Cheesy Garlic Pull-Apart Bread

5 from 1 vote

Cheesy Garlic Pull-Apart Bread

This cheesy garlic pull-apart bread is as fun to make as it is to eat. The dough is soft and buttery and it pulls apart into tender pieces that are coasted with butter, garlic and melted cheese. The options for fillings are almost endless, try it with different cheeses, or adding chopped crisp bacon or chopped pepperoni, or for something completely different cinnamon, sugar and nites for a sweet variation.

Prep Time20

Cook Time30

Total Time50

Course: breads

Cuisine: American

Servings: loaf

Calories: 273kcal

Author: Kathy Kingsley

Ingredients

¾ cup milk
1 Tablespoons granulated sugar
1 envelope active dry yeast 2 teaspoons
¼ cup unsalted butter melted, plus more for drizzling, (½ stick)
2 large eggs
1 teaspoon table salt
3 ¼ cups all-purpose flour

Filling

¼ cup unsalted butter softened (½ stick)
2 cloves garlic minced
½ teaspoon kosher salt
¼ cup finely chopped parsley
½ cup shredded mozzarella
2 Tablespoons grated Parmesan

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
With mixer on low speed, beat in 1 cup of the flour just until combined. Add the melted butter and eggs and beat until combined. Gradually add salt and remaining 2 to 2 ¼ cups flour, beating until a soft dough forms. (Dough will be sticky.)
Put the dough into a large greased bowl, turning to coat. Spray a large bowl with cooking spray. Loosely cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
Meanwhile, get the filling ready. In a small bowl, mix the butter, garlic, parsley and salt. In another small bowl, mix together the mozzarella and Parmesan cheese.
Punch down the dough, turn it out onto a flour-dusted surface and let rest for 10 minutes.
Roll dough into an 18x16-inch rectangle. Spread a thin layer of the butter mixture over the dough and sprinkle with cheese mixture. Using a knife or pizza wheel, slice dough lengthwise into 4 equal strips. Stack strips one on top of the other, and cut into 4x3-inch rectangles.
Spray an 9x5-inch loaf pan with cooking spray, and prop pan at an angle on a book or other object so pan is not flat. Stack rectangles on their sides in prepared pan. Loosely cover and let rise in a warm, draft-free place until doubled in size, 30 minutes to 1 hour.
Preheat oven to 350°F.
Drizzle melted. butter on top of loaf, and bake until golden brown, 30 to 35 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool for 20 minutes before inverting onto a serving plate. Turn right side up to serve.

Notes

Wrap the cooled bread in foil and store it in the refrigerator for up to 3 days then just microwave it to reheat.

To freeze pull apart bread, once it's cooled completely, wrap in foil then place in a freezer-safe bag. It will keep for up to 3 months. When ready to eat, thaw then bake as directed in the recipe.

Nutrition