Rosemary Pull Apart Bread
A delicious and buttery bread loaf with layers of dough filled with cheese and seasonings.
Equipment
- 1 loaf pan
- 1 electric mixer
Ingredients
Rosemary Bread
- 2¼ teaspoons quick rise yeast
- 1 tablespoon sugar
- ¾ cup milk, heated warm to the touch
- 1 large egg
- 3 tablespoons unsalted butter
- 1 tablespoon avocado oil
- 2⅓ cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1½ teaspoons dried rosemary
Garlic Butter
- 5 tablespoons softened butter
- 1 teaspoon dried rosemary
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¾ cup shredded parmesan cheese
Instructions
Rosemary Bread
- In the bowl of your stand mixer, add your yeast and sugar. Warm your milk in the microwave (about 30 seconds) and pour over the yeast and sugar. Make sure it is just warm and not hot or you'll kill your yeast. Let it stand and get foamy for 5 minutes
- Once your yeast is woke up, add in the butter, egg, flour, salt, garlic powder, avocado oil, and dried rosemary.
- Knead the dough in your mixer for 3-5 minutes or until a soft dough forms.
- Cover with plastic wrap and let the dough rise in a warm place for an hour. While it rises, make your garlic butter.
- Once the dough has doubled, turn it out onto a lightly floured surface.
- Divide the dough into 10-12 pieces. Flatten the pieces out into circles.
- Spread the garlic butter on each circle. Fold the circles in half and set in your loaf pan, flat side down.
- Cover and let the loaf rise for 30 minutes.
- While the loaf rises, preheat the oven to 350°F.
- After 30 minutes, uncover the loaf and put it in the oven. Let it bake for 50 minutes.
Garlic Butter
- While the loaf rises for the first rise, get your garlic butter going. Put all of the ingredients in a small bowl and mix well with a fork.
Notes
Watch your loaf when it bakes. If it is getting too brown, cover it with aluminum foil.
When it's done, brush the top with melted butter.