Up next in 10
Love & Best Dishes: Pull-Apart Garlic-Herb Bread Recipe | Appetizer Bread Recipes
Oct 15, 2022
Pull-Apart Garlic-Herb Bread Recipe | Appetizer Bread Recipes - This sourdough cheese bread is a deliciously easy garlic bread recipe in oven. Don't miss out on this pull apart cheese bread recipe!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Pull-Apart Garlic-Herb Bread Recipe: https://www.pauladeen.com/recipe/pull-apart-garlic-herb-bread/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- [Bobby] Hey everybody.
0:01
Bobby Dean here with another great recipe
0:03
for you today from my mom's magazine
0:05
Cooking with Paula,
0:07
and this is a pull apart
0:10
garlic herb bread.
0:12
Look at that, how good does that look?
0:14
Oof, all right, so let's get started.
0:17
We've got our
0:19
sourdough bread here
0:20
which I really, really like.
0:21
I've eaten more sourdough
0:23
than any kind of bread lately.
0:25
I'm just really, really into it.
0:26
We're gonna take a serrated bread knife
0:29
and we're gonna cut slits in this garlic bread
0:32
about an inch apart all the way across.
0:35
And we're gonna go down to
0:37
I don't know maybe three quarters of an inch
0:39
before we get to the bottom of the loaf of bread.
0:42
We're not gonna cut it all the way through,
0:43
and we're gonna go this way
0:46
and then we're gonna cut it and score it
0:48
in the other direction too.
0:50
So about an inch apart.
0:52
Come on serrated knife.
0:54
(bread crunching)
0:57
And about that deep.
0:58
We don't want to go all the way through.
1:01
(bread crunching)
1:02
And also don't wanna squish and tear up my bread.
1:04
I wanna be careful not to do that.
1:08
But I may just.
1:09
(bread crunching)
1:16
Just try to be gentle with it.
1:21
Make cuts all the way across this loaf of bread.
1:25
Who don't like sour dough?
1:27
Theresa, do you like sour dough bread?
1:28
- [Theresa] I love it.
1:29
- [Bobby] I think it's my favorite.
1:30
- [Theresa] And I got it this morning
1:32
from Public's Fresh, from the bakery.
1:35
- [Bobby] Oh, this one?
1:35
- [Theresa] Yes
1:36
- [Bobby] I can tell it's fresh. Super soft.
1:37
- [Theresa] I was just about to,
1:39
- [Bobby] It's super, super soft
1:40
- [Theresa] Maybe why it's not cutting as easily.
1:42
(bread crunching)
1:46
- Super soft and fresh.
1:48
Man, I could make myself
1:49
a good ole sandwich with that right now.
1:51
Definitely, gonna have some crumbs to clean up
1:53
but that's okay.
1:56
And now we're gonna score it.
1:57
Anybody who's ever had like a crispy scored flounder
2:01
or something like that.
2:03
Cut two ways.
2:05
All the way across,
2:07
And you see what we got here,
2:08
and this is gonna be pull apart bread.
2:10
Whenever we get finished
2:13
Mm. Mouth's ready for this already.
2:16
And there's Mikey just in time.
2:17
We're gonna make some good ole bread here, Mike.
2:20
- [Mike] No, we're good.
2:21
( bobby laughing)
2:22
- [Mike] Except for you smashing it.
2:23
- [Bobby] That's good,
2:24
except for you smashing it.
2:25
(speakers laughing)
2:26
- [Bobby] Everybody's a critic.
2:28
( speakers laughing)
2:29
- [Theresa] I think it's a knife, to be honest.
2:31
- How could it be?
2:33
It's a Deen's Brother knife?
2:34
- [Theresa] Oh, I just think that
2:34
it needs sharpening most likely.
2:36
- [Bobby] It does. Yeah, it definitely does.
2:38
We're definitely putting some pressure on this bread
2:40
but that's all right.
2:41
(bread crunching)
2:46
- [Theresa] That's the hardest part, right there,
2:48
was cutting.
2:49
- [Bobby] That's the hardest part.
2:50
We just got the hardest part over with.
2:52
I'm just gonna make sure that we got good cuts in
2:54
here all the way across.
2:55
And we're good.
2:56
And look at that sour though.
2:57
He's bouncing right back.
2:59
He's looking just good
3:01
- Looking just right.
3:04
You can see where we're going with this.
3:07
It's going to be so good.
3:09
All right, I'm gonna go ahead and put that
3:11
onto my vacant sheet here
3:14
and get rid of our cutting board.
3:19
(light clankering)
3:24
- Alright, I got some fresh herbs here.
3:28
I've got garlic.
3:30
Excuse me.
3:31
I've got some garlic and some cheese and butter.
3:34
I've got some fresh herbs here,
3:37
Rosemary, thyme, and oregano.
3:40
- [Theresa] Basil.
3:42
- [Bobby] Oh, I'm sorry.
3:43
Rosemary, oregano, and basil.
3:48
I'm sorry.
3:49
- [Theresa] Thyme
3:50
- [Bobby] Thyme, oregano, and basil
3:51
I'm getting all of my herbs confused
3:54
Thyme, oregano, and basil.
3:55
And I'm just gonna give a
3:56
a nice rough cut
3:58
(chopping)
4:01
- to the thyme
4:03
(chopping)
4:06
and to the oregano.
4:07
- [Theresa] And Bobby, they do recommend fresh,
4:09
but you could probably
4:10
use like an Italian
4:11
a dried Italian seasoning
4:12
if you didn't have access to fresh.
4:15
- [Bobby] For sure.
4:16
Yeah. If you, if you don't have
4:19
these fresh herbs available where you are
4:24
I would say that a
4:26
on the store shelf there
4:28
where they've got
4:31
your dried herbs and
4:33
and Italian seasoning would be just fine,
4:36
but there's nothing like fresh herbs.
4:38
You know, I love them.
4:39
And for the basil here, I'm just gonna give it a pull .
4:45
Some people say it's sacrilege to even
4:48
take a knife to herbs.
4:49
They want 'em all pulled apart.
4:51
And I understand that,
4:52
but in the name of thyme.
4:55
Hmm.
4:56
T H Y M E.
4:56
And in the name of thyme, use the knife.
5:00
But you know, when you've got, when, when time is
5:03
on your side.
5:07
When you have plenty of time to do this,
5:10
use your hands.
5:11
The best tools that God gave you.
5:14
That's what Mama always says.
5:16
- So I'm just gonna pull apart
5:17
(leaves cracking)
5:21
- Mm.
5:21
- They smell so good.
5:24
So there's gonna be some big chunks in here.
5:27
Try to make sure I just break it all down.
5:32
(leaves cracking)
5:36
Mhm, looking good.
5:38
All right, so I've got a cup of
5:40
which is two sticks,
5:41
of butter over here. They are soft.
5:43
They sat out on the counter
5:44
for a long time to get nice and soft.
5:47
And we even stuck them in the microwave
5:49
for about five or 10 seconds
5:50
just to make sure that they would
5:56
beat for us with a spoon.
5:59
And we're gonna add all of our herbs
6:01
and six cloves of garlic minced
6:04
and some cheese to our butter.
6:06
So let's go ahead and get our butter prepped.
6:09
(glass scrapping)
6:17
- Real quick, whipping that butter up.
6:21
No problem.
6:24
Nice and soft.
6:27
A lot of people like to use butter bells.
6:29
Mama does,
6:30
and leave your butter right out on the counter.
6:34
Makes it so much easier to use.
6:37
You know, when you're waking up in the, in the morning
6:39
and you want to put some
6:40
on your toast or whatever.
6:42
Cold butter can really slow you down.
6:47
All right.
6:48
So that butter looks good.
6:49
It's nice and whipped.
6:51
And to that I'm just gonna start to add my herbs.
6:57
(crunching leaves)
7:05
- Hm, that smells so good.
7:07
Nothing like fresh herbs.
7:10
(light scrapping)
7:17
- Wonderful. And to that, we'll add the garlic.
7:21
- [Theresa] What is it?
7:22
I think the cheese goes right on top, right?
7:23
- [Bobby] Yeah, and the cheese,
7:25
we're gonna add in on top
7:26
of the bread.
7:26
We'll put some in the cuts there into the folds,
7:30
and then we'll just sprinkle a little bit more on top.
7:35
- Nothing like a good, fresh herb butter.
7:39
You know, you can, you can do this at home
7:41
and have herb butter
7:44
that really tastes great.
7:47
It's not hard to do.
7:48
You can put it in the fridge and it'll stay for a while too.
7:52
So if you like to do herb butter at home
7:54
that's a good thing.
7:57
I just wanna make sure
7:58
that those herbs are mixed real well in there.
8:03
My momma's magazine is loaded.
8:05
It's Paula Dean magazine.
8:07
Just loaded with great recipes, just like this.
8:11
And this is a perfect time of year
8:13
starting to get a little bit of crispy outside.
8:16
Somewhere in the country probably.
8:18
(laughing)
8:19
- No sound.
8:21
But this is a perfect time of the year
8:23
for those good ole ball games and stuff.
8:26
We've got some friends coming over.
8:28
This is a recipe that'll really, really impress.
8:32
Okay. So our urban butter mixture is just about as good
8:37
as I can get it.
8:38
I'd say.
8:40
And I think I'm gonna get a smaller metal spoon.
8:45
Maybe even a butter knife.
8:52
So while I get another utensil to spread
8:55
this butter all over that bread
8:56
I'm gonna take a short break.
8:57
So I'll be right back.
8:59
Okay, so I'm taking my herb seasoned butter here
9:06
and I'm spreading open the cuts
9:08
on this spread that we made.
9:09
Crossways and long ways.
9:12
And I'm just making sure that there's some
9:14
of this wonderful butter mixture
9:16
all down in there.
9:20
Making sure there's a little bit all over
9:22
the place.
9:24
Oh my goodness.
9:25
This is gonna be so, so good.
9:27
I don't know why I didn't think of this before.
9:32
So you just wanna pry open those cuts.
9:35
Make sure you get it nice
9:36
and deep down in the loaf of bread here.
9:43
(light scrapping)
9:44
You know what to do,
9:47
and I'm gonna use every bit of it.
9:49
[Theresa] I think there's one little
9:51
- [Bobby] Where
9:52
[Theresa] Right
9:53
[Bobby] Where
9:53
[Theresa] That center piece
9:54
[Bobby] Where
9:55
[Theresa] Keep going, right there.
9:56
[Bobby] You think, okay.
9:59
No, sir.
10:00
You're not gonna escape.
10:04
Gonna make sure
10:05
that butter mixture is all over the place.
10:08
And this is gonna just melt all in that bread.
10:13
And those herbs, woo.
10:17
Got, just got all of our herb butter inside this bread.
10:22
And I think it's pretty well, pretty well covered.
10:28
Got the insides well.
10:30
Got the outside well. Not too bad.
10:34
A little bit more, a little more
10:35
My momma will be mad. Oh, she would be so mad
10:38
- [Thresa] She's gonna be very proud of you.
10:41
- [Bobby] She would be so mad
10:42
if I wasted any of her precious butter.
10:46
All right.
10:47
I don't think I can get any more from that.
10:52
Now,
10:53
one of my favorite types of cheese is Gruyere
10:57
and I'm gonna take some shredded Gruyere and
10:59
go all down into these cuts as well as deep in
11:05
there as I can get it.
11:08
Just nuggets of deliciousness
11:09
all throughout the spread
11:15
Make sure that it's spread throughout.
11:20
Just pockets of cheese and herb butter.
11:30
Really down in there.
11:35
Pull apart cheese bread.
11:37
- [Theresa] Smells so good.
11:38
- [Bobby] And it already does smell so, so good.
11:42
Like Theresa just said.
11:45
There's the goodness down in there with that butter.
11:48
Oh, woo
11:51
Man, maybe if you've got some chicken roasting or
11:58
if you've got some, I dunno, some pork chops
12:06
or if you are doing some spaghetti or lasagna.
12:12
- Oh, this could be so good.
12:13
So just on top, I'm gonna sprinkle on the last
12:16
of this three year cheese
12:24
and I've got
12:25
I got a little situation here cause I need some foil
12:27
on this pan.
12:29
So let's go ahead and clean up that.
12:32
I've got this foil and it is sprayed
12:36
with a little bit of non stick.
12:37
We used olive oil. A little bit of nonstick.
12:41
Spread this Gruyere cheese all over that loaf
12:45
of bread, all oily.
12:47
I think that this is going to look just as good
12:49
as the magazine picture there.
12:56
Viola. Last but not least.
12:59
So we're gonna put a piece of tinfoil
13:01
with a little non six spray, spray side down
13:05
on top of that bread
13:06
and into the oven for about 20 minutes.
13:07
So I'll see you in 20 minutes.
13:10
Okay. Everybody the pull apart cheese herb bread.
13:14
Look how great this looks.
13:16
Oh boy, look at that.
13:18
- [Theresa] Nice and crusty
13:21
- {Bobby] Just pulled it out, oh, look at that.
13:23
The butter and the cheese and the herbs.
13:24
It smells so good.
13:25
And sourdough bread.
13:27
I think I told you this
13:28
but I'm just loving sourdough bread right
13:30
now. Wow.
13:31
That looks so good.
13:33
Let's try it.
13:36
(crunching)
13:42
- Hmm.
13:43
Tastes like a heaven.
13:45
Hmm.
13:49
(crunching)
13:53
So good.
13:54
Plenty of butter.
13:55
The cheese is wonderful.
13:58
The fresh herbs really do it.
14:00
If you're in a pinch
14:01
and you need to use an Italian dried herb
14:04
I think you certainly could, but there is nothing
14:08
like fresh herbs on bread with cheese and butter.
14:12
It's so good.
14:14
So you need to make this immediately.
14:19
see you next time.
#Food & Drink
#Hobbies & Leisure