Garlic Pull-Apart Bread

garlic bread
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 35 mins

St. Paul Bread Club member David Cargo, a computer engineer by day, created this recipe, the blue-ribbon winner in the club's 2004 bake-off. It's best served warm.


1cup half-and-half
1tablespoon sugar
1package (1/4-ounce) active dry yeast
2 1/2cups bread flour
1teaspoon salt
2tablespoons unsalted butter
6 to 8-- garlic cloves, minced or pressed


  1. Heat half-and-half in a saucepan over low heat until lukewarm. Pour into mixing bowl. Add sugar and yeast and let stand until yeast foams, about 5 minutes.
  2. Add 1 cup flour and salt and mix well. Add remaining flour and mix until a workable dough results, adding water if necessary. Knead by hand on a lightly floured surface 10 minutes or with a mixer fitted with dough hooks until dough cleanly pulls away from sides of bowl. Let rest 10 minutes.
  3. Melt butter in a small skillet over medium heat. Add garlic and sauté 3 minutes.
  4. Roll dough into an 8×12-inch rectangle. Spread garlic mixture over top of dough. Cut into 4 strips vertically, then horizontally to get 16 (3×2-inch) pieces.  Place pieces in a greased 8 1/2×4 1/2 -inch loaf pan. (The arrangement will look like an accordion pleat.) Cover with a cloth and let rise in a warm place until slices fill pan, about 1 hour.
  5. Preheat oven to 375F.
  6. Bake about 30 minutes, until golden brown, placing foil on top after 10 minutes. Immediately invert bread onto a wire rack; cool slightly. Serve warm.

Recipe adapted with permission from Kim Ode's Baking With the St. Paul Bread Club (Minnesota Historical Society, 2006).


Nutritional Info *per serving

  • Calories 230
  • Glycemic Load 1
  • Fat 7g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2g
  • Cholesterol 20mg
  • Sodium 310mg
  • Potassium 100mg
  • Carbohydrate 35g
  • Fiber 1g
  • Sugars 2g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 10%