Cheesy Garlic Pull-Apart Bread

Cheesy garlic pull-apart bread is my secret weapon for family gatherings and Sunday dinners when everyone craves something warm buttery and impossible to stop nibbling This loaf perfectly marries pillow-soft dough with rich garlicky cheese for a bread that disappears before the main course arrives It is a hands-on baking project that rewards every minute spent with melty stretchy cheese and herby aroma wafting through your kitchen

The first time I made this bread my husband swooped in and ate half the loaf standing at the counter because it was simply too good to wait for dinner Warm from the oven every layer pulls apart with perfect cheesy stretch

Gather Your Ingredients

• All-purpose flour: gives structure to the bread with a soft bite Look for unbleached for best flavor and texture
• Granulated sugar: just a touch boosts browning and supports a good rise
• Instant yeast: for reliable speedy proofing Select a fresh pack for the strongest lift
• Kosher salt: seasons both dough and filling pulling out all the flavors
• Whole milk: warmed to activate the yeast and give a rich tender dough Use whole not skim for the best result
• Unsalted butter: the base for both dough and filling Choose a high-quality stick for maximum flavor and minimal water
• Minced garlic: fresh is essential for punchy aroma Pale dry cloves should be avoided
• Parsley: adds freshness and color to balance the richness Pick vibrant flat-leaf bunches
• Mozzarella cheese: for melt factor Choose block mozzarella and shred it yourself for extra creaminess
• Kosher salt: for garlic butter and garnishing Look for fine flakes that will dissolve easily
• Melted unsalted butter: for that glossy finishing brush
• Cheddar cheese: sharp and nutty pairs beautifully with the mozzarella Use aged or extra-sharp varieties shredded fresh

How to Make It

Make the Dough:

In the bowl of a stand mixer fitted with a dough hook combine flour sugar yeast and salt Mix for one minute to evenly distribute the ingredients

Add Wet Ingredients:

Gradually pour in the warm milk with the mixer running Add softened butter Blend until the mixture comes together in a shaggy dough

Knead:

Switch the mixer to medium speed and knead for five to six minutes until the dough is smooth and stretchy Add a tablespoon of milk or sprinkle of flour if the dough feels too dry or sticky

First Rise:

Transfer dough to a lightly greased bowl Cover with plastic wrap and place somewhere warm Let rise until doubled about ninety minutes to ensure a tender crumb

Prepare Garlic Butter:

In a small bowl mix softened butter with minced garlic chopped parsley and salt Stir until creamy and well-blended

Prepare Cheesy Filling:

Combine mozzarella and cheddar in a separate bowl Make sure the cheese is evenly distributed for every bite

Shape the Discs:

Once dough has risen punch it down and divide into twelve equal pieces Roll each piece into a four-inch round Place rounds on a parchmentlined baking sheet

Assemble with Toppings:

Spread each disc generously with garlic butter Top with an even layer of the cheese mixture Press lightly so cheese sticks

Stack and Load the Pan:

Layer six discs on top of each other forming two stacks Place the stacks horizontally in the greased loaf pan Fan the layers slightly apart

Second Rise:

Cover the pan Let dough rise again for forty-five minutes until nearly doubled This step ensures light airy pull-apart layers

Bake:

Preheat oven to three hundred twenty-five degrees Bake loaf for forty-five to fifty minutes until deeply golden and bubbling If the top browns too fast cover with foil halfway through

Finish and Serve:

While still warm brush with melted butter and sprinkle with a pinch of kosher salt and extra parsley for color Rest just five minutes before serving to avoid burning eager fingers

The garlic and parsley are what make this loaf sing I often find myself mincing extra garlic so every layer is packed with punchy flavor Once my niece asked to lick the bowl after mixing the garlic butter because the scent alone was so tempting

Flavor Boosters

Letting dough rise slowly develops better flavor It takes patience but the payoff is worth it Shred your own cheese whenever possible Pre-shredded mixes often contain starches that can alter melt Do not skip the second rise It gives every layer that pillowy lightness

Serving Suggestions

Tear and share at the table with big bowls of tomato soup or creamy pasta Fresh out of the oven it makes a spectacular side for holiday feasts I also like to reheat leftovers in a skillet with a splash of water and a lid on top for next day brunch

Creative Twists

Feel free to swap in part-skim mozzarella or try a spicy pepper jack for a new twist If you do not have fresh parsley you can use a pinch of dried just reduce the amount by half For a richer dough you can substitute half the milk with sour cream or plain Greek yogurt which adds tang and tenderness

I hope this cheesy garlic pull-apart bread becomes a staple at your table just like it has at mine Baking it fills the house with an aroma that signals comfort and togetherness to everyone who walks through the door

Common Questions About This Recipe

→ What type of cheese works best?

Combining mozzarella and sharp cheddar melts well and gives a rich, balanced flavor. Feel free to experiment with other cheeses like fontina or provolone for added depth.

→ How do I know when the bread is done baking?

The loaf should be deep golden on top and sound hollow when tapped. If the top browns too quickly, loosely cover with foil for the last 10 minutes.

→ Can I prepare the dough in advance?

Yes, let the dough rise, then chill overnight. Bring to room temperature before assembling and proceeding with the second rise and baking.

→ Is it possible to add other flavors?

Absolutely! Try adding roasted garlic, sundried tomatoes, or Italian herbs to the butter mixture for variation.

→ What is the best way to serve this bread?

Serve warm from the oven, pulling pieces apart at the table. It pairs well with pasta, soup, or as a party appetizer.