Garlic Pan Bread Recipe

Activate and mix

Whisk together warm water (about 105–115°F / 40–46°C), sugar and instant yeast in a large mixing bowl. Let sit 3–5 minutes until foamy. Add warm milk, melted butter and the egg and whisk until combined.

Combine dry and wet

Add the flour and salt to the bowl. Stir with a wooden spoon or dough hook until combined and a shaggy dough forms. If using a stand mixer, mix on low with the dough hook for 2 minutes.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky (or knead in mixer on medium-low for 4–6 minutes). Add up to 2 more tablespoons flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl, place the dough seam-side down, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape

Gently deflate the risen dough and shape into a rough rectangle about 9x6 inches. Place seam-side down into a well-buttered 9x5-inch loaf pan (or an equivalent small oblong baking pan). Tuck ends to create a smooth top.

Second rise

Cover the pan loosely and let the dough rise again until puffy and nearly doubled, about 40–50 minutes. Meanwhile preheat the oven to 350°F (175°C) with a rack in the center.

Make the garlic spread

While dough is rising the second time, melt the 6 tbsp butter with olive oil in a small saucepan over low heat. Add minced garlic and gently cook 1–2 minutes until fragrant but not browned.

Season spread

Remove from heat and stir in chopped parsley, grated Parmesan, lemon juice, salt, black pepper and red pepper flakes. Taste and adjust seasoning. Reserve about 3 tablespoons of the warm mixture for brushing the top after baking; the remainder will be used to soak the bread after baking.

Bake

When the dough has finished its second rise and the oven is preheated, brush the top lightly with 1 tablespoon of the garlic mixture to prevent over-browning. Bake in the preheated 350°F (175°C) oven for 25–30 minutes, or until the top is golden brown and an instant-read thermometer inserted into the center registers 190–200°F (88–93°C).

Soak with garlic spread

Remove the loaf from the oven and immediately, while the bread is hot, poke 8–10 evenly spaced holes in the top using a skewer or tines of a fork. Brush or spoon the remaining warm garlic spread into the holes and over the sides, allowing it to soak into the hot bread. If you reserved the 3 tablespoons, brush that over the top as a finishing glaze.

Rest and finish

Let the bread cool in the pan for 10 minutes so the spread continues to absorb. Remove the loaf from the pan to a wire rack and sprinkle with coarse sea salt and extra chopped parsley as desired. Let rest 10 more minutes before slicing so the crumb sets but the bread remains warm.