Why This Recipe Works
When it comes to baking bread, not all recipes are created equal. This is especially true for our Rosemary Garlic Pull Apart Bread. The secret lies in using Platinum Yeast. This magical ingredient ensures a strong and reliable rise, giving the bread that fluffy texture we all crave. Imagine biting into a piece that’s aerated just right!
Additionally, infusing the dough with fresh rosemary and garlic elevates the flavor profile. As the bread bakes, your kitchen fills with an aromatic experience that makes your mouth water. The combination of these ingredients creates a tantalizing scent that’s hard to resist.
Finally, the bread’s structure allows for a delightful pull-apart texture. Each piece pulls away easily, making it perfect for sharing. You can’t help but want to gather around the kitchen table, enjoying the warmth of freshly baked bread together!
Why You’ll Love This Rosemary Garlic Pull Apart Bread
One of the best things about this bread is how effortlessly delicious it is. It truly serves as a showstopper whether you’re hosting a gathering or just enjoying a cozy dinner at home.
Picture this: You walk into your home, and the aromatic scent of baking rosemary garlic bread wafts through the air. It’s simply impossible to resist!
Moreover, the recipe offers a fun element of customization. You can mix in your favorite cheeses to create unique variations that cater to all taste buds. Each time you bake it, you’ll experience something new and exciting!
Ingredients
Dough
- 2 teaspoons Platinum Yeast from Red Star
- 1 tablespoon granulated sugar
- 3/4 cup whole milk (180 ml), warmed to 110°F (43°C)
- 3 tablespoons unsalted butter (43 g), softened
- 1 large egg
- 2 and 1/3 cups all-purpose flour (291 g), plus more as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
Filling
- 5 tablespoons unsalted butter (71 g), extra soft
- 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 shredded parmesan, mozzarella, or white cheddar cheese (95 g), or your favorite shredded cheese
Optional Topping
- 1 tablespoon unsalted butter (14 g), melted
- Coarse or flaky sea salt for sprinkling
Making the Dough
Combine Yeast and Milk
Begin by combining the platinum yeast and sugar in a mixing bowl. Next, pour in the warm milk. Don’t forget to whisk gently! Let it sit covered for about 5-10 minutes. As it sits, you’ll see it foam up—this frothiness is a good sign that your yeast is alive and ready.
Add Remaining Ingredients
Once you see a nice frothy mix, it’s time to add the softened butter, egg, flour, salt, garlic powder, and rosemary. Beat the mixture on low until the dough forms and starts pulling away from the sides of the bowl.
Knead the Dough
Now comes the fun part! Knead the dough, either by hand or with a stand mixer, for about 5 minutes. You’re aiming for a soft and slightly tacky texture. When poked, it should bounce back. If it’s too sticky, feel free to add a little bit more flour, but be careful not to overdo it.
First Rise
Shape the Dough
After kneading, form the dough into a nice ball. Place it in a greased bowl, cover it with plastic wrap, and let it rise in a warm spot. You’ll want it to double in size; this should take about 60-90 minutes.
Prepare the Filling
Mix the Filling Ingredients
While the dough rises, let’s prepare the filling! In a medium bowl, blend the soft butter with the rosemary, parsley, garlic, and salt. Mix well until everything is nicely combined. Set this mixture aside at room temperature while you wait for the dough.
Assemble the Bread
Divide and Flatten Dough
Once the dough has risen to double its size, punch it down gently and turn it onto a floured surface. Divide it into 12 equal pieces. Flatten each piece into a circle, and then spread some of the filling and cheese onto each circle.
Arrange in Pan
Now, fold each circle in half and position them upright in a greased loaf pan, round side up. This gives it that lovely, pull-apart look when it’s finished baking!
Second Rise
Allow Dough to Rise Again
Cover the assembled pan and let the dough rise again in a warm environment until it looks puffy. This should take about 45 minutes.
Bake the Bread
Preheat the Oven
While the second rise happens, preheat your oven to 350°F (177°C).
Bake Until Golden
Bake the bread for approximately 50 minutes. If it starts to get too brown, don’t hesitate to cover it with foil. Brush the top with melted butter and sprinkle some sea salt on before serving. The golden color will let you know it’s ready!
Serving Suggestions
This Rosemary Garlic Pull Apart Bread is best served warm. You can enjoy it as an appetizer or as a delightful side with soups and salads.
For an extra treat, consider pairing it with a simple dipping oil made of olive oil, balsamic vinegar, and some Italian herbs. Your guests will love it!
Tips for Success
- Be sure your yeast is fresh; this is key for optimal rising.
- For a softer crust, cover the bread with a kitchen towel right after baking.
Variations
You might like to get creative. You could substitute different cheeses, like feta or gouda, to add a unique flavor twist. Another idea is to include sun-dried tomatoes or olives in the filling for an extra flavor kick.
Storage Tips
If you have leftovers, keep them at room temperature for up to 2 days or in the refrigerator for about a week. Reheating is simple—just place it in a 300°F (149°C) oven for a few minutes, and you’ll have that fresh taste back.
FAQs
How can I make this recipe vegan?
Substitute the dairy butter and egg with plant-based alternatives, like almond milk and flaxseed eggs.
Can I freeze this bread?
Absolutely! You can freeze the unbaked dough or the finished baked bread. Just wrap it tightly and store it for up to 3 months.
What is the best way to reheat pull-apart bread?
Reheat it in a preheated oven at 300°F (149°C) for about 10-15 minutes or simply pop it in the microwave for 30 seconds.
Can I use dried rosemary instead of fresh?
Yes, dried rosemary works as well, but reduce the quantity to about 2 teaspoons to maintain a good flavor.
How do I know when my bread is done baking?
The bread should be golden brown on the top and sound hollow when tapped on the bottom.
Indulging in the aroma and warmth of Rosemary Garlic Pull Apart Bread makes any gathering feel special. Its delightful combination of flavors, inviting texture, and ease of sharing makes this recipe a must-try in your culinary repertoire. Whether enjoyed fresh from the oven or reheated for later, it’s guaranteed to please both family and friends alike. Embrace the joy of baking and savor each delightful pull apart!
Print
Rosemary Garlic Pull Apart Bread
This bread is a delightful combination of fresh rosemary and garlic, resulting in a soft, pull-apart texture that elevates any meal. It’s perfect for sharing and easy to customize with your favorite cheeses.
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Ingredients
- 2 teaspoons Platinum Yeast from Red Star
- 1 tablespoon granulated sugar
- 3/4 cup whole milk (180 ml), warmed to 110°F (43°C)
- 3 tablespoons unsalted butter (43 g), softened
- 1 large egg
- 2 and 1/3 cups all-purpose flour (291 g), plus more as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
- 5 tablespoons unsalted butter (71 g), extra soft
- 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 shredded parmesan, mozzarella, or white cheddar cheese (95 g), or your favorite shredded cheese
- 1 tablespoon unsalted butter (14 g), melted
- Coarse or flaky sea salt for sprinkling
Instructions
- Combine yeast and sugar in a bowl, add warm milk, and let sit until frothy.
- Add butter, egg, flour, salt, garlic powder, and rosemary; mix until dough forms.
- Knead the dough for about 5 minutes until soft and slightly tacky.
- Shape dough into a ball, place in a greased bowl, cover, and let it rise until doubled.
- Prepare filling by mixing butter with rosemary, parsley, garlic, and salt.
- Once risen, punch down dough, divide into 12 pieces, and flatten each.
- Spread filling and cheese on each circle, fold and arrange in a loaf pan.
- Cover and let rise again until puffy.
- Preheat oven to 350°F (177°C) and bake for about 50 minutes.
- Brush with melted butter and sprinkle sea salt before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the yeast is fresh for proper rising.
Cover the bread with a kitchen towel after baking for a softer crust.
Experiment with different cheeses or ingredients for unique flavors.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
