Go Back
+ servings
Pull apart bread in a loaf pan
Print Recipe
5 from 13 votes

Herb and Cheese Pull Apart Bread

This classic Italian Garlic Herb and Cheese Pull Apart Bread is sure to be everyone's favorite at any holiday party. This Pull Apart Bread is so simple to make and perfect for entertaining.
Prep Time15 mins
Cook Time40 mins
Proofing time1 hr 30 mins
Total Time2 hrs 25 mins
Course: Appetizer, Bread
Cuisine: American, Italian
Diet: Vegetarian
Servings: 8 servings
Calories: 275kcal

Equipment

  • Oven
  • Stand Mixer
  • Instant Pot

Ingredients

For the dough

  • 3 cups All Purpose flour
  • 1 ¼ cup Milk warm
  • 2 teaspoon Active dry yeast
  • 1 teaspoon Sugar
  • 2 tablespoon Butter softened
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt

For the filling

  • 1 ½ tablespoon Melted butter
  • 2 teaspoon Italian mixed herbs
  • 1 teaspoon Crushed red chili flakes optional
  • ½ cup Grated cheese

Instructions

Making the Dough

  • In a small bowl, dissolve the yeast in ½ cup of warm milk and sugar. Leave aside for about 5 mins, until the yeast gets activated and froths up.
  • In the bowl of a stand mixer, add 2 ¾ cup of flour, salt, garlic powder and softened butter. With the dough hook on, mix it for couple of minutes.
  • Now add the frothed up yeast mixture and the remaining ¾ cup of milk and knead it to form a smooth, soft, elastic dough. Make sure the dough is not sticky. If the dough appears sticky add the remaining ¼ cup of flour in batches until it forms a elastic dough. Do not dump all the remaining flour, just add enough until it forms a soft dough.
  • Shape the dough into a ball and then place it in a well oiled bowl. Turn the dough over in the bowl, so that it is evenly coated with oil. Cover the bowl with plastic wrap and let it rise for about a hour to 1 ½ until it is doubled in size.
  • I used my Instant Pot to proof the dough and it took me just 30 minutes to do the first proofing. I set it on yogurt mode and set it to low heat and timed it for 30 minutes. Make sure you use a glass lid to cover the IP and not the actual lid as it could get stuck under pressure.
  • If the dough appears not completely proofed, let it continue for 10 more minutes or until it is doubled.

Shaping the Bread

  • Dust the work surface lightly with flour and dump the raised dough. Deflate the dough and form a square with it. Now roll it out to form a 12 x 12 square.
  • Brush the surface with melted butter and evenly add the herb and crushed red pepper. Also spread the cheese over the dough and using a rolling pin, slightly roll on top of the dough, so that the filling sticks better to the dough.
  • Using a pizza cutter, slice the dough into 6 even strips.
  • Lay each strip on top of another with the topping facing up. The strips need not be perfect, just make sure you evenly try to stack them.
  • Now with a very sharp knife, cut straight down the stack dividing it into 6 equal squares.
  • Grease and lightly flour a 9 x 4 loaf pan. Layer the square slices, cut side down into the loaf pan.
  • Wrap the loaf pan with a towel or plastic wrap and let it rise again for about an hour.
  • Lightly brush the top with milk and bake it in a preheated 350 F oven for about 30 – 40 mins, until it is done and the top is golden brown.
  • Let it cool on a wire rack and then start pulling it apart the and eating!

Nutrition

Calories: 275kcal | Carbohydrates: 39g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 401mg | Potassium: 133mg | Fiber: 2g | Sugar: 3g | Vitamin A: 369IU | Calcium: 109mg | Iron: 2mg