Garlic is my favorite aromatic. It just follows salt and pepper on frequency of use in the kitchen. And it is the star of this pull apart bread. The dough is infused with garlic butter and each bread layer is brushed with garlic butter before generously sprinkled with cheddar cheese, brushed again before it goes in the oven and once again when it comes out. #delicious
The process
Make the garlic butter
- The night before, make the garlic butter. Mince garlic and brown in a pan with butter. Season with salt and let rest overnight at room temperature for the flavors to marry.
Make the bread
- Warm up the milk in a microwave. Add salt and sugar. While the mixture is warm (but not too hot to touch) mix in sourdough discard until evenly combined. Add cornstarch followed by flour and knead until a rough dough forms. Add garlic butter and continue to knead until smooth and elastic. Cover and let rise for ~3 hours
- Roll out the dough into a rectangle. Brush with garlic butter and sprinkle with cheddar. Cut into rectangles slightly smaller than your baking dish. Loosely stack the bread strips and let rise ~3 hours or until it looks puffy.
- Preheat oven to 350F. Bake for 25 minutes or until the tops are golden brown. Let cool and brush with more garlic butter
Looking for more sourdough discard recipes? Check these out:
Sourdough Discard Garlic Cheddar Pull Apart Bread
This garlic cheddar pull apart bread is jam packed with umami and buttery garlicky goodness. Fun to peel and share– perfect side for family meals and gatherings.
Servings: 4 mini bread
Ingredients
Garlic butter
- 4 cloves garlic finely minced
- 100 g butter
- 1/4 tsp salt
Dough
- 100 g active sourdough discard or starter
- 110 g bread flour
- 15 g cornstarch
- 60 g evaporated milk
- 4 g salt
- 15 g sugar
- 22 g garlic butter
Instructions
Make the garlic butter
- The night before, make the garlic butter. Mince garlic and brown in a pan with butter. Season with salt and let rest overnight at room temperature for the flavors to marry.
Make the bread
- Warm up the milk in a microwave. Add salt and sugar. While the mixture is warm (but not too hot to touch) mix in sourdough discard until evenly combined. Add cornstarch followed by flour and knead until a rough dough forms. Add garlic butter and continue to knead until smooth and elastic. Cover and let rise for ~3 hours
- Roll out the dough into a rectangle. Brush with garlic butter and sprinkle with cheddar. Cut into rectangles slightly smaller than your baking dish. Loosely stack the bread strips and let rise ~2 hours or until it looks puffy.
- Preheat oven to 350F. Bake for 25 minutes or until the tops are golden brown. Let cool and brush with more garlic butter
Notes
Base dough recipe adapted from shebakessourdough
