Braided Pull-Apart Rosemary Artisan Bread

Warm bread on a cold winter night...is there anything better? My son has gluten and dairy allergies, so to be honest I haven't had really yummy bread in a long time. I love bread with a meal, with soup, or just on its own as an entire meal. This Braided Pull-Apart Rosemary Artisan Bread? I think I could eat the whole loaf in one sitting today.

Want to make it for yourself? Here's how!

Braided Pull-Apart Rosemary Artisan Bread
Ingredients

1 frozen bread dough loaf
2 tablespoons butter
1 sprig of rosemary
1 teaspoon salt
1 teaspoon pepper

Instructions

1. Thaw the bread dough loaf in the fridge overnight. You can leave it in the freezer bag! When ready, lightly flour a hard, flat surface. Hand roll your bread dough out into a "log" double the normal size, cut in half and roll the two pieces the same way.

2. Cut each strand of dough up the middle into two, do not cut all the way through the top. The 2 pieces should remain connected.

3. Lightly pinch the 2 double strand pieces together at the top.

4. To braid the bread dough:
Start with the far left strand, bring it over the strand to the right, then under the next strand and over the last strand. The technique follows a basket weave of sorts, over and under.
Always start with the left strand.

Here are a few photos illustrating the braid:

5. Continue until fully braided. Place in a buttered dish or loaf pan.

6. Preheat the oven to 350 degrees. In a small microwave safe dish, combine the butter, rosemary, salt, and pepper. Microwave for 20 seconds or until melted.  Brush half over the bread dough.

7. Bake for 30 minutes or until golden brown. Brush the remaining rosemary butter over the loaf.
Cool and slice or serve warm - the bread will pull apart!

Can we all just sigh "yum" together now? What will you pair with this bread for a winter meal?