Name: From Scratch Cheesy Garlic Pull-Apart Bread Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 2 ¼ cups (281 g) all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons instant yeast; 1 ½ teaspoons kosher salt; ¾ cup (184 g) whole milk, warmed to 105°F to 115°F; 3 tablespoons unsalted butter, softened; ½ cup (1 stick / 113 g) unsalted butter, softened; 1 tablespoon garlic, minced; 1 tablespoon parsley, chopped (plus extra for garnish); ½ teaspoon kosher salt; 1 cup (113 g) mozzarella cheese, shredded; ½ cup (56.5 g) sharp cheddar cheese, shredded; 1 tablespoon unsalted butter, melted; Kosher salt, for garnish

Ingredients

2 ¼ cups (281 g) all-purpose flour

2 tablespoons granulated sugar

2 teaspoons instant yeast

1 ½ teaspoons kosher salt

¾ cup (184 g) whole milk, warmed (105°F to 115°F)

3 tablespoons unsalted butter, softened

½ cup (1 stick / 113 g) unsalted butter, softened

1 tablespoon garlic, minced

1 tablespoon parsley, chopped, plus extra for garnish

½ teaspoon kosher salt

1 cup (113 g) mozzarella cheese, shredded

½ cup (56.5 g) sharp cheddar cheese, shredded

1 tablespoon unsalted butter, melted

Kosher salt, for garnish

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, instant yeast, and kosher salt.

Step 2: With the mixer on low speed, add the warmed milk and 3 tablespoons of softened butter and mix until just combined.

Step 3: Switch to the dough hook and knead on medium speed for 5-6 minutes until the dough is smooth and elastic. If needed, adjust the dough consistency by adding milk or flour 1 tablespoon at a time.

Step 4: Transfer the dough to a greased medium bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour and 30 minutes.

Step 5: While the dough rises, combine ½ cup softened butter, minced garlic, chopped parsley, and ½ teaspoon kosher salt in a small bowl to make the garlic butter. Set aside.

Step 6: In a separate bowl, mix together the shredded mozzarella and sharp cheddar cheeses. Set aside.

Step 7: Preheat the oven to 325°F. Spray an 8 ½ x 4 ½-inch loaf pan with cooking spray and line a baking sheet with parchment paper.

Step 8: Punch down the risen dough and transfer it to a clean surface. Divide it into 12 equal pieces and flatten each into a 4-inch round disc.

Step 9: Spread the garlic butter mixture evenly over each dough disc, then top with an equal amount of the cheese mixture.

Step 10: Stack the discs into two stacks of 6 pieces each. Place the stacks horizontally into the prepared loaf pan, gently separating them slightly.

Step 11: Cover the pan and let the dough rise again until nearly doubled in size, about 45 minutes.

Step 12: Bake the loaf for 45-50 minutes, or until golden brown. If the top browns too quickly, loosely cover the pan with aluminum foil.

Step 13: Remove the bread from the oven and transfer the loaf pan to a wire rack. Brush the top with melted butter, sprinkle with kosher salt, and garnish with chopped parsley before serving.

Tips & Variations

For a sharper garlic flavor, add a little garlic powder to the dough or garlic butter mixture.

Swap out the cheddar and mozzarella for other cheeses like provolone or Monterey Jack for a different flavor profile.

Use fresh herbs such as rosemary or thyme instead of parsley for a unique twist.

If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 8-10 minutes.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Simply dissolve it in the warm milk first and let it activate for 5-10 minutes before mixing it with the other ingredients.

Can I make the dough in advance?

Absolutely. You can prepare the dough and let it rise in the refrigerator overnight. Bring it back to room temperature before shaping and assembling the bread.