Cheesy Garlic Pull-Apart Bread (Recipe for Printing)
Soft baked pull-apart bread packed with garlic, herbs, and two cheeses—mozzarella and cheddar. Ideal for winter gatherings or game days, this comforting side is easy to share and sure to become a favorite. Save & click.
# What You Need:
→ Dough
01 -
2 1/4 cups all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
2 teaspoons instant yeast
04 -
1 1/2 teaspoons kosher salt
05 -
3/4 cup whole milk, warmed to 105°F–115°F
06 -
3 tablespoons unsalted butter, softened
→ Garlic Butter
07 -
1/2 cup unsalted butter, softened
08 -
1 tablespoon garlic, minced
09 -
1 tablespoon fresh parsley, chopped, plus more for garnish
10 -
1/2 teaspoon kosher salt
→ Cheese Filling
11 -
1 cup mozzarella cheese, shredded
12 -
1/2 cup sharp cheddar cheese, shredded
→ Finishing
13 -
1 tablespoon unsalted butter, melted
14 -
Kosher salt, for garnish
→ Additional
15 -
Nonstick cooking spray
16 -
Parchment paper
# How to Make It:
01 -
In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, granulated sugar, instant yeast, and kosher salt.
02 -
With the mixer running on low speed, gradually add the warmed whole milk and softened unsalted butter until a shaggy dough forms.
03 -
Switch to medium speed and knead the dough for 5 to 6 minutes until smooth and elastic. Adjust with extra milk or flour if needed.
04 -
Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm location until doubled in size, approximately 90 minutes.
05 -
Mix the softened unsalted butter, minced garlic, chopped parsley, and kosher salt in a small bowl. Set aside.
06 -
In a separate bowl, mix the shredded mozzarella and shredded sharp cheddar cheeses. Reserve for assembly.
07 -
Coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray and line a baking sheet with parchment paper.
08 -
Punch down the risen dough and divide into 12 even pieces on a lightly floured surface.
09 -
Flatten each dough piece into a 4-inch round disc and arrange on the prepared baking sheet.
10 -
Spread garlic butter over each disc, then top evenly with the cheese mixture.
11 -
Stack the discs in two stacks of six, then carefully place them horizontally into the prepared loaf pan, separating slightly for even baking.
12 -
Cover the loaf pan and let the dough proof again in a warm place until nearly doubled, about 45 minutes.
13 -
Meanwhile, preheat the oven to 325°F.
14 -
Bake for 45 to 50 minutes or until the loaf is golden brown. If necessary, tent loosely with foil to prevent overbrowning.
15 -
Brush the hot loaf with melted butter, sprinkle with kosher salt and extra parsley, then serve warm.
# Extra Tips:
01 -
For the best pull-apart texture, allow the dough a full rising time and layer the cheese evenly between each section.