Sourdough Discard Garlic Pull Apart Bread is a delightful treat that seamlessly combines the tangy flavor of sourdough discard with the comforting aroma of garlic and herbs. This recipe invites you into a world of warm, buttery goodness that’s perfect for gatherings or simply enjoying at home. Easy to prepare, this pull-apart bread is not only visually stunning but also brings a sense of nostalgia to the dining table, reminiscent of family gatherings and cozy evenings. So let’s explore this step-by-step guide to making this fluffy, aromatic treat!
Ingredients
To create this delectable Sourdough Discard Garlic Pull Apart Bread, you will need a selection of aromatic and flavorful ingredients:
- ¼ cup non-dairy or regular dairy milk (warmed to 110℉): Choose creamy milk that adds moisture to the dough.
- 1 ½ teaspoons instant yeast: This magic ingredient makes the bread rise beautifully.
- 2 teaspoons granulated sugar: A touch of sweetness to balance the tanginess of sourdough.
- 2 cups + 1 Tablespoon all-purpose flour: Provides the structure to our fluffy bread.
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature): Adds depth and a unique flavor profile.
- 1 egg (lightly beaten): Helps bind the dough together for a tender texture.
- 1 Tablespoon fresh parsley or rosemary (chopped): Brightens up the flavor with fresh, herbal notes.
- 1 teaspoon kosher salt: Essential for enhancing the flavors.
- 1 teaspoon garlic powder: Adds that aromatic punch in every bite.
- 2 Tablespoons unsalted butter (melted): Introduces rich creaminess to the dough.
- 7 Tablespoons unsalted butter (softened): Used in the garlic topping to bring richness.
- 1 Tablespoon fresh parsley or rosemary (chopped): For the topping, enhancing the aroma.
- 1 Tablespoon garlic powder: More garlicky goodness to savor.
- ½ teaspoon kosher salt: To season the topping.
- Flaky sea salt (for topping): Adds a delightful crunch and enhances flavor.
Each of these ingredients plays a vital role in crafting this scrumptious bread that will have your taste buds dancing!
Step-by-Step Directions
1. Prepare the Dough Mixture: In the bowl of a stand mixer fitted with a dough hook, combine the warmed milk, instant yeast, and sugar. This mixture should be frothy within minutes, which means the yeast is activating — a vital step! Gradually add in the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. With the mixer on low speed, slowly drizzle in 2 tablespoons of melted butter. After about four to five minutes, increase the speed to medium until a shaggy dough forms.
2. Knead the Dough: Transfer the dough to a lightly floured surface and knead it with your hands for about 3-4 minutes until it’s smooth and slightly tacky. Adjust the texture as needed by adding flour or milk, one tablespoon at a time, until you reach a soft, pliable dough.
3. First Rise: Place the kneaded dough into a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 60-90 minutes or until it has doubled in size.
4. Make the Topping: While waiting for the dough to rise, prepare the garlic herb topping. In a small bowl, mix together the softened butter, chopped herbs, garlic powder, and ½ teaspoon of salt. Reserve 1 tablespoon of this mixture for later. Set it aside as the dough rises.
5. Shape the Bread: Once the dough has risen, turn it out onto a floured surface and divide it into 12 equal pieces. Flatten each piece into a rough circle (about 4 inches in diameter). Treat each circle to a spread of 1-2 teaspoons of the garlic herb butter mixture. Fold the dough over like a taco and place it in the greased loaf pan with the folded side down.
6. Second Rise: After placing all the folded pieces into the loaf pan, cover it with plastic wrap or a clean kitchen towel, allowing it to rise for another 30-45 minutes until puffy but not exceeding the edges of the pan.
7. Bake to Perfection: Preheat your oven to 350℉. Once preheated, bake the bread for 30 minutes. Then, cover it lightly with aluminum foil and bake for an additional 5-10 minutes. The finished loaf should be golden brown and reach an internal temperature of about 200℉.
8. Brush and Cool: As soon as the loaf is out of the oven, brush it with the reserved herb butter and sprinkle flaky sea salt on top. Let the loaf cool in the pan for about 10 minutes before removing it to serve.
Tips & Tricks
To enhance your Sourdough Discard Garlic Pull Apart Bread, consider these expert tips:
- Flavor Variations: Experiment with different herbs such as thyme or chives for a unique flavor profile.
- Make it Cheesy: Add some shredded cheese inside the dough pieces for a cheesy twist. Gouda or mozzarella works wonderfully here!
- Serving Fresh: For the best experience, serve the bread warm and fresh from the oven. The melted butter and garlic aroma are irresistible!
- Dough Consistency: If your dough seems too dry, add a tiny bit of warm water. If it’s sticky, a sprinkle of flour can help.
Serving Suggestions & Pairings
This pull-apart bread is extremely versatile and can be served in numerous ways. Here are some ideas:
- Accompaniment to Soups or Stews: The fluffy nature of this bread makes it perfect for soaking up rich broths.
- Brunch Delight: Pair it with coffee or herbal tea for a delightful brunch option.
- Warm It Up: Slice and warm it up slightly in the oven for a toasty treat!
Nutritional Information
While I recommend indulging in this treat, here’s a rough breakdown of its nutritional content per serving (based on 12 servings):
- Calories: Approximately 180 calories
- Carbohydrates: 24g
- Protein: 3g
- Fat: 8g
- Fiber: 1g
Remember, balance is key! Enjoy this indulgent bread alongside healthy sides for a well-rounded meal.
Storing Tips & Variations
Storing your Sourdough Discard Garlic Pull Apart Bread is easy:
- Room Temperature: Keep uneaten bread in a sealed bag at room temperature for 2-3 days.
- Refrigerator: If you want it to last longer, wrap it tightly and store it in the refrigerator for up to a week.
- Freezing: For longer storage, freeze individual pieces wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw and warm before serving!
Variations you can try include adding spices like paprika or even sun-dried tomatoes into the mix for a Mediterranean flair.
Conclusion
I encourage you to try making this delightful Sourdough Discard Garlic Pull Apart Bread at home. It’s a comforting dish that is sure to impress your family and friends. Plus, using sourdough discard is a fantastic way to reduce waste and elevate your baking game. Don’t forget to share your experience and thoughts after you try this recipe — I’d love to hear how it turned out for you!
FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, you can! Just remember to activate the active dry yeast in the warm milk with sugar before adding it to the dough.
2. What can I substitute for the sourdough discard?
If you don’t have sourdough discard, you can replace it with 200g of plain yogurt or buttermilk for a similar tangy flavor.
3. How can I make this recipe vegan?
You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based butter and non-dairy milk.
4. What if my dough doesn’t rise?
Make sure the yeast is fresh. If the dough doesn’t rise, try placing it in a warm, draft-free area.
5. Can I double this recipe?
Absolutely! If you want to make a larger batch, just double the ingredients and use two loaf pans. Adjust baking time accordingly if necessary.
Sourdough Discard Garlic Pull Apart Bread
Ingredients
Method
- In the bowl of a stand mixer fitted with a dough hook, combine the warmed milk, instant yeast, and sugar. Wait until the mixture is frothy.
- Gradually add in the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. Slowly drizzle in 2 tablespoons of melted butter while the mixer is on low speed.
- Once a shaggy dough forms, increase the mixer speed to medium for about four to five minutes.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 3-4 minutes until it’s smooth and slightly tacky.
- Adjust the texture as needed by adding flour or milk, one tablespoon at a time.
- Place the kneaded dough into a greased bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes until it has doubled in size.
- While the dough rises, mix together the softened butter, chopped herbs, garlic powder, and ½ teaspoon of salt in a small bowl. Reserve 1 tablespoon for later.
- Once the dough has risen, turn it out onto a floured surface and divide it into 12 equal pieces.
- Flatten each piece into a rough circle (about 4 inches in diameter) and spread 1-2 teaspoons of the garlic herb butter mixture on each circle. Fold the dough over like a taco.
- Place the folded pieces in a greased loaf pan with the folded side down.
- Cover the loaf pan with plastic wrap or a clean kitchen towel and allow it to rise for another 30-45 minutes or until puffy but not exceeding the edges of the pan.
- Preheat your oven to 350℉. Once preheated, bake the bread for 30 minutes, then cover lightly with aluminum foil and bake for an additional 5-10 minutes.
- The finished loaf should be golden brown and reach an internal temperature of about 200℉.
- As soon as the loaf is out of the oven, brush with the reserved herb butter and sprinkle flaky sea salt on top.
- Let the loaf cool in the pan for about 10 minutes before removing it to serve.
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