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 cup warm water
- 3 Tablespoons sugar
- 2 1/4 teaspoons instant yeast
- 2 cups bread flour
- 2 Tablespoons unsalted butter, melted
- 3/4 teaspoon salt
- 1 cup all-purpose flour
For the filling
- 1/2 stick unsalted butter, melted
- 3 to 4 cloves garlic, minced
- 3/4 cup fresh herbs, any combination that suits you
- 1 cup shredded cheese
- freshly ground black pepper
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 8. Cover with a clean kitchen towel and allow to rise for about 40 minutes.
- 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.
- 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.**
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!
- * 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.
- ** 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.