Cheesy Pull Apart Garlic Bread
Recipe posted by Palouse Brand on November 08, 2017
Our cheesy pull apart bread is literally a show stopper and will quickly become the topic of conversation whether you serve it before dinner with a little wine or just put it on the table with the rest of your meal. The combination of flavors in our pull apart bread is really terrific and we can’t brag enough about it!
Recently our family has taken to our cheesy pull apart bread, over pull apart pizza bread so that definitely sends a powerful message. It must have something to do with high quality fresh milled flour!
Super easy to make, super delightful to eat!
Cheesy Pull Apart Bread
- 1 package dry quick rise yeast
- 1 ¼ cups warm water (100° - 110°)
- 3 cups multi purpose flour
- Coconut cooking spray
- ½ stick melted butter
- 6 cloves garlic, minced
- ½ cup shredded mozzarella cheese
- ½ cup shredded fontina cheese
- 2 Tbsp. fresh parsley, chopped
- Dissolve yeast in warm water in a large bowl and let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 ¾ cups flour to the yeast mixture and stir with a wooden spoon until soft dough forms. Cover and let stand for 15 minutes.
- Turn dough onto a lightly floured surface, sprinkle with salt. Knead until the salt is incorporated and the dough is smooth and elastic, approximately 6-7 minutes. Add enough of the remaining flour, 1 tsp. at a time, to prevent the dough from sticking to your hands (although the dough will feel slightly sticky).
- Lightly spray a large bowl with cooking spray. Place dough in the bowl and turn so the top of the dough is coated with some of the cooking oil. Cover the dough and let it rise in a warm place (85°), without drafts for approximately 40 minutes until the dough doubles in size.
- Test the dough by gently pressing two fingers into the dough. If the indentation remains, the dough has risen enough. Punch the dough down, cover and let it rest for 5 minutes, then divide the dough in half.
- Work with one half of the dough at a time, keeping the second half of the dough covered to prevent drying. Roll each portion on a floured surface into a 12” long, semi-wide rope. Slightly taper the ends of the rolls and gently slide ropes onto a baking sheet covered with foil.
- Lightly coat the dough with the cooking spray and cover again, letting the dough rise for approximately 20 minutes or until doubled in size.
- Preheat oven to 350°.
- Uncover the dough and using a serrated knife, crosshatch ropes, making slices every inch in both directions and making sure to not slice all the way through the bottom of the ropes.
- In a small bowl, stir together melted butter, garlic and chopped parsley, add a little salt and pepper to taste. Brush ropes with butter mixture making sure to get the mixture inside the crosshatches. Stuff each crosshatch with mozzarella and fontina and wrap bread completely in foil.
- Bake at 350° for approximately 20 minutes until cheese is melted and bread is warm and toasty.
- Unwrap and slightly cool. Best when served warm – just start pulling this cheesy delight apart to enjoy!
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