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Best Ever, Pull Apart Garlic Bread-Thermomix Style

Thursday, 24 October 2019
Hello Dear Reader,

Todays recipe comes courtesy of Martha, you know, the super home maker, Martha Stewart. It showed up on my Instagram feed last week and knew immediately I would have to make it. Just look how beautiful it is and the taste, holy bread, it is amazing. Think buttery brioche with the very best garlic butter, which, wonderfully, is exactly the same as my best garlic butter which I posted a few weeks ago. 

I have fiddled with the method from the original recipe to make it suitable for the Thermomix, I have also reduced the amount of sugar by a third from the original recipe as, for my taste, I thought it would make the dough way too sweet.

It is a pull apart bread which actually does pull apart beautifully thanks to the super easy folding method which is just like making a sandwich by spreading on the magical garlic butter and folding the pillowy soft dough over in half. Want to know more? Read on-

Ingredients for the Garlic Butter-115 grams of softened butter, a clove or more of garlic, grated on a microplane, 1 tablespoon each of finely chopped chives and parsley and 1/2 teaspoon salt. Mix together with a fork and set aside till needed. Don't put it in the fridge as you want it super soft for spreading later.

Ingredients for the brioche, clockwise from top right-4 1/2 cups plain white flour, 1 cup full cream milk, 1 tablespoon sugar, 7 grams of yeast, 80 grams of butter, melted, 3 eggs and 1 tablespoon salt

Add the yeast and the sugar to the bowl of the TM and add 1/4 cup tepid water, mix for 2 minutes on speed 3, scrape down the sides of the TM bowl

Let prove till bubbly and frothy, about 30 minutes

Add the eggs, salt and butter

And blitz on speed 3 for 20 seconds, scrape down sides and repeat

Now add the flour

And knead for 6 minutes, it is quite a sticky dough but still manageable

Scrape dough into a large oiled bowl

Let prove and rise for 2 hours or until puffed and spongy. Meanwhile preheat oven to 180C and grease 2 @ 5 x 9 inch bread tins and shake over sesame seeds to coat tin

Scrape pillowy dough onto a well floured surface, with your hands, coax the soft dough into a rectangle measuring 12 x 16 inches.

Then spread with the soft garlic butter

 Cut dough lengthwise into 3 equal strips, then cut dough crosswise into 4 equal sections, as you can see you end up with 12 fairly equal squares.

Fold each square in half and place in bread tin with the fold facing down, shake over some more sesame seeds

Let prove again for about 30 minutes

Then bake for 25 to 30 minutes in a 180C oven

Let cool a little in the tins, then gently tip out the loaves onto a cooling rack

I know it is a bit fiddly but not terribly so, I always think that if I can do it, anyone can, I'm really not that clever! Have a go, it is so delicious and just look how gorgeous it is. 

Have a lovely day,

One Year Ago-Bolognese Bake 


  1. Hi! Can you please share how you came to use the Thermomix? How often do you use it? I googled it and it is pricey. I do enjoy your blog. Thank you!

    1. Hello, I love and use my TM almost daily, I make our bread and yoghurt in it, it can mill almonds to make almond meal, it makes quick cakes and pancake batter, whips cream in less than a minute, it can steam a whole chicken, make entire meals in one go, makes the easiest nut milk, blends the smoothest hummus ever, can cook a dozen hard boiled eggs simply and quickly, it grates, mixes, grinds, blends, chops, kneads, cooks and weighs... my original TM (TM31) I bought second hand for $1200.00 from a TM demonstrator. It was still in really good condition and lasted me for years. LH bought me the new TM 5 last year for Valentine’s Day, it was such a surprise and I’ll never forget it. I absolutely love my TM and now there is a new model the TM 6. I’m even thinking of becoming a TM demonstrator this year . It is a big outlay but I believe it will pay for itself in the long run, it saves me money and time every time I use it. Hope that helps, Fi