Pull-Apart Garlic Bread

Steps

• Dough: Stir the yeast and sugar into the warm milk and let stand until foamy.
  ⏱ Start 8 min timer
• Dough: Whisk in the egg and melted butter, then stir in the salt and flour to form a soft dough. Knead 8 minutes until smooth.
• Rise: Cover and let rise until doubled.
  ⏱ Start 60 min timer
• Garlic butter: Melt the butter in a small pan over low heat, add the garlic and salt, and cook gently until fragrant but not browned. Off the heat, stir in the parsley.
  ⏱ Start 3 min timer

  Tip: Low heat only — browned garlic turns bitter fast, and this butter still has to soak through raw dough and bake again.

• Shape: Roll the dough into a large rectangle about 1/8 inch thick, brush all over with the garlic butter, and cut into 6 long strips. Stack the strips, brush the top with more butter, and cut the stack into 6 equal pieces.

  Tip: Cutting straight down through the whole stack gives you segments with buttered layers already inside — that's what creates the pull-apart pages.

• Shape: Stand the segments on their sides in a greased 9x5 loaf pan, like books on a shelf. Cover and let rise until puffy.
  ⏱ Start 30 min timer
• Bake: Brush with any remaining garlic butter and bake at 190°C (375°F) until deeply golden.
  ⏱ Start 28 min timer