Description
This Pull-Apart Garlic Butter Bread Wreath is a visually stunning and deliciously soft bread perfect for sharing at any gathering. Made with a rich dough enhanced by warm milk, cream, and honey, it is layered with a flavorful garlic butter, parmesan, and herb mixture. The bread is baked until golden and flaky sea salt and fresh thyme add the perfect finishing touch.
Ingredients
Dough
- 4 3/4 cups all-purpose flour (plus more if needed)
- 2 packets instant yeast
- 1 teaspoon kosher salt
- 1 cup warm whole milk
- 2/3 cup warm heavy cream
- 3 tablespoons honey
- 2 tablespoons Vermont Creamery Cultured Butter, at room temperature
- 1 large egg, at room temperature
Garlic Butter
- 1 stick (8 tablespoons) Vermont Creamery Cultured Butter, at room temperature
- 2-3 cloves garlic, grated, use to your taste
- 1/3 cup freshly grated parmesan cheese
- 2 tablespoons dried parsley
- 1 tablespoon chopped fresh sage or oregano
- Pinch of kosher salt
Toppings
- Additional melted butter, for brushing (optional)
- Flaky sea salt, for sprinkling
- Fresh thyme, for garnish
Instructions
- Prepare the Dough: In the bowl of a stand mixer, combine the all-purpose flour, instant yeast, and kosher salt. Add the warm whole milk, warm heavy cream, honey, the egg, and 2 tablespoons of cultured butter. Using the dough hook, mix until the flour is fully incorporated, about 4-5 minutes. If the dough is sticky, gradually add up to 1/4 cup more flour. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour to allow initial fermentation.
- Make the Garlic Butter: In a small bowl, combine the softened stick of cultured butter with the grated garlic, freshly grated parmesan cheese, dried parsley, chopped fresh sage or oregano, and a pinch of kosher salt. Mix thoroughly to create a smooth and aromatic garlic butter spread.
- Shape the Dough Layers: Turn the rested dough out onto a lightly floured work surface. Divide it into 4 equal portions. Working with one portion at a time, roll it out into a large rectangle approximately 14 by 10 inches. Evenly spread one-quarter of the garlic butter over the rolled dough. Cut the rectangle lengthwise into 3 strips, then cut crosswise into 4 strips each, creating 12 small squares. Stack these squares vertically, one on top of the other. Repeat this process with the remaining dough portions and garlic butter.
- Assemble in Pan and Proof: Lightly butter a tube pan. Arrange each stack of dough squares standing upright in the pan like little books, ensuring there are small gaps between the stacks to allow expansion. Cover the pan with plastic wrap and let the dough rise in a warm place until it nearly reaches the top of the pan, about 1 hour.
- Bake the Bread: Preheat the oven to 350°F (175°C). Place the pan in the oven and bake for 30 to 40 minutes or until the bread is deeply golden brown and cooked through. Remove from the oven and let the bread rest in the pan for 5 minutes before carefully removing it.
- Finish and Serve: Optionally brush the warm bread with additional melted butter for an extra-rich finish. Sprinkle with flaky sea salt and garnish with fresh thyme. Allow to cool slightly before pulling apart and serving.
Notes
- Use warm (not hot) milk and cream to activate the yeast without killing it.
- If the dough feels too sticky, add flour gradually to ensure a soft but manageable dough.
- You can adjust the amount of garlic in the butter spread according to your taste preferences.
- Letting the bread rise properly is crucial to achieving the soft, pull-apart texture.
- This bread is best served warm and fresh but can be gently reheated if needed.
- Fresh herbs can be substituted based on availability; sage and oregano work equally well.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
