From Scratch Cheesy Garlic Pull-Apart Bread Recipe
This From Scratch Cheesy Garlic Pull-Apart Bread is a deliciously soft and flavorful loaf made with homemade yeast dough, infused with garlic butter and a melty blend of mozzarella and sharp cheddar cheese. Perfect for sharing as an appetizer or alongside your favorite meals, this bread offers a satisfying combination of tender bread and gooey cheese in every pull-apart piece.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 35 minutes
- Yield: 1 loaf, about 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 1 ½ teaspoons kosher salt
- ¾ cup (184 g) whole milk, warmed (105°F to 115°F)
- 3 tablespoons unsalted butter, softened
Garlic Butter Filling
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 tablespoon garlic, minced
- 1 tablespoon parsley, chopped, plus extra for garnish
- ½ teaspoon kosher salt
Cheese Mixture
- 1 cup (113 g) mozzarella cheese, shredded
- ½ cup (56.5 g) sharp cheddar cheese, shredded
Finishing
- 1 tablespoon unsalted butter, melted
- Kosher salt, for garnish
Instructions
- Combine dry dough ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, granulated sugar, instant yeast, and kosher salt.
- Add wet ingredients: With the mixer on low speed, mix in the warm whole milk (105°F to 115°F) and softened butter until just combined.
- Knead the dough: Switch to the dough hook and knead on medium speed for 5-6 minutes until the dough is smooth and elastic. Adjust the dough consistency by adding more milk or flour as needed.
- First 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.
- Prepare garlic butter filling: While the dough rises, combine softened butter, minced garlic, chopped parsley, and kosher salt in a small bowl. Set aside.
- Prepare cheese mixture: In a separate bowl, mix together shredded mozzarella and sharp cheddar cheese. Set aside.
- Prep loaf pan and baking sheet: Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray and line a sheet pan with parchment paper. Set aside.
- Punch down and divide dough: Punch down the risen dough and transfer to a clean surface. Divide the dough into 12 equal pieces.
- Shape and layer dough pieces: Flatten each piece into a 4-inch round disc and place on the lined baking sheet. Spread each disc with the prepared garlic butter and sprinkle evenly with the cheese mixture.
- Stack and arrange dough: Create 2 stacks of 6 discs each. Place the stacks horizontally into the prepared loaf pan, gently separating pieces slightly to allow for expansion.
- Second rise: Cover the pan and let the dough rise again until almost doubled in size, about 45 minutes.
- Preheat oven: While the dough is undergoing the 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, loosely cover the pan with aluminum foil.
- Finish and garnish: Transfer the baked loaf to a wire rack and let cool slightly. Brush the top with melted butter, sprinkle with kosher salt, and garnish with additional chopped parsley before serving.
Notes
- Make sure the milk is warmed to between 105°F and 115°F to properly activate the yeast without killing it.
- If the dough feels too dry during kneading, add milk one tablespoon at a time; if too wet, add flour similarly.
- Allowing enough time for both rises is important for a light, fluffy texture.
- You can substitute other cheeses like provolone or fontina for different flavors.
- If the crust darkens too much, covering with foil prevents overbrowning while baking.
- Serve warm for best texture and cheesy pull-apart effect.
Keywords: cheesy garlic bread, pull apart bread, homemade bread, garlic butter bread, mozzarella cheddar bread
