Garlic Butter & Parsley Pull-Apart

Method

1. 1

   Mix the dry ingredients. Combine the plain flour, baking powder, salt, and fast-acting yeast in a large bowl — fast-acting yeast can go straight in with the flour, no need to activate it in warm milk first.

2. 2

   Mix the wet ingredients. In a separate bowl, whisk together the milk, sugar, yogurt, and egg.

3. 3

   Combine and knead. Add the wet mixture to the dry ingredients. Mix with a fork until a shaggy dough forms, then knead/fold by hand until it comes together into a smooth ball.

4. 4

   First prove. Cover and leave in a warm spot until roughly doubled in size (about 1–1.25 hours with fast-acting yeast), OR use the Ninja Combi's Prove function at 35°C for about 45 minutes. Lightly spritz the Combi pan and the top of the dough with oil before proving.

5. 5

   Make the garlic butter filling. Stir together the melted butter, minced garlic, chopped parsley, salt, and parmesan (if using) until combined.

6. 6

   Roll and fill. Roll the dough out into a rectangle, roughly 30 cm x 40 cm. Brush the garlic butter mixture evenly over the surface.

7. 7

   Cut and stack. Cut into strips about 6–7 cm wide. Stack the strips on top of each other, then slice the stack into chunks and stand them cut-side up in a loaf tin or round tin, packed snugly together.

8. 8

   Second prove. Cover and leave to prove again for about 30–35 minutes, until puffy, OR use the Ninja Combi's Prove function at 35°C for about 30 minutes — you can prove directly in the tin you'll bake in, then switch straight to bake mode.

9. 9

   Bake at 180°C for 25–30 minutes, until golden and cooked through.