Rosemary Garlic Pull Apart Bread
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This came out so well! Beautiful presentation, and glorious strings of ooey gooey cheese as you pull apart the layers. For once, I did not add more garlic than the recipe calls for, and I was happy with my choice.
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Makes 1 9x5 loaf
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Dough
2 teaspoons Platinum Yeast by Red Star 1 Tablespoon granulated sugar 3/4 cup (180ml) whole milk 3 Tablespoons (45g) unsalted butter, softened to room temperature 1 large egg 2 and 1/3 cups (291g) all-purpose flour (spoon & leveled), plus more as needed* 1 teaspoon salt 1 teaspoon garlic powder 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried) Filling 5 Tablespoons (75g) unsalted butter, extra soft (see note) 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried) 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) Optional Topping 1 Tablespoon unsalted butter, melted flaky/coarse sea salt for sprinkling |
Make the dough:
Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes. Add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball. Place the dough in a greased bowl, cover, and place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. As the dough rises, prepare the filling in the next step and grease a 9×5 inch loaf pan. Make the filling: In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that’s easier too. Cover tightly and set aside until ready to use. (Don’t refrigerate unless making well in advance. It’s easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.) Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up. Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes. Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C). Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don’t be alarmed if there’s melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.) Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt. Cool for 10 minutes in the pan, then remove from the pan and serve warm. Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F (149°C) oven for 10-15 minutes until interior is soft again or warm in the microwave. |
Source
Notes:
Notes:
- *My dough was super wet; I added almost a full half cup more flour than was called for. I recommend adding a few tablespoons at a time and checking the dough consistency after each addition.
- About that kickass garlic rosemary butter - while you're at it, just double the recipe! You can save the extra butter for later - and by later I mean slathering all over your already decadent bread :)
- From the original author:
- Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 4. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 4. (You may need to punch it down again if it has some air bubbles.)
- Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 4. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 4. (You may need to punch it down again if it has some air bubbles.)