Description
This Rosemary Garlic Pull Apart Bread is a delightful, aromatic bread featuring soft, fluffy dough infused with fresh rosemary and garlic butter. Perfectly baked to a crispy golden perfection, it’s a visually impressive and deliciously shareable appetizer or side that fills your kitchen with irresistible aromas.
Ingredients
Scale
For the Dough:
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (110°F)
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil
For the Garlic Rosemary Butter:
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1/2 tsp salt
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active and ready to use.
- Mix the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Pour in the frothy yeast mixture along with olive oil. Stir until a rough dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the bread.
- Prepare Garlic Rosemary Butter: In a separate bowl, combine melted unsalted butter, minced garlic, chopped fresh rosemary, and salt. Mix thoroughly to blend the flavors well.
- Shape and Coat the Bread Pieces: Punch down the risen dough to release the air. Divide it into small, evenly sized pieces. Dip each piece into the garlic rosemary butter, ensuring each is well-coated.
- Arrange the Dough: Place the coated dough pieces in a greased bundt pan, layering them closely. Once all pieces are arranged, pour the remaining garlic rosemary butter evenly over the top.
- Second Rise: Cover the bundt pan and allow the dough to rise again in a warm place for about 30 minutes until puffed up.
- Bake: Bake the bundt pan in the preheated oven for 25-30 minutes or until the bread is golden brown on top and cooked through.
- Cool and Serve: Remove the bread from the oven and let it cool slightly before serving to enjoy the pull-apart texture and rich garlic rosemary flavor.
Notes
- Ensure the water used for activating the yeast is warm (around 110°F) to avoid killing the yeast.
- Kneading is crucial for gluten development; don’t rush this step.
- You can sprinkle extra fresh rosemary on top before baking for a stronger aroma.
- Use a bundt pan or similar deep baking dish for best pull-apart effect.
- Store leftovers in an airtight container; reheat in the oven to revive crispiness.
