An easy KitchenAid Garlic Pull-Apart Bread Recipe

Loaf of KitchenAid Garlic Pull-Apart Bread on a dark brown wood cutting board

This recipe, KitchenAid Garlic Pull-Apart Bread, is my favorite side to serve with a number of Italian pasta entrees. i pair it with a fresh, crisp garden salad to round out my dinner menu. When I hear the phrase "pull-apart bread". I immediately think of "monkey bread", a pull-apart bread formed in a tube/Bundt pan but this recipe is formed in a loaf pan and is made in such a way that you can pull it apart slice by slice without the help of a knife. My trusty KitchenAid mixer is an essential part of my bread baking equipment as it eliminates the "need to knead" by hand.

Top view of loaf of KitchenAid Garlic Pull-Apart Bread on a wood cutting board

Ingredients for KitchenAid Garlic Pull-Apart Bread

Flour - For this recipe I use all-purpose flour. All-purpose flour is a mild flavored white flour which lasts longer than whole grain flours. All-purpose flour doesn't contain as much nutritional value as a result of being highly processed. As the name implies, it is a very versatile flour and works for almost all baking recipes from cakes to muffins to bread.
Sugar - For this recipe we use the most common type of sugar, granulated sugar, which is also known as table sugar.
Garlic Salt - If you have garlic powder rather than garlic salt, you can make your own garlic salt in a 1:3 ratio, i.e. 1 part garlic powder to 3 parts salt.
Yeast - In this recipe, I use active dry yeast that must be mixed with sugar and water before adding it to the dough. Because I bake a lot, I buy it by the jar which I store in my fridge. The recipe calls for 2 packages of active dry yeast which is equivalent to 4 ½ teaspoons of the yeast in the jar.
Water - Tap water can have an effect on yeast if it comes from a municipal supply and contains chlorine and chloramine. Those chemicals can kill yeast hindering fermentation. I live in the country and have my own well so I don't have those concerns but you can use bottled water if municipal water is your only option.
Milk - Whole milk is the best choice for baking as it has a higher fat content which makes your baked goods more moist. It also provides more flavor and a better texture.
Butter - Butter is my preferred choice as opposed to margarine for the very same reasons I use whole milk. Because I use garlic salt for flavoring, I use unsalted butter.
Fresh Parsley - The addition of finely minced fresh parsley to the dough adds a freshness to the flavor and a colorful visual effect.

Cutting board with Baking written in flour and photo of KitchenAid Garlic Pull-Apart Bread loaf on cutting board showing flecks of fresh parsley through the bread.

More KitchenAid Bread Recipes on the Wilderness Wife -

KitchenAid Anadama Bread Recipe

KitchenAid Wheat Bread Recipe

KitchenAid Honey Oatmeal Bread Recipe

KitchenAid Basic White Bread Recipe

KitchenAid Easy Garlic Pull-Apart Bread

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A recipe from the 1987 KitchenAid Cookbook that is perfect to be served with any Italian entree and a fresh, green garden salad..

Author: Sheryl Thompson
Prep Time: 20 mins plus 2 hours
Cook Time: 30 - 35 mins
Total Time: 2 hours 50 mins to 3 hours
Yield: 2 loaves 1x

Ingredients

Scale

6-7 cups all-purpose flour

3 tablespoons sugar

2 tablespoons garlic salt

2 packages of active dry yeast

1 ½ cups of water

½ cup milk

½ cup butter

3 tablespoons finely chopped parsley

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Instructions

1. Place 5 cups flour, sugar, 1 tablespoon garlic salt, and yeast in a bowl. Attach bowl and dough hook. Turn to Speed 2 and mix for 30 seconds.

2. Combine water, milk, and ¼ cup of butter in a saucepan. Heat over low heat until liquids are very warm (120F to 130F).

3. Turn mixer to Speed 2 and gradually add warm liquids to flour mixture, about 1 minute. Mix 1 minute longer. Mix 1 minute longer. Continuing on Speed 2, add remaining flour, ½ cup at a time, until dough clings to the hook and cleans the sides of the bowl. Knead on Speed 2 for 5 - 7 minutes longer.

4. Place in a greased bowl, turning to grease top. Cover, let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

5. Punch dough down and divide in half. Roll one half to a 12 x 8 x¼ inch rectangle. Melt remaining butter and mix with remaining garlic salt and chopped parsley. Brush dough with mixture. Cut dough into 4 equal strips 8 inches long Stack strips and cut into 4 equal pieces 2 inches wide. Place pieces on edge in a greased 8 ½ x 4 ½ x 2 ½ inch loaf pan so layers form one row down the length of the pan. Repeat for remaining dough in second loaf pan.

6. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

7. Bake at 400F for 30-35 mins. Remove from pans immediately and cool on wire racks.