Name: From Scratch Cheesy Garlic Pull-Apart Bread Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 45 min
Cuisine: American
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; 1 tablespoon unsalted butter, melted; Kosher salt, for garnish

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

1 tablespoon unsalted butter, melted

Kosher salt, for garnish

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and 1 ½ teaspoons kosher salt.

Step 2: With the mixer on low speed, add the warm milk and 3 tablespoons softened butter, mixing until just combined.

Step 3: Knead the dough on medium speed for 5-6 minutes, until smooth and elastic. Adjust with additional milk or flour if necessary to reach the right consistency.

Step 4: Transfer the dough to a greased medium bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour and 30 minutes.

Step 5: While the dough is rising, mix ½ cup softened butter with minced garlic, chopped parsley, and ½ teaspoon kosher salt in a small bowl. Set aside.

Step 6: In another bowl, combine the shredded mozzarella and cheddar cheeses. Set aside.

Step 7: Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray and line a baking sheet with parchment paper.

Step 8: Punch down the risen dough and transfer to a clean surface. Divide it into 12 equal pieces and flatten each into a 4-inch round disc on the lined baking sheet.

Step 9: Spread the garlic butter mixture evenly over each dough disc, then top with the cheese mixture.

Step 10: Stack the discs in two piles of six and carefully place the stacks horizontally into the prepared loaf pan, slightly separating the pieces.

Step 11: Cover the pan and let the dough rise again until almost doubled in size, about 45 minutes.

Step 12: Preheat the oven to 325°F while the dough rises the second time.

Step 13: Bake the loaf for 45-50 minutes or until golden brown. If the top browns too quickly, cover loosely with aluminum foil.

Step 14: Remove the loaf from the oven and transfer the pan to a wire rack. Brush the top with melted butter, sprinkle with kosher salt, and garnish with extra chopped parsley before serving.

Tips & Variations

For extra flavor, try adding a pinch of red pepper flakes to the garlic butter mixture.

Use a blend of different cheeses like fontina or gouda for a unique twist.

Make sure the milk is warmed but not hot to activate the yeast properly.

If you prefer a stronger garlic flavor, increase the minced garlic to 2 tablespoons.

Storage

Store any leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread for up to 1 month and thaw at room temperature before reheating. To reheat, warm in a 350°F oven for 10-15 minutes to restore freshness and melted cheese.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can knead the dough by hand for about 8-10 minutes until smooth and elastic. Just be sure to adjust the flour or milk as needed to get the right dough consistency.

Can I use pre-shredded cheese instead of grating my own?

Pre-shredded cheese works fine, but freshly shredded cheese tends to melt better and has a fresher flavor since it doesn’t contain anti-caking agents.