Cheesy Herb Pull-Apart Bread
A flavorful, cheesy pull-apart bread loaded with garlic and fresh herbs. Soft, golden, and irresistibly pullable, it’s a perfect companion to any meal or a delicious snack on its own.
Equipment
- 1 Stand mixer with dough hook attachment
- 2 Eight-inch round cake pans
- 1 sharp serrated knife
- Measuring cups and spoons (various)
- Cooking spray or silicone baking mat
Ingredients
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons active dry yeast one packet
- 1 cup warm water 110–115°F
- 2 ½ cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon olive oil
- ½ cup unsalted butter softened
- 3 tablespoons fresh parsley finely chopped
- 2 teaspoons minced garlic
- Pinch of salt
- 1 cup shredded cheddar cheese divided
- ¼ cup grated Parmesan cheese divided
- Ground black pepper to taste
Instructions
- Activate the Yeast: In a small bowl, combine the sugar and yeast. Pour the warm water over this mixture and stir gently. Let it sit for 5 to 10 minutes, or until it becomes frothy and bubbly, signaling the yeast is active.
- Prepare the Dough Base: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil. Mix on low speed or stir with a wooden spoon just until a rough dough starts to form.
- Knead the Dough: Transfer the dough to a floured surface. Knead by hand for about 10 to 15 minutes, gradually adding more flour as needed (about 1 tablespoon at a time) until the dough is smooth, elastic, and only slightly sticky. Alternatively, use the stand mixer on medium speed with the dough hook for 5 to 7 minutes, adding flour gradually until the same texture is achieved.
- First Rise: Lightly grease a large bowl and place the dough inside, turning it to coat with oil. Cover the bowl with plastic wrap or a damp towel, and leave it in a warm spot for about 1 hour, or until the dough has doubled in size.
- Prepare Herb Butter Mixture: While the dough is rising, combine the softened butter, chopped parsley, minced garlic, and a pinch of salt in a small bowl. Stir well until all ingredients are evenly mixed.
- Shape the Dough Logs: Once risen, gently punch down the dough to release air. Divide it into two equal portions. On a lightly floured surface, roll one portion into a rough rectangle about 14 by 8 inches. Spread half of the herb butter mixture evenly across the dough surface. Sprinkle ½ cup shredded cheddar and 2 tablespoons Parmesan cheese evenly over the buttered dough. Add a light sprinkle of black pepper. Roll the dough tightly along the longer side into a log and pinch the seam to seal.
- Slice and Arrange in Pans: Place the log seam-side down on the floured surface. Using a sharp serrated knife, cut the log into 1-inch slices, slicing almost through but keeping the base connected so the rolls stay together. Carefully transfer the log into one of the prepared 8-inch round pans, forming a ring shape with the cut rolls facing up.Repeat with the second dough portion to create a second ring in the other pan.
- Final Rise and Bake: Spread or dollop the remaining herb butter mixture over the top of the rolls in both pans.Cover loosely with a clean kitchen towel and let rest for 15 to 20 minutes to rise again. Meanwhile, preheat the oven to 400°F (200°C). Bake the bread rings for 20 to 25 minutes, or until the tops turn a deep golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Remove the pans from the oven and allow the bread to cool slightly before serving. Pull apart the rolls to enjoy warm, gooey cheesy goodness with every bite.
Notes
- For best results, ensure your water temperature for activating yeast is between 110°F and 115°F; too hot can kill the yeast, too cool will slow the rise.
- If you don’t have a stand mixer, kneading by hand works just as well—just be prepared for a bit more arm work!
- You can substitute fresh parsley with other herbs like basil or oregano for a different flavor twist.
- Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the oven or microwave before serving.
- This recipe yields two 8-inch rounds, perfect for sharing or freezing one for later.
