Garlic Rosemary Pull Apart Bread
What's more fun the pulling apart slices of buttery bread loaded with garlic and rosemary at Easter dinner? This garlic rosemary pull apart bread recipe is fun to make, fun to eat and a terrific garlic bread to make for any holiday or get together dinner.
Equipment
- Loaf Pan
- Rolling Pin
- Hand or stand mixer
Ingredients
Pull Apart Bread Dough
- 150 g Whole milk lightly warmed
- ½ Tbs Active dry yeast
- 1 ea Egg
- 300 g Bread flour
- 30 g Granulated sugar
- 1 tsp Kosher salt
- 2 Tbs Butter, unsalted softened
Rosemary Garlic Butter Spread & Filling
- 3 cloves Garlic Minced
- 3 sprigs Fresh rosemary finely chopped
- 1½ Sticks Butter, unsalted Softened
- ½ tsp Kosher salt
- 1 cup Parmesan cheese grated
- 2 Tbs Flaky sea salt
- 1 ea Whole egg
Instructions
To prepare the pull apart bread dough & butter spread
- Gently warm the milk to no hotter than 120℉. Mix in the yeast followed by the rest of the ingredients.
- With your dough hook and stand mixer or dough attachment and hand mixer, mix on low speed until all ingredients come together. Increase the speed to medium or medium-low and mix until you pass the windowpane test.
- Allow to proof covered until it's doubled in size. In the meantime, make the garlic rosemary butter spread.
- Finely chop the rosemary and mince the garlic cloves or press through a garlic press.
- Combine in a bowl with the softened butter and kosher salt and mix until evenly distributed. Set aside at room temperature.
To roll and compose the pull apart bread
- Once your dough has proofed, portion into 12 portions weighing about 42 grams each. Roll each portion into a ball with a tight belly button on the bottom.
- With your rolling pin and an unfloured surface, roll one of the balls until it is 6-7 inches long. There is no need to roll it to be any wider but make sure it has an even thickness.
- Spread about 2 teaspoons of butter followed by a sprinkle of flaky sea salt followed by a sprinkle of cheese. Fold in half bottom to top then repeat with spreading only 1 teaspoon of butter with salt and cheese on the top you just folded over. Set aside.
- Repeat the previous two steps with the rest of the balls stacking each folded piece on top of the previous one. Save 2 tablespoons of the butter to melt. When you get to the 12th ball, do not spread butter after folding as this will be the end that is touching the loaf pan.
- Line your loaf pan with pan spray and parchment paper and carefully place your stacked dough and butter pockets into the loaf pan. Cover and allow to proof for 30-45 minutes. Preheat the oven to 375℉.
- Scramble the egg and brush on top of the bread. Bake for 30 minutes rotating half way through. Do not be nervous if you see a lot of butter bubbling and/or leaking out. You may want to bake the loaf on a sheet pan.
- Brush immediately with melted rosemary garlic butter spread. Allow to cool for a few minutes before removing the loaf and cooling fully on a cooling rack. A lot of butter will have melted out, and we don't want the bread sitting in that pull of butter.
- Serve warm or at room temperature.
Nutrition
Calories: 312kcalCarbohydrates: 26gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 643mgPotassium: 72mgFiber: 1gSugar: 4gVitamin A: 598IUVitamin C: 0.3mgCalcium: 148mgIron: 0.4mg
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!