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From Scratch Cheesy Garlic Pull-Apart Bread Recipe

★★★★★

4.7 from 146 reviews
  • Author: Isabella
  • Total Time: 3 hours 35 minutes
  • Yield: 1 loaf (serves about 8) 1x

Description

This From Scratch Cheesy Garlic Pull-Apart Bread is a soft, flavorful loaf filled with garlic butter and layers of mozzarella and sharp cheddar cheese. Perfectly golden and gooey, this pull-apart bread is ideal as a savory snack or side dish, showcasing a delightful combination of buttery, garlicky richness and melty cheese baked right into each bite.

Ingredients

Scale

Dough

  • 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

Butter Garlic Filling

  • 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

Cheese Mixture

  • 1 cup (113 g) mozzarella cheese, shredded
  • ½ cup (56.5 g) sharp cheddar cheese, shredded

Finishing

  • 1 tablespoon unsalted butter, melted
  • Kosher salt, for garnish

Instructions

  1. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine 2 ¼ cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons instant yeast, and 1 ½ teaspoons kosher salt. Mix briefly to combine the dry ingredients.
  2. Add Wet Ingredients and Knead Dough: With the mixer on low, slowly add ¾ cup warmed whole milk (105°F to 115°F) and 3 tablespoons softened unsalted butter. Once combined, switch to the dough hook attachment and knead on medium speed for 5-6 minutes until the dough is smooth and elastic. Adjust with additional milk or flour if necessary to achieve the right consistency.
  3. First Rise: Transfer the dough to a greased medium bowl, cover tightly with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
  4. Prepare Garlic Butter Filling: While the dough is rising, mix ½ cup softened butter, 1 tablespoon minced garlic, 1 tablespoon chopped parsley, and ½ teaspoon kosher salt in a small bowl. Set aside.
  5. Mix Cheese Ingredients: In a separate bowl, combine 1 cup shredded mozzarella and ½ cup shredded sharp cheddar cheese. Set aside.
  6. Prepare Pan: Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray. Line a baking sheet with parchment paper and set aside.
  7. Divide and Shape Dough: Punch down the risen dough and transfer it to a clean surface. Divide into 12 equal pieces and flatten each into a 4-inch round disc. Place the discs onto the lined baking sheet.
  8. Assemble Layers with Filling and Cheese: Spread each disc evenly with the garlic butter mixture, then sprinkle with the cheese mixture.
  9. Stack the Dough Discs: Create 2 stacks, each consisting of 6 discs layered with garlic butter and cheese. Place these stacks horizontally side-by-side into the prepared loaf pan, gently separating the pieces slightly.
  10. Second Rise: Cover the loaf pan loosely with plastic wrap and let the dough rise again until nearly doubled in size, about 45 minutes.
  11. Preheat Oven: While the dough is undergoing its second rise, preheat your oven to 325°F (163°C).
  12. Bake the Bread: Bake the loaf for 45-50 minutes or until the bread is golden brown. If the top browns too quickly, loosely cover with aluminum foil to prevent burning.
  13. Finish and Serve: Remove the loaf from the oven and transfer the pan to a wire rack. Let cool slightly, then brush the top with 1 tablespoon melted butter, sprinkle with kosher salt, and garnish with fresh parsley. Serve warm, enjoying the pull-apart cheesy garlic goodness.

Notes

  • If the dough feels too dry during kneading, add additional warm milk 1 tablespoon at a time until it becomes smooth and elastic.
  • If the dough is too sticky or wet, add additional flour 1 tablespoon at a time to achieve the right consistency.
  • Keep the dough warm during rising to aid yeast fermentation; a warm, draft-free spot is ideal.
  • To prevent the bread from browning too quickly, cover loosely with aluminum foil during baking as needed.
  • Use freshly minced garlic and fresh parsley for the best flavor in the garlic butter.
  • Feel free to use a mix of cheeses for variation, but mozzarella and sharp cheddar provide a great balance of melt and sharpness.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: cheesy garlic bread, pull-apart bread, homemade bread, garlic butter bread, mozzarella cheddar bread, baked bread recipe

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Find it online: https://isabellavance.com/from-scratch-cheesy-garlic-pull-apart-bread-recipe/