Indulge in the joy of creating and devouring this Sourdough Discard Garlic Pull Apart Bread. It’s not just a treat for your taste buds but also a delightful journey in baking. Peel away the buttery, garlicky layers for a flavorful experience, whether enjoyed on its own or as a delightful accompaniment to any meal. This recipe adds a playful twist to the classic garlic bread, making it an instant favorite among all.
Why You’ll Fall in Love with this Recipe
Embrace the irregularity of this recipe, as it adds to its charm. No need to stress about perfectly dividing the dough or shaping it into flawless forms. This forgiving nature makes it an excellent choice for budding bakers or those new to bread-making.
The layers of garlic bread are not just flavorful but also incredibly fun to peel and relish. Best served warm, allowing the layers to remain soft and fragrant, this bread is a wonderful way to utilize your sourdough discard while infusing the loaf with that distinct sourdough essence.
Ingredients You’ll Need:
Non-dairy milk: Opt for almond milk or any unflavored non-dairy (or regular dairy) milk of your choice.
Instant yeast: Despite using sourdough discard, this recipe requires yeast to ensure a predictable rise.
Sourdough discard: Ensure the discard is unfed and at room temperature.
Egg: A crucial component of the dough batter.
Garlic powder: Essential for that rich garlicky flavor.
Fresh parsley or rosemary: Elevate the taste with the freshness of these herbs.
Flaky sea salt: Adds the perfect finishing touch.
Substitutions & Variations:
Feel free to customize this recipe according to your preferences:
Experiment with different herbs like sage to add a unique twist.
Enhance the richness by adding shredded parmesan cheese between the dough layers.
Use active sourdough starter if preferred.
How to make Sourdough Discard Garlic Pull Apart Bread:
Combine all ingredients except butter in a stand mixer bowl.
Slowly pour melted butter while mixing on low speed until a shaggy dough forms.
Knead the dough until smooth and elastic.
Let the dough rise until doubled in size.
Prepare the butter mixture with chopped herbs and garlic powder.
Divide the dough into pieces and flatten each one.
Spread the butter mixture generously on each piece.
Fold the dough and place in a greased bread pan.
Let the dough rise until puffed.
Bake until golden brown.
Serve warm and enjoy!
Baking Tips:
Ensure thorough kneading for a smooth dough texture.
Embrace the irregularity in shaping the dough; it adds character to the bread.
Be generous with the butter mixture for enhanced flavor.
Avoid letting the dough rise beyond the pan’s edges to prevent spillage.
Brush any remaining butter mixture on the loaf after baking for added richness.
Queries:
Yes, you can add cheese to this recipe. Simply sprinkle shredded parmesan between the dough layers.
Sourdough discard refers to the excess discard after feeding your sourdough starter, often used in recipes like this one.
Storage: Enjoy the bread fresh within 3 days or freeze for up to 3 months for later indulgence.
