I’ve been baking for years now, but breads have always been a little intimidating to me. I need to practice baking more, though, so I decided to start somewhere a little closer to my comfort zone. Today’s recipe is somewhat similar to my garlic rolls, but closer to a loaf of bread instead.
A few years ago, I made a pull-apart bread using a different method. You’ve probably seen it before; the one where you take a loaf of bread from the store, cut slits into it, pack the cuts with garlic butter and cheese, and bake it. It turned out alright, but I wanted something better, and made from scratch.
As far as breads go, this is a pretty easy one. It requires some time to rise, and you need to be careful not to over-bake it, but it’s far from the most complicated bread recipe I’ve ever seen. It just requires a little assembly. You make the dough, divided it up, flatten it into rounds, and fill them up like tiny tacos. Then, you just line those up in a loaf pan and bake it. They bake together, but can still be pulled apart.
As far as customization goes, you’re free to mix up your herbs and cheeses as much as you like. I chose mozzarella for mine to keep it simple and mild, but I know for a fact that a good cheddar goes great as well. Also, while my main flavor mix is garlic and rosemary, any herbs will work. The important part is the bread and the assembly, really.
Want to make some yourself? Here’s how.
Cheesy Garlic Herb Pull-Apart Bread
- Stand Mixer With a dough hook.
- Mixing Bowls
- Loaf Pan
- 2 Tsp Active Dry Yeast
- 1 Tbsp Sugar
- ¾ Cup Whole Milk
- 3 Tbsp Butter Room temperature.
- 1 Egg
- 2⅓ Cups Flour Plus extra to adjust consistency.
- 1 Tsp Garlic Powder
- 2 Tsp Rosemary
- 5 Tbsp Unsalted Butter Softened, almost melted but not quite.
- 2 Tsp Rosemary
- 2 Tsp Parsley
- 5 Cloves Garlic Minced
- ¼ Tsp Seasoned Salt
- ¾ Cup Parmesan Cheese
- ½ Cup Mozzarella Shredded
Proof the Yeast
- Add the yeast and sugar into your mixer's bowl.
- Warm the milk gently to about 105-110°F. Be careful not to go hotter or you risk killing the yeast. Add the milk to the yeast mixture.
- Gently stir the yeast and sugar together, then cover with a clean towel and set aside for about 10 minutes. The yeast should activate and foam up as it starts to liven up.
Make the Dough
- Once the yeast is proofed, add the butter, egg, flour, salt, garlic powder, and rosemary to the bowl. Beat on low with your dough hook until everything is combined, and keep going to knead the dough for a few minutes.
- Optional: If the dough is too sticky, add more flour, about a tablespoon at a time.
- Remove the dough ball from the mixer and knead by hand for a minute or two.
- Roll the dough back into a ball and place in a lightly oiled mixing bowl. Cover and let rise for an hour, or until doubled in size.
Make the Filling
- Combine the extra-soft butter, rosemary, parsley, garlic, seasoned salt, and cheese in a bowl. Mix well and set aside. Don't refrigerate! You want it soft enough to spread.
Assemble the Loaf
- Turn the dough out onto a lightly floured surface and punch down the air.
- Divide the dough into 12 pieces.
- Roll each piece into flat, four-inch discs.
- Spread about a teaspoon of the filling over each dough disc. Sprinkle on a bit of extra mozz if you like, then fold up like a taco.
- Grease the inside of your loaf pan, then line the "tacos" up inside, rounded-side up.
- Cover again and let rise for another 45 minutes.
- Preheat your oven to 350°F. Bake the loaf for about 35 minutes, or until a thermometer reads 190.
- Let cool slightly, then serve!