Imagine a loaf of bread so delightful, it’s like a party in your mouth—cheese and garlic mingling in perfect harmony. I remember the first time I made this for friends; their eyes lit up like kids on Christmas morning. It’s one of those dishes that makes you forget your troubles, even if just for a moment, and leaves you reaching for just one more piece.
Steps
- In a stand mixer bowl, mix flour, sugar, yeast, and salt. Add warm milk and softened butter, then knead on medium speed for 5-6 minutes until smooth and elastic. Adjust consistency with milk or flour if necessary.
- Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm area for about 1 hour and 30 minutes until it doubles in size.
- While the dough is rising, mix softened butter, minced garlic, chopped parsley, and salt in a small bowl. In a separate bowl, combine shredded mozzarella and cheddar cheese.
- Grease an 8 ½ x 4 ½-inch loaf pan and line a sheet pan with parchment paper. After the dough has risen, punch it down and divide it into 12 equal pieces.
- Flatten each piece into a 4-inch disc and place on the lined baking sheet. Spread the garlic butter on each disc and top with the cheese mixture.
- Create two stacks of six discs each and place them horizontally in the prepared loaf pan. Slightly separate the pieces, cover, and let rise again for about 45 minutes.
- Preheat the oven to 325°F. Bake the loaf for 45-50 minutes until golden brown, covering with foil if it browns too quickly.
- Let the bread cool slightly on a wire rack, then brush with melted butter, sprinkle with salt, and garnish with parsley before serving.
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
- 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
- 1 cup (113 g) mozzarella cheese, shredded
- ½ cup (56.5 g) sharp cheddar cheese, shredded
FAQ
- Can I substitute instant yeast with active dry yeast?
- Yes, you can replace instant yeast with active dry yeast. Simply combine the active dry yeast with warm milk and sugar, then let it sit for 5-10 minutes until it becomes foamy before continuing with the rest of the recipe.
- Is it possible to prepare this bread without using a stand mixer?
- Absolutely! You can make the bread without a stand mixer by mixing the dry ingredients first, then combining them with the warm milk and butter. Knead the dough by hand for about 10 minutes on a floured surface before proceeding with the recipe.
- How do I know when the pull-apart bread is fully baked?
- To ensure the bread is fully cooked, check for a golden-brown color on the top and edges. Additionally, gently press the center of the loaf; it should feel firm and spring back slightly. Also, using a thermometer, the internal temperature should be 190°F.
- What is the best way to store leftover pull-apart bread?
- Allow the bread to cool to room temperature, then wrap it in plastic wrap or aluminum foil. It can be stored at room temperature for a couple of days or in the refrigerator for up to 3-4 days. To reheat, use a low oven temperature or microwave.
- Can I use a different type of cheese for this recipe?
- Yes, you can use any cheese or cheese blend you prefer. If you decide not to use cheese, consider adding more garlic butter between the layers for added flavor.
Tips
- Yeast Activation: If you’re using active dry yeast instead of instant yeast, remember to activate it by mixing it with warm milk and sugar, allowing it to sit for 5-10 minutes until it becomes foamy before proceeding with the recipe.
- Dough Kneading: For those without a stand mixer, you can easily knead the dough by hand. After mixing all ingredients, knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- Checking Doneness: Ensure your bread is fully cooked by checking that the top and edges are golden brown, pressing the center to feel for firmness, and using a thermometer to confirm the internal temperature has reached 190°F.
- Storage Tips: To keep the bread fresh, allow it to cool to room temperature before wrapping it in plastic wrap or foil. Store at room temperature for a couple of days or in the refrigerator for up to 3-4 days, reheating as necessary before serving.
Equipment
- Stand Mixer with Dough Hook Attachment
- 8 ½ x 4 ½-inch Loaf Pan
- Sheet Pan
- Parchment Paper
- Kitchen Thermometer (for checking internal temperature of the bread)
- Nonstick Cooking Spray
