Pull-Apart Garlic Bread w/Homemade Yeast [Quarantine Day 32]

So if you’ve read my post from yesterday, you know that I made yeast. Yes, from scratch! No more worries about running out, lol.

As mentioned in that same post, I made pull-apart garlic bread that came out really nicely. [Below, I’m giving you the full bread recipe again because of the yeast I made from scratch AND below it, is the recipe for the pull-apart garlic bread.]

This recipe is for 2 loaves of bread. I used less than 1/4 of it to make the one pan of pull-apart garlic bread.


  • 3.5 cups all-purpose flour
  • 1.5 cups wheat flour
  • 1 and 1/3 cups yeast (see my previous day’s recipe)
  • 1 and 1/3 cups water & milk mixture (warmed, then cooled down to room temperature) (1/2 cup milk, rest water)
  • 3 tbsp oil
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp baking powder (not soda)


Using a food processor, I mixed all of the above and made the dough.  And since it was past 9 pm when I was done, I allowed the dough to rise overnight.

Dough before overnight rising
Risen dough the next morning


  • 1 tbsp parsley
  • 1 tbsp minced fresh garlic
  • 1 tbsp Olivio (or any butter/oil)
  • 1 tsp crushed red pepper


Cut dough into small pieces and place the cut dough balls in a greased pan.

Mix butter, garlic, parsley, and crushed red pepper in a bowl. Brush this mixture over the dough balls liberally.

Bake the garlic bread at 450 for ~12-13 minutes. Then place oven on broil for ~45 seconds or until the tops look golden brown.

Serve immediately.


  • The garlic bread texture was perfect – soft inside and crispy on the outside.
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