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Cheesy Garlic Herb Pull Apart Bread
Cheesy Garlic Herb Pull Apart Bread
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Prep Time:
1 hour 50 minutes
Total Time:
2 hours 20 minutes
Indulge in irresistible Cheesy Garlic Herb Pull Apart Bread for a crave-worthy meal or gathering.
Ingredients:
  • 2 tablespoons raw granulated sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup warm water (about 110 to 115°F)
  • 2 1/2 cups Gold Medal™ Organic All-Purpose Flour, plus more as needed
  • 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
Instructions:
  • In a small bowl, mix sugar and yeast together. Pour warm water over the mixture and allow it to sit for 5 to 10 minutes until the yeast is bubbly.
  • Mix the flour and salt in a large bowl or in a stand mixer with a dough hook. Add the yeast mixture and oil to the center and stir until a dough forms. Knead the dough on a floured surface for 10 to 15 minutes until smooth and slightly sticky. Alternatively, knead the dough in a stand mixer for 5 to 7 minutes until it reaches the same consistency. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour until doubled.
  • Preheat the oven to 400°F. Grease two 8-inch round cake pans. In a small bowl, mix together butter, parsley, garlic, and a pinch of salt until well combined. Deflate the dough and divide it into 2 pieces. Place the pieces on a lightly floured surface and let them rest, covered with a clean kitchen towel, for 5 minutes. Roll out one piece of dough on a floured surface into a 14x8-inch rectangle. Spread the butter mixture evenly over the dough. Sprinkle with 1/2 cup of Cheddar Jack cheese and 2 tablespoons of Parmesan cheese, then add a dash of black pepper. Roll up the dough from the long end into a 14-inch log and pinch the seam to seal.
  • Place the rolled dough with the seam side down. Using a sharp knife, gently slice the dough almost all the way through to create 1-inch rolls while keeping them connected at the bottom. Carefully transfer the dough to an 8-inch pan. Shape the log into a ring with the cut side facing up. Repeat the process with the remaining dough to make another ring in the second pan.
  • Generously coat the tops of the rolls with the remaining butter mixture. Cover the pans and allow the dough to rest for 15 to 20 minutes. Bake the bread for 20 to 25 minutes until it is a deep golden brown.

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