It takes just an hour and a half from start to finish to put this bread on the table. The aroma fills the house and the taste is out of this world. I tested it first on Chol Hamoed Succos and everyone loved it. It’s really worthwhile to double the recipe, as it’s gone so quickly and it freezes well. The perfect accompaniment to soup or salad.
Pull-Apart Garlic Bread
- Cooking and Prep: 1.5 h
- Serves: 12
Prepare the Bread
Yields 1 loaf (12 buns).
In the bowl of a mixer, combine half the flour, sugar, yeast, and salt.
Heat the soy milk, water, and oil in the microwave until very warm. Add to flour mixture; beat until moistened.
Add egg; beat on medium speed for three minutes.
Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic, about five to six minutes.
Do not let dough rise. Divide into 12 equal pieces. Shape each into a ball, tucking ends under. Set aside.
Combine paprika and crushed garlic (plus garlic powder and salt if desired) in a small plate. Place oil in a small bowl. Dip each ball in oil, then in paprika/garlic mixture.
Place six balls in a 9x5x3-inch loaf pan lined with Gefen Parchment Paper. Sprinkle with half of sesame seeds. Top with remaining balls and sesame seeds. Cover and let rise in a warm place until doubled, about 45 minutes.
While the dough is rising, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake for 30 minutes or until golden brown. Remove from pan to a wire rack to cool.
Adjust seasoning and spices to taste. Also please check with your rav if the blessing for this bread is mezonos or hamotzi.
Photography: Hudi Greenberger
Styling: Renee Muller