Name: Garlic bread
Total time: 1 h

This garlic bread is quite special – prepared in layers, it’s not meant to be cut, but torn apart. Because it looks as good as it tastes, it’s been very popular on social media. There, it’s mostly known as “pull-apart bread”.

Ingredients

white wheat flour520 g
eggs2
milk2 dl
butter50 g
dry yeast1 sachet
sugar2 tbsp
salt1.5 tsp

Dough

Place the flour, dry yeast, sugar and salt into a large bowl.
Make a well in the flour and crack the eggs in it, then add milk and butter that’s been melted and cooled.
Mix everything, then knead it in the bowl to incorporate all the flour.
Transfer the dough onto a floured surface, knead it for 10 minutes for it to become smooth and pliable, and so that it no longer sticks to the surface or your hands.
It’s best to use a kitchen robot with a dough hook.
Shape the dough into a loaf and place it back into the bowl.
Cover the bowl with a plastic shower cap or damp kitchen towel and leave it to rest for an hour so that the dough can slowly rise to double its initial volume.

Herb butter

Peel the garlic cloves and toss them into a food processor.
Add butter, parsley, salt and powdered onion.
Mix to combine the parsley and the garlic with the butter.

Shaping and baking

Preheat the oven to 180°C.
You’ll need a 30 cm bread baking tin. Butter the sides of the tin.
Roll the dough to a thickness of 0.5 cm and spread herb butter on it.
Divide the dough into 20 rectangles by cutting it into 4 equally wide strips lengthwise, and into 5 equally wide strips across.

Stack the rectangles on top of one another and transfer them into the baking tin.
Leave the bread stacked this way to rest for 20 minutes so that it rises a bit.
Egg wash it before baking.
Bake for 20–30 minutes at 180°C.
Once the garlic bread is cool, simply tear a piece away and spread a generous amount of Argeta pâté on it. If you are unsure which pâté to enjoy, choose your favourite flavour here.