Step 1

Add lukewarm water and milk to a large mixing bowl. Whisk in active dry yeast and sugar. Allow to “proof” for about 5 minutes, or until foamy.

Step 2

Add in olive oil, garlic powder, and dried rosemary (or other dried herbs) and whisk to combine.

Step 3

Add in bread flour and salt and use a wooden spoon or rubber spatula to mix into a shaggy dough.

Step 4

Turn the dough out onto a lightly-floured work surface and knead for 5-10 minutes, or until the dough is smooth and elastic. The dough should spring back when gently poked. If the dough seems too wet and is sticking excessively to your hands or the work surface, gradually work in extra flour about 2 tablespoons at a time, until the correct consistency is achieved. (Avoid working in too much flour.)

Step 5

When the dough is nice and elastic, shape it into a ball. Drizzle the inside of the mixing bowl with olive oil and place the dough inside, turning to coat with oil.

Step 6

Cover the bowl with plastic wrap or a slightly damp kitchen towel and place it in a warm area in your kitchen. Let the dough rise for about 1 hour, or until roughly doubled in size. (If your kitchen is very chilly, it may take a little extra time. On a very warm day, it can take less time. Judge by size rather than time.)

Step 7

Note: There are many different ways to shape pull-apart bread! For an alternate method, see the recipe notes.

Step 8

Turn the risen dough out onto a lightly floured surface. Using a rolling pin, roll the dough out into a rectangle that’s roughly 12x16”.

Step 9

In a small bowl, mix together the softened butter with the chopped rosemary, parsley, minced garlic, salt, and (optional) shredded cheese to form a paste.

Step 10

Spread the garlic herb butter across the rolled out dough, coating the entire surface as evenly as possible.

Step 11

Cut the dough into 12 pieces. (Each piece should be about 4x3”.) Stack all 12 pieces on top of one another.

Step 12

Grease a standard loaf tin and transfer the stacks into the tin, making sure the slices of dough are evenly distributed.

Step 13

Lightly cover the loaf with the same plastic wrap or damp kitchen towel used previously. Let this loaf rise for about 30-45 minutes. It should rise somewhat and become slightly puffy, but don’t let it proof so long that it doubles in size (it would be over-proofed). In this time, preheat your oven to 350°F and place the rack in the lower middle position.

Step 14

Once the loaf looks slightly puffy, with the dough risen to just about the height of the loaf tin, place it in the preheated oven and bake for about 40-45 minutes. Because the dough is quite rich, it tends to brown quickly. If it seems like it’s getting too dark, loosely tent it with aluminum foil.

Step 15

Carefully remove the loaf from the oven and place on a wire cooling rack. Let it cool in the pan for about 10 minutes before removing it to serve. It’s best enjoyed warm! I also love serving this with a side of marinara for dipping.