Recipe Details

You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven.

Ingredients

• 1 envelope (¼ ounce) active dry yeast (not rapid-rise)

• 3 tablespoons sugar, plus a pinch

• 4 tablespoons unsalted butter, melted, plus more for bowl

• 1 cup whole milk

• 1 tablespoon kosher salt

• 3 large eggs, whisked

• 4 ½ cups unbleached all-purpose flour, plus more for dusting

Filling

• 1 stick unsalted butter, room temperature, plus more for pans

• 1 clove garlic, finely minced

• 1 tablespoon minced chives

• 1 tablespoon finely chopped flat-leaf parsley

• ½ teaspoon kosher salt

Description

repare dough:

1. In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.

2. Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.

3. Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).