Right outside my grandmas back door, there’s a rosemary plant. The smell greets me like an old Christmas memory, or a big sunday dinner. For years I have stopped to smell it as I’ve walked by, and my husband and I finally decided to plant one ourselves at our house! The first year, we planted an annual one and it grew great. I cooked with it so many times that summer; mostly bread or adding it to soups. I was disappointed when the frost came that fall and I could no longer make rosemary bread with my fresh herbs. The following year, we went to buy another plant and decided to try the perennial rosemary plant. It has also done amazing, and I’m so glad we can look forward to it coming back each year.
My husband was working the graveyard shift during the summer and was sleeping during the day. I decided to make fresh rosemary bread one afternoon and homemade tomato soup with our homegrown tomatoes. My husband woke up to the delicious and comforting smell of bread and came out to the kitchen to see what it was. We were both blown away by how good that meal was, and still talk about it months later!
I think any type of rosemary bread is delicious, but this pull apart bread is something special! It does take a few steps, but I think its totally worth it on a cozy day at home.
ROSEMARY PULL APART BREAD
DOUGH
2 tsp yeast
1 tablespoon sugar
3/4 c milk
3 tablespoons butter, room temperature,
1 egg
2 1/3 c all purpose flour
1 tsp salt
1 tsp garlic powder
1 tablespoon chopped fresh rosemary (or 2 tsp dried)
Place the yeast and sugar in bowl of large mixing bowl. Heat the milk until warm to touch. Pour milk on top of yeast/sugar. Whisk together and allow to sit for 5-10 minutes
Add butter, egg, flour, salt, garlic powder and rosemary. Beat for about 3 minutes. If the dough isn’t pulling away from the sides of the bowl, add a little flour.
Knead the dough for 5 minutes, either by hand or by mixer.
Shape into a ball and sit the dough in a greased bowl. Cover. Allow to rise for 60-90 minutes.
FILLING
5 tablespoons butter, room temperature
1 tablespoon fresh rosemary or 2 tsp dried
1 tablespoon fresh parsley or 2 tsp dried
2 garlic cloves, minced or 1/2 tsp garlic powder
1/4 tsp salt
3/4 c shredded parmesan or mozzarella cheese
Mix the butter, rosemary, parsley, garlic, and salt together.
Place dough on lightly floured surface. Divide into 12 equal pieces, each about the size of a golf ball. Flatten each circle either with your hands or rolling pin. Spread 1/2 tsp of filling mixture into each. Sprinkle each one with 1 tablespoon of cheese. Fold circles in half and line up in prepared baking pan. Round side up. Cover and allow to rise for another 45 minutes.
Cover with aluminum foil and bake at 350 degrees for about 45 minutes. Brush with butter if desired.