Cheesy Garlic Pull-Apart Bread
A soft, buttery garlic pull-apart bread made with fluffy yeast dough, fresh herbs, and optional melted cheese. Perfect for barbecues, family dinners, or as a snack to share, this bread bakes into golden, tear-apart pieces that are as fun to eat as they are delicious.
Equipment
- 1 large mixing bowl
- 1 dough scraper or sharp knife
- 1 round baking pan or springform pan (11 in / 28 cm)
- 1 pastry brush
Ingredients
For the Dough:
- 450 g 3 ⅔ cups all-purpose flour
- 7 g 1 sachet dry yeast
- ½ tsp sugar
- 90 ml 6 tbsp lukewarm water
- 160 ml ¾ cup lukewarm milk
- 1 ½ tsp salt
- 30 g 2 tbsp olive oil
- 1 tsp fresh herbs chopped
For Brushing and Filling:
- 140 g ⅔ cup herb butter
- 1 tsp fresh herbs chopped
- 70 g ⅔ cup grated cheese (optional)
Instructions
- Activate the Yeast Mixture: In a small bowl, combine the lukewarm water, lukewarm milk, sugar, and dry yeast. Stir gently and let the mixture sit for 5–7 minutes until it becomes frothy and bubbly on top. This step ensures the yeast is alive and active, which is crucial for the dough to rise properly. If the mixture does not foam, discard it and start again with fresh yeast.
- Prepare the Dough Base: In a large mixing bowl, add the flour and salt. Make a well in the center and pour in the yeast mixture, olive oil, and freshly chopped herbs. Using a wooden spoon or spatula, begin mixing from the center outward, gradually pulling in the flour until the dough starts coming together.
- Knead Until Smooth and Elastic: Transfer the dough onto a lightly floured surface. Knead with the heels of your hands for about 8–10 minutes, pushing the dough away and folding it back over itself repeatedly. The dough should become smooth, elastic, and slightly tacky but not sticky. If it feels too wet, add a tablespoon of flour at a time; if too dry, add a teaspoon of water.
- First Dough Rise: Place the kneaded dough into a lightly oiled bowl, turning it once so the surface is coated with oil to prevent drying. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 45 minutes, or until it has doubled in size. This slow rise allows the dough to develop flavor and a light texture.
- Divide and Shape the Dough Balls: Once risen, punch down the dough gently to release excess air. Transfer it back to your work surface and divide it into two equal halves. Cut each half into smaller pieces, continuing until you have about 26–30 portions of roughly equal size. Roll each portion gently between your palms to form smooth, round dough balls.
- Prepare the Baking Pan: Generously grease the bottom and sides of your round baking pan (about 11 in / 28 cm) with about 40 g (3 tbsp) of herb butter. This prevents sticking and also infuses the bread with rich flavor. Arrange the dough balls snugly side by side inside the pan, leaving just a little space between them to allow for rising.
- Second Dough Rise: Cover the shaped dough balls loosely with a clean towel and let them rest for 20–25 minutes in a warm place. During this time, the balls will puff up slightly and fill in the gaps, ensuring the bread bakes evenly into a pull-apart style loaf. Meanwhile, preheat your oven to 180°C (360°F).
- Brush with Herb Butter: Melt the remaining herb butter and, using a pastry brush, carefully coat the tops of the risen dough balls. This not only gives the bread a glossy golden crust but also locks in flavor. Sprinkle over the additional chopped herbs for freshness. If using cheese, set it aside to add later during baking.
- Bake to Perfection: Place the pan in the preheated oven and bake for about 20 minutes, or until the tops are lightly golden. At this stage, remove the pan, sprinkle the grated cheese evenly over the bread, and return it to the oven for another 5–10 minutes. The bread is ready when the cheese is melted and bubbly, and the tops are a rich golden brown.
- Cool Slightly and Serve Warm: Remove the bread from the oven and let it cool in the pan for about 5 minutes. This brief resting time allows the crumb to set while still keeping the bread soft and steamy inside. Serve warm, allowing guests to pull apart the fluffy, buttery pieces with their hands.
Notes
- Use fresh herbs like parsley, basil, or chives for the best flavor.
- Make sure liquids are only lukewarm; hot liquid can kill yeast.
- Knead the dough until smooth and elastic—this step builds structure.
- Rising time may vary depending on room temperature.
- Cheese is optional but adds richness and a gooey texture.
- Herb butter gives a stronger flavor than plain butter.
- Perfect for serving warm, directly from the pan.
