Description
A soft, fluffy yeast bread packed with savoury garlic, sharp Parmesan, and melty cheddar. This homemade pull apart loaf is fun to share and surprisingly easy to make with a stand mixer.
Ingredients
Units
Scale
Bread
- 1/3 cup (80 ml) whole or 2% milk, warm
- 1 tsp (4 g) granulated sugar
- 2 tsp (7 g) active dry yeast
- 3 cups (360 g) all-purpose flour
- 1 tsp (2 g) Italian seasoning
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) paprika
- 1/2 tsp (3 g) salt
- 1/4 cup (56 g) unsalted butter, softened
- 1/4 cup (60 ml) water
- 2 large eggs, at room temperature
Filling
- 1/2 cup (50 g) finely grated Parmesan cheese
- 6 cloves (20 g) garlic, minced
- 85 g (3 oz) cheddar marble cheese, or any stretchy mild cheese, shredded
- 3–4 tbsp (42–56 g) unsalted butter, melted
Instructions
- In a small bowl, heat milk until lukewarm (about 105-115°F / 40-46°C). Whisk in sugar and yeast. Set aside for 5 minutes until foamy.
- In a stand mixer bowl, whisk together flour, Italian seasoning, garlic powder, paprika, and salt.
- Add the water and the milk-yeast mixture to the dry ingredients. Knead with the dough hook on medium speed until the flour is about 75% hydrated and a shaggy dough forms.
- Add the 1/4 cup (56g) softened butter and continue kneading until fully combined.
- Add eggs one at a time, beating well after each addition. Knead for another 3 minutes until the dough comes together into a very sticky ball.
- First Rise: Transfer the dough to a well-oiled bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, combine Parmesan cheese, minced garlic, and shredded cheddar marble cheese in a small bowl.
- After the first rise, punch down the dough and turn it out onto a well-floured surface. Roll it into a large rectangle, roughly 10×24 inches.
- Brush the dough with the 3-4 tbsp (42-56g) melted butter. Evenly sprinkle the garlic cheese mixture over the buttered dough.
- Using a pizza cutter or sharp knife, cut the dough into 12 squares (create 2 rows and 6 columns). Stack the squares on top of each other.
- Generously butter or oil a 9×5 inch loaf pan. Gently transfer the stack of dough squares lengthwise into the prepared loaf pan.
- Second Rise: Cover the loaf pan and let the dough rise in a warm place for 30 minutes, or until noticeably puffy.
- While the dough finishes rising, preheat your oven to 350°F (175°C).
- Bake for 35 to 40 minutes, or until the top is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes. Turn the loaf over onto your serving plate. Serve warm. Sprinkle with additional herbs or Parmesan if desired.
Notes
- Make sure your milk is truly lukewarm. Too hot will kill the yeast, and too cold won’t activate it. A good rule of thumb is that it should feel barely warm to the touch. This is the secret to a fluffy, happy dough!
- Don’t be alarmed if your dough is super sticky after kneading; that’s perfectly normal for this recipe! Resist the urge to add too much extra flour, as it can make the final bread tough. A well-oiled bowl and floured surface will be your best friends.
- This recipe is super flexible with cheese! While cheddar marble is called for, feel free to use mozzarella, Monterey Jack, or even a mix of your favourite melty, mild cheeses. The goal is that delightful, stretchy pull!
- Prep Time: 2 hours
- Cook Time: 40 mins
- Category: Bread
- Method: Baking