Rosemary Pull-Apart Bread

By contributing writer Beth

We have a rosemary bush in our front yard, and I just love to brush past it. It always smells like “yum” to me. As a result, I enjoy finding easy and delicious ways to cook with rosemary.

This rosemary pull-apart bread is great for serving because you don’t have to slice perfectly. This is great since I’m pretty much terrible at making clean, even bread slices. I think it’s because I just can’t wait long enough to let it cool off. Well with this pull-apart bread, you only have a to wait long enough to place the free form loaf on the table before you tear in.

Notes: You could probably leave out the thyme and basil, but I wouldn’t. They offer a very light reminder of their presence that never competes with the rosemary and only brings out the fullest flavor of the yeasty bread.

Print Recipe

Rosemary Pull-Apart Bread

Prep Time2 hours hrs 30 minutes mins

Cook Time25 minutes mins

Total Time2 hours hrs 55 minutes mins

Course: Bread

Servings: 8

Author: Toni Anderson

Ingredients

For the Dough

• 3 teaspoons olive oil
• 1 cup whole milk
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1 teaspoon dried rosemary
• pinch of dried basil
• pinch of dried thyme
• ½ teaspoon onion powder
• 2 ½ cups bread flour
• 1 ½ teaspoons yeast

For the Topping

• ½ cup butter
• ½ cup Parmesan grated
• ½ teaspoon dried rosemary

Instructions

• Warm the olive oil and milk in a saucepan over very low heat until the liquid reaches 100 degrees. Remove from heat and place in mixer bowl.
• Add salt, sugar, rosemary, basil, thyme, onion powder, and yeast. Blend well.
• Add flour ½ cup at a time and mix until soft dough starts to form. Remove dough from bowl and turn onto floured surface.
• Knead in remaining flour ¼ cup at a time until dough is smooth and no longer sticky.
• Place dough in a well-oiled bowl. Cover and let rise in warm spot on counter for 1 hour or until doubled in volume.
• Just before dough is completely risen, oil a 9 inch springform pan.
• To prepare the topping, melt the butter. In a large bowl, combine the butter, Parmesan, and rosemary. Set aside.
• Remove dough from bowl and stretch or roll out to knead out all air bubbles.
• Cut dough into 4 equal chunks, then cut each of those chunks into 8 small cubes. Place these cubes in the butter mixture.
• Toss the dough cubes around in the butter until all are coated. Place cubes in pan.
• Cover again and let rise for 50 minutes.
• Heat oven to 375 degrees. Remove cover and bake bread for 25 minutes or until light golden brown.
• Remove from pan onto a serving plate and enjoy!

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