Perfect Pull-Apart Garlic & Herb Loaf | Awesomely Delicious Savoury Monkey Bread
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- Опубликовано: 24 июл 2024
- This is perhaps one of the ultimate ways of doing garlic bread. Tear and share packed with garlic and herbs. Beautifully soft and fluffy. Pick the little segments off like a bread loving monkey 😊 I also have a recipe for the sweet version which you can find in the Enriched Dough playlist.
📖 Get the recipe ➡️ www.chainbaker.com/pull-apart...
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
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#Bread #Baking #ChainBaker 
Хобби
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Wow, just made this and the loaf didn't last five minutes out of the oven! Thanks Charlie this one is definitely going on my bread roster...
Awesome! I'm glad you enjoyed it :) there is a sweet version of this too 😉
Before I started my own bread, I just wanted to challenge myself and learn something which I had absolute no idea. I thought I don’t like eating bread… but after I started bread making and following your channel, I can’t help wondering which bread I’d make for the weekend! This garlic bread was the first bread I found it so delicious and I ate too much of it for my dinner! I started thinking what dish to make to complement with my homemade bread! Really love your channel. Every step and detail make sense and straight to the point. There’s no non-sense bs that confuses beginners like me. Keep it up! 👍🏻👍🏻👍🏻
That is awesome! I'm so glad you enjoyed it :)) On to many more tasty bakes. Cheers!
This was awesome thank you, I think I'll try this one next.
Oh yum! I adore garlic bread in any form. Might make this for lunch this weekend. 🤤
Made this recipe. Thanks. Tastes great.
Great I am going to try today.
maravilhoso! obrigado! wonderful! thank you!
Made this today (finally!!) alongside the Monkey Bread. The aroma from the oven while baking the loaves was heavenly. The Garlic & Herb loaf was a bit too garlicky (for me) but the bread itself was great! I'll just use a less garlic the next time - and there will be a next time!! Shared with family and neighbors. Photos have been posted on "Charlie's Baking Buddies". Thank you for sharing these recipes.
I have some young garlic, I made pompyshki before, I will be trying this recipe tomorrow, it looks great!
Just made this. Yum yum yum 😋
Oh god, that looks amazing, thx for a rec, king!
Thank you for your all work.
My pleasure! :)
Charlie! Amazing, absolutely amazing!
I can literally listen to you cook as sleep ASMR
😍
i did this for new year's eve in a 4 litter bin, it took almost 2 hours to fully cook but it was the bomb and everybody loved it, love your recipes
😎
GREAT VIDS… thanks for making this awesome content.! Can’t wait to try this one!
Let me know how it turns out :)
Made this yesterday, result was amazing. certainly gonna repeat this recipe
Awesome! I also have a sweet version of this 😉
Mate I know you might get this a fair bit, but keep pumping out the same quality of content and I swear you'll blow up.
The work you put into your videos and full recipe documentation (on your website) are top quality, and you're severely underrated.
The algorithm has just started picking up your channel because they're randomly being recommended to me. Keep up the work mate and the fruits of your labour will pay off!
Thank you so much Osam 🙏 that is very kind of you. And welcome to the channel!
@@ChainBaker i can only agree with the OP, keep it up.
Agree,is closing on 100k,a few months back was at 60.Quality always sells.
This recipe came out perfect!
Awesome! I'm glad you enjoyed it 👍
Good lord this thing's a beauty. Great video as always!
Thank you🙏 it did not last long before I demolished it 😄
I made this today and it was delicious. Thank you voor sharing 🥰
Glad you enjoyed it 😉
techniques and principles? I'm hooked!
Check out my 'Steps of Baking' and 'Principles of Baking' playlists where I already have a bunch of videos. And of course I will make even more in the future ;)
We did this this weekend and it was just super good. Another no-fail recipe : Thank you . By now we do this for without trying it out in 'hot situations when we actually need the bread (and we will do this again)
Nice one! :) I'm glad you enjoyed it.
I don't think I will ever make garlic bread any other way ever again. 🤩
good lord that looks delicious
Going to make a sourdough version of this next time I bake!
Thank you for the recipe . Much love from India 🙏❤️
Thank you so much 🙏😊
This will be todays bread bake for me. I have to cold ferment after mixing, though. Cant tend to the dough until later, so lets see how 3-4h in the fridge goes!
super buena pinta
🤩
brilliant
So delicious, my toddler definitely approved! This is way too rich for me to make again anytime soon though haha. I’m from the Midwest but I may have to tone down the butter next time. This was another recipe interrupted by mom emergencies, but I just popped it in the fridge for part of the proofing and it turned out just fine
You can also find a sweet version of this on my channel 😉
wow I'm definitely gonna try this thanks
I have a sweet version for this bread coming soon as well. Each dough piece covered in butter and a spiced sugar with cinnamon and clove. Layered with butterscotch sauce. I just can't decide which one is my favourite 😄
@@ChainBaker sounds like a treat, really looking forward for the video !
Thanks!
Thank you! 🤩
I'm definitely going to be making this one!
Let me know how it turns out 🙂
@@ChainBaker I made it! It was really good and fun to eat! I just set it in the middle of the table and my family picked at it until it was gone. I like how much I could tell my family enjoyed it by the rate at which everyone's hands kept reaching back out to the middle of the table! haha
I sprinkled a little Maldon salt on a few bites because I wanted a little saltier kick and I liked that little tweak.
Love garlic bread. Will try it soon
This is definitely an awesome version. I also have a sweet monkey bread recipe coming soon 👍
@@ChainBaker great. Can’t wait. Thanks 🙏
Liked the idea of a cast iron skillet for extra heat. And that gave me an idea....I don't have a pizza stone/baking steel....but I DO have a large cast iron skillet! So....for things like...your pitas...and pizza...that your videos recommend using a stone.... yay!
Amazing how one (me!) doesn't think of these thing until something...like this video .. suddenly makes you connect. Weird, huh?
Looks a great recipe...and lots of room for innovative stuff between the dough balls.
Thanks Charlie.
The cast iron skillet will work even better than a pizza steel! ;)
@@ChainBaker Thanks, Charlie. Weird I never even thought if it before 🤣.
man your videos are amazing. you deserve way more views! make a vid on the banana bread, if you have a good recipe (didn't find it in your vids).
Thank you 🤩 we'll get there some day I hope 😄
I might do a banana bread,but it must be an actual bread. Because banana bread is in fact cake not bread. So, I have to do some research, but that would be interesting for sure :)
@@ChainBaker indeed, i also wonder why they call it bread. and i think it’s a must for a channel about bread to do the banana bread, even as a joke :p
i am sure your recipe would be amazing 🙏
Yeah I never understood the name either 😄This is getting some ideas flowing. I might even make banana buns and bake them with custard inside or something like that or perhaps just do an enriched loaf with bananas. We'll see. Thanks for the tip 👍
Omg! So good. Watching this video is making me hungry and itching to make garlic pull apart (monkey) bread asap 🤘👍😂
It was so so good! 🤤 I also have a video for a sweet monkey bread coming soon 👍
@@ChainBaker looking forward to your future videos 👍 🙏
good god my face when i saw this video only has 735 views :/ you deserve so much more!! thank you for putting in the work for this video!!
Thank you so much! That is very kind :) Hopefully I'll start getting the views someday soon 🤞😄
@@ChainBaker Do you have a tik tok? It’s fairly easy to blow up there as i’ve done so myself a few times. Your production level and baking skills would do well there I feel like
I have thought about short form content, but I don't think it would work for me as I actually want to teach people and not entertain them. This video for example is as short as it could possibly be without leaving out important information which would guarantee failure when attempting this recipe 😄 So I just can't bring myself to make those little videos. Gonna be here for the long run anyway so eventually the subs and views will come I'm sure of it. But thanks for the tip though 👍
I made some bread TODAY, not sure what kind other than yeast & the kind you eat. I did make a preferment that I stated yesterday at about 9 am, 1c flour about 1/2 c water, couple pinches of sugar and 4 small pinches yeast let it set till about 9 am this morning. It just got done about 3 this evening. Mmm... All I needed was some delishous butter for the bread.
Glad you enjoyed it 😊
@@ChainBakerthe bread could have been better, something I am missing in the flavor of the bread. Other than just butter. Lol
I find it very hard to follow a recipe to the letter. Most times I change a little something and make it more of my pun recipe.
Yum, Chain Baker. I want this. However, I don't really have a surface where I could do the kneading with butter on a table. Any way I could use the mixer at that point?
Just use the mixer all the way. Mix on second speed and add the butter at the same stage as the recipe instructs. You may need to turn the speed up a bit after adding the butter.
Thanks for this clear explanation! ;) It looks delicious. Do you also make dishes gluten-free?
Not yet. But I will do in the future :)
@@ChainBaker Nice! I'm curious. Here in the Netherlands I often find the gluten-free bread dry and not very tasty. So I'm curious if you might be able to create a delicious bread. :)
My stove is an old one with no fan. Should the temperature and baking time be changed? Sounds delicious... I will make this for Easter.
Increase the temperature by 10%! :)
You think this would be good substituting basil for parsley, or adding other seasons like smoked paprika and maybe some onions? Or even more sweet using cinnamon and sugar instead of garlic?
That sounds pretty tasty! 🤤
Thanks! Can the dough be made the night before and then baked? Will that affect the consistency of the bread in any way?
Unfortunately it would not work so well for this particular bread. Fermenting at room temperature would make it overproof. Fermenting it in the fridge would make the butter go solid and affect the bake. It could be possible but would require some experimentation with some failed bakes along the way 😄
If you need it early in the morning then best bake it in the evening, leave to cool down, wrap in cling film and then just reheat it slightly in the morning before eating 👍
Looks amazing 👏 😍
What kind of oven safe mitt are you wearing?
Thank you :)) You can find the oven mitt along with all other equipment I use under the recipe following the amazon link.
@@ChainBaker found them thanks 😊
😉
Was size loaf tin did you use for this?
2lb (900g)
If one were to melt the butter till it liquifies, cool it till room temp., add the room temp. liquified butter to the milk and then mix it with the flour, would that affect the dough, gluten development, kneading, and the final end product?
It is not a small amount of butter so I would not suggest adding it at the beginning. It does hinder gluten development. You would be able to knead it fully, but it would take longer and your dough would warm up too much because of it. I do sometimes add fat straight from the get go,but only if it's a small amount like 20g. Also you don't have to melt it and then let it get back to room temp. Just use room temperature butter which is easy enough to work into a dough. I have a full video about adding fat to dough if you want to check it out :)
ruclips.net/video/lo95Ie21M2E/видео.html
Can the garlic be added to the main dough or this might affect the yeast (due to garlic's known antimicrobial properties)? I have powdered garlic and would like to use it for this recipe but I'd prefer to do it by making it one whole loaf than bites covered in garlic essenced butter.
I think it should work. Yeast is a fungus anyway so it may not affect it like other microorganisms. There's only one way to find out ✌️
At first, I was confused why you are making so small portions of dough, then I understood it actually appears small because you have strong, big hands/arms! :D
Haha 😁 but I am actually making small breads. 250g of flour is my go to amount 😉
@@ChainBaker it turned out a little flatter than I expected, but the flavor is here and I love it! First time making rye bread, but I must for sure get a dutch oven or any other pan with a lid on so I can bake bread much better. Thank you!!
@@ZoranaV7 Maybe your preferment was gone a bit too far. That would make the dough looser and the loaf flatter. But as long as it tastes great it's all that matters! On to many more great loaves :) happy baking!
This!
how could i incorporate wholemeal flour?
which proportions should I use brown to white?
Just swap 100g of white for wholemeal and work from there. The more wholemeal flour you use the more liquid you will need to add.
@@ChainBaker amazing, appreciate your reply :)
I have just started baking and this is my second bread recipe. Both were cold fermented and I noticed when I go for the first fold the dough is pliable but by the time I get to the seventh or eighth fold, it becomes really stiff to fold without tearing the dough. Does this mean that the dough is correctly fermented ?
It just means that it's tight enough. No need to do that many folds 😉
@@ChainBaker thank you! Your videos answer a lot of my questions.
Quick question, in several of your videos (this one included) you say something like "my kitchen is around X°, so I want to be around Y°." Is there some sort of relationship that you're trying to convey? Like, in a warmer kitchen I want to use cooler milk or something, or am I overthinking what you're saying?
Edit: I just found your "How To Control Bread Dough Temperature When Using a Preferment" video, which explains it.
Exactly that 😉I also have a videos on how to control dough temperature with no preferment. So I've got you covered. Temperature is one of the most important ingredients in baking 👍
Have you ever thought about making a video answering questions from your subscribers? I ask because every video I watch generates a number of questions that I usually get the answer myself, later, in the kitchen, but there's a lot of stuff that would be nice to talk about with more experienced bakers. About this video, I will try it tomorry, using the japanese method.. we'll see (;
I do try and make a videos for the most common questions. My projects list is full of them. Just need to get to it lol.
Let me know how the bread turns out ;)
Planning a soup night just so I can bake this! 😂 I make a soup almost every week so I’m always looking for something new - maybe something Baltic?!.. I’m a bit limited though - no nightshade particularly tomato, potato and paprika. And that’s pretty much what’s at the markets in town at the moment. 😂
Baltic soups don't come without potato 😂
@@ChainBaker 😂 I love potatoes but the wife can’t eat them. Might just steam some veggies and chuck it in some bouillon for her and do a creamy potato matras curry soup for me and the kids. 😂🤓👍🏻
If I want to make it ahead of time, so that I only need to put it into the oven. At what stage would be the best to put it in the fridge?
Can I cool it after putting the dough inside the loaftin? If so, before final proofing so it can slowly proof in the fridge, or refridgerate it after proofing? Also can you bake it right out of the fridge or does it need to get up to room temp first.
Thanks
You can refrigerate it right after placing in the tin. Then on the next day take it out the fridge to warm up for at least an hour and then bake.
@@ChainBaker Thanks for the tip!
What size loaf tin did you use? It would be handy to alter the recipe to fit any size.
2lb (900g). Here is a video about adjusting recipes to fit into tins - ruclips.net/video/s-pt429hg68/видео.html
😍🍞👍
🙂🙏
gg