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Asiago Rosemary Pull-Apart Bread

 

Hello! Rebekkah here. Today I decided that I wanted to make bread, and I’ve been eyeing this cinnamon sugar pull-apart bread from Joy the Baker for quite some time (you can find the recipe here.) However, I wanted to make a savory bread, so I decided to follow the instructions, but make it asiago rosemary bread!

The idea to make it savory rather than sweet really started when I bought my husband Asiago with Rosemary and Olive Oil Cheese from Trader Joe’s (buy it!) Since I had some lying around, I decided today was the day to make the bread.

Asiago Rosemary Pull-Apart Bread

Adapted from: Joy the Baker

Ingredients (dough)

  • 3 cups flour
  • 1 tablespoon (or 1 package) instant yeast (this is my favorite!)
  • 1 teaspoon salt
  • 1/2 stick butter, melted
  • 1/3 cup milk
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 large eggs
  • 1 tablespoon rosemary
  • 1 tablespoon garlic powder

Ingredients (cheesy filling!)

  • 1/8 -1/4 cup olive oil
  • 1 1/2 – 2 cups shredded cheese
  • 1 tablespoon rosemary
  • 2 tablespoons dried onions

Instructions

  • Start with the dough: mix all of the ingredients in a mixing bowl, with dough hook. (Make sure not to cook the eggs by putting them in at the same time as the butter – I suggest mixing the butter with the cold water to cool it off a bit.) The dough should come together, but be a little moist and sticky, that’s ok.
  • Put the dough in a greased bowl, cover with plastic wrap, and leave for 1 hour. By this point, it should be doubled. If it hasn’t doubled, leave it a bit longer.
  • Knead 1-2 tablespoons of flour into the bread, until it’s not longer sticky. Let it rest for about 5 minutes.
  • While the dough is resting, make the filling. The above is just a suggestion, but I thought it turned out great.

  

 

  • Roll out the dough into a large rectangle.

  • Brush the dough with olive oil and sprinkle with cheese/herb mixture

  

  • Slice dough into even strips (the short way). Stack the dough strips on top of one another. Slice the strips into even squares. Place squares into pan (vertically), and let rest another 30ish minutes, until the dough appears to have doubled again. (See here for a great tutorial on this step).
  • Bake in oven at 350 degrees for 30 minutes.

In the oven! Yum!

  • Once the bread is out of the oven, let it rest in the pan for 30 minutes, then loosen it with a bread knife and take it out of the pan.
  • ENJOY!

Cheesy bread up close!

 

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