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This festive Pull-Apart Garlic Butter Bread Wreath is light, soft, buttery, garlicky, perfectly salted, and SO delicious. Serve this warm right out of the oven with a light sprinkle of flaky sea salt for a bread that’s melt in your mouth good…and oh so impressive. Bonus? This is simpler than you’d think to make, and uses pantry ingredients like milk, butter, and of course, garlic. The perfect pull-apart bread for all of your upcoming holiday dinners.

This post is sponsored by Vermont Creamery

overhead photo of Pull-Apart Garlic Butter Bread Wreath with a few slices pulled off of bread

This year’s December recipes have been some of my favorites to date, and this incredible bread is no exception. Not only is it festive, fun, and pretty, it’s also easy and SO DELICIOUS. I’m talking roll your eyes back and eat all the bread before you even look at dinner, kind of delicious.

Dramatic, but true. There’s nothing not to love about this soft buttery bread.

With Christmas quickly approaching, I knew I needed a new bread recipe to serve on Christmas Eve. In our house, no holiday dinner is complete without a side of homemade bread. Most of the time I’ll make some form of a soft, buttery roll. But this year I wanted something a bit more festive, and that’s when I decided to make a bread “wreath”. Going into this recipe I wasn’t sure how it would turn out, but I’m happy to say that it ended up coming out better than I’d imagined.

Love when that happens!

overhead photo of Pull-Apart Garlic Butter Bread dough while layering in the garlic butter

So what is a bread wreath?

I know this bread might look like it takes hours to make, but trust me, it’s simple. Simply make a milk-based bread dough, roll it out, spread on plenty of garlic butter, then cut the dough into small squares. The squares of dough are then stacked, one on top of the other, and arranged in a tube pan…just like Dominos.

Watch the video and you will understand, promise this is easy and you too can create this bread!

What’s great about this pull apart bread is that while it’s a nice addition to your dinner party menu, it also works as an appetizer that people can easily graze on once the walk in the door. I’ll often have this ready as soon as my family comes over for Christmas Eve dinner. They love to snack on this bread and enjoy cocktails while exchanging gifts. It’s always nice to have something for people to graze over while chatting away.

overhead photo of Pull-Apart Garlic Butter Bread Wreath in bundt pan before baking

The details.

Start with the dough. I like to keep it simple with a mix of flour, instant yeast, and a pinch of salt. My secret…to use both milk and heavy cream in the dough. The combination creates a beautiful golden crust on the outside, but the inside stays incredibly soft and fluffy.

I prefer to use instant yeast to keep the dough making process quick and simple! When using instant yeast, you can skip the entire hour-long rise. Which is great if you’re not the best planner. Then you can still have beautiful, delicious bread with dinner in under two hours!

Of course, you can also use active dry yeast as well, but you will need to make some adjustments to ensure the dough rises properly!

overhead close up photo of Pull-Apart Garlic Butter Bread Wreath

The garlic butter…

Is there anything better than garlic butter? Pretty sure that’s a no, it’s always a good addition. But especially on a soft dinner bread like this pull-apart garlic butter bread wreath.

I use my favorite Vermont Creamery Cultured Butter for the very best flavor. Cultured Butter is richer and creamier than traditional butter, and the flavor just doesn’t compare. Using high-quality ingredients are so important to me. I love knowing that Vermont Creamery’s butter uses only two simple ingredients: cream and cultures (and sea salt if you’re using the salted butter).

Unlike traditional butter, Vermont Creamery’s Cultured Butter is fermented for 20 hours then churned to 82% butterfat. This provides the butter with an incredibly rich taste and creamy texture. It has notes of buttermilk throughout, which pair so well with the garlic and herbs in this recipe. It’s what makes this bread extra “special”.

Once the bread has risen, simply roll the dough out, layer the squares, then arrange in a tube pan. If you don’t own a tube pan, I’d recommend dividing the dough between two traditional bread pans. That works great too!

Let the bread rise until it is puffy on top, then bake. Wonderful smells will waft from your oven.

Here’s the thing, you can’t stress if your unbaked bread dough looks a little crazy. Know that the layers of dough do not need to be perfect…just bake the bread. As soon as you pull this out of the oven you’ll be impressed. And no matter what, it’s going to be good.

The most important thing you must do? Serve the bread warm with a tiny pat of additional butter and a sprinkle of flaky sea salt.

Truly nothing is more delicious. I can’t wait to serve this to my family on Christmas Eve…my brothers are already excited.

side angled close up photo of Pull-Apart Garlic Butter Bread Wreath

Some holiday entertaining tips…

This is the perfect dinner party bread, so I want to share a few tips!

Tip one: Keep things simple and easy. Don’t go overboard with a menu that’s fussy, just create a simple menu that you feel your guests will all enjoy. My menu suggestion? Slow cooked short ribs, a simple side salad, and bread…this bread to be specific.

Tip two: Serve pitcher cocktails and have some wine on hand for those who might not enjoy the “fancy” drinks. This Holiday Cheermister Bourbon Punch is one of my favorites to serve.

Tip three: Have holiday music playing, but in the background, so it’s not too loud. Have your favorite candles burning, and/or the fire on to create a welcoming, cozy space. You want your guests to feel immediately welcomed and relaxed the minute they walk through your doors!

Tip four: Send guests home with a small box of cookies. It’s extra work, but such a nice way to end a great night.

Hoping this helps you host a relaxing night in with friends or family all holiday season long!

side angled photo of Pull-Apart Garlic Butter Bread Wreath with a few slices pulled away from bread

If you make this pull-apart garlic butter bread wreath, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To video:

Pull-Apart Garlic Butter Bread Wreath.

Prep Time 30 minutes
Cook Time 40 minutes
rising time 2 hours
Total Time 2 hours 10 minutes
Servings: 10
Calories Per Serving: 350 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 4 3/4 cups all-purpose flour plus more if needed
  • 2 packets instant yeast
  • 1 teaspoon kosher salt
  • 1 cup warm whole milk
  • 2/3 cup warm heavy cream
  • 3 tablespoons honey
  • 2 tablespoons Vermont Creamery Cultured Butter, at room temperature
  • 1 large egg, at room temperature
  • 1 stick (8 tablespoons) Vermont Creamery Cultured Butter, at room temperature
  • 2-3 cloves garlic, grated, use to your taste
  • 1/3 cup freshly grated parmesan cheese
  • 2 tablespoons dried parsley
  • 1 tablespoon chopped fresh sage or oregano
  • flaky sea salt, and fresh thyme, for topping

Instructions

  • 1. In the bowl of a stand mixer combine the flour, yeast, and salt. Add the warm milk, warm heavy cream, honey, the egg, and 2 tablespoons butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes to 1 hour.
    2. To make the garlic butter. Combine 1 stick butter, garlic, parmesan, parsley, sage, and a pinch of salt together in a small bowl.
    3. Transfer the dough to a work surface and cut into 4 equal pieces. Working with 1 dough piece at a time, roll into a large rectangle (roughly 14x10 inches) on a lightly floured surface. Spread 1/4th of the garlic butter over the dough, then cut lengthwise into 3 strips. Cut the strips crosswise into 4 strips each, making 12 squares (see above photo). Stack all 12 dough squares, 1 on top of the other. Repeat with remaining 3 dough pieces and remaining garlic butter. Arrange stacks in a lightly buttered tube pan, standing up like little books, allowing gaps between dough pieces (see above photo).
    4. Cover the pan with plastic wrap, and let rise in a warm place until the dough almost reaches the top, about 1 hour. Preheat oven to 350 degrees F.
    5. Transfer to the oven and bake until the bread is golden brown, 30 to 40 minutes. Let stand in the pan 5 minutes, then carefully remove. Brush with additional melted butter, if desired, and sprinkle with flaky sea salt.

Notes

Alternate Baking Pan: you can divide the dough between 2 regular size bread pans and bake 25-30 minutes. 
To Make Ahead: prepare the rolls through step 4. Do not let the bread rise at room temp. Cover the bread and place in the fridge (up to overnight). When ready to bake, remove the bread from the fridge 30 minutes prior to baking, then bake as directed. 
To Prepare and Freeze: assemble the bread through step 4, then cover the pan and freeze for up to 3 months. Thaw the bread overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed. 
To Bake and Freeze: bake the bread as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving. 
*Dough adapted from Food and Wine.

horizontal photo of Pull-Apart Garlic Butter Bread Wreath

{This post is sponsored by Vermont Creamery. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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Comments

    1. Hey Natalie,
      I would just mix with a wooden spoon and then knead by hand. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Daniela,
      One packet of yeast contains 7 grams. You want to use 2 of those:) I hope you love the recipe! xTieghan

  1. I’ve made this several times, and I found that even though it is so delicious, the middle of the bread never gets quite done without the top burning. Does anyone have suggestions? 🙂

    1. Hey Amelia,
      What rack are you using in the oven? I would use a lower rack or cover with foil once the top is golden. Please let me know if this helps! xTieghan

  2. If I was to bake and freeze, what would the best way to warm it up after it’s been thawed? I just don’t want to dry it out.

    Thank you!!

    1. Hey there,
      If you wanted to freeze, I would recommend doing so before baking, allowing it to thaw, and then bake as directed. I hope this helps! xTieghan

    1. Hey Kinsey,
      Yes, totally fine to use active yeast, just be sure to dissolve in the warm milk and honey first. Once that comes to a bubble you can follow the recipe as is. I hope you love the bread! xTieghan

  3. 5 stars
    Thia is the most amazing bread ever! I’ve also varied it with cinnamon and sugar and made it into a pizza bread too! So very good!

  4. I don’t have a Bundt pan (yet), could I make this in a loaf pan instead? Would I need to half the recipe if I did that?

    1. Hey Laney,
      You can totally make this in a loaf pan, it will make two pans. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    I tried this yesterday and it was a hit! Sooooo good! Next time I would double the butter and put more between each layer because the bread didn’t pull apart super easily.

  6. This was the most delicious bread I have ever made – so so many compliments on it. It was gone within a half hour!!

  7. Made this as a side for baked chicken tonight. Really completed the meal for us! I subbed soy milk for the cup of milk and 2/3 c heavy cream (just warmed 1&2/3 c soy milk). Also used olive oil based butter since I’m lactose intolerant and it turned out wonderful. I want to make again with cinnamon and sugar. My husband suggested sprinkling some raisins in too! Thanks for the recipe T!

  8. Sooooo….I seemed to have undercooked mine. Even though I left it in the oven for 40 mins. I think my oven might be off. Is there a way to tell if the inside is cooked enough from looking at the top?

    1. Hey Stacey,
      So sorry about this! Usually once the top is golden brown, the rest of the bread is done. Was there anything you adjusted in the recipe? xTieghan

  9. Hi Tieghan,
    I don’t have any Instant yeast, and trying to do this today, Sunday, and work with what I ahve.
    Can I use orginal yeast.? And if so, how should I adjust?

    Thanks,
    Linda

    1. Hey Linda,
      Yes, that will work, you will need to dissolve in the warm milk and honey, let it bubble, and then follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. 5 stars
    Hi Tieghan! This looks absolutely delicious for my gluten-eating family, have you tried or had any success making this with gluten free flour by chance??

    1. Hey Cristi,
      Yes, this will work well with an equal amount of GF flour. I hope you love the bread, let me know if you have any other questions! xTieghan

    1. Hey Karry,
      Yes, you can just mix with a wooden spoon and knead by hand. I hope you love the recipe, please let me know if you have any other questions! xTigehan

  11. 5 stars
    I made this for dinner tonight and it was so delicious! The bread is so soft and tasty and it looks impressive to boot. I actually used the Vermont butter too. Another great one Tieghan 🙂

    1. Hey Julie,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  12. I made this bread for a dinner with friends and there was nothing left on the plate!! It was AMAZING!!!! My first time making any kind of bread and it was a total success, its definitely going to be a must have in every dinner!!!

    1. Hey Adela,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  13. 5 stars
    I made this tonight and WOW! It’s so good! And what a beautiful dough to work with! Thanks for the great recipe. I will be making this again and again!

  14. 5 stars
    I made this bread for NYE to go with our prime rib dinner, Delicious! My hubby loved Thank you! my only note to those who make it, it takes some time to roll out the dough, and for myself, this was not the easiest dough to roll out. I’ve been making the cinnamon rolls and that dough has been so easy compared to this dough. That said, I will be making again. This recipe makes enough for a crowd, and with just 3 in my family, we have been enjoying the leftovers. I find it makes nice sandwiches – both prime rib for lunch and with egg for breakfast. Definitely keeping around for years to come. Great job again T!! Thank you!

    1. Hey Teresa,
      Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan

  15. 5 stars
    I made this with Christmas dinner. My family and I loved it. I added rosemary because why not? And also was very generous with my amount of herbs and garlic. I feel like next time I would at least double the recommended amount of spread. Thank you for the recipe!

    1. Hey Rhiannon,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  16. 5 stars
    This is currently in my oven. Its going along side of eggplant parmesan (for my husband’s birthday dinner). I am so excited to try them!!

  17. 5 stars
    Made this for part of Christmas dinner, it was delicious. I did end up doubling the butter/garlic filling though. After I did the first two sections of dough I was out of butter, I didn’t feel like I was overdoing it, my dough looked like the video, but in my mind there’s never too much butter especially at Christmas! And it turned out perfect! I only had a Bundt pan so it didn’t stay in a wreath when it took it out but I was able to shape it back into a wreath on the plate. Will definitely be making again! Also might try other fillings for fun!

    1. Hey Amy,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy New Year! xTieghan

  18. This beautiful bread was the star of Christmas dinner! So easy to make. Adapted the recipe to use regular yeast instead of the fast acting yeast and didn’t have the round pan so used two loaf pans and it came out perfect! Thank you so much. I’m tempted to make it sweet next time with cinnamon and sugar.

  19. 5 stars
    This was surprisingly easy to make and turned out exactly as pictured! Not only did it look impressive but it was DELICIOUS. Definitely adding to our regular Christmas dinner menu from now on 🙂 thank you for the recipe!

    1. Hey Alex,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  20. 5 stars
    do yourself a favor and make this amazing bread !! so tasty and so easy. my family of 4 ate just about the entire wreath … calories don’t count on christmas though, right?

    1. Hey Abbey,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  21. 5 stars
    My first loaf of bread ever and it turned out amazing! I followed the easy directions exactly and it was as delicious as it looks! It made our Christmas dinner even better.

    1. Hey Renee,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  22. 5 stars
    Made this with the Bolognese lasagna. We doubled the garlic butter compound. I couldn’t imagine only one stick.
    Was a bit unsure as this is the first bread I’ve ever made, so easy!
    Again wonderful recipes, thanks!!

    1. Hey Tina,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

    1. Hey Priscilla,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  23. I cannot wait to make this! For baking recipes, would you consider including the weight measurements in addition to the cups/teaspoons/packets? I had to google the weight of an instant yeast packet because I get mine in bulk lol. Making this tomorrow and I know it’ll be delicious – everything I’ve made from you has been! Thank you so much for all these lovely recipes and beautiful photos!!

  24. Hi! So excited to try this one. Quick question – is the honey necessary/ is there a substitute? I’d love for my baby to have some, but babies can’t eat honey until one year. Thank you!!

    1. Hey Katie,
      I would use maple syrup in place of the honey. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Molly,
      You will need to mix the active dry yeast into the warm milk and honey, allow that to bubble, and then continue on with the recipe. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Leah,
      Your favorite butter will work here! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  25. 5 stars
    It was relatively easy to make. My kitchen did look like a flour snow storm hit. Lol. The smell of the bread cooking in the oven was heavenly. Thanks!

  26. Hi! I wanted to point out an ambiguity in the recipe (maybe I’m the only one to mix this up – in which case, just ignore me!). The recipe calls for 2 tablespoons of butter and 1 stick of butter separately, but the instructions for both butter amounts simply refer to the ingredient as ‘butter’. I’m at the point in the recipe where I’m making the garlic butter, and I’m only just now realizing that you meant for the stick of butter to be used here; whereas I’ve already used it in the dough >.<

    This is gonna be extra buttery!

    1. Hi Emily! Thank you so much for pointing this out. Recipe is all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy New Year! xTieghan

  27. I know it says to make ahead of time only to refrigerate for one night, but I would like to make it today and bake it on Christmas Day. Could it refrigerate for 2 nights before baking?

    1. Hey Kelly,
      Yes, that will work just fine. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Casey,
      You will want to skip the rise and place in the fridge:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  28. Sooo excited to try this recipe! Do you think making this in a bundt cake pan would work? I love the shape of the bread, just don’t have a tube pan 🙂

    1. Hey Aimee,
      Sorry, I have not tested this with whole wheat flour. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Lawre,
      You will just need to dissolve the yeast into the warm milk and honey, let it come to a bubble, and then follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  29. Well, this is the first recipe I’ve ever made of yours that didn’t turn out absolutely delicious. For some reason my bread tasted extremely dry even though I used the requisite amount of (Challenge) butter, even adding more at the end. Also, I seemed as if 1 teaspoon wasn’t enough salt for all the flour. What could have gone wrong? This recipe sounded like just what I needed to accompany my chicken parmesan last night, but honestly I ended up tossing it out. 😪

    1. Hey Shayla,
      So sorry you had issues with this recipe. Was there anything that you may have adjusted? What kind of yeast did you use? Please let me know how I can help! Happy Holidays! xTieghan

    1. Hey Cassidy,
      One packet of instant yeast has 7 grams. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Christine,
      I would add 1/4 teaspoon of the salt. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Traci,
      Yes, a bundt pan or 2 loaf pans work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  30. I’m looking forward to making this for Christmas dinner! I’m new to baking bread, so if I use active dry yeast what adjustments do I need to make? Thank you!

    1. Hey Alyssa,
      You will want to mix the yeast with the warm milk and honey first, let that bubble, and then continue with the recipe! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  31. I’m so excited to make this for Christmas but I can’t find fresh oregano or sage at any stores right now – would dried oregano be ok?

    1. Hey Grace,
      Yes, dried will work just fine. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  32. Hi Tieghan,
    If I am making a half batch of this in a regular loaf pan, should the bake time remain the same? I can’t wait to try it!!!!
    -Riann

    1. Hey Riann,
      Yes, you will keep the same bake time. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  33. 5 stars
    I am super new to bread making (thank you Covid) but made this and turned out just like the picture and was so delicious!

  34. Good Morning,
    I do not have a stand mixer. Can I still make this with a hand held mixer? Or how about a food processor?
    Any suggestions?
    Merry Christmas🎄🎅🎄

    1. Hey Colleen,
      I would mix using a wooden spoon and then knead by hand. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Jenn,
      If you are using active yeast you will want to dissolve that in the warm milk and honey, let it come to a bubble, and then continue with the recipe. I hope you love the bread, please let me know if you have any other questions! Happy Holidays! xTieghan

  35. Hi
    Making this bread now and it smells delicious! I’m also going to make one to freeze but am a little confused. Do I let it rise first then wrap and freeze?
    Thank you!

    1. Hey Rosanna,
      Yes, you will let is rise and then freeze. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  36. This looks AMAZING!! I might give it a whirl this Christmas. We were thinking of having lasagna, so it would work well. By warm milk, do you mean room temp or should I actually warm it up? Also, are you using salted cream? I’ve never seen the Vermont brand at my local store.

    1. Hey Nichelle,
      Yes, you will want to warm the milk, I always use salted butter, if you cannot find Vermont, just use your fave! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  37. I am making this as I type for our family Christmas! The garlic butter smells amazing! I couldn’t find any dry sage, all I have is Rubbed Sage. I reduced the amount by half. Do you think this will still taste good? I’m excited for it, I love all your breads I make!

    1. Hey Rebecca,
      I’m sure it will be just fine! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  38. Hi! Do you have a recommended sub for heavy cream? Would almond milk or some other form of milk work as well? Thank you!

  39. This looks delicious and so festive! We are essentially having a Half Baked Harvest Christmas dinner this year with your Roasted Beef Tenderloin and Roasted Bacon Brussels. Would this bread pair well, or would you suggest a different dinner roll? Thank you, and Merry Christmas!

    1. Hey Alison,
      This is a great option! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Emily,
      I always use salted butter. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Dami,
      You can use a milk that you enjoy in place of the heavy cream. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Sheri,
      I promise the honey does not add a sweet factor to this bread, it helps with activating the yeast. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Bethany,
      If you are using active yeast you will need to mix with the warm milk and honey first, let it bubble, and then continue with the recipe. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Jeff,
      If you are using instant you do not have to activate it. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Anhdao,
      Sorry I’ve not tested this with a bundt pan, but you can definitely use two loaf pans! I hope you love the recipes, please let me know if you have any other questions! Happy Holidays! xTieghan

  40. Hi!

    If I’m using the pre-made dough such as pizza dough would I still need to have a stand mixer in order for this recipe to work out!? 🥺

    Thanks!

    1. Hey Ruth,
      Nope, you would not need the stand mixer. I hope you love the recipes, please let me know if you have any other questions! Happy Holidays! xTieghan

  41. Looks amazing! Can’t wait to try! Great British baking has given me so many ideas but never attempted bread. What type and size pan is that???

  42. 5 stars
    OOOOOOKAAAAYYYYY this is the BEST bread I’ve ever had in my LIFE! My entire family agrees that it’s better than ANY other homemade bread AND better than any restaurant or bakery bread! SOOOO soft and fluffy on the inside, SO much herby goodness, SUCH a tiny nice crisp on the outside – almost like that SUPER satisfying sound of crunching into the meat of an apple. Oh you know that sound. CKSHHHhhhhhhh…. and then HEAVEN. The work it takes to make this is SO worth every bite!

  43. 5 stars
    I made a half-batch of this and baked it in a 9×5 loaf pan. It was very good.
    I don’t have a stand-mixer, so I kneaded it by hand. It needed the extra quarter-cup of flour (plus probably a little more than that) to prevent it from sticking to my counter/hands during the kneading, but it came out OK.

    1. Hi Nimisha,
      So sorry but I’ve not tested this recipe with egg! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  44. This looks awesome! I can’t wait to try it.
    I don’t have whole milk at home… do you think almond milk, oat milk, or coconut milk would work? Coconut milk seems the most likely to me, as it has a heavy layer of fat solids on top, but oat milk is closest in texture to cow’s milk. What do you think?

    1. Hi Iriana,
      Honestly any of these would be a great choice! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  45. 5 stars
    Turn these into breadsticks and cake out AMAZING! I love every recipe from here!! I want to try them all!!

  46. Dear Thiegan,

    The bread seems amazing and I know just the right time to make it. However, I was thinking about turning it into a savory monkey bread version, using the same dough recipe and then filling it with pesto or marinara making small rolls/buns and stacking them in a loaf pan. Do you think it would work if I assembled the bread, put it in the fridge over night and baked it the next morning?
    Thank you!

    1. HI! What a fun idea! Yes, I think that will work wonderfully. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Dylan, I am sure bread flour will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Leah! I would recommend using 2 packets for best results. I am not sure you will get the right amount of rise with 1 packet. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  47. 5 stars
    Hello!
    This looks delicious! Can you tell me the additional steps I need to use active dry yeast instead of instant?

    Thank you!

    1. Hi Mary,

      You need to proof the yeast with the warm milk and honey before adding the dry ingredients. Just mix the yeast, milk, and honey, let sit 10 minutes, then continue on as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  48. 5 stars
    So good! Made this in a Bundt pan for Christmas Eve for my in-laws and it got rave reviews, especially from my father in law who is quite a picky eater. My MIL even asked for the recipe! I’ll be making this for the next holiday!

  49. 5 stars
    I made thIs yesterday to go with lasagna for Christmas dinner. It’s delicious and was a huge hit. Thanks for the recipe!

  50. Hi Tieghan,
    What size tube pan do you recommend I use. I’m making this for my family this coming weekend. Can’t wait to try it.

    Thanks,
    Preetesh

    1. HI! Mine is 10 cups. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  51. Hi! I am getting ready to make the bread for Xmas Eve dinner. I am going to prep the dough in the next hour for the first rise but is it okay if the second rise before baking is longer? I have an appointment and won’t have time later in the day so want to do it ahead of time.

    1. HI! Yes that will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  52. What kind of pans can I use if I don’t have a bread pan? I have a corningware/Glass/Pie And would that change the temp at all?

    Looks great-hopefully I can make one of my pans work for it!

    Thanks!

    1. HI! Can you give me some more detail on your pan? I am really not sure which you are referring to. Do you have a regular rectangle bread pan? If so you can divide the dough between 2 regular bread pans. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  53. This was aaaahhmazing! It looks so complicated but it’s surprisingly easy! My family and I loved it! The dough is so soft, and my kids had fun pulling apart the layers. This recipe is definitely a keeper!

  54. I made with gluten free flou 1:1 but had to add another cup of heavy cream and 1 extra egg, it worked perfectly and it taste sooo good!

  55. 5 stars
    Is it possible to make this with sheets of puff pastry if you’re in a time crunch? If so – what would you recommend? Looks soo amazing!

    1. Hi Nikcy! I would think 3 sheets of puff pastry could work well. Great Idea! Let me know how it goes!! I hope you love this recipe! Thank you and happy holidays! xTieghan

  56. Have you ever tried this gluten free? I know it’s very tricky, but I have many family members that cannot eat gluten. What to do, what to do!
    ~Katie

    1. Hi Katie! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

    1. HI! I am sorry, but a hand mixer will not work for this dough. You can use a wooden spoon and mix the dough until it comes together, then knead with your hands on the counter for five minutes. Video tutorial linked below. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

    1. HI! Yes a bundt pan will work well, just gently invert the bread onto a cutting board to remove it from the pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  57. This looks heavenly! Is it possible to swap the butter spread with a cheese spread – something like Boursin, maybe? Thanks so much!

    1. HI!! That is such a fun idea and I would imagine with would work very well. YUM! Let me know what you end up using and how it turns out. I hope you love this recipe! Thank you and happy holidays! xTieghan

    1. Hi! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

  58. 5 stars
    I made this to bring to a gathering at a friends house tonight and it was a hit! More than a few times I heard “I’m so full!” before someone grabbed more from the loaf. Totally a winner!

  59. Just made tis and thought my teenage boys were gonna pass out with happiness!!! Great addition to my sauce and meatballs night!

  60. What a beautiful wreath! A bread that’s adorned with garlic, salt, and parsley, OOH, it’s a serious game changer! I would definitely try to challenge myself to make vegan garlic bread. Would I attempt a wreath like this? Definitely, but it might turn out more like a giant cloud shaped like an “O” instead of a stunning wreath! LOL!

  61. 5 stars
    Delicious! Easy dough to work with (thought about trying to use store bought bread dough..but glad I didn’t). Everyone at the Christmas party loved it.

    1. HI! yes, go through step 4. Thanks so much for catching that. all fixed now. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  62. I can’t wait to try this recipe for an event tomorrow! I’m assuming step 4 is if you’re using active yeast and can be skipped if you’re using instant yeast?

    1. HI! Step 4 is needed even when using instant yeast, so I would not recommend skipping. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

    1. Hey Jan! That sounds delicious. Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  63. 5 stars
    Loved making this tonight in my mini bundt pan with whole wheat for the family! I did not have the herbs to make it aromatic and pretty but for last minute at 9000 feet with fresh garlic and great butter, we all loved it! Thank you for your inspiration.

  64. If we don’t have time, skill or inclination to make the dough from scratch, can you use store bought bread dough? If so, do you have one you recommend?

    1. HI! Of course! I would recommend 1 1/2 pounds store bought pizza dough or thaw Rhodes bread dough (from the freezer isle). Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  65. 5 stars
    Tieghan, I can almost smell this marvelous bread through the computer. What a gorgeous festive bread to serve for the Christmas season. You always share the most wonderful and delicious looking recipes.

  66. Ooh, thank you! This looks amazing! DEFINITELY making this for Christmas Eve dinner and then your Egg Nog Cinnamon Rolls for Christmas Morningl Merry Carbmas! ?

  67. 5 stars
    WOW!! This looks great! I have some family that would love this. I don’t care for much garlic nor butter. HA!! I KNOW, I AM STRANGE!! Haha!