Instructions

• Fit a stand mixer with the dough hook. Pour 1/2cup warm water into the mixer bowl, sprinkle in 1tablespoon white sugar and 1teaspoon active dry yeast. Let sit 5–10 minutes until foamy.
• Add 1tablespoon unsalted butter (softened), 1/2cup milk, and 1teaspoon salt to the foamy yeast mixture and mix to combine.
• With the mixer running on low, add 2 1/2cups bread flour gradually until a dough forms.
• Knead the dough on medium-low with the dough hook for 7–10 minutes, until the dough clears the sides of the bowl but still sticks to the bottom. If the dough is too dense, add 1–2 tablespoons more warm water and knead until the desired texture is reached.
• Divide the dough into 2 equal portions.
• In a small bowl, combine 4tablespoons unsalted butter (melted), 1 pinch salt, some fresh parsley leaves (finely chopped), 3 cloves garlic (finely minced), and 1teaspoon grated Parmesan cheese (optional). Set aside a portion of this butter mixture to use for basting after baking.
• Cut each dough portion into small pieces and roll each piece into a small round. Dip each round into the butter mixture to coat.
• Arrange the coated dough balls in two mini loaf pans or one regular loaf pan so they are close together and will pull apart when baked.
• Cover the pan(s) and let the dough rise until doubled in size, about 1 hour.
• Preheat the oven to 350°F (176°C). Bake the loaf(s) for 30 minutes or until golden brown.
• Immediately after removing from the oven, baste the pull-apart garlic bread with the reserved butter mixture. Allow to cool slightly, then serve.