Cheesy Pull Apart Bread from Scratch
This homemade cheesy pull apart bread is baked with shredded Parmesan and cheddar between each buttery, fluffy slice. And nutritional yeast, garlic powder, and dried herbs add tons of flavor to each savory bite.
Equipment
Ingredients
BREAD
- ⅔ cup milk
- 2 Tablespoons granulated sugar
- 2¼ teaspoons instant yeast (one packet)
- 2 large eggs, at room temperature
- 4 Tablespoons unsalted butter, softened to room temperature
- 3 cups all purpose flour
- ¼ cup nutritional yeast
- 1 teaspoon Italian herb seasoning
- 1½ teaspoons salt (use either table salt or fine sea salt)
FILLING
- 4 Tablespoons unsalted butter, softened to room temperature
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 cup shredded Parmesan cheese
- 1 cup shredded cheddar cheese
Instructions
- Warm the milk: In a microwave-safe bowl, warm the milk in the microwave for about 1 minute, until it’s between 98°F to 105°F.
- Mix the Wet Ingredients: In a large mixing bowl, whisk the warm milk with the sugar, instant yeast, eggs, and softened butter.
- Add the Dry Ingredients: Add the flour, nutritional yeast, Italian seasoning, and salt. Mix with a large wooden spoon until it forms a soft dough.
- Knead the Dough: On a clean work surface, knead the dough by hand for about 5 minutes, until the dough is smooth and elastic. (Or knead the dough in a stand mixer with a hook attachment for about 3 minutes.)
- Let the Dough Rise: Place the dough ball back in the mixing bowl and cover it with a clean kitchen towel. Let the dough rise in a warm spot until it has doubled in size, after about 1 hour.
- Make the Filling: In a small bowl, mix the softened butter, garlic powder, and salt until it forms a thick paste. Set aside.
- Fill and Cut the Dough: Grease a 9-inch by 5-inch loaf pan and set aside. On a clean work surface, roll out the dough until it’s about 12 inches by 16 inches. Spread the garlic butter over the dough in an even layer, all the way to the edges. Cut the dough into 12 even squares (4 inches by 4 inches) (3 squares by 4 squares). Sprinkle the shredded Parmesan and cheddar evenly on top of each square.
- Shape the Dough: Fold each square of dough in half and place it in the prepared loaf pan so the folded side is facing down in the pan, and the open side showing the filling is facing up. To get all the dough pieces to fit, gently press the ones in the loaf pan towards the edge to make room for the rest.
- Proof the Dough: Cover the loaf pan with a kitchen towel. Set aside to proof for 1 hour, until the loaf has puffed up. The dough is done proofing when an indent made by your finger springs back to its original shape after 2-3 seconds.
- Bake the Bread: Preheat the oven to 350°F. Bake for 40 to 50 minutes, until the loaf is golden brown and reaches an internal temperature of 190°F–200°F. I usually add a large piece of aluminum foil folded in half over my bread after 20 minutes, to prevent the top from getting too dark. Allow the loaf to cool for 10 minutes, then remove it from the loaf pan to tear & share!Optional: Brush the top with a little melted butter and sprinkled with fresh chopped herbs or extra shredded cheese.
Notes
- Equipment: I recommend greasing a metal loaf pan for this bread. When I tested the recipe by lining the pan with parchment paper, it didn't get quite as golden brown and crispy on the bottom and sides.
- Storing: You can store your cooled loaf at room temperature for a couple days or wrapped in aluminum foil in the fridge for up to a week. I like to reheat slices in the toaster to get the edges crispy again and the cheese soft.
- Tearing vs Slicing: I find it a lot easier to pull apart the slices and get those gooey cheese pull moments while the bread is still warm. Once it cools, I usually slice it with a serrated knife for more even pieces.
Nutrition
Serving: 1 slice (of 24)Calories: 146kcalCarbohydrates: 15gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 283mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 232IUVitamin C: 0.01mgCalcium: 86mgIron: 1mg
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