cheesy garlic herb pull apart bread
Honestly what could be better than pull-apart bread that tastes like garlic bread? Well, this Cheesy Garlic Herb Pull-Apart Bread, that’s what. Every bite is a savory flavor party of butter, herbs and melty cheese with a side of carbs. You’ll love this easy bread recipe!
Hello, hello! As I mentioned in my last post, I’ll be popping in here a few more times over the next few months to share some recipes I’ve created in partnership with Immaculate Baking. So if you’re still here, hello! And lucky you. Because these recipes I’m planning to share are ones you’ll to want to file under “keepers” (n my humble opinion, at least) — starting with this cheesy garlic herb pull apart bread. HELLO. For officially the fourth time, ahem.
How to Make Cheesy Garlic Herb Pull-Apart Bread
Since deciding to edit my life/adjust my passions/spend more time doing what I truly love, I’ve actually found myself in the kitchen even more often. Isn’t it funny how that works? And I’m discovering a newfound love for making homemade bread, especially when it’s stuffed with garlic herb butter and gooey cheese like this one. It’s made with Immaculate Baking Co.’s organic all-purpose flour, and truly everything about it is clean and real and simple and straightforward. I won’t purport that it’s healthy in the sense of fat and carbs (two favorites of a preggo yours truly right now), but I do feel good about knowing every ingredient that goes into this baked good and feeding it to my family. My family agrees — though I think they just really like the gooey cheese in each piece (made extra cheesy by the generous handfuls my daughter sprinkled over the bread, as you can see in the photo). I do not judge.
How to Serve Cheesy Garlic Herb Pull-Apart Bread
We’ve been pairing this bread with warm soups and hearty bowls of pasta (see above: fat and carbs forever). I love its presentation in that everyone can just have at the ring of bread in the center of the table and pull off their desired amounts of cheesy, garlicky goodness and then dip it into a deep bowl of stew or use it to sop up the last bits of marinara on their plates. Bread is really just a mechanism for getting other foods into our bellies anyway, amiright?
For this weekend, I wish you comfort and joy and bread in cheesy garlic pull apart bread form.Print
Cheesy Garlic Herb Pull Apart Bread
- Prep Time: 1 hour 50 mins
- Cook Time: 20 mins
- Total Time: 2 hours 10 mins
- Yield: 2 8-inch rounds 1x
- Category: Bread
- Method: Bake
- Cuisine: Italian
Deliciously cheesy garlic herb pull-apart bread that’s perfect as a side to any meal.
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm water (about 110 to 115°F)
- 2 1/2 cups Immaculate Baking Co. organic all-purpose flour, plus more as needed
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup (1 stick) unsalted butter, softened
- 3 tablespoons chopped fresh parsley
- 2 teaspoons minced garlic
- Pinch salt
- 1 cup finely shredded Cheddar Jack cheese, divided
- 1/4 cup grated Parmesan cheese, divided
- Ground black pepper to taste
- In small bowl, combine sugar and yeast. Pour warm water over sugar mixture and let stand 5 to 10 minutes until yeast is foamy.
- Meanwhile, in large bowl or bowl of stand mixer with dough hook attachment, mix flour and salt until combined. Pour yeast mixture and oil into center of flour mixture; stir with wooden spoon or on low speed with dough hook just until dough forms. Transfer dough to well-floured surface and knead by hand 10 to 15 minutes, adding more flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky; OR, knead dough in stand mixer with dough hook 5 to 7 minutes on medium speed, adding more flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky. Transfer dough to lightly greased bowl; cover with plastic wrap and let rise in warm place 1 hour until doubled.
- Heat oven to 400°F. Spray two 8-inch round cake pans with cooking spray. In small bowl, stir butter, parsley, garlic and pinch salt until well combined.
- Punch down dough and divide into 2 pieces. Place pieces on lightly floured surface and let rest 5 minutes, covered with clean kitchen towel. On floured surface, roll 1 piece dough into roughly 14×8-inch rectangle. Spread 2 tablespoons butter mixture evenly over dough. Sprinkle with 1/2 cup Cheddar Jack cheese and 2 tablespoons Parmesan cheese, plus a dash of black pepper. Roll up from long end into 14-inch log; pinch seam to seal.
- With log seam side-down, carefully slice dough almost completely through into 1-inch rolls so rolls are still connected at bottoms. Lift dough and transfer carefully to prepared 8-inch pan. Arrange log into a ring in pan with rolls cut side-up. Repeat with remaining dough so you have 2 rings, 1 in each pan.
- Spread or dollop remaining butter mixture over tops of rolls in pans. Cover pans and let dough rest 15 to 20 minutes.
- Bake bread 20 to 25 minutes until deep golden brown.
Keywords: garlic bread, cheese bread, organic all-purpose flour
Disclosure: I received compensation from Immaculate Baking Co. for recipe development purposes. All opinions are my own.
This bread looks so so good. I’ve been meaning to try this flour and this bread is going to happen I hope this weekend! I look forward to your last posts..
This looks great! Maybe when your life becomes less hectic you will return. Having small children that need love and attention is the most important thing right now. Best of luck in all you do. Will your blog page remain on the internet so that we can use it for reference?
You are so welcome in my inbox Steph!! This looks oh so good ……mopping up extra marinara..(swooon). Great great GREAT idea.
Mary — Thank you! I hope you love(d) it! 🙂
Karen — Thank you so much. I so appreciate the encouragement. And yes, the site isn’t going anywhere!
Julie — Thank you, dear! xoxo
Glad your still with us. Your the best in my opinion thanks Deb
What a wonderful site!!
I made the no-knead dutch oven bread last night, and it is almost gone!! Making more today. Thank you for the ecookbook. Recipes look fantastic. Thank you for the straight-forward directions and simplicity of your recipes.
I’m making this bread for a dinner party and I’m not super experienced with dough. I’m trying to make stuff ahead as much as possible and was wondering if it’s possible to make the dough, put it in the fridge and rise it the next day. Thanks!
My mom made your Italian bread and it was delicious so I am excited to try this.
oh my word this bread is gorgeous and looks SO DANGED DELISH
I made this last night it was incredible thanks for sharing
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Just found this wonderful warm blog….I used to be a bread nut baker….any kind of bread, that most of the time I loved to hand to friends, or more fun to strangers! Had a super blast as a pastery chef in Boston, till my 85-95 hour weeks forced me to settle for just baking at home…bummer. It seemed each holiday we would have the family at our house for food and treats! Loved the challenge and so much fun. I pray your latest child adventure is filled with laughter. (We have 6 kids so we kinda know) Smile and Feel His Blessings.
I am going to make this. It looks so easy and yummy!
I have just tried this recipe for dinner. My daughter loved it. It was so yummy.
I had to add a bit of water though.
And one question, my bread was a tiny bit hard from bottom and top. How can i fix this? The bread is so fluffy from the inside… scrumptious.
Hadeel, Usually a hard crust is due to temperature fluctuations in the oven — usually too hot. If this happens again, I’d recommend buying an oven-safe thermometer to gauge the actual correct temp of your oven and adjust accordingly!
This bread is amazing! I make it weekly, don’t judge lol.
Can you use half whole wheat flour and half ap flour?
I made this yesterday for my family and everyone is in love with it!! Delicious! Can you substitute a cup of whole wheat flour with the reg flour?
I have made these so many times now. Every Christmas time I bring 2 wreaths to each dinner. I love this recipe. Thank you.