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material
2 teaspoons Red Star Quick Rising Yeast
1 tablespoon granulated sugar
3/4 cup whole milk
3 tablespoons unsalted butter, room temperature
1 large egg
2 1/3 cups all-purpose flour (flattened with a spoon), more as needed
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
filling
5 tablespoons very soft unsalted butter
1 tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
1 tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
2 cloves of garlic, minced, or 1/2 teaspoon garlic powder
1/4 teaspoon salt
3/4 cup shredded Parmesan, mozzarella, or white cheddar cheese
Thanksgiving dinner is like chocolate chip cookies: the more you add to them, the tastier they become. It calls for classic dishes like turkey, stuffing, mashed potatoes, and pumpkin pie, but it gets even better with the addition of cranberry sauce, green bean casserole, and candied yams.
Classics are always great, but sometimes it’s good to spice things up a bit and add something no one has seen before. This Rosemary Garlic Pulled Apart Bread is a twist on the standard Thanksgiving roll and adds something new and exciting to your table.
Megan Hendricks | Senior Staff Photographer
To begin baking, first place yeast and sugar in the bowl of a kitchen mixer fitted with a dough hook or paddle attachment. If you don’t have a stand mixer, you can also use a large mixing bowl. Heat milk on the stove or in the microwave until warm to the touch, about 110°F. Add the warm milk to the yeast and sugar mixture and whisk gently to combine. Cover the bowl loosely with a clean kitchen towel and let stand for 5 to 10 minutes.
After 5-10 minutes, when the mixture is frothy, add the butter, eggs, salt, garlic powder, and rosemary to the bowl. Beat on low speed for 3 minutes or until completely combined. The dough will become soft as you mix it, so transfer it to a lightly floured work surface. Knead the dough with lightly floured hands for about 1 minute. If the dough is too sticky and difficult to handle, add 1 to 3 tablespoons of flour, but be careful to make sure the dough is still soft.
Once kneaded, shape the dough into a ball, place in an oiled bowl (I used non-stick spray) and cover with plastic wrap or aluminum foil. Place the bowl in a slightly warm environment to ferment. I placed it on my kitchen counter and covered it with a kitchen towel over the plastic wrap for extra insulation. Let the dough rise until doubled in size, or about 60 to 90 minutes.
Once the dough has risen, prepare the filling. In a medium bowl, combine butter, rosemary, parsley, garlic, and salt. If the butter is soft enough, you can mix it all together with a spoon or fork, or you can also use an electric mixer. Cover tightly and store until ready to use. Do not refrigerate.
Once the dough has doubled in size, remove the plastic wrap or aluminum foil and use a punch to remove the air. Place the dough on a lightly floured work surface and divide the dough into 12 equal pieces, approximately 1/4 cup each, each slightly larger than a golf ball. I found it easiest to make the dough into a log and then divide the dough by hand from there.
Using lightly floured hands, flatten each into a circle about 4 inches in diameter. The dough should be so soft that you don’t need to use a rolling pin to flatten the circles.
Once the circles are formed, spread 1-2 tablespoons of the filling mixture onto each circle and sprinkle with 1 tablespoon (or more) of cheese. Fold the circle in half and seal the filling inside.
Grease a 9-by-5-inch loaf pan and place the circle, round side up, into the pan. Cover with plastic wrap or aluminum foil and let rise in a slightly warm place until puffed (this will take about 45 minutes).
While the bread is rising again, adjust the oven rack to the bottom third position and preheat the oven to 350°F.
Bake for about 50 minutes or until bread is golden brown. If the top of the bread is browning too quickly, tent it with aluminum foil over the top. Remove from the oven and place the pan on a wire rack. Let cool in the mold for 10 minutes, then remove from the mold.
Before serving, brush with melted butter and sprinkle with flaky salt. If made in advance, reheat in a 300°F oven for 10 to 15 minutes to soften the insides again. You can also reheat it in the microwave if necessary.
Leftovers can be stored, covered, at room temperature for 2 days or in the refrigerator for up to 1 week.
Published on November 15, 2023 at 10:27 p.m.