Sourdough Discard Garlic Pull Apart Bread Recipe

• Combine the warmed non-dairy milk, instant yeast, and sugar in the bowl of a stand mixer. Add the flour, sourdough discard, beaten egg, chopped herbs, salt and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
• Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or non-dairy milk (1 Tablespoon at a time) to reach your desired consistency.
• Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.
• While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs and garlic powder. Mix until combined and set aside. Grease a 9×5-inch loaf pan and set aside.

• After the rise, turn the dough onto a smooth work surface and divide into 12 roughly equal-sized pieces. This doesn’t have to be exact and the irregularity is part of the charm of this bread. Flatten each piece with the palm of your hand into a rough circle about 4-inches in diameter, then generously spread with the butter mixture. Fold the piece in half, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough, using nearly all of the butter mixture.
• Cover the pan with plastic wrap and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.
• Preheat the oven to 375℉.
• Brush the loaf with the remaining butter mixture and sprinkle with flaky sea salt. Bake for 20-25 minutes until golden. Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully. Serve while warm.

Expert Baking Tips

1. Make sure to knead the dough long enough. The dough should be smooth and not sticky. If needed, add more flour or non-dairy milk (1 Tablespoon at a time) to reach your desired consistency.
2. Shaping the dough does not have to be perfect. Part of the fun of this recipe is the irregularity of the garlic bread layers. Embrace it and shape the dough pieces by hand, let them be irregular shapes, and don’t worry about them being the same size
3. Be generous with the butter mixture on each piece of dough. If you have any butter mixture left over after all the pieces are in the bread pan, you will use it to brush the loaf after it bakes.
4. Do not let the dough rise past the top of the bread pan. If it does, it will still be delicious, but you’ll run the risk of the dough folding and falling over the edge of the pan as the bread bakes.

Equipment

I like to make this dough in a KitchenAid 5-Quart Stand Mixer, but that is optional. You can also mix the dough in a large bowl with a wooden spoon. You’ll also need a large bowl for the dough to rise, a 9×5-inch loaf pan, and a silicone brush or spatula to spread the butter mixture on the dough.

Can you add cheese to this recipe?

Yes! If you want to add cheese to this recipe, spread each piece of dough with the butter mixture, then sprinkle each piece with shredded parmesan. You’ll need about ¼ cup shredded parmesan for the full loaf.