Cheesy Garlic & Herb Pull-Apart Bread

Cheesy Garlic & Herb Pull-Apart Bread is best served hot and fresh out of the oven, so that the gooey, herb cheese and zesty, fresh herbs are at the peak of their flavorful-ness. This recipe pretty much goes with any Italian pasta dish, savory soup, or any saucy recipe that desires a luscious bread to soak up flavors with.
Photo by Tracy S.
Adapted from facebook.com
None

PREP TIME

120

minutes

TOTAL TIME

165

minutes

SERVINGS

8

servings

PREP TIME

120

minutes

TOTAL TIME

165

minutes

SERVINGS

8

servings

Adapted from facebook.com

Ingredients

  • 3 1/2

    cups bread flour

  • 1

    tablespoon granulated sugar

  • 2 1/4

    teaspoons active dry yeast

  • 1 1/4

    teaspoons salt

  • 1/4

    teaspoon dried thyme

  • 1 1/2

    teaspoons dried basil, divided

  • 8

    cloves garlic, diced, divided

  • 4

    tablespoons olive oil, divided

  • 1/4

    cup whole milk

  • 1

    cup warm water, plus 2 tablespoons, divided

  • 4-ounces herb cheese, grated

Directions

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, yeast, salt, thyme, 1/2 teaspoon basil, and 2 cloves of garlic. Mix on low speed until everything is combined. Add 2 tablespoons of olive oil, milk, and water, and mix on medium speed until the dough comes together into a shaggy, sticky ball. Then, switch to the dough hook and mix, still on medium speed, for 3 to 5 minutes, until the dough is smooth and elastic. Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place until it has doubled in size, about 1 hour. Spray a loaf pan with cooking spray. On a floured surface, roll the dough into a large rectangle about 12x20-inches. Brush the remaining 2 tablespoons olive oil onto the dough, then cover it with the remaining basil and garlic. Top everything with 3/4 of the cheese. Set the rest of the cheese aside. Using a sharp knife, cut the rectangle of dough into 6 strips, and stack the strips on top of each other. Then, cut the stack into 6 equal smaller stacks. Transfer all of the stacks into the prepared loaf pan, placing them on their sides against each other so that the cut sides of the dough are on the outside. Cover the loaf with plastic wrap and let it rise in a warm place until it has doubled in size again, about 30 minutes. Meanwhile, preheat the oven to 350˚F. Top the loaf with the remaining cheese and bake it in the oven for about 35 minutes or until it is golden. Let the loaf cool for about 5 to 7 minutes in the pan before turning it out. Serve warm.

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