Herb & Cheese Pull-Apart Bread

I am soooo excited to share this recipe with you! I spotted it last night and couldn’t not try it. I spent my morning baking this bread and couldn’t be more pleased with the result! I cannot wait for my husband to come home and try it – he is my greatest food critic 🙂 🙂 Some of my photos came out a bit blurry, I do apologize. But when you are baking and your two terrors are chasing each other around on the kitchen floor like little puppies, they are bound to bump into you 😛
Please try this recipe! It’s so simple, looks super difficult and tastes superb!!!
Herb & Cheese Pull-Apart Bread
Soft and full of herb flavor
For the bread
  1. 1 cup warm water
  2. 3 Tablespoons sugar
  3. 2 1/4 teaspoons instant yeast
  4. 2 cups bread flour
  5. 2 Tablespoons unsalted butter, melted
  6. 3/4 teaspoon salt
  7. 1 cup all-purpose flour
For the filling
  1. 1/2 stick unsalted butter, melted
  2. 3 to 4 cloves garlic, minced
  3. 3/4 cup fresh herbs, any combination that suits you
  4. 1 cup shredded cheese
  5. salt
  6. freshly ground black pepper
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the water, sugar, and yeast. Add the 2 cups of flour, salt, and the butter then mix until a shaggy dough isFORMED
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  3. Switch to the dough hook, and with the mixer on low speed, add the all-purpose flour, a few tablespoons at a time, until the doughFORMS. Knead 6 to 9 minutes until soft and pliable, and dough no longer sticks to the sides of the bowl.
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  5. 3. Turn the dough out onto a lightly floured surface and knead toFORM a smooth ball. Transfer to a lightly oiled bowl and allow to rise 1 to 2 hours, or until doubled in size.
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  7. 4. Punch down the dough and turn out onto a lightly floured surface. Allow to rest for 5 minutes. Meanwhile, chop the herbs and garlic, melt the butter, and grate the cheese.
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  9. 5. Roll the dough out into a 12 x 20-inch rectangle. Brush with 2 tablespoons of the melted butter, then sprinkle the dough with the garlic, herbs, and cheese. Sprinkle with salt and pepper to taste.
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  12. 6. Cut the dough into 6 equally-sized strips using a pizza cutter or knife. Stack the strips on top of each other and cut into 6 equally-sized squares.
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  14. 7. Grease a 9 x 5-inch loaf pan, and stack the squares on top of each other in the pan. An easy way to do this is to hold the pan on its side.* If you lose some of the filling as you stack, just sprinkle it on top once the dough has been stacked. Drizzle the remaining 2 tablespoons of melted butter over the top.
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  16. 8. Cover with a clean kitchen towel and allow to rise for about 40 minutes.
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  18. 9. Preheat the oven to 350°F (180°C). Bake the bread 35 to 45 minutes, or until the top is golden-brown and the inside is cooked through. If the top browns too quickly, tent the bread with foil.
  19. 10. Remove from oven and allow to cool for at least 20 minutes. Run a knife around the edges and invert onto a serving platter to serve.**
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How delicious does that look?? As soon as I took it out of the oven, all I could smell was cheese and garlic! Made my jaw pull with craving … definitely doesn’t look like a regular loaf of bread, but that is half the charm!

  1. * Be careful not to stretch the dough too much when you stack them on top of one another. Use a gentle but quick hand when you get to this stage. If your squares look uneven, it’s okay. If you ask me, the charm of a pull-apart bread is how perfect it looks even in what we wouldNORMALLY refer to as imperfections.
  2. ** You can either pull the bread layers apart to serve; or cut the bread into 1-inch thick slightly diagonal slices using a serrated knife. IfPLANNING to cut the bread, wait until almost completely cool before doing so. In short, just use your fingers and pull! Best served hot and toasty.

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