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High Altitude Rosemary Garlic Pull Apart Bread Wreath Recipe

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4.2 from 29 reviews

This High Altitude Rosemary Garlic Pull Apart Bread Wreath is a soft, fluffy, and aromatic bread ideal for sharing. Infused with fragrant rosemary and garlic powder, this pull-apart bread is made using a tangzhong starter for extra moisture and softness, perfectly suited for higher altitudes. The dough is rolled into small buns, shaped into a festive wreath, and baked to golden perfection, making it a delicious and beautiful centerpiece for any meal.

Ingredients

Tangzhong

  • 3 tbsp water
  • 3 tbsp whole milk
  • 2 tbsp bread flour

Dough

  • 4 tbsp unsalted butter
  • 3/4 cup whole milk
  • 1 packet (2 1/4 tsp) active dry or instant/rapid rise yeast
  • 1/4 cup granulated sugar, divided
  • 3 cups bread flour, fluffed, spooned and leveled
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 1 large egg, room temperature

Egg Wash

  • 1 large egg
  • 1 tbsp whole milk

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together water, milk, and bread flour. Cook over medium heat, whisking constantly for several minutes until the mixture thickens into a smooth, pudding-like paste. Remove from heat, scrape into a small bowl, and refrigerate to cool while preparing the dough.
  2. Prepare the Yeast Mixture: In the same saucepan (no need to clean), melt the butter over medium heat. Stir in the 3/4 cup whole milk and warm until the mixture reaches 110-115°F. Remove from heat, stir in yeast and 1 tablespoon granulated sugar, then let sit for a few minutes until bubbly.
  3. Make the Dough: In the bowl of a stand mixer, combine all but 1/2 cup of the bread flour, remaining sugar, warm yeast mixture, cooled tangzhong, salt, rosemary, garlic powder, and room temperature egg. Using a dough hook, knead for 10 minutes gradually adding the reserved 1/2 cup flour only if necessary. The dough should be soft and smooth, slightly sticky but wrapping around the hook.
  4. First Rise: Transfer dough to a greased bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 45-90 minutes depending on yeast freshness and ambient temperature. Use oven proof setting or warm oven method if available.
  5. Shape the Buns: Turn the risen dough onto a lightly floured surface. Flour the top too and gently press the dough to about 1-inch thickness. Cut the dough into 24 equal pieces using a sharp knife or bench scraper. Roll each piece into a smooth bun by rolling the dough onto itself, cupping it in your hand, and pinching to seal the bottom.
  6. Arrange the Wreath: Line a baking sheet with parchment paper. Arrange 8 buns in a tight circular pattern forming the inside of the wreath, then arrange 16 buns around that forming the outer row. Smooth sides should face up.
  7. Second Rise: Cover the pan loosely with a clean kitchen towel and let the buns puff up for about 20-30 minutes until noticeably risen.
  8. Bake: Preheat oven to 350°F and position a rack in the center. Whisk together one egg and 1 tablespoon milk to make an egg wash. Brush the egg wash evenly over the buns to promote a golden, shiny crust. Bake for 20-25 minutes or until the bread is golden brown and cooked through.
  9. Cool and Serve: Allow the bread wreath to cool slightly for a few minutes. Serve warm with soft butter for the best taste and texture experience.

Notes

  • Using a tangzhong (water-roux) helps keep the bread extra soft and moist, especially important at high altitudes.
  • If you use table salt instead of coarse kosher salt, reduce the amount by half.
  • Do not add extra flour beyond what is specified or the bread will be dense.
  • Ensure liquids are warmed to 110-115°F to properly activate the yeast without killing it.
  • The egg wash gives bread a beautiful golden shine but can be omitted for a more matte finish.
  • For best results, use fresh active dry or instant yeast and a warm rising environment.

Find it online: https://justsosavory.com/high-altitude-rosemary-garlic-pull-apart-bread-wreath-recipe/