No Knead Garlic Pull Apart Bread Loaf Recipes

NO-KNEAD LOAF BREAD

Steps:

• Gather the ingredients.
• In a large mixing bowl, combine the flour, yeast, salt, and sugar or honey, if using.
• Use a whisk or spoon to blend well.
• Slowly add the water and stir with a wooden spoon or your hands, until well mixed.
• Cover the bowl with plastic wrap and set in a draft-free place to rise for 4 hours.
• Grease an 8-by-4-inch loaf pan with butter.
• Scrape the dough out onto a well-floured surface, such as a silicone mat, parchment paper, or a cutting board.
• With floured hands, shape the dough into a rough rectangle about 8 1/2 inches by 12 inches. Add small amounts of flour, if needed, to keep it from sticking to the surface. Try to handle the dough gently so it doesn't deflate too much. You want lots of little air bubbles through the loaf.
• Gently fold the ends to form a rough loaf shape. Drop it into the prepared pan.
• Cover the pan loosely with a clean, lightweight dish towel, and set in a draft-free place for 1 hour, or until it is approximately double in size.
• Heat the oven to 425 F. With a sifter or fine-mesh sieve, dust the risen loaf with a little more flour.
• Bake the loaf for 25 minutes, until it's a deep golden brown and sounds hollow when tapped.
• Remove from the oven and turn the bread out onto a rack to cool completely before slicing.
• Enjoy!

PULL-APART GARLIC BREAD

Steps:

• Dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
• Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
• Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
• Filling: Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have twelve 4-inch squares.) Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
• Preheat oven to 350 degrees. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Bread can be stored, wrapped in parchment-lined foil, at room temperature up to 1 day.