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Cheese Pull Apart Bread Recipe

Make the Cheese Pull Apart Bread Recipe for gooey, pull-apart cheese goodness—bake, brush with garlic butter, and serve warm.

Ingredients

• 1 cup (240 ml) whole milk, warmed to 105–110°F (40–43°C)
• 2 tablespoons (25 g) granulated sugar
• 2 1/4 teaspoons (7 g) instant or rapid-rise yeast
• 1 large egg (about 50 g), at room temperature
• 3 tablespoons (42 g) unsalted butter, very soft (room temperature)
• 3 cups (390 g) all-purpose flour, plus 2–4 tablespoons (15–30 g) extra if needed
• 1 1/4 teaspoons fine sea salt
• 1 tablespoon (15 ml) neutral oil or olive oil, for greasing the bowl and pan
• 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
• 3 cloves garlic (about 9 g), finely minced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a mild heat)
• 2 cups (200 g) low-moisture mozzarella cheese, shredded
• 1 cup (100 g) sharp cheddar cheese, shredded
• 1/2 cup (50 g) finely grated Parmesan cheese
• 2 tablespoons (4 g) finely chopped fresh parsley, plus more for garnish (optional)
• 1 tablespoon (15 g) unsalted butter, melted (for brushing after baking, optional)
• Extra finely chopped fresh parsley, for garnish (optional)

Instructions

Step 1: Activate the yeast and combine the warm liquids

Warm the milk until it feels pleasantly warm to the wrist, whisk in the sugar, then sprinkle the yeast over the surface and let it rest until the mixture looks slightly foamy and creamy around the edges. Whisk the room-temperature egg into that warm, fragrant base, then stir in the very soft butter so the wet mixture reads as a pale, silky, slightly aerated batter ready to accept flour.

Step 2: Combine dry ingredients and bring the dough together

Stir the flour and fine sea salt together in a separate bowl, then add most of that flour to the wet bowl and mix until a thick batter forms. Gradually fold in the remaining flour until you have a shaggy dough that just starts pulling away from the sides — soft and slightly tacky but workable. If it clings excessively, add flour a tablespoon at a time until manageable, keeping the dough tender.

Step 3: Knead until smooth and perform the first rise

Turn the dough onto a lightly floured surface and knead until the texture changes from rough to smooth and elastic: a pliable, uniform ball that yields and slowly springs back when pressed. Lightly oil a clean bowl, nest the dough ball inside, cover, and let it rise in a warm spot until doubled and puffy, the surface slightly domed with a springy indentation when touched.

Step 4: Divide, shape and set up the assembly line

After deflating gently, shape the dough into a rough log and divide it into 30–32 walnut-sized pieces. Roll each piece between your palms to form smooth, tight balls and arrange them nearby on the work surface. In a tidy assembly line place a shallow glass bowl of warm garlic-butter, a matte ceramic bowl of the mixed shredded cheeses and parsley, and the greased rectangular 9×5-inch loaf pan ready to receive the coated balls.

Step 5: Coat each ball, arrange in the loaf pan, and let the final rise

Working a few at a time, dip each dough ball into the garlic-butter so it is evenly coated (let excess drip back), then roll it gently in the cheese-herb mixture so the surface wears a light, even crust of shreddy cheese and flecks of parsley. Nestle the coated balls into the loaf pan in staggered, bricklike layers, sprinkle any remaining cheese across the top, and cover to proof until the balls puff nearly to the pan edges — pillowy, glossy, and ready to bake.

Step 6: Bake, finish, and serve warm

Bake the pan until the top is deep golden brown, the cheese melted and bubbly and the loaf feels set. Let it rest briefly, brush with a little melted butter for sheen if you like, then loosen and lift the rectangular loaf out so it keeps its straight, bricklike profile. Garnish with extra finely chopped parsley and serve immediately so guests can pull apart warm, glossy pieces with long, melty cheese pulls.

Notes

• Test milk temperature with your wrist or a thermometer to keep yeast happy.
• Add flour gradually to avoid a dry dough; a slightly tacky feel is okay.
• Freeze unbaked, coated balls on a tray for easy future bakes.
• Brush with melted butter after baking for extra shine and flavor.
• Warm leftovers in foil at 350F for 10 to 15 minutes to revive texture.