Rosemary Garlic Pull Apart (Print Version)
# Ingredients:
→ Dough
01 -
2 teaspoons Platinum Yeast from Red Star
02 -
1 tablespoon granulated sugar
03 -
3/4 cup (180ml) whole milk, warmed to 43°C
04 -
3 tablespoons (43g) unsalted butter, softened
05 -
1 large egg
06 -
2 and 1/3 cups (291g) all-purpose flour, spooned & leveled, plus more as needed
07 -
1 teaspoon salt
08 -
1 teaspoon garlic powder
09 -
1 tablespoon finely chopped fresh rosemary, or 2 teaspoons dried
→ Filling
10 -
5 tablespoons (71g) unsalted butter, extra soft
11 -
1 tablespoon finely chopped fresh rosemary, or 2 teaspoons dried
12 -
1 tablespoon finely chopped fresh parsley, or 2 teaspoons dried
13 -
2 garlic cloves, minced, or 1/2 teaspoon garlic powder
14 -
1/4 teaspoon salt
15 -
3/4 cup (95g) shredded parmesan, mozzarella, or white cheddar cheese
→ Optional Topping
16 -
1 tablespoon (14g) unsalted butter, melted
17 -
coarse or flaky sea salt for sprinkling
# Instructions:
01 -
Combine yeast and sugar in a mixing bowl. Heat milk to 43°C and pour over the yeast mixture. Whisk gently, cover, and let sit for 5-10 minutes until frothy.
02 -
Add softened butter, egg, flour, salt, garlic powder, and rosemary. Mix on low speed until the dough pulls away from the bowl, approximately 3 minutes. Add more flour if necessary.
03 -
Knead the dough for 5 minutes using the dough hook or by hand on a lightly floured surface, adding small amounts of flour as needed to achieve a soft, tacky texture. Perform a windowpane test to confirm readiness.
04 -
Shape the dough into a ball, place in a greased bowl, and cover. Let it rise in a warm environment for 60-90 minutes until doubled in size.
05 -
Mix softened butter, rosemary, parsley, garlic, and salt together in a medium bowl. Keep the mixture at room temperature for easy spreading.
06 -
Punch down the risen dough and divide into 12 equal pieces. Flatten each piece into a 4-inch circle. Spread 1-2 teaspoons of filling and sprinkle with 1 tablespoon of cheese. Fold circles in half and arrange in a greased 9×5-inch loaf pan, rounded side up.
07 -
Cover the pan with plastic wrap and let the dough rise in a warm environment until puffy, roughly 45 minutes.
08 -
Preheat oven to 177°C and adjust the rack to the lower third position. Bake the loaf for 50 minutes until golden brown. Cover with foil if browning too quickly. Let cool for 10 minutes before removing from the pan.
09 -
Brush melted butter over the top of the warm bread and sprinkle with sea salt. Serve warm.
# Notes:
01 -
Store the bread at room temperature for 2 days or in the refrigerator for up to 1 week. Reheat at 149°C for 10-15 minutes to restore softness.