Ingredients – Garlic Herb Pull-Apart Bread*
– *Bread Dough*:
– 3 cups almond flour _low-carb + healthy fats_ _or_ 2 cups whole wheat flour + 1 cup almond flour
– 2 1/4 tsp active dry yeast _1 packet_
– 1 cup warm almond milk _110°F_ _dairy-free_
– 2 tbsp olive oil _anti-inflammatory fat_
– 1 egg _binds_
– 1 tbsp honey _or_ maple syrup _feeds yeast_
– 1 tsp sea salt
– *Anti-Inflammatory Garlic Herb Butter*:
– 1/4 cup ghee _or_ olive oil _anti-inflammatory fat_
– 4 cloves garlic, minced _allicin_
– 1/4 cup fresh parsley, chopped _antioxidant_
– 2 tbsp fresh dill _or_ thyme _anti-inflammatory_
– 1 tsp ground turmeric _curcumin_
– 1/2 tsp black pepper _boosts turmeric_
– 1/2 tsp smoked paprika _antioxidant_
– 1/2 cup shredded cheddar _optional_ _or_ nutritional yeast for dairy-free
– Pinch of sea salt
*Instructions *
– *1. Activate yeast*: In bowl, combine warm almond milk, honey, and yeast. Let sit 5 min until foamy.
– *2. Make dough*: Add almond flour, egg, olive oil, and salt to yeast mix. Stir until dough forms.
– *3. Knead*: Knead 2-3 min until smooth. Dough will be softer than regular bread.
– *4. First rise*: Cover and let rise 45 min in warm place until doubled.
– *5. Make butter*: While rising, melt ghee. Stir in garlic, parsley, dill, turmeric, pepper, paprika, and salt.
– *6. Prep pan*: Grease 9×5 loaf pan. Preheat oven to 375°F / 190°C.
– *7. Shape*: Roll dough into rectangle. Cut into 12 squares. Dip each square in herb butter.
– *8. Layer*: Stack squares in loaf pan, sprinkling cheddar between layers.
– *9. Second rise*: Cover 15 min. Brush remaining herb butter on top.
– *10. Bake*: Bake 30-35 min until golden and internal temp is 190°F.
– *11. Cool*: Cool 10 min in pan, then remove. Brush with extra herb butter.
– *12. Serve*: Pull apart and serve warm.
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