Bread Recipes Rosemary Garlic

Starting from a simple rosemary-infused homemade dough, this rosemary garlic pull apart bread is shaped and assembled with butter, garlic, cheese, and herbs. Baked until golden brown and served pull-apart style, this flaky and flavorful bread is completely irresistible. Just wait until you smell it baking! Truly a favorite.

Have you ever tried my everything bagel pull apart bread? It is, without a doubt, one of the best bread recipes to come out of my kitchen. I wanted something equally as snack-y and satisfying for this holiday season, so I swapped in some everyday foolproof ingredients like rosemary, butter, and parmesan cheese.

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I don’t think a finished recipe has ever disappeared faster in my house. (And I make chocolate chip cookies on the regular.)

Easy Dutch Oven Bread With Roasted Garlic And Rosemary {no Knead Bread}

I don’t want to stand in the way of you and this carb-y perfection, so I’ll try to keep this short. This pull apart bread starts with homemade dough. You need 9 simple ingredients including: yeast, sugar, milk, butter, salt, egg, flour, rosemary and garlic powder. Sugar feeds the yeast, while milk hydrates it and gives the bread a softer texture (as opposed to water). Butter, salt, rosemary, and garlic powder add flavor. Egg contributes to the rising and provides more texture and structure.

There are a billion ways to make and assemble pull apart bread. I use a rolling pin and biscuit cutter for my everything bagel pull apart bread and while you can definitely use that same method here, I opted for something even easier today. You won’t have leftover dough scraps this way.

Make and knead the dough, referencing my How to Knead Dough tutorial as needed. After the dough rises, punch it down and divide into 12 pieces.

No Knead Garlic Rosemary Bread

Note: I love cheesy bread, but I appreciate that it doesn’t overpower the rosemary in this recipe. If you’re looking for a heavier cheesy flavor, you will love my homemade cheese bread.

Why fold the circles in half? Folding the dough circles in half gives the bread a solid base where no butter/cheese can seep through. I had so much trouble with a similar recipe when I tried to arrange buttered squares of dough in a loaf pan. The butter leaked everywhere and the bread was a greasy mess. While some butter melts around the sides here, the bread’s base is pretty solid.

This bread fits the bill for a snack, appetizer, or alongside dinner. You can slice the loaf or tear off pieces. Whenever or however you serve it, I’m confident every lucky taste tester will beg for seconds. If you love the garlic and herb butter flavors in this recipe, try these pizza pull apart rolls next. And if you’re craving sugar, this homemade monkey bread is equally mouthwatering and perfectly acceptable for breakfast. 😉

Rosemary Garlic Butter Bath Biscuits

Make a flavorful pull apart bread using this delicious rosemary-infused yeasted dough. You can use your favorite cheese in the filling. I love and usually use shredded parmesan.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onCrusty, chewy, herby and wonderfully fragrant, this easy no-knead, overnight Rosemary & Roasted Garlic Artisan Bread is everything a good savoury loaf should be!

Few things are better than the smell of fresh bread baking in the oven, and eating it while it’s still warm with a steaming bowl of soup or stew? The best!

No Knead Rosemary Bread Recipe

This recipe builds on my basic 4-ingredient, no-knead Everyday Artisan Bread . It’s still super easy to make and requires only a handful of extra ingredients.

A staple here for weekend lunches and dinners, this Rosemary & Roasted Garlic Artisan loaf is a simple, no-knead overnight bake that requires only 20 minutes of prep time. It’s sooo delicious served with lots of melty butter or dipped in good quality olive oil. Everyone loves this bread!

Slice thegarlichead in half. Drizzle the exposed cloves with olive oil and season with salt and pepper. Wrap in foil and roast on a baking sheet at 400ºF (204ºC) for 40 minutes. Let cool, remove cloves from their skins and set aside.

Rosemary Olive Sourdough Bread

Flour: I use a hard wheat unbleached bread flour to get a good crusty, chewy loaf. Hard wheat or ‘strong’ flour is made from hard wheat kernels and is a little more dense and higher in protein than other flours. Other bread or all-purpose flours can be used in all my bread recipes, as can good quality 1:1 gluten free blends, but results will vary in terms of both texture and appearance.

Water temperature: Room temperature water at or near 70°F/21°C is best. If the water is too warm or too cold, the yeast may die and your loaf will not rise.

Roasted garlic: You can use as much or as little roasted garlic as you like. We like to add ½ head per loaf, but I always roast extra to have some on hand either to make more bread or to use in other recipes.

Rosemary Garlic Sourdough Bread

Rise time and temperature: An ambient rise temperature somewhere between ~70º-75º/20º-23ºC is ideal but even high 60's/18º-19ºC should work if the dough is kept away from drafts. Note that rise times can vary based on temperature, environment and ingredients used. You will know your loaf is ready to bake when it has doubled in size, and this can take a minimum of 8 hours or as long as a full day.

Bakeware: Either a 3 Qt or larger Dutch oven or a 3 litre or larger glass covered casserole dish may be used for this recipe.

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It’s finished baking when: If you feel your oven temperature is unreliable, you can also tell your bread is fully baked once it has pulled away from the sides of the baking dish and it sounds hollow when you knock on the top.

Hour Rosemary Garlic Dinner Rolls Recipe

Scoring: Scoring isthe process of using a lame, razor blade or sharp knife to score/slash the top of your loaf before baking. Bread dough expands when first placed in the oven (an effect known as “oven spring”) and scoring controls this expansion by allowing steam to escape. While entirely optional, without scoringthe steam will find its own weak point and burst through the crust as it hardens. The advantage of scoring, therefore, is to guide the expansion of the dough to maintain the shape of your loaf and achieve optimal oven spring. When scoring your loaf, aim to cut between 1/4 and 1/2 deep. There is no need to press hard, but the cut does need to be deep enough that it won’t fill back in when baking.

Allow to cool before slicing: You can slice your bread right away if it will be consumed immediately. Letting it cool for at least 45-60 minutes, however, will allow the internal cooking process to complete and seal in moisture to prevent your bread from drying out too quickly.

Storage: This bread will store well on the counter for 2-3 days and in the refrigerator for up to a week. Sliced bread will freeze well for up to 3 months.This rustic rosemary garlic bread is wonderfully golden brown on the outside with a soft, fluffy center and plenty of garlic flavor. Readers have been loving this bread since we originally published it in 2012. Anyone can make this restaurant-quality bread!

Rustic Rosemary Garlic Zucchini Bread Recipe By Archana's Kitchen

In general, rustic bread is considered to be a type of bread that is made with simple ingredients including flour, water, salt, and yeast. Furthermore, it is shaped by hand rather than molded with a bread pan and baked at a higher temperature than other loaves. As a result, it has a thick, crusty, flaky exterior and a soft, fluffy interior.

This rustic garlic bread recipe is best eaten right away while still warm from the oven. However, on the rare chance you happen to have leftovers, they can be stored in an airtight container at room temperature for 2-3 days or in the freezer for up to 2-3 months.

To enjoy, let your frozen bread thaw in the refrigerator overnight. Then, warm it in the microwave or oven at 300F for 10-15 minutes or until it is soft and heated through.

Easy Rosemary Garlic Focaccia Bread Recipe You Can Make In Your Pellet Smoker

Our favorite way to devour this recipe is dipped in olive oil and balsamic vinegar while it’s still warm. However, it would also taste incredible used in a garlicky breakfast sandwich, served alongside cozy soup or hearty chili, or used to soak up the last of your favorite homemade spaghetti sauce!

This rustic rosemary garlic bread is wonderfully golden brown on the outside with a soft, fluffy center and plenty of garlic flavor. Better than any restaurant bread, it pairs perfectly with olive oil and balsamic for a tasty appetizer to all your favorite main courses.

BREAD RECIPES

Bread Recipes Rosemary Garlic

Easy Dutch Oven Bread With Roasted Garlic And Rosemary {no Knead Bread}