Description
This homemade Cheesy Garlic Pull-Apart Bread features soft, fluffy dough from scratch, packed with a flavorful garlic-parsley butter and a blend of mozzarella and sharp cheddar for a gooey, cheesy finish. Perfect as an appetizer, snack, or side for any occasion.
Ingredients
Units
Scale
Dough
- 2 1/4 cups (281 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 1 1/2 teaspoons kosher salt
- 3/4 cup (184 g) whole milk, warmed (105°F to 115°F)
- 3 tablespoons unsalted butter, softened
Filling
- 1/2 cup (1 stick / 113 g) unsalted butter, softened
- 1 tablespoon garlic, minced
- 1 tablespoon parsley, chopped, plus extra for garnish
- 1/2 teaspoon kosher salt
- 1 cup (113 g) mozzarella cheese, shredded
- 1/2 cup (56.5 g) sharp cheddar cheese, shredded
Toppings
- 1 tablespoon unsalted butter, melted
- Kosher salt, for garnish
Instructions
- Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, yeast, and salt. With the mixer on low speed, slowly mix in the warm milk and softened butter until just combined. Knead the dough on medium speed for 5-6 minutes, or until it becomes smooth and elastic. If the dough seems too dry, add additional milk 1 tablespoon at a time; if too wet, add more flour until the desired consistency is achieved.
- First Dough Rise: Transfer the dough to a greased medium bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
- Make the Garlic Butter Filling: While the dough is rising, mix together the softened butter, minced garlic, chopped parsley, and kosher salt in a small bowl. In a separate bowl, combine the shredded mozzarella and sharp cheddar cheese. Set both mixtures aside.
- Shape the Dough: Once the dough has risen, punch it down and transfer to a clean work surface. Divide the dough into 12 equal pieces. Flatten each piece into a 4-inch round disc and place onto a parchment-lined baking sheet.
- Fill the Dough: On each round disc, spread a layer of the garlic butter mixture and then top with an equal amount of the cheese mixture.
- Assemble the Loaf: Create two stacks of six dough discs each, then carefully place the stacks horizontally into a greased 8 ½ x 4 ½-inch loaf pan. Gently separate each piece slightly. Cover the pan and let the dough rise again until almost doubled in size, about 45 minutes.
- Preheat the Oven: While the dough is on its second rise, preheat your oven to 325°F (163°C).
- Bake the Bread: Bake the loaf for 45-50 minutes, or until golden brown. If the top browns too quickly, tent it loosely with aluminum foil for the remainder of the baking time.
- Finish and Serve: Transfer the baked loaf pan to a wire rack and allow it to cool slightly. Brush the top with melted butter, sprinkle with kosher salt, and garnish with additional chopped parsley before serving warm.
Notes
- Use whole milk for a tender, rich dough.
- If using active dry yeast instead of instant, bloom in the warm milk for 5 minutes before adding to dry ingredients.
- Bread flour also works for a chewier texture.
- Make ahead: Prepare up to the second rise, refrigerate overnight, bring to room temperature, and bake as directed.
- For extra garlic flavor, increase the garlic in the filling to 1½-2 tablespoons.
Nutrition
- Serving Size: 1 piece
- Calories: 239
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
