Ingredients
For the Dough
- 3½ cups (440g) bread flour
- 2¼ teaspoons (1 packet) instant yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (240ml) warm whole milk
- ¼ cup (60ml) warm water
- ¼ cup (57g) unsalted butter, melted
- 1 large egg
For the Garlic Herb Butter
- ½ cup (113g) unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Optional Filling
- 1½ cups (170g) shredded mozzarella cheese
- ¼ cup (25g) grated Parmesan cheese
For Garnish
- Fresh rosemary
- Chopped parsley
- Flaky sea salt (optional)
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- 9×5-inch loaf pan
- Pastry brush
- Rolling pin
- Sharp knife or pizza cutter
- Clean kitchen towel
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the warm milk, warm water, sugar, and yeast. Let stand for about 5 minutes, until the mixture becomes foamy.
Add the melted butter, egg, and salt. Gradually mix in the bread flour until a soft dough forms.
Knead the dough for 8–10 minutes by hand or with a stand mixer until it is smooth and elastic.
Step 2: First Rise
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Step 3: Make the Garlic Herb Butter
In a small bowl, stir together the melted butter, minced garlic, chopped rosemary, parsley, garlic powder, black pepper, and salt until well combined.
Step 4: Shape the Bread
Punch down the risen dough and roll it into a rectangle about 12 × 18 inches.
Brush the entire surface generously with the garlic herb butter.
Sprinkle with mozzarella and Parmesan cheese, if using.
Cut the dough into equal squares using a sharp knife or pizza cutter.
Stack the squares on top of each other, then arrange the stacks upright in a greased 9×5-inch loaf pan.
Step 5: Second Rise
Cover the loaf pan loosely with a kitchen towel and let the dough rise for 30–40 minutes, or until noticeably puffy.
Step 6: Bake
Preheat the oven to 350°F (175°C).
Bake for 35–40 minutes, or until the bread is golden brown and cooked through.
If the top begins to brown too quickly, loosely cover it with aluminum foil during the last 10 minutes of baking.
Step 7: Finish and Serve
Brush the warm bread with any remaining garlic herb butter.
Garnish with fresh rosemary, chopped parsley, and a sprinkle of flaky sea salt if desired.
Serve warm and pull apart each buttery, flavorful piece.
Tips for Success
- Use fresh rosemary for the most vibrant flavor.
- Avoid adding too much flour to keep the bread soft and tender.
- Freshly grated mozzarella melts more smoothly than pre-shredded cheese.
- Let the dough rise in a warm, draft-free place for the best texture.
- Brush the baked loaf with extra garlic butter for an even richer finish.
Serving Suggestions
Rosemary Garlic Pull-Apart Bread pairs perfectly with:
- Tomato soup
- Creamy pasta dishes
- Grilled chicken
- Roast beef
- Caesar salad
- Marinara sauce for dipping
- Herb-infused olive oil
Storage
Store leftover bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 325°F (165°C) oven for 8–10 minutes or microwave individual pieces for 15–20 seconds until warm. Freeze the baked bread for up to 2 months and thaw before reheating.
Nutrition (Per Serving, Approximate)
- Calories: 310
- Carbohydrates: 35g
- Protein: 8g
- Fat: 15g
- Saturated Fat: 9g
- Fiber: 2g
- Sugar: 3g
- Sodium: 340mg
