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To make the Hot Honey: In a small saucepan, combine the honey and chili oil. Heat over low heat for 5-7 minutes, stirring occasionally, until warmed through and well combined. Do not boil. Remove from heat and pour into a jar. Set aside to cool slightly.

To make the Dough: In a large bowl, whisk together the flour, active dry yeast, granulated sugar, and salt.

In a separate bowl, combine the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix with a spoon or stand mixer fitted with a dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until doubled in size.

While the dough is rising, prepare the Garlic Butter Mixture: In a medium bowl, combine the softened butter, minced garlic, and fresh parsley. Add 2 tablespoons of the prepared hot honey sauce to this mixture. Mix thoroughly until all ingredients are well combined and the mixture is creamy.

Once the dough has risen, punch it down gently and transfer it to a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.

Generously spread the entire surface of the rolled-out dough with the garlic butter mixture. Drizzle an additional 2 tablespoons of hot honey sauce over the buttered dough. Sprinkle the shredded mozzarella and Parmesan cheeses evenly over the entire surface.

Using a pizza cutter or sharp knife, cut the dough into approximately 12-15 uniform squares (about 3x3 inches each). Stack the dough squares on top of each other, about 3-4 squares high.

Preheat oven to 375°F. Lightly grease a 9x5-inch loaf pan. Carefully arrange the stacks of dough squares vertically, side-by-side, into the prepared loaf pan, filling it completely.

Bake for 25-30 minutes, or until the bread is golden brown on top and cooked through. If the top browns too quickly, you can loosely tent it with aluminum foil.

Remove the bread from the oven and let it cool in the pan for 5 minutes before carefully transferring it to a wire rack. Drizzle more hot honey sauce over the top of the warm bread and brush gently to ensure even coating and shine. Serve warm and enjoy pulling it apart!


To make the Hot Honey: In a small saucepan, combine the honey and chili oil. Heat over low heat for 5-7 minutes, stirring occasionally, until warmed through and well combined. Do not boil. Remove from heat and pour into a jar. Set aside to cool slightly.

To make the Dough: In a large bowl, whisk together the flour, active dry yeast, granulated sugar, and salt.

In a separate bowl, combine the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix with a spoon or stand mixer fitted with a dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until doubled in size.

While the dough is rising, prepare the Garlic Butter Mixture: In a medium bowl, combine the softened butter, minced garlic, and fresh parsley. Add 2 tablespoons of the prepared hot honey sauce to this mixture. Mix thoroughly until all ingredients are well combined and the mixture is creamy.

Once the dough has risen, punch it down gently and transfer it to a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.

Generously spread the entire surface of the rolled-out dough with the garlic butter mixture. Drizzle an additional 2 tablespoons of hot honey sauce over the buttered dough. Sprinkle the shredded mozzarella and Parmesan cheeses evenly over the entire surface.

Using a pizza cutter or sharp knife, cut the dough into approximately 12-15 uniform squares (about 3x3 inches each). Stack the dough squares on top of each other, about 3-4 squares high.

Preheat oven to 375°F. Lightly grease a 9x5-inch loaf pan. Carefully arrange the stacks of dough squares vertically, side-by-side, into the prepared loaf pan, filling it completely.

Bake for 25-30 minutes, or until the bread is golden brown on top and cooked through. If the top browns too quickly, you can loosely tent it with aluminum foil.

Remove the bread from the oven and let it cool in the pan for 5 minutes before carefully transferring it to a wire rack. Drizzle more hot honey sauce over the top of the warm bread and brush gently to ensure even coating and shine. Serve warm and enjoy pulling it apart!
