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This cozy pull-apart is one of my favorite recipes to make! It's got all of my favorite things in a bread: Fresh herbs, a fluffy texture, and a structure that makes it easy to tear apart and share. It goes well with any sort of creamy soup; I just recently made it along with cream of tomato, which was absolutely incredible.
For the bread --
For the herbal coating --
0) Preheat the oven to 375°F (~190°C), and lightly grease the loaf pan.
1) Dissolve 1 tablespoon of sugar into the water. Sprinkle the yeast onto the solution and mix very lightly; most of the yeast should still be on the surface. Wait 10-15 minutes depending on the speed of your yeast.
2) Lightly mix both flours, the remaining sugar, and the salt in the medium bowl. Pour the milk and water-yeast mixture into the bowl; mix until just combined. Add in the butter and mix until the dough is a single solid mass. Add additional flour (or, optionally, dry milk) if the dough is too wet. The dough should all stick together as a ball, but still have a soft and loose structure.
3) Cover the bowl and let it rise in a warm place for roughly an hour. The dough may not double in size; this is normal. Meanwhile, you can make the herbal coating:
4) Pour the oil into the small bowl and mix the herbs into it until they are all relatively uniform.
5) Without punching down the dough, begin tearing off small pieces (slightly larger than a tablespoon), dipping them in the herbal coating, and placing them in the bottom of the loaf pan. Try to cover the entire bottom of the pan, but be sure not to pack them in. When you are done, the dough should not come up to more than half the height of the pan. If you have any extra herbal coating, pour it on top or save it for a future use. Cover the pan and let it rise for another hour.
6) Bake the bread at 375°F (~190°C), for 25-35 minutes. The top of the bread should be golden-brown to brown in most places (unless the oil coating was not very solid), and should be soft but crisp. Wait for 10-15 minutes for the bread to cool slightly before tearing apart and eating.
This recipe, also a long-time herbal favorite of mine, is perfect as a casual baking project to add some extra flavor to your next few meals (or longer if you eat alone). I also enjoy making a double or triple batch of the dough, freezing the rounds, and thawing them much later to bake as desired. It shouldn't take more than 30 or 40 minutes to make them if you have a well-organized kitchen space and the ability to read directions quickly.
0) Preheat the oven to 450°F (~230°C), and cover the sheet pan with parchment paper.
1) Lightly mix flour, sugar, salt, baking powder, baking soda, and all the herbs in the large bowl. Mix the butter into the dry ingredients until it is mostly combined; there should still be small chunks remaining.
2) Beat the buttermilk and egg together in the medium bowl. Make a well in the dry ingredients bowl and pour the milk-egg mixture in. Use a fork to mix them together until they are combined and form one solid mass; it should be slightly sticky but not so much that it covers your hands.
3) Lightly knead the dough on a floured surface for 1-2 minutes, until it is smooth and uniform, then cut the dough into 2 equal parts. Shape each part into rounds roughly 3 centimeters thick. Cut each round into 4 equal pieces and place them on the baking sheet.
4) Bake for 10-15 minutes, until they are puffy and fairly hard on the outside. If you aren't sure if they're done, split one open to see if they are still doughy. These you can eat straight out of the oven; no need to wait unless they're too hot for you to eat!