Description
This savory pull-apart cheese bread features a soft, fluffy dough layered with a flavorful blend of mozzarella, cheddar, and parmesan cheeses, infused with garlic and fresh herbs. Perfect as a snack or side dish, this recipe involves kneading, rising, layering, and baking to create a golden, cheesy treat that’s easy to share.
Ingredients
Scale
Dough
- 3½ cups all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons salt
- 2¼ teaspoons instant dry yeast
- ¾ cup whole milk
- ¼ cup water
- 2 tablespoons unsalted butter, melted
- 2 eggs
Cheese Mixture and Topping
- 1½ cups shredded mozzarella cheese
- 1 cup grated cheddar cheese
- ¼ cup grated parmesan cheese
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, salt, and instant dry yeast ensuring even distribution.
- Warm Liquids: Heat the whole milk, water, and melted butter together until warm to the touch but not hot, creating the perfect temperature to activate the yeast.
- Form Dough: Add the warm liquid mixture and eggs to the bowl with dry ingredients. Mix until a soft dough forms, combining all ingredients into a cohesive mass.
- Knead Dough: Transfer the dough to a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic, developing gluten structure.
- First Rise: Place the kneaded dough into a lightly oiled bowl. Cover with a clean cloth and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare Garlic Herb Oil: In a small bowl, combine minced garlic, chopped fresh parsley, chopped fresh chives, olive oil, salt, and pepper. Stir well and set aside to allow flavors to meld.
- Shape Dough: After the dough has risen, punch it down to release air. Roll it out on a lightly floured surface into a large rectangle, ready for layering.
- Layer Cheese and Herb Oil: Brush the surface of the rolled dough generously with the prepared garlic herb oil. Evenly sprinkle the shredded mozzarella, grated cheddar, and grated parmesan cheeses on top.
- Cut and Stack: Cut the cheesy dough into squares. Stack the squares upright in a greased loaf pan, layering to create pull-apart sections.
- Second Rise: Cover the loaf pan and let the dough rise again for 30–40 minutes, allowing it to puff up before baking.
- Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30–35 minutes until it is golden brown on top and the cheese is bubbling.
- Cool and Serve: Remove from oven and let the bread cool slightly. Serve warm to enjoy the melty cheese and aromatic herbs at their best.
Notes
- You can substitute whole milk with 2% milk for a lighter bread, but whole milk gives a richer flavor.
- Ensure the milk mixture is warm and not hot to prevent killing the yeast and ensure proper rising.
- Use fresh herbs for the best flavor; dried herbs can be used but reduce the amount accordingly.
- The bread is best served warm but can be reheated gently in the oven to refresh the melty texture.
- For a different flavor profile, experiment with other cheese blends such as provolone or gouda.
