Roasted Garlic, Rosemary & Cranberry Pull-Apart Bread

Name: Roasted Garlic, Rosemary & Cranberry Pull-Apart Bread
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 10
Ingredients: 210 g plain flour; 210 g strong white bread flour; 100 g dried cranberries, roughly chopped; 3 eggs, beaten; 1 whole garlic bulb; 50 ml vegetable or sunflower oil plus extra for the bowl; 2 tbsp finely chopped rosemary plus extra sprigs to garnish; 1 tbsp olive oil; 1 tbsp golden caster sugar; 7 g sachet fast-action dried yeast; 1 tsp fine sea salt

A festive and aromatic pull-apart bread featuring the mellow sweetness of roasted garlic, fresh rosemary, and tart dried cranberries. This soft, golden loaf is the perfect savory centerpiece for holiday gatherings and sharing with friends.

Servings10 Portions

Prep Time35 Mins

Cook Time70 Mins

Difficulty

Intermediate

Ingredients

plain flour
210 g
strong white bread flour
210 g
dried cranberries, roughly chopped
100 g
eggs, beaten
3
whole garlic bulb
1
vegetable or sunflower oil plus extra for the bowl
50 ml
finely chopped rosemary plus extra sprigs to garnish
2 tbsp
olive oil
1 tbsp
golden caster sugar
1 tbsp
sachet fast-action dried yeast
7 g
fine sea salt
1 tsp

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Prepare the garlic by slicing the top off the bulb to expose the cloves. Place it on a piece of foil, drizzle with 1 tbsp of olive oil, wrap tightly, and roast for 30-40 minutes until the cloves are soft and lightly browned. Once cooked, squeeze the cloves into a bowl, mash with a fork, and let cool completely. Lower the oven temperature to 190°C (170°C fan/gas 5) and line a 23cm springform tin with baking parchment.

In a large bowl or the bowl of a stand mixer, combine both flours, yeast, sugar, salt, and the finely chopped rosemary. Create a well in the center and add 2 of the beaten eggs, the vegetable oil, 150ml of lukewarm water, and the cooled mashed garlic. Knead the mixture for 6-8 minutes using a stand mixer on low speed, or 10-12 minutes by hand, until the dough is smooth and elastic. If the dough feels too dry, gradually add up to 50ml more water until it is soft and supple.

Lightly oil a clean bowl and place the dough inside. Cover with a clean tea towel and leave to rise in a warm, draft-free place for 1-2 hours, or until it has nearly doubled in size. Once risen, gently punch the dough down to release the air, then turn it out onto a lightly floured surface and flatten it into a large circle using your fingers.