
  • 15–25 g parmesan, finely grated (optional)
  • Fresh parsley or chives, chopped (optional)

Hydration note: With 240 ml liquid to 360 g flour, dough sits near 67% hydration, yielding a soft, pillowy crumb typical of enriched pull-apart breads.

Step-By-Step Method (With Timings & Temperatures)

  • Mix & Knead (6–8 minutes): In a bowl, whisk flour, yeast, sugar, salt. Add warm milk and 55 g butter; mix until shaggy, then knead until smooth and stretchy.
  • First Rise (45–60 minutes): Lightly oil the bowl, cover, and proof until doubled. Warmer kitchens proof faster; aim for dough that springs back slowly when poked.
  • Shape (10 minutes): Divide into 12 equal balls (≈55–60 g each). Combine 45 g melted butter with garlic and herbs. Toss each ball in the butter mixture and snugly arrange in a 9×5-inch loaf pan.
  • Second Rise (25–35 minutes): Cover loosely and let puff to 1–1.5× size; the dough should peek over the pan rim.
  • Bake (25–30 minutes): Bake at 190°C/375°F until deep golden; center should read 93°C/200°F.
  • Finish (5 minutes): Brush with any remaining butter, sprinkle parmesan if using, rest 5 minutes, then pull apart and serve warm.

Variations You’ll Love

  • Garlic-Herb: Add 1 tsp Italian seasoning and extra garlic to the butter brush-on.
  • Cheesy Jalapeño: Fold 60–80 g shredded cheddar and 1 minced jalapeño into the dough; top with extra cheese in the last 5 minutes of baking.
  • Honey Butter (Sweet): Replace garlic with 1½ tbsp honey and a pinch of cinnamon in the finishing butter.

Troubleshooting & Pro Tips

  • Dense crumb? Dough was under-proofed. Wait until it’s visibly doubled on the first rise and noticeably puffy on the second.
  • Pale top? Extend bake 3–5 minutes or move pan to upper rack for the last 5 minutes.
  • Dry edges? Tent loosely with foil at the 20-minute mark and finish baking.
  • Even pieces: Weigh dough pieces (55–60 g) for uniform pulls and consistent baking.

Storage & Reheating (Exact Timings)

  • Room temp: Airtight up to 1 day.
  • Fridge: Up to 3 days.
  • Freeze: Up to 2 months; wrap tightly.
  • Reheat: 175°C/350°F for 6–10 minutes (from room temp) or 12–15 minutes from frozen; cover with foil to keep the crumb soft.

Serving Ideas

Set the loaf in the center of the table with warm marinara, whipped garlic butter, or herbed olive oil.

Pair savory versions with tomato soup, roast chicken, or pasta; sweet versions shine at brunch with coffee or tea.

With its buttery shine, golden crust, and irresistibly soft, tearable pieces, this pull-apart bread is engineered for sharing and built on clear facts and figures—from grams and hydration to proof times and core temperatures.

Follow the steps, pick a variation, and you’ll deliver a warm, crowd-pleasing centerpiece that disappears faster than you can set it on the table.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount; bloom it in the warm milk (40–43°C) with sugar for 5–10 minutes until foamy, then proceed.

How do I avoid a gummy center?

Bake to an internal 93°C/200°F, and let the loaf rest 5 minutes before pulling apart so steam redistributes.

Can I prep the dough ahead?

Yes. After shaping, cover and refrigerate up to 18 hours. Bring to room temp 30–45 minutes, then bake as directed.

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