Cheesy Herb Pull-Apart Bread
Cheesy Herb Pull-Apart Bread
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water, (105-115°F)
- 1 teaspoon granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
For the Herb Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 2 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes, (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed.
⏱️ 10 min
- 3
Lightly grease a clean bowl with a small amount of oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
While the dough is rising, prepare the herb cheese filling. In a medium bowl, combine the softened cream cheese, softened unsalted butter, finely chopped fresh parsley, finely chopped fresh chives, minced garlic, red pepper flakes (if using), salt, and black pepper. Mix until well combined and creamy.
⏱️ 10 min
- 5
Once the dough has risen, gently punch it down to release the air. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 6
Spread the herb cheese filling evenly over approximately two-thirds of the dough rectangle, leaving one long edge uncovered. Sprinkle the shredded mozzarella cheese and shredded Parmesan cheese generously over the cream cheese mixture.
⏱️ 5 min
- 7
Fold the un-filled third of the dough over the middle third. Then, fold the remaining filled third over the top, creating three layers of dough. Gently press down to seal the edges.
⏱️ 3 min
- 8
Using a sharp knife or pizza cutter, cut the layered dough into approximately 12-15 squares or rectangles (about 2-3 inches wide).
⏱️ 2 min
- 9
Lightly grease and line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Arrange the cut dough pieces vertically, side-by-side, in the prepared loaf pan. They should be snug.
⏱️ 5 min
- 10
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 11
Bake for 30-35 minutes, or until the top is golden brown and the cheese is bubbly. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 375
- 12
Remove the loaf pan from the oven and let it cool in the pan for 5-10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool slightly before serving. Serve warm and pull apart individual pieces.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Herb Pull-Apart Bread
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water, (105-115°F)
- 1 teaspoon granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
For the Herb Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 2 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes, (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed.
⏱️ 10 min - 3
Lightly grease a clean bowl with a small amount of oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
While the dough is rising, prepare the herb cheese filling. In a medium bowl, combine the softened cream cheese, softened unsalted butter, finely chopped fresh parsley, finely chopped fresh chives, minced garlic, red pepper flakes (if using), salt, and black pepper. Mix until well combined and creamy.
⏱️ 10 min - 5
Once the dough has risen, gently punch it down to release the air. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 6
Spread the herb cheese filling evenly over approximately two-thirds of the dough rectangle, leaving one long edge uncovered. Sprinkle the shredded mozzarella cheese and shredded Parmesan cheese generously over the cream cheese mixture.
⏱️ 5 min - 7
Fold the un-filled third of the dough over the middle third. Then, fold the remaining filled third over the top, creating three layers of dough. Gently press down to seal the edges.
⏱️ 3 min - 8
Using a sharp knife or pizza cutter, cut the layered dough into approximately 12-15 squares or rectangles (about 2-3 inches wide).
⏱️ 2 min - 9
Lightly grease and line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Arrange the cut dough pieces vertically, side-by-side, in the prepared loaf pan. They should be snug.
⏱️ 5 min - 10
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 11
Bake for 30-35 minutes, or until the top is golden brown and the cheese is bubbly. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 375 - 12
Remove the loaf pan from the oven and let it cool in the pan for 5-10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool slightly before serving. Serve warm and pull apart individual pieces.
⏱️ 10 min