Description
This Cheesy Garlic Herb Pull Apart Bread is a flavorful, soft, and buttery bread perfect for sharing. Infused with fresh parsley, garlic, and a blend of cheddar and Parmesan cheeses, this pull-apart bread is baked to golden perfection and makes for an irresistible appetizer or side dish.
Ingredients
Dough
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water (about 110 to 115°F)
- 2 ½ cups all-purpose flour (plus more as needed)
- 1 teaspoon salt
- 1 tablespoon olive oil
Butter Herb Mixture
- ½ cup unsalted butter (softened)
- 3 tablespoons fresh parsley (chopped)
- 2 teaspoons minced garlic
- Pinch salt
Cheese and Seasoning
- 1 cup cheddar cheese (finely shredded, divided)
- ¼ cup Parmesan cheese (grated, divided)
- Ground black pepper to taste
Instructions
- Activate Yeast: In a small bowl, combine the sugar and yeast. Pour warm water over the sugar mixture and let it stand for 5 to 10 minutes until the yeast becomes foamy.
- Make Dough: In a large bowl or the bowl of a stand mixer fitted with a dough hook, mix the flour and salt until combined. Pour in the yeast mixture and olive oil. Stir with a wooden spoon or mix on low speed with the dough hook just until the dough forms. Transfer the dough to a floured surface and knead by hand for 10 to 15 minutes, adding more flour as needed until the dough is smooth, soft, elastic, and slightly sticky. Alternatively, knead in the stand mixer on medium speed for 5 to 7 minutes, adding flour as needed. Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
- Prep Oven and Butter Mixture: Preheat the oven to 400°F (200°C). Spray two 8-inch round cake pans with cooking spray. In a small bowl, stir together softened butter, chopped parsley, minced garlic, and a pinch of salt until well combined.
- Shape Dough and Add Filling: Punch down the risen dough and divide it into two pieces. Let them rest covered on a floured surface for 5 minutes. Roll out one piece into a roughly 14x8-inch rectangle. Spread 2 tablespoons of the butter mixture evenly over the dough. Sprinkle with ½ cup shredded cheddar cheese, 2 tablespoons grated Parmesan, and a dash of black pepper. Roll the dough tightly from the long end into a 14-inch log and pinch the seam to seal.
- Slice and Arrange: Place the log seam side down and carefully make 1-inch deep slices almost through the dough, keeping the bottom intact so the rolls remain connected. Gently lift and transfer the dough to one of the prepared pans, arranging the log into a ring with the rolls facing up. Repeat with the second piece of dough in the other pan.
- Butter Topping and Final Rise: Spread or dollop the remaining butter mixture over the tops of the rolls in both pans. Cover and let the dough rest for 15 to 20 minutes to rise slightly.
- Bake: Bake the bread in the preheated oven for 20 to 25 minutes until the pull-apart rolls are deep golden brown. Remove from oven and let cool slightly before serving.
Notes
- Make sure the water is warm but not hot to activate the yeast properly.
- Add flour gradually while kneading to avoid a tough dough.
- You can substitute the cheddar with any melting cheese of your choice for different flavors.
- Serve warm for the best gooey cheese pull effect.
- This bread freezes well; thaw completely before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American