Rosemary Garlic and Weed Pull-Apart Bread
Golden brown outside, soft and delicious inside - pull apart and enjoy!
Servings: 4 people
Cost: 20 +/-
Equipment
- Stand mixer
- 9x5 inch loaf pan
- Measuring cups
- Measuring spoons
Ingredients
MAKING THE DOUGH
- 2 tbsp Platinum Yeast or Instant yeast - premium only
- 1 tbsp granulated sugar
- 3/4 cup whole milk
- 3 tbsp unsalted cannabutter softened to room temp
- 1 large egg
- 2 1/3 cups all purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp fresh rosemary
THE FILLING
- 5 tbsp cannabutter extra soft
- 1 tbsp fresh rosemary chopped finely
- 1 tbsp fresh parsley chopped finely
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 3/4 cup shredded parmesan, mozzarella of cheddar cheese you choose!
Instructions
- Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment.
- Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
- Add the cannabutter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
- Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes
- Make the filling: In a medium bowl, mix the soft cannabutter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that’s easier too. Cover tightly and set aside until ready to use.
- Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up.
- Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
- Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil.