Description
This Rosemary Garlic Pull Apart Bread recipe creates a soft, flavorful loaf infused with fresh herbs, garlic, and gooey cheese. The bread is made from a yeast dough enriched with butter and milk, layered with a savory garlic herb butter and cheese filling, then baked until golden and tender, perfect for sharing or serving alongside meals.
Ingredients
Scale
Dough:
- 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)
Filling:
- 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)
Optional Topping:
- 1 Tablespoon (14g) unsalted butter, melted
- Coarse or flaky sea salt for sprinkling
Instructions
- Make the dough: Place the yeast and sugar in a stand mixer bowl fitted with a dough hook or paddle attachment or in a large mixing bowl. Warm the milk until about 110°F (43°C) and pour it over the yeast and sugar. Whisk gently and cover loosely to let it become frothy after 5-10 minutes.
- Combine ingredients: Add softened butter, egg, flour, salt, garlic powder, and rosemary to the yeast mixture. Beat on low speed until the dough forms and pulls away from the bowl sides, about 3 minutes. Add more flour if dough is too sticky.
- Knead the dough: Using the dough hook, knead for 5 additional minutes or knead by hand on a floured surface for 5 minutes. Dough should be soft but elastic, passing the windowpane test.
- First rise: Shape dough into a ball, place in a greased bowl, cover with plastic wrap or foil, and let rise in a warm spot until doubled in size, about 60-90 minutes.
- Prepare filling and pan: While dough rises, mix the filling ingredients and grease a 9×5-inch loaf pan.
- Make the filling: Combine soft butter, parsley, garlic, and salt until smooth; cover and keep at room temperature until needed.
- Assemble the bread: Punch down risen dough and divide into 12 equal pieces. Flatten each piece into a roughly 4-inch circle, spread 1-2 teaspoons filling onto each, then sprinkle with 1 tablespoon of cheese. Fold circles in half and arrange them round side up in the prepared loaf pan.
- Second rise: Cover the loaf and let it rise again until puffy, about 45 minutes in a warm environment.
- Preheat oven: Place the oven rack on the lower third position and preheat the oven to 350°F (177°C).
- Bake the bread: Bake the loaf for about 50 minutes until golden brown. Tent with foil if browning too quickly. Expect some melted butter to seep around the edges during baking. After baking, transfer pan to a wire rack, brush the top with melted butter if desired, and sprinkle with sea salt.
- Cool and serve: Let the bread cool in the pan for 10 minutes before removing. Serve warm for best flavor and texture.
- Storage: Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 1 week. Reheat in a 300°F (149°C) oven for 10-15 minutes or in the microwave to soften crust.
Notes
- Use Platinum Yeast from Red Star for best dough rise and texture.
- Butter for the filling should be very soft but not melted; bring to room temperature before mixing.
- To speed dough rising, place covered dough in a warm (not hot) oven or use the warm oven trick described in baking guides.
- If dough feels overly sticky during kneading, add flour by tablespoon increments but avoid adding too much to keep bread soft.
- Feel free to adjust cheese type for different flavors; parmesan, mozzarella, or cheddar all work well.
- Baking pan size is important; a standard 9×5-inch loaf pan is recommended.
- Optional: Brush top with melted butter and sprinkle sea salt after baking for extra flavor and a glossy finish.
- To test dough readiness, use the windowpane test for gluten development.
Keywords: Rosemary pull apart bread, garlic pull apart bread, cheesy pull apart bread, herb bread loaf, homemade pull apart bread, yeast bread recipe