Description
This Garlic Herb and Cheese Pull-Apart Bread is a deliciously soft and flavorful pull-apart loaf infused with fresh herbs, roasted garlic, and a melty blend of Philly and tasty cheese. Perfect for sharing, this bread combines the irresistible aroma of garlic and herbs with cheesy goodness, baked to golden perfection for a crowd-pleasing appetizer or snack.
Ingredients
Scale
Dough
- 500g plain flour
- ½ tbsp dried yeast granules
- ½ tbsp salt
- ½ tbsp sugar
- ½ tsp bread improver
- 325ml water (room temperature)
- ½ tbsp olive oil
Filling
- 1 garlic clove, crushed
- â…“ cup chopped parsley
- â…“ cup chopped basil
- ¼ cup chopped rosemary leaves
- 1 tbsp butter
- 200g grated Philly and tasty cheese
Instructions
- Prepare the Dough: In a large bowl, combine plain flour, dried yeast, salt, sugar, and bread improver. Add half the room temperature water and begin mixing. Gradually add the remaining water, mixing until the ingredients come together to form a cohesive dough ball.
- Knead the Dough: Transfer the dough to a lightly floured surface. Add the olive oil and knead thoroughly until the dough is smooth and elastic, incorporating extra flour as necessary to prevent sticking.
- First Rise: Place the dough back into the bowl, cover with plastic wrap and a tea towel, and leave in a warm, draft-free area to rise for 1 to 1.5 hours or until the dough has doubled in size.
- Shape the Bread: Once risen, punch the dough down to release air. Divide dough in half and roll each half into a rectangle about 50cm by 25cm. Spread half a tablespoon of butter over each rectangle, then evenly sprinkle crushed garlic, chopped parsley, basil, rosemary, and grated Philly and tasty cheese across the surface.
- Cut and Stack: Cut each rectangle into strips matching the height of your loaf tins. Stack these strips on top of each other, then cut into squares the width of the loaf tins. Grease or line the loaf tins, arrange the squares vertically into the tins, cover, and proof for 30 minutes.
- Bake the Bread: Preheat your oven to 190°C (375°F). Remove the plastic wrap and bake the loaves for 55 minutes, or until they turn golden brown and sound hollow when tapped. Allow loaves to cool for 10 minutes in the tins before serving warm for the best pull-apart experience.
Notes
- Ensure water is at room temperature to properly activate the yeast without killing it.
- Kneading is essential for gluten development, making the bread soft and elastic.
- You can customize the herb mix to your preference or use fresh herbs for more aroma.
- Keep an eye on baking time as ovens can vary; the bread should be golden and cooked through.
- Cool the bread slightly before serving to let the cheese set but still enjoy it warm and melty.
