Cheesy Pull Apart Bread (Printable Version)
Soft bread with melted cheese, garlic, and herbs creating gooey, pull-apart layers perfect for gatherings.
# Ingredients Required:
→ Dough Ingredients
01 -
440 grams all-purpose flour
02 -
7 grams active dry yeast
03 -
240 milliliters warm milk (approximately 43°C)
04 -
45 grams unsalted butter, melted
05 -
12 grams granulated sugar
06 -
5 grams salt
→ Cheese & Flavoring
07 -
170 grams shredded cheese blend (mozzarella, cheddar, gouda)
08 -
2 cloves garlic, minced
09 -
1 tablespoon fresh or dried rosemary
10 -
1 tablespoon fresh or dried thyme
→ For Brushing
11 -
45 milliliters melted butter or olive oil
# Guide to Cooking:
01 -
Combine active dry yeast, warm milk, and a pinch of sugar in a small bowl. Let it rest for 5 to 10 minutes until the mixture becomes frothy.
02 -
In a large bowl, whisk together flour, sugar, and salt. Gradually add the yeast mixture and melted butter. Mix and knead until the dough is smooth, elastic, and springs back when pressed.
03 -
Cover the dough and place it in a warm environment. Allow it to rise until doubled in size, approximately 60 minutes.
04 -
Punch down the risen dough to release air. Roll out the dough on a floured surface into a 30x38 cm rectangle. Brush generously with melted butter or olive oil. Evenly distribute shredded cheese, minced garlic, rosemary, and thyme over the surface. Cut into squares or strips and layer them in a loaf or bundt pan to create a pull-apart structure.
05 -
Cover the assembled dough and let it rise again in a warm spot until slightly puffed, about 30 to 45 minutes.
06 -
Preheat the oven to 175°C. Bake for 30 to 35 minutes until the crust is golden and cheese is melted. Cover loosely with foil if top browns excessively.
07 -
Let the bread cool briefly so cheese firms slightly but remains gooey. Serve warm by pulling apart sections.
# Extra Suggestions:
01 -
Maintain warm temperatures during proofing to ensure optimal yeast activity. Use fresh yeast for best results.