Rosemary Garlic Pull Apart Bread Recipe

Pull-apart bread is a delicious, interactive dish that brings comfort and joy to any meal, whether it’s served as a side dish, appetizer, or even a main course. With its buttery garlic flavor and the refreshing earthiness of rosemary, this Rosemary Garlic Pull-Apart Bread is the perfect combination of tender, fluffy dough and aromatic seasonings. This recipe goes beyond just creating bread—it’s an experience that delights all the senses. The beauty of pull-apart bread lies in its ease of sharing and its irresistible texture.

The flavors of rosemary and garlic come together in this warm, gooey loaf that’s both a feast for the eyes and a treat for the taste buds. The bread pulls apart effortlessly into individual pieces, each infused with rich, savory garlic butter, offering the perfect amount of herby bite and buttery goodness.

In this detailed guide, we’ll walk you through the ingredients, preparation techniques, and key tips to ensure your Rosemary Garlic Pull-Apart Bread is a success every time. Whether you’re making it for a special dinner, a holiday feast, or just to enjoy with friends and family, this recipe is sure to be a crowd-pleaser.

Step-by-Step Instructions

1. Preparing the Dough

Activate the Yeast:

1. In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the water and stir to combine. Let it sit for about 5 minutes, until the mixture becomes frothy. If the mixture doesn’t foam, your yeast might be inactive, and you may need to try again with fresh yeast.

Mix the Dry Ingredients:

2. In a large bowl, combine all-purpose flour and salt. Use a whisk to mix the dry ingredients together evenly.

Combine Wet Ingredients:

3. In a separate bowl, whisk together the egg, warm milk, and melted butter. Add the yeast mixture to the wet ingredients and stir to combine.

Make the Dough:

4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If using a stand mixer, use the dough hook attachment and mix on low speed until the dough comes together.

5. Once the dough has formed, turn it out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, continue to knead with the dough hook on medium speed for about 5 minutes.

Let the Dough Rise:

6. Lightly grease a large bowl with olive oil or cooking spray and place the dough in the bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1-2 hours, or until the dough has doubled in size.

Making the Rosemary Garlic Butter

1. In a small saucepan, melt the unsalted butter over low heat. Once melted, add the minced garlic, fresh rosemary, olive oil, salt, and black pepper. Stir until fragrant, about 1-2 minutes. Remove from heat and set aside to cool slightly.

Assembling the Pull-Apart Bread

Punch Down the Dough:

1. Once the dough has risen, punch it down gently to release the air bubbles. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.

Cut the Dough:

2. Using a sharp knife or pizza cutter, cut the dough into small squares, about 2 inches in size.

Coat with Garlic Butter:

3. Dip each dough square into the rosemary garlic butter, coating it generously. You can also use a pastry brush to brush the butter onto each square if you prefer.

Layer the Dough Squares:

4. Arrange the coated dough squares in a greased baking dish or bundt pan, stacking them on top of one another. Make sure to arrange them neatly, with the buttery side facing up. If using a bundt pan, layer the dough squares in a circular motion.

Second Rise:

5. Cover the baking dish with a clean kitchen towel and let the dough rise for another 30-45 minutes, or until it has puffed up and filled the pan.

Baking the Bread

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).

Bake the Bread:

2. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown on top and the dough is fully cooked through. If using a bundt pan, check the center to make sure it’s fully baked.

Cool and Serve:

3. Once baked, remove the bread from the oven and let it cool for 10 minutes. Serve warm, and enjoy the deliciously soft and flavorful pull-apart bread!

Troubleshooting Tips

1. The dough didn’t rise: Ensure that your yeast was activated properly (look for froth in the yeast mixture). Make sure the water and milk are warm (but not hot) to avoid killing the yeast.
2. The bread is too dense: This can happen if the dough was overmixed or not kneaded enough. Be sure to knead the dough until it’s smooth and elastic, and allow enough rising time.
3. The bread is too dry: If the bread comes out too dry, ensure that you’re using enough butter to coat the dough pieces and that the dough itself has adequate moisture.

Flavor Variations

1. Cheese Pull-Apart Bread: Add shredded mozzarella or cheddar cheese in between the layers of dough for a cheesy twist.
2. Garlic Parmesan: Mix grated Parmesan cheese into the rosemary garlic butter for extra richness and flavor.
3. Spicy Pull-Apart Bread: Add red pepper flakes or minced jalapeños to the rosemary garlic butter for a bit of heat.

Conclusion and Serving Suggestions

Rosemary Garlic Pull-Apart Bread is an easy-to-make, comforting dish that adds warmth and flavor to any meal. Whether you’re serving it as a side dish, appetizer, or snack, it’s a guaranteed crowd-pleaser. With this detailed recipe, you now have everything you need to make a perfectly soft, fluffy, and flavorful pull-apart bread that everyone will love.

Experiment with different flavor variations, play around with additional fillings, and most importantly, have fun with this deliciously interactive recipe. Enjoy the process, and of course, the mouthwatering results!

Yield: 1 Loaf

Rosemary Garlic Pull Apart Bread Recipe

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Pull-apart bread is a delicious, interactive dish that brings comfort and joy to any meal, whether it's served as a side dish, appetizer, or even a main course. With its buttery garlic flavor and the refreshing earthiness of rosemary, this Rosemary Garlic Pull-Apart Bread is the perfect combination of tender, fluffy dough and aromatic seasonings. This recipe goes beyond just creating bread—it’s an experience that delights all the senses. The beauty of pull-apart bread lies in its ease of sharing and its irresistible texture.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the Dough:
• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup warm water (110°F or 43°C)
• 2 tbsp sugar
• 2 1/2 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 2 tbsp olive oil
• For the Garlic-Rosemary Butter:
• 1/2 cup (1 stick) unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare the Dough:
   In a small bowl, combine warm water, sugar, and yeast. Stir to dissolve the sugar and let sit for 5-10 minutes, until the mixture becomes frothy.
   In a large bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Stir with a wooden spoon or spatula until a dough forms.
   Turn the dough out onto a floured surface and knead for 5-7 minutes, until the dough is smooth and elastic.
   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until the dough has doubled in size.
   
2. Prepare the Garlic-Rosemary Butter:
   While the dough is rising, melt the butter in a small saucepan over low heat. Add the minced garlic, rosemary, salt, and pepper, and cook for about 2-3 minutes, just until the garlic is fragrant (be careful not to burn the garlic). Remove from heat and set aside.
   
3. Shape the Bread:
   Once the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface.
   Roll the dough into a rectangle, about 12x9 inches in size.
   Brush the dough generously with the garlic-rosemary butter mixture. Cut the dough into small squares (about 2x2 inches) using a sharp knife or pizza cutter.
   Stack the dough squares on top of each other to create small "stacks" of dough. Arrange these stacks vertically in a greased 9x5-inch loaf pan. If any butter is left, drizzle it over the stacked dough.
   
4. Second Rise:
   Cover the loaf pan with a clean kitchen towel and let the dough rise for another 30 minutes, or until the dough has puffed up and filled the pan.
   
5. Bake the Bread:
   Preheat the oven to 350°F (175°C).
   Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
   If the top begins to brown too quickly, you can cover it loosely with foil for the last 10 minutes of baking.
   
6. Serve:
   Let the bread cool slightly in the pan for 5 minutes before removing it. Serve warm, and enjoy pulling apart the soft, garlicky, rosemary-infused pieces!

Notes

• Dough Rising Tips: If your kitchen is cool, you can place the dough in a slightly warmed oven (about 100°F) to speed up the rising process.
• Herb Variations: If you don't have fresh rosemary, you can use dried rosemary. You can also experiment with other herbs like thyme or oregano for different flavors.
• Make Ahead: You can prepare the dough the night before and let it rise in the fridge overnight for a slower rise, which can enhance the flavor. Just bring it to room temperature before baking.
• Extra Toppings: For a cheesy twist, sprinkle some shredded mozzarella or Parmesan between the layers of dough before baking.