Description
Layered with rosemary, parsley, garlic and butter, this pull-apart bread is a dream come true when you’re craving soft, flavorful carbs.
Ingredients
Scale
- 1/4 cup warm water
- 1/2 ounce dry active yeast
- 3 cups flour (plus extra for the work surface)
- 3 tablespoons sugar
- 1–1/2 teaspoons salt
- 1/2 cup milk
- 1/2 cup melted butter (divided)
- 2 eggs
- 3 garlic cloves (minced)
- 1 tablespoons fresh rosemary (chopped)
- 1 tablespoon fresh parsley (chopped)
- Nonstick cooking spray
- Sea salt to sprinkle on top of the bread
Instructions
- Add the yeast to the bowl of a stand mixer. Pour the warm water over the top. Gently stir and allow the mixture to sit for a few minutes.
- Add the flour, sugar, and 1-1/4 teaspoons salt to a medium bowl and whisk to combine.
- Add the dough hook to the stand mixer and add half the flour mixture to the bowl. Mix on low until it begins to combine with the yeast mixture.
- While mixing, pour in the milk followed by 1/4 cup of the melted butter. Allow it to mix for a few minutes.
- One at a time, add the eggs. Continue to mix until incorporated.
- Add the remaining flour mixture and mix until incorporated. The dough should be soft and just slightly sticky.
- Lightly coat a large bowl with the nonstick cooking spray.
- Lightly flour a clean work surface with a bit of the flour. Transfer the dough to the surface and knead it lightly a few times. Pat it into a round ball.
- Transfer the dough to the bowl, cover it with a clean towel, and allow it to rest in a warm area for about an hour. The dough should almost double in size.
- When the dough has risen, sprinkle more of the flour on your work surface. Transfer the dough to the surface and punch it down a few times. Roll it out to a large oval, about 1/4-inch thick.
- Lightly coat a 9×5-inch loaf pan with the nonstick cooking spray. Do the same in 3 wells of a muffin tin. Preheat your oven to 350 degrees F.
- Combine the remaining 1/4 cup of melted butter with the remaining 1/4 teaspoon salt, garlic, and the herbs.
- Use a biscuit cutter (4-5 inches in diameter) to cut rounds out from the dough. Brush the butter mixture over one side of each round and fold in half. One at a time, place the folded rounds in the loaf pan, pressed up against each other, rounded side facing up.
- Gather the dough scraps together and roll it out flat and continue cutting out rounds. Continue until there is no dough left.
- Gather the dough rounds that won’t fit in the loaf pan (I used three rounds per muffin well) and place in the muffin well.
- Brush any remaining butter mixture over the top of the dough, and in between the rounds. Sprinkle the top with a bit of the sea salt.
- Bake for about 25 minutes, or until the tops turns lightly golden.
- Cool slightly before serving.
- Category: Bread