Pull-Apart Garlic Bread

Dough

• 3/4 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 2 tbsp Granulated sugar
• 1 Egg
• 3 tbsp Butter, melted
• 1 tsp Salt
• 3 cups All-purpose flour

Garlic butter

• 1/2 cup Butter
• 6 cloves Garlic, minced
• 1/2 tsp Salt
• 2 tbsp Fresh parsley, chopped

Dough

1. Stir the yeast and sugar into the warm milk and let stand until foamy.
2. 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

1. Cover and let rise until doubled.

Garlic butter

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

Shape

1. 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.)
2. Stand the segments on their sides in a greased 9x5 loaf pan, like books on a shelf. Cover and let rise until puffy.

Bake

1. Brush with any remaining garlic butter and bake at 190°C (375°F) until deeply golden.