About
Oh, what a divine delicacy! What an angelic treat! Heavenly Bread parts the clouds and blesses everyone with this beloved flavor! The tender, golden bread serves up each piece stuffed with a buttery, herbaceous, cheesy filling. This Heavenly Bread is a pull-apart bread, so you're encouraged to share. After all, what could be more heavenly than coming together as a community to share in life's goodness... which this bread definitely is!
Ingredients
- For the dough:
- 2 teaspoons instant baker’s yeast with dough improver
- 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, spooned and leveled, plus more, to taste, for dusting a work surface and your hands
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, finely chopped, or 2 teaspoons dried rosemary
- For the filling:
- 5 tablespoons unsalted butter, extra soft
- 1 tablespoon fresh rosemary, finely chopped, or 2 teaspoons dried rosemary
- 1 tablespoon fresh parsley, finely chopped, or 2 teaspoons dried parsley
- 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 3/4 cup parmesan, mozzarella, or white cheddar cheese, shredded
- Optional toppings:
- 1 tablespoon unsalted butter, melted
- flaky or coarse sea salt, to taste, for sprinkling
Directions
Step 1 -In the bowl of a stand mixer fitted with a dough hook or a paddle attachment, add the yeast and the sugar.
Step 2 -On the stovetop or in the microwave, heat the milk until it is warm to the touch, about 110 degrees F.
Step 3 -Add the warm milk to the yeast and the sugar and whisk gently to combine.
Step 4 -Cover the bowl loosely with a clean kitchen towel and let the yeast rise until frothy, about 5-10 minutes.
Step 5 -Add 3 tablespoons of the room temperature butter, the egg, 2 1/3 cups of the flour, 1 teaspoon of the salt, 1 teaspoon of the garlic powder, and 1 tablespoon of the rosemary to the yeast mixture and beat on low speed until a soft dough forms, about 3 minutes.
Step 6 -Using the extra flour, lightly dust a work surface.
Step 7 -Turn the dough out onto the prepared work surface.
Step 8 -Using more of the extra flour, lightly dust your hands.
Step 9 -Knead the dough for 1 minute. The dough should be very soft but not too sticky. If it feels too sticky, add more of the extra flour.
Step 10 -Shape the dough into a ball.
Step 11 -Coat a bowl with nonstick spray.
Step 12 -Place the dough into the greased bowl and cover it with plastic wrap or aluminum foil.
Step 13 -Place the covered bowl in a slightly warm environment and let it rise until it doubles in size, about 1 hour-1 hour 30 minutes.
Step 14 -Grease a 9x5-inch loaf pan.
Step 15 -In a medium bowl, add 5 tablespoons of the extra soft butter, the remaining rosemary, the parsley, the remaining garlic, and the remaining salt and mix to combine.
Step 16 -Cover the filling mixture tightly until ready to use, but do not refrigerate it.
Step 17 -Punch down the dough to release the air.
Step 18 -Turn the dough out onto the floured work surface, adding more of the extra flour if needed.
Step 19 -Divide the dough into 12 equal pieces, about 1/4 cup each. They should be a little larger than a golf ball.
Step 20 -Using the extra flour, lightly dust your hands.
Step 21 -By hand, lightly flatten each dough ball into a circle about 4 inches in diameter.
Step 22 -Spread 1-2 teaspoons of the filling mixture onto each dough circle.
Step 23 -Sprinkle each dough circle with 1 tablespoon of the cheese.
Step 24 -Fold the circles in half.
Step 25 -Place the folded dough into the prepared loaf pan, round-side up.
Step 26 -Cover the loaf pan with plastic wrap or aluminum foil and let it rise in a slightly warm environment until puffy, about 45 minutes.
Step 27 -Adjust an oven rack to the lower third position.
Step 28 -Preheat the oven to 350 degrees F.
Step 29 -Bake until golden-brown, about 50 minutes. Tent the loaf with aluminum foil if the top of the loaf is browning too quickly.
Step 30 -Place the loaf pan on a wire rack.
Step 31 -Brush the loaf with the remaining melted butter and sprinkle it with the flaky sea salt.
Step 32 -Allow the bread to cool for 10 minutes.
Step 33 -Transfer the bread from the pan and serve warm.
