Cheesy Garlic Herb Pull Apart Bread
Cheese garlic herb pull-apart bread is a crowd-pleasing delight that elevates a simple loaf into a delicious, shareable experience. The bread itself, soft and fluffy, is sliced almost all the way through, creating a series of individual segments that are perfect for tearing apart. This clever scoring allows the bread to act like a sponge, soaking up a rich, aromatic mixture of melted butter, pungent minced garlic, and a generous amount of fresh parsley. The fragrance alone as it bakes is enough to draw everyone to the kitchen, promising a savory, comforting treat.
What truly makes this bread irresistible is the addition of cheese. As the bread bakes, a layer of shredded mozzarella and sharp cheddar cheese melts and becomes gooey, creating delicious pockets of cheesy goodness in between each piece. The cheese combines with the butter and herbs, forming a decadent, flavorful coating that crisps up on the outside while remaining soft and stringy on the inside. Whether served as an appetizer for a dinner party, a side dish for pasta, or a simple snack, this pull-apart bread is a fun, interactive way to enjoy a warm, cheesy, and deeply satisfying indulgence.
Cheesy Garlic Herb Pull Apart Bread
Makes 1, 9x5 inch bread loaf
For the Dough
7g active dry yeast
12g granulated sugar
180g whole milk, warm to 110F
1 large egg
330g all-purpose flour plus more more kneading
6g salt
4g garlic powder
43g unsalted butter, softened
For the Cheese Garlic Herb Filling
100g unsalted butter, softened
1 tablespoon garlic, finely minced
1-2 tablespoon parsley, chopped
½ teaspoon kosher salt
113 g mozzarella cheese, shredded
55g sharp cheddar cheese, shredded
55g white cheddar cheese, shredded
Finishing Toppings
2 tablespoons unsalted butter, melted
1 tbsp fresh parsley, chopped
kosher salt or flakey salt, for garnish
Method
Make the dough. In a large mixing bowl or a stand mixer, mix together the warm milk, sugar, and active dry yeast. Let the mixture sit for about 5-10 minutes. The yeast should become foamy and bubbly, which means it is active and ready to use.
In another bowl, whisk together the flour, salt, and garlic powder.
Crack your egg into the milk/yeast mixture and mix in the egg. Then pour in the entire flour mixture into the bowl.
If using a stand mixer, attach the dough hook and mix on low speed for about 5 minutes, or until a rough dough forms. If kneading by hand, mix with a wooden spoon or spatula until a shaggy dough comes together, then turn it out onto a lightly floured surface and knead by hand for about 5 minutes.
With the mixer running on low, add the softened butter, one piece at a time, until it is fully incorporated into the dough. Continue to knead for another 5-7 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, knead the butter into the dough, then continue to knead for 10-15 minutes until it is smooth and no longer sticky. Sprinkle in more flour if needed.
Lightly grease a large bowl with oil or cooking spray. Place the dough in the bowl. Cover the bowl with plastic wrap or a kitchen towel and place it in a warm spot. Let the dough rise for 1 to 1.5 hours, or until it has doubled in size.
While the dough rises, combine softened butter, minced garlic, chopped parsley, and salt in a small bowl. Set aside.
In a separate bowl, combine mozzarella and cheddar cheese. Set aside.
Spray a 9x5 inch loaf pan with nonstick cooking spray. Set aside.
On your dough has proofed, gently punch down the dough. On your working surface, roll dough into a 16x12 inch rectangle.
Evenly spread the garlic butter mixture. Then, evenly top with your shredded cheese mixture.
Cut dough rectangle horizontally into three long 16x4 inch strips. Stack the long strips on top of each other and then cut 5 equal square pieces. Place all five stacked squares pieces in your prepared bread pan. Cover and let rise for about 45 minutes until almost double. (I let mine rise to almost the top of the pan)
Preheat your oven to 350F.
Once your bread has finished proofing, bake for 30-35 minutes or until golden. If you wanted to check, the internal temperature of the bread should be at or higher than 190F. Cool the loaf for about 10 minutes before removing from pan.
Brush with melted butter and top with freshly chopped parsley and sprinkle with flaky sea salt.
Serve warm and enjoy!
