Months ago, I bought a rosemary plant with the sole intention of using it to make bread. Today I am proud to say that was a worthy investment. Rosemary garlic bread is rich and flavorful, not to mention easy on the eyes and nose. While rolling out the bread pieces, I actually took out the twelfth piece and used it to make naan because the dough and garlic butter were so appetizing. That was also a good investment. So although this bread is made of eleven pieces and not twelve, it is still mind-blowingly good and not as daunting as you might think, I promise. It’s worth trying even if you didn’t buy fresh rosemary for this purpose 🙂
For more breakfast loaves, check out my recipe for Spinach Sandwich Bread or Heart-Healthy Flax Bread.
Rosemary Garlic Bread
Course: BreakfastCuisine: American12
servings3
hours50
minutesIngredients
- Dough
2 1/4 tsp instant yeast
1 tbsp granulated sugar
3/4 cup milk
3 tbsp softened butter
1 large egg
1 cup whole wheat flour
1 1/3 cups bread flour
1 tsp salt
1 tsp garlic powder
1 1/2 tbsp finely chopped fresh rosemary (or 2 tsp dried)
- Filling
5 tbsp very softened butter
2 tbsp finely chopped fresh rosemary (or 1 tbsp dried)
1 tbsp finely chopped fresh parsley (or 2 tsp dried)
1/2 tsp garlic powder
3/4 cup grated vegetarian parmesan cheese* (see notes)
Directions
- Make the dough: Place the yeast and sugar in the bowl of a stand mixer or large bowl. Heat the milk until warm to the touch, about 110°F. Pour warm milk on top of yeast and sugar. Whisk gently to combine, then loosely cover and allow to sit for 5-10 minutes until frothy.
- If you have a mixer, attach the dough hook. Otherwise, mix dough with a wooden spoon or spatula. Add the butter, egg, flour, salt, garlic powder, and rosemary to the bowl, and beat on low for 3 minutes. The dough should be soft and pliable. Transfer it a lightly floured work surface and knead for 1 minute. Shape into a ball and place in a greased bowl. Cover bowl and let dough rise until doubled in size, around 60-90 minutes.
- Meanwhile, grease a 9 x 5 loaf pan and prepare the filling in the next step.
- Make the filling: In a medium bowl, mix the butter, rosemary, parsley, and garlic together. Cover and set aside at room temperature until ready to use.
- Assemble the bread: Punch down the dough to release air. Place dough on work surface and divide into 12 equal pieces, each a little larger than a golf ball. Flatten each into a circle about 4 inches in diameter (I used my hands). Spread 1/12 of the filling in the center of each piece and top with a tablespoon of parmesan, then fold in half. Make a row of the 12 pieces in the loaf pan, round side up. Cover pan and allow to rise once again until bread pieces have puffed up a little, about 45 minutes.
- Adjust the oven rack to the third position from the top and preheat to 350 degrees F. Bake for 50 minutes, or until golden brown, and let cool for 10 minutes in the pan. Then invert onto a cooling rack and serve warm.
Notes
- If you don’t have parmesan cheese on hand, you can make this vegan substitute from Minimalist Baker like I did. Just know that the filling won’t melt into the bread as well simply because the recipe is cashew-based.
This recipe was adapted from Sally’s Baking Addiction’s Rosemary Garlic Pull Apart Bread.
