Garlic And Herb Pull Apart Bread

By Faeza
08 July 2015


¦ 480g (4 cups) cake wheat flour

¦ 1 sachet (10g) instant dry yeast

¦ 10ml (2 teaspoons) salt

¦ 10ml (2 teaspoons) sugar

¦ 375ml (1 ½ cup) lukewarm water

¦ 30ml (2 tablespoons) sunflower oil

¦ 65g (¼ cup) soft butter

¦ 4 cloves garlic, crushed

¦ 10ml (2 teaspoons) chilli flakes

¦ 65ml (¼ cup) chopped fresh parsley

¦ 65ml (¼ cup) chopped fresh basil

¦ 65ml (¼ cup) chopped fresh rosemary leaves


  • Preheat oven to 190 degrees C. Grease and line 2 loaf tins.
  • Mix flour, yeast, salt and sugar together in a large bowl.
  • Make a well in the centre and add the lukewarm water and oil, mix well, transfer to a floured working surface.
  • Knead for about 10 minutes until smooth.
  • Return dough to the bowl, cover with plastic wrap and keep warm until mixture doubles in size.
  • When risen, knock the dough back in the bowl, take it out, and cut it in half.
  • Roll each half out to a large rectangle about 50cm x 25cm.
  • Spread each rectangle with butter; scatter the crushed garlic, chilli flakes and herb mixture over both rectangles. Roll up lengthways like a Swiss roll.
  • Cut each roll into 8 slices. Arrange the slices, cut side down next to each other in two rows in the loaf tins.
  • Cover with plastic wrap and set aside until they are double in size. Bake in the over for 40 - 45 minutes until the tops are golden.
  • Serve warm with soup or cold meats and cheese.