Christmas Tree Garlic Bread Pull Apart [Holiday Recipe]
Fresh bread on the table is a part of my family’s holiday tradition. There is nothing that can top the aroma of homemade straight-from-the-oven bread, especially if you enrich it with herbs and spices. This recipe is super unique, though, as I arranged the bread rolls in the shape of a tree. It will definitely become a fantastic centerpiece! That way, you will bring the festive vibes straight to the table. I wrote down a recipe for Christmas tree garlic bread pull-apart for you to test out as well.
Why Will You Love this Recipe?
- Incredible Texture: The bread in question is both cloudy-soft on the inside and crispy on the outside. I rolled them like a giant croissant, so when you pull them apart, you get the layers of goodness mimicking puff pastry.
- Homey Aroma: Nothing beats fresh herbs paired with garlic. I chopped some basil and mint and mixed it with roasted garlic, making an incredible aromatic butter. This trio is fantastic!
- Super Decorative: The bread looks flawless, but it is still simple to whip up. It doesn’t have to be perfect, as we’re going for the rustic vibes here. Keep it simple, and be free to play with shapes until you’re satisfied with the looks.
Recipe Variations
- Make it Sweet: If you’re not a huge fan of herb-garlic combinations, you can change the filling to anything you want, even something sweet, like jam, chocolate, or ground nuts. I love it the most with a pie filling, especially cherry and apple.
- Change the Cheese: I already added cheese for a stretchy component, but you can definitely add more mozzarella or quark, for instance. If you want to go on a fancier side, go for goat cheese in combination with figs or pears, plus some walnuts.
- Swap the Flour: I used classic white flour, which will give you the fluffiest texture. However, you can use whole wheat flour instead or a combination of white and rye flour for a healthier variant.
Tools You’ll Need
- Large Mixing Bowl: Needed to knead the dough.
- Rolling Pin: For rolling out the dough.
- Baking Sheet: Use a large one so you can shape the tree.
- Stand Mixer: Optional, for kneading dough.
FAQ
Can I freeze garlic bread pull-apart?
YES! Just make sure to wrap it twice to prevent freezer burns. Swath each roll in aluminum foil, then place it in a freezer-safe bag.
Can I leave the dough overnight?
Again, yes. Just make sure to wrap the bowl in plastic foil so there is no crust on top. Place it in the fridge and let it rest on the countertop for about an hour before rolling it out.
How do I store garlic bread pull-apart?
It will be good for two days at room temperature, but wrap it tightly in a foil or use an airtight container. If you can, skip storing it in the fridge because it will dry out.
Can I make it gluten-free?
Of course, you can just use gluten-free flour. You may need to alter the liquids, but aim for soft dough that is not sticky.
What should I serve with garlic bread pull-apart?
Marinara sauce on the side is a prime. It is also excellent with any pasta, soup, stew, and meat. You can play with dips, too, from hummus over spinach and artichoke dip.
Other Recipes You’ll Love
- Homemade Christmas Tree Pesto Breadsticks
- Caramelized Onion and Garlic Bread
- Sweet Cornbread with Fruit
- Christmas Tree Cinnamon Rolls
- Eggnog Pie with Gingerbread Crust
- Philadelphia Eggnog Cheesecake with Gingersnap Crust
- Pumpkin Cheesecake Bars with Shortbread Crust
Christmas Tree Garlic Bread Pull Apart
Equipment
Ingredients
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp yeast
- 1 egg
- 1 cup milk (lukewarm)
- ¼ cup water (lukewarm)
For Garlic Butter
- 4 oz butter
- 1 handful mint and basil (fresh and chopped)
- 1 garlic bulb (roasted)
Additional
- 1 cup mozzarella (shreaded)
- 5 pieces string cheese
Instructions
- Place all-purpose flour in a big mixing bowl. Add salt, sugar, and dry yeast and mix everything to distribute evenly.
- Make a dent in the middle for an egg, lukewarm milk, and water.
- You can mix it with a wooden spatula or with a mixer with a dough attachment, like I did. If you’re mixing it with a spatula, you need to knead the dough by hand to wake up the gluten. You’re aiming for a soft but not sticky consistency. That’s about 6-7 minutes of mixing with a mixer or 10 minutes by hand.
- * Depending on the type of flour, you may need a tad more to achieve the right consistency. I ended up adding 100 grams more.
- Wrap the bowl in plastic foil and leave it at room temperature for about an hour to double in size.
- When it’s doubled, knead it again for a minute. Swathe it with plastic wrap and let it rise again for half an hour.
- Dust the countertop generously with flour and transfer the dough. With a rolling pin, thin out the dough as much as you can, to about ¼ inches (6-7 mm) in thickness (like for the croissants).
- Make garlic butter by mixing room-temperature butter, roasted garlic, and chopped mint and basil.
- Coat the dough with the butter well. Sprinkle shredded mozzarella all over. Use string cheese or sliced fresh mozzarella and arrange it on the rim of the dough. Do it on the lover half only, so when you roll the dough – the cheese will be in the middle and super stretchy.
- Roll up the dough super thick. Before every roll, pull the dough a bit to thin it out maximally, the same as for croissants. In the end, you will have a large tube.
- Use a very sharp knife to slice it into 1 to 1.5-inch pieces, like cinnamon rolls.
- Cover a baking sheet with parchment paper and start arranging. Line up the rolls in the middle of the sheet lengthwise – this will be about six pieces. Then, work on the sides to shape the tree. Eyeball it, as it doesn’t have to be perfect, just cute.
- Use an egg yolk to brush the top of the bread so it can brown up really nicely.
- Heat the oven to 200 °C (400 °F). Toss the bread in and bake it for about 30 to 40 minutes, until it is golden brown on top.
- Remove from the oven and serve immediately.
