Cheese & Herb Stuffed Pull-Apart Bread

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This Cheese & Herb Stuffed Pull-Apart Bread transforms simple dough into a dramatic, shareable centerpiece. Layers of gooey melted cheese, fragrant parsley and chives, and a hint of garlic powder nestle between tender, golden-brown dough strips that you simply pull apart to serve. Whether enjoyed at brunch, as a party appetizer, or alongside soup and salad for dinner, this bread combines homemade charm and restaurant-worthy flair.

Cooking Time

Preparation (dough + filling): 20 minutes
First Rise: 1 hour
Assembly & Second Rise: 20 minutes
Baking: 30–35 minutes
Total Time: Approximately 2 hours 45 minutes

Ingredients

For the Dough (makes one 9×5-inch loaf or one large freeform pull-apart):

3 ½ cups (440 g) all-purpose flour, plus extra for dusting
1 cup (250 ml) warm milk (around 105°F/40°C)
2 ¼ tsp (7 g) instant yeast (one ¼-oz packet)
1 Tbsp (12 g) granulated sugar
1 tsp (5 g) fine salt
3 Tbsp (45 ml) extra-virgin olive oil
1 large egg, at room temperature

For the Cheese & Herb Filling:

1 ½ cups (150 g) grated cheese (mozzarella, cheddar, or gouda; or a blend)
¼ cup (10 g) fresh parsley, finely chopped
¼ cup (10 g) fresh chives, finely chopped
½ tsp (2 g) garlic powder
3 Tbsp (45 g) unsalted butter, melted and slightly cooled

Step-by-Step Cooking Directions

Activate the Yeast
In a large mixing bowl, whisk together the warm milk, sugar, and yeast. Let stand 5–10 minutes until the surface is foamy. This indicates active yeast, ensuring a light, airy crumb.
Form the Dough
To the foamy mixture, add the flour, salt, olive oil, and beaten egg. Stir with a wooden spoon or dough hook on low speed until a shaggy dough forms.
Knead to Perfection
Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes—until the dough is smooth, elastic, and slightly tacky but no longer sticks to your hands. Alternatively, knead in a stand mixer with the dough hook attachment on medium speed for 6–7 minutes.
First Rise
Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
Prepare the Filling
While the dough rises, combine the grated cheese, parsley, chives, and garlic powder in a medium bowl. Melt the butter and set aside to cool slightly.
Shape & Layer
After the first rise, punch down the dough to release air. On a floured surface, roll into a 10×15-inch (25×38 cm) rectangle. Brush the entire surface with half the melted butter. Evenly sprinkle the cheese–herb mixture over the dough.
Create Pull-Apart Layers
Using a sharp knife or pizza cutter, cut the dough lengthwise into 4–5 strips, each about 3 inches (7.5 cm) wide. Stack the strips on top of each other, cheese-side up, then press lightly to seal the sides.
Final Rise
Transfer the stacked strips into a greased 9×5-inch loaf pan, standing on their sides so the stacked layers are vertical, or arrange the layers in a freeform round or rectangle. Brush with the remaining melted butter. Cover and let rise 15–20 minutes until puffy.
Bake
Preheat the oven to 375°F (190°C). Bake the loaf or freeform bread for 30–35 minutes, or until the top is deeply golden and the cheese is visibly melted between layers. If the crust browns too quickly, tent loosely with foil for the last 10 minutes.
Cool & Serve
Remove from oven and let cool in the pan for 5 minutes. Gently transfer to a wire rack to cool an additional 5 minutes. Serve warm, allowing guests to pull apart individual cheesy layers.

Nutritional Information (per slice; 12 slices)

The Origins and Popularity of the Recipe

Pull-apart breads trace back to European “tear-and-share” traditions, where communal meals encouraged sharing loaves by tearing rather than slicing. Savory versions often incorporate cheese and herbs—common in Italian and Eastern European cuisines. The modern pull-apart loaf gained viral popularity on social media for its dramatic presentation and interactive nature, making it a must-have at gatherings and potlucks.

Reasons Why You’ll Love the Recipe

Interactive Dining: Guests love tearing off cheesy layers.
Flavor Fusion: Fresh herbs, garlic, and melted cheese deliver depth in every bite.
Versatile: Great as a side, appetizer, or even the main attraction with a bowl of soup.
Make-Ahead Friendly: Dough can be prepared the night before for easy assembly.

Health Benefits

Whole-Food Ingredients: Homemade dough without preservatives.
Herbs & Garlic: Provide antioxidants and anti-inflammatory compounds.
Portion Control: Tear off just one layer for a satisfying snack without overindulgence.

Serving Suggestions

With Soup or Stew: Perfect for mopping up hearty tomato soup or beef stew.
As a Party Appetizer: Serve on a platter with dips like marinara, pesto, or garlic butter.
Light Meal: Pair with a crisp green salad tossed in lemon vinaigrette.
Brunch Table: Complement eggs Benedict or quiche for a weekend brunch spread.

Common Mistakes to Avoid

Underkneading Dough: Results in dense crumb—ensure dough is smooth and elastic.
Skipping Butter Brush: Fills between layers need oil/fat to prevent dryness.
Too-Tight Layer Stacking: Leaves no room for expansion—stack gently.
Overbaking: Leads to dry crumb; watch for a golden crust and check internal temperature of 190°F (88°C).

Pairing Recommendations

Wine: A crisp Chardonnay balances the richness; a light Pinot Noir pairs with cheddar versions.
Beer: A pale ale or amber lager complements the toasted crust and melted cheese.
Non-Alcoholic: Sparkling lemonade or iced tea with mint refreshes the palate.

Cooking Tips

Cheese Variations: Try smoked gouda, fontina, or a combination of cheeses for unique flavors.
Herb Add-Ins: Fold in chopped rosemary, thyme, or basil in place of parsley for variation.
Garlic Butter Glaze: Brush with garlic-infused butter post-bake for extra aroma.
Freezing: Wrap cooled, sliced bread tightly in foil; freeze up to 1 month. Reheat at 350°F for 10 minutes.

Similar Recipes to Try

Cinnamon Sugar Pull-Apart Bread: Sweet version with cinnamon sugar layers and vanilla glaze.
Pesto & Parmesan Pull-Apart Loaf: Layers of pesto, Parmesan, and pine nuts.
Spinach & Feta Tear-and-Share Rolls: Individual rolls filled with spinach and feta, baked closely together.

Variations to Try

Spicy Kick: Add ¼ tsp red pepper flakes to the cheese mixture.
Meaty Twist: Sprinkle crumbled cooked sausage or bacon between layers.
Vegan Option: Use plant-based milk, vegan butter, and dairy-free cheese; replace egg with flax egg.
Whole Wheat: Substitute half the flour with whole-wheat pastry flour for added fiber.

Ingredient Spotlight

Instant Yeast
Instant yeast, also called quick yeast, requires no proofing and can be mixed directly with dry ingredients. It creates a reliable, rapid rise and a tender crumb—perfect for enriched breads like this pull-apart loaf.

Conclusion

This Cheese & Herb Stuffed Pull-Apart Bread is the ultimate crowd-pleaser—warm, cheesy, aromatic, and interactive. With its simple homemade dough and customizable filling, it’s sure to become a favorite for family gatherings, weekend brunches, and casual dinners alike. Tear off a layer, dip, and savor the delicious fusion of flavors and textures.

FAQ

Can I make the dough in a stand mixer?
Yes—use a dough hook and knead on medium speed for 6–7 minutes until smooth.
How do I store leftovers?
Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in the oven at 350°F for 10 minutes.
Can I freeze the assembled loaf before baking?
Yes; freeze after assembly, thaw in the fridge overnight, then let rise and bake as directed.
What’s the best way to reheat slices?
Warm in a 350°F oven for 5–7 minutes or microwave briefly—avoid soggy results by using the oven.
My layers stuck together—why?
Ensure ample butter between layers and stack gently to allow expansion.
Can I add other fillings?
Absolutely—sun-dried tomatoes, olives, or caramelized onions all work beautifully.
Why didn’t my dough rise?
Check yeast freshness and water temperature (should be 100°F–110°F).
Can I use active dry yeast instead?
Yes—proof it in warm milk for 5 minutes before adding to other ingredients.
How can I make the crust darker?
Brush top with egg wash (1 egg beaten with 1 Tbsp milk) before baking.
What size pan should I use?
A standard 9×5-inch loaf pan fits the shaped dough; use a rimmed half sheet for freeform.