My bread is filled with a combo between cheddar cheese, fresh dill and parsley, but just like stuffed pasta, you can use whatever combo you like, may it be cheese, herbs, meat or vegetables.
For this bread I used a regular bread dough, nothing fancy, just flour, yeast, and milk. Of course you can use whatever dough you like to work with.
I’ve seen pull apart breads in small size baked in casserole but i baked mine in a 9X5 inch loaf pan giving it the look of a fresh homemade bread but with steaming cheesy filling.
Let’s get baking 🙂
Pull apart cheese herb bread
Save RecipeIngredients
- 4 cups all-purpose flour
- a pinch of salt
- 1 package dry yeast
- 1 1/2 cup lukewarm milk/water
- 4-6 oz cheddar cheese
- fresh dill and parsley
- 1 egg for brushing
Instructions
- In your mixer bowl cream the yeast with a little milk. When the yeast has dissolved pour the rest of the milk.
- Slowly add the flour and salt mixing until the dough comes clean from the sides of the bowl
- Place the dough into a greased bowl and leave to rest at room temperature until it doubles in volume
- When risen divide it into 10-12 balls and flatten them.
- To make the filling shred the cheese and chop the herbs. Mix them. Place about 1-2 tbsp of the cheese-herb mixture on the flatten dough.
- Seal the pocket with a fork or with your fingers and place it in a greased loaf pan. Do the same with the rest.
- Leave again to rest at room temperature. When risen brush with egg wash and bake in preheated oven, at 375F, for about 35-40 minutes.
- Leave to cool a little and get it out of the pan
- Enjoy it.
7.6.8
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Pull apart cheesy herb bread
Ingredients
4 cups all-purpose flourÂ
a pinch of salt
a pinch of salt
1 package dry yeast
1 1/2 cup lukewarm milk/water
4-6 oz cheddar cheese
fresh dill and parsley
1 egg for brushing
Directions
In your mixer bowl cream the yeast with a little milk. When the yeast has dissolved pour the rest of the milk.
Slowly add the flour and salt mixing until the dough comes clean from the sides of the bowl.
Place the dough into a greased bowl and leave to rest at room temperature until it doubles in volume.
When risen divide it into 10-12 balls and flatten them.
To make the filling shred the cheese and chop the herbs. Mix them. Place about 1-2 tbsp of the cheese–herb mixture on the flatten dough.
Seal the pocket with a fork or with your fingers and place it in a greased loaf pan. Do the same with the rest.
Leave again to rest at room temperature. When risen brush with egg wash and bake in preheated oven, at 375F, for about 35-40 minutes.
Leave to cool a little and get it out of the pan.
Enjoy it.
Happy baking,
Roxana
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