This delicious recipe for pull apart bread has been tried and tested by us twice now and it worked perfectly each time! (And it’s always gone within 1 day!) There are plenty of similar recipes and depending on your herb collection you can add whatever you would like.

2 teaspoons active dry yeast
1 + 1/3 cups warm water
2 tablespoons olive oil
1 teaspoon salt
3 and 1/2 cups all-purpose flour
4 tablespoons (1/4 cup) butter, melted
1/4 teaspoon dried rosemary
2 cloves garlic, grated
1/4 cup grated Parmesan cheese
Directions:Using a stand mixer add yeast and water and mix using a dough hook.
Mix until the yeast mixture becomes foamy then let it stand for 5 minutes. Add the olive oil, salt, and flour, and mix on low speed until everything is combined.
Increase the mixing speed to medium and knead dough for 5-6 minutes, or until it is elastic or slightly sticky.
If you’re not using a stand mixer- poor you J, we got lucky with the wedding presents, you can mix the ingredients in a large bowl, then knead the dough by hand. You will want to lightly flour the surface you are using until the mixture is elastic to touch it should take no longer than 10 minutes.
Transfer the dough, however you made it, into a lightly oiled bowl, cover the bowl with or a kitchen towel or a tea towel, then let it rise in a warm place for 1 1/2-2 hours, until doubled in size.
In a small bowl, combine melted butter, rosemary, and garlic.
Lightly oil your hands and make small balls out of the dough. Dip the balls in the butter mixture, and place on them in a circle round the edge of the bottom of the cake tin (we put a small ceramic dish in the middle to make it a bundt tin).
Once you have placed one layer of dough balls in the cake tin sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have used the mixture. Cover the cake tin and allow the dough to rise again until doubled in size; this will take around 30 minutes. 
Preheat oven to 175 degrees C then bake the bread for 25-30 minutes, or until golden brown.
We added marinara sauce for this, but at different times have also dipped in the leftover butter/garlic mixture, olive oil with vinaigrette, and a nice chutney.

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