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A tasty pull apart bread infused with the flavors of mozzarella and Parmesan cheeses, and roasted rosemary, it’s the perfect appetizer for for sharing!
Since it’s Saturday, you might have a little extra time on your hands. If so, and you feel like making your family a homemade treat, then you’ve come to the right place.
Our Parmesan rosemary pull apart bread recipe is a household favorite. Especially, since we’ve started adding mozzarella to the recipe. Personally, I feel like this change was exactly what the bread was missing.
Missing, you ask? That’s right, this pull apart bread was originally posted way back in December of 2016. Now you know Kim and me, when we change something, we have to update the post. So, without further delay, let’s get started on this updated favorite!
Equipment Needed to make Pull Apart Bread:
- Bundt Pan
- Small Sauce Pan
- Stand Mixer with a Dough Hook
- Glass Mixing Bowls
- Measuring Cups
- Measuring Spoons
Parmesan Rosemary Pull Apart Bread Instructions:
Before we begin, there are a few steps you need to take. First, preheat your oven to 350 degrees F. and spray a large bundt pan with non-stick cooking spray. Otherwise, the bread will stick.
Afterward, shred the Parmesan and mozzarella cheeses and separate your butter in half. Place one-half in a small bowl on your stove top to soften while you prepare the rest of the recipe. Should you decide to use fresh rosemary then, give it a rough chop.
Once you have the completed these steps, it’s time to activate the yeast.
Prepping the Yeast:
Now, there are a couple of different ways to complete this action. Some people use a microwave and if you are comfortable with using that method then be my guest.
For the purposes of this recipe, I used a small saucepan to heat the milk, butter, sugar, and water until the butter has completely melted.
Remove the mixture from the heat and pour it into a microwave-safe bowl. Then, add the yeast and mix it with a whisk or fork until the yeast has completely dissolved. Set the bowl aside for ten (10) to fifteen (15) minutes.
If everything was done correctly, the liquid should get foamy and frothy (see the photo below). If not, then dump that mixture down the drain and redo the yeast activation step.
Making the Dough:
While waiting for the yeast to activate, in a stand mixer bowl and using a spoon, combine the flour and salt. After the yeast has activated, slowly add it to the flour.
Attach the dough hook to the stand mixer and starting on low-speed, mix the dough for approximately two (2) minutes. Then, increase the mixer speed to medium and beat the dough for another two (2) minutes.
If needed, scrape the sides of the bowl to make sure all the flour gets mixed. At that point, the dough should come together and pull away from the side of the bowl. Turn off the mixer and remove the dough.
It should come off the hook easily, and the hook should be clean. Again, take a look at the photo below as a reference. Knead the dough for approximately eight (8) minutes, then proceed to the last few steps.
Building the Parmesan Rosemary Pull-Apart Bread:
After kneading the dough, begin tearing off pieces of it and rolling them into one (1) inch balls. Take the bundt pan and start placing the balls in the pan, building layers of dough balls.
Once the first layer is done, brush the dough with softened butter and then sprinkle with rosemary and mozzarella and Parmesan cheeses. Repeat this process until all the dough has been used.
Don’t be alarmed if you have cheese and herbs left over; it can be used later. With the pan loaded, cover it with a dry kitchen towel and place the pan in a warm, dry spot and let rise for thirty (30) minutes. This is also known as proofing the dough. The dough balls should double in size.
When the dough has risen, remove the kitchen towel and bake in a 350 degree Fahrenheit oven for approximately twenty-five (25) minutes or until bread is golden brown.
Remove the pan from the oven and let it cool on cooling rack until ready to serve. The easiest way to remove the bread is to place your serving dish on the top of the bundt pan (touching the bottom of the visible bread) and flip the pan over.
The pull-apart bread should pop right out. Now, remember that extra cheese and herbs? You can sprinkle them over the top of the bread and pop it back in a warm oven to melt.
If you are like me and are satisfied with the simple, cheesy crust on the bread, then serve everything “as is.” Or, if you like, you can include an olive oil or marinara dipping sauce. Also, I think an olive tapenade paste would be phenomenal with this pull-apart bread.
Kim and I hope you enjoy this pull apart bread and wish you all the best 🙂
Pull Apart Bread Tips:
We like to use a silicone mat to knead the dough. That way there is no extra flour required and there’s less mess to clean up afterwards!
However, you don’t have to knead the dough by hand. You can use your stand mixer and hook attachment to knead it for the eight (8) minutes.
If there was any remaining cheese and rosemary, sprinkle it over the top of the warm bread after it’s been removed from the pan.
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Parmesan Rosemary Pull Apart Bread
- 4 Ounces Parmesan cheese
- 4 Ounces Mozzarella Cheese
- 3 Tablespoons Rosemary (fresh, chopped or dried)
- ½ cup Unsalted Butter (one ((1)) stick, divided and half softened)
- ½ cup Water
- 1 cup Milk (we used whole)
- 2 teaspoons Salt
- 4 Tablespoons Sugar
- 4 1/2 teaspoons Rapid Rise yeast (two ((2)) envelopes)
- 4 cups All-Purpose flour
- Preheat oven to 350 degrees and spray a bundt pan with cooking spray.
- If needed shred mozzarella and Parmesan cheeses and roughly chop the rosemary.
- Activate the yeast by placing the milk, water, sugar, and four (4) tablespoons of butter into a small saucepan over low heat and allow butter to melt.
- After butter melts and liquid reaches 120 degrees Fahrenheit, remove from heat and pour into a heat-safe glass bowl. Add the yeast to the bowl and stir. The yeast should become foamy and light in color, this process normally takes ten (10) to fifteen (15) minutes.
- While yeast activates, use a spoon to combine flour and salt in the bowl of a stand mixer. After the yeast activates, add it to the flour and salt.
- Place the bowl on the stand mixer and use a dough hook to mix the dough on low speed for one (1) to three (3) minutes. Then increase to medium speed for additional one (1) to there (3) minutes.
- If necessary, stop and scrape the sides of the bowl to ensure all the flour gets incorporated. Once the dough begins to pull away from the sides of the bowl, remove it from the mixer and place it on a well-floured surface.
- Knead for approximately eight (8) minutes until dough is smooth and elastic.
- Tear the dough into one (1) inch pieces and roll into balls and place the balls into a single layer in the bundt pan. Brush the dough with softened butter, then sprinkle with rosemary and Parmesan.
- Continue to layer the dough, butter, rosemary, and mozzarella and Parmesan cheeses until all the dough is used. Cover the pan with a clean kitchen towel and let rise for 30 minutes. The balls should double in size.
- After the dough has doubled, place the pan in the oven and bake for twenty-five (25) to thirty (30) minutes or until the bread is golden brown and the cheese is melted. Remove from the oven, and invert the pan (turn upside down) onto a cooling rack.
- Once you're able to remove it from the pan, serve warm. Store leftovers in an airtight container for up to three days.