Rosemary Garlic Pull Apart Bread Recipe

Ingredients

• 2 teaspoons Platinum Yeast from Red Star
• 1 Tablespoon granulated sugar
• 3/4 cup (180ml) whole milk
• 3 Tablespoons (43g) unsalted butter, softened to room temperature
• 1 large egg
• 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
• 5 Tablespoons (71g) unsalted butter, extra soft
• 1 Tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
• 2 garlic cloves, minced or 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 3/4 cup (95g) shredded parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)
• 1 Tablespoon (14g) unsalted butter, melted
• Coarse or flaky sea salt for sprinkling

Instructions

1. 1

   Make the dough: Combine yeast and sugar in the stand mixer’s bowl or a large mixing bowl. Heat milk to about 110°F (43°C) and pour over the yeast mixture. Whisk gently, cover loosely, and let sit for 5-10 minutes until frothy.

2. 2

   Mix dough ingredients: Add softened butter, egg, flour, salt, garlic powder, and rosemary to the yeast mixture. Beat on low speed until dough comes together and pulls away from sides, about 3 minutes. Add extra flour a tablespoon at a time if dough is too sticky.

3. 3

   Knead the dough: Knead using mixer dough hook or by hand on a floured surface for 5 minutes. Add a little flour if sticky but keep the dough slightly soft. Perform windowpane test to ensure proper gluten development.

4. 4

   First Rise: Shape dough into a ball, place in a greased bowl, cover with plastic wrap or foil, and let rise in a warm place for 60-90 minutes until doubled in size.

5. 5

   Prepare filling and pan: While dough rises, mix softened butter, parsley, garlic, and salt in a bowl. Grease a 9×5-inch loaf pan.

6. 6

   Assemble the bread: Punch down risen dough, divide into 12 equal pieces (~1/4 cup each). Flatten each piece into a 4-inch circle. Spread 1-2 teaspoons of filling on each circle, sprinkle 1 tablespoon cheese, fold in half, and arrange folded pieces in the loaf pan with round side up.

7. 7

   Second Rise: Cover with plastic wrap or foil and let rise in warm spot for 45 minutes until puffy.

8. 8

   Preheat oven: Position rack in the lower third of the oven and preheat to 350°F (177°C).

9. 9

   Bake bread for about 50 minutes until golden brown. Tent with foil if browning too quickly. Melted butter may appear around sides during baking.

10. 10

    Optional topping and cooling: Remove from oven, brush with melted butter, and sprinkle sea salt if desired. Cool in pan for 10 minutes before removing.

11. 11

    Serve warm, pull apart, and enjoy.

12. 12

    Storage: Store leftovers at room temperature for up to 2 days or refrigerate up to 1 week. Reheat in 300°F (149°C) oven for 10-15 minutes or microwave briefly to soften.