step one, prepare the dough

1. If you’re using fresh yeast or instant yeast, start by adding all of the dough ingredients to a large mixing bowl. This includes all-purpose flour, fresh yeast (or instant yeast), salt, powdered milk (optional), warm milk, water, butter, fresh rosemary (chopped a little), and chili flakes (optional).
2. If you’re using active dry yeast, start by mixing the yeast with warm water in a small bowl. You can optionally add a sprinkle of sugar to help activate the yeast. Stir the mixture, then cover the bowl and allow it to rest for 5 to 10 minutes, or until the mixture becomes bubbly and foamy. Once the yeast is activated, add the remaining dough ingredients to the bowl, including all purpose flour, salt, powdered milk (optional), warm milk, butter, fresh rosemary (chopped a little), and chili flakes (optional).

step two, knead the dough

1. Now it’s time to knead the dough. You can do this by hand or using a stand mixer with a dough hook attachment. If using a stand mixer, knead the dough on medium-low speed for about 10 to 15 minutes until it becomes smooth and elastic. If kneading by hand, work the dough on a floured surface, pressing and folding it repeatedly until it reaches the desired consistency. This process helps develop the gluten, giving your soft pull-apart bread that perfect fluffy texture.

step three, first proof

1. Once the dough is kneaded, transfer it to a previously oiled bowl. Cover the bowl with a damp towel or plastic wrap to retain moisture. Allow the dough to rest in a warm environment for about 1 hour and 30 minutes, or until it has doubled in size. This step is crucial for achieving a soft, fluffy texture and ensuring the dough rises properly before shaping it into your desired form.

step four, shaping the dough

1. After the dough has proofed and doubled in size, divide it into 6 equal portions. Roll each portion into a smooth ball. Once shaped, place the dough balls into a previously greased baking pan or cast iron skillet. Make sure the balls are spaced evenly.

step five, second proof

1. Cover the pan with plastic wrap and allow the dough to rest for an additional 30 minutes in a warm environment. This second proofing time gives the dough a chance to rise further, ensuring a light and airy texture in the finished pull-apart bread.

step six, bake the bread

1. Preheat your oven to 190°C (375°F). Once the dough has rested, brush the tops of the dough balls with the beaten egg to give the bread a beautiful, golden finish. Bake in the preheated oven for about 20 to 25 minutes, or until the bread is golden brown and fully cooked. Keep an eye on it as baking times may vary slightly depending on your oven. When the bread reaches a golden hue, it’s ready to be enjoyed! One last step.

step seven, brush the butter

1. Prepare the garlic butter by mixing chopped garlic and chopped parsley into softened butter. Once the bread is out of the oven, generously brush the garlic butter over the top of your freshly baked pull-apart bread. This adds an extra layer of flavor, making your bread even more deliciously fragrant and irresistible!