cheesy garlic herb pull apart bread
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” (in my humble opinion, at least) — starting with this cheesy garlic herb pull apart bread. HELLO. ? for officially the fourth time.
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.
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
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm water (about 110 to 115 degrees 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 degrees 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.
Disclosure: I received compensation from Immaculate Baking Co. for recipe development purposes. All opinions are my own.