This cheesy pull-apart bread layers homemade yeast dough with mozzarella, cheddar, Parmesan, garlic and parsley. Allow time for yeast activation and two rises before baking. Stack the cheese-topped dough squares in a greased loaf pan, then serve the bread warm enough to pull apart.
Recipe Details
- Yeast activation: About 5–10 minutes
- Kneading: About 8–10 minutes
- First rise: About 1 hour, until doubled
- Second rise: About 30 minutes
- Bake: 30–35 minutes at 350°F (175°C)
- Time to serve: Preparation, both rises, baking and a short cooling period
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 packet (2¼ teaspoons) active dry yeast
- 1 cup warm milk, about 110°F (43°C)
- ¼ cup unsalted butter, melted
- 1 large egg
- 2 cups shredded mozzarella
- 1 cup shredded cheddar
- ¼ cup grated Parmesan
- 3 garlic cloves, minced
- ¼ cup chopped fresh parsley
- 2 tablespoons melted butter, for brushing
How to Make Cheesy Pull-Apart Bread
Activate the yeast
Mix the warm milk and sugar in a small bowl. Sprinkle in the active dry yeast and leave for 5–10 minutes, until frothy.
Make and knead the dough
Mix the flour and salt in a large bowl. Add the yeast mixture, ¼ cup melted butter and egg. Mix into a dough, then knead on a lightly floured surface for 8–10 minutes, until smooth and elastic.
Let the dough rise
Place in a greased bowl, cover with a clean towel and leave in a warm place for about 1 hour, until doubled.
Add the cheese filling
Mix the three cheeses, garlic and parsley. Deflate the risen dough gently and roll into a large rectangle. Sprinkle the filling evenly over it.
Stack and rise again
Cut the dough into strips, then squares. Stack the squares and arrange in a greased loaf pan, leaving room for rising. Cover and leave for about 30 minutes while the oven heats to 350°F (175°C).
Bake and serve
Brush the top with the remaining 2 tablespoons melted butter. Bake for 30–35 minutes, until golden and baked through with bubbling cheese. Let cool slightly before pulling apart and serving.
Tips and Common Mistakes
- Use warm rather than hot milk; the listed temperature is about 110°F (43°C).
- Wait for the dough to double during the first rise, rather than using the clock alone.
- Distribute the cheese mixture evenly before cutting the dough.
- Give the assembled loaf its second rise.
- Use a loaf pan with enough room for the stacked dough to expand.
Storage and Make-Ahead Tips
Cool leftover bread before wrapping. Warm portions gently before serving so the cheese softens again; the bread is most tender and easy to pull apart while warm.
Frequently Asked Questions
Does the bake time include the rises?
No. Allow 5–10 minutes to activate the yeast, about 1 hour for the first rise and about 30 minutes for the second, as well as preparation and baking.
What cheeses are included?
The filling uses mozzarella, cheddar and Parmesan, with garlic and parsley.
Why do I let the dough rise after stacking it?
The second rise gives the shaped dough time to expand before it goes into the oven.