Sourdough Discard Garlic Pull-Apart Bread

Dough

• ¼ cup non-dairy or regular milk, warmed to 110°F
• 1½ tsp instant yeast
• 2 tsp granulated sugar
• 2 cups + 1 Tbsp all-purpose flour
• 200 g (about ¾ cup) sourdough discard (unfed, room temperature)
• 1 egg, lightly beaten
• 1 Tbsp fresh parsley or rosemary, chopped
• 1 tsp kosher salt
• 1 tsp garlic powder
• 2 Tbsp unsalted butter, melted

Garlic Butter

• 7 Tbsp unsalted butter, softened
• 1 Tbsp fresh parsley or rosemary, chopped
• 1 Tbsp garlic powder
• ½ tsp kosher salt
• Flaky sea salt, for topping

Directions

• Combine the warmed milk, yeast and sugar in the bowl of a stand mixer fitted with a dough hook. Add the flour, sourdough discard, beaten egg, herbs, salt and garlic powder. With the mixer on low, slowly add the 2 Tbsp melted butter, then increase to medium and mix until a shaggy dough forms.
• Turn out and knead 3–4 minutes until smooth and slightly tacky (not sticky), adding a little more flour or milk if needed.
• Transfer to a large greased bowl, cover, and let rise 60–90 minutes until doubled.
• Meanwhile make the garlic butter: mix the softened butter, herbs, garlic powder and ½ tsp salt. Set aside 1 Tbsp for brushing later. Grease a 9×5-inch loaf pan.
• Turn the risen dough out and divide into 12 equal pieces (about 55 g each). Flatten each into a rough 4-inch circle, spread with 1–2 tsp garlic butter, fold in half like a taco, and stand fold-side down in the pan. Repeat, using all but the reserved 1 Tbsp butter.
• Cover and let rise 30–45 minutes until puffed (not above the pan edge).
• Preheat the oven to 350°F (175°C).
• Bake 30 minutes, then cover with foil and bake 5–10 minutes more until golden (internal temp about 200°F). Brush the warm loaf with the reserved garlic butter and sprinkle with flaky salt. Cool in the pan 10 minutes, then serve.

From Jessica Vogl (This Jess Cooks) on Instagram.