It’s mouthwatering, it’s savory, and the cheese is off the charts. There is no lack of love for this garlic cheesy bread recipe. You will have to put some time and elbow grease into preparing this dish, but once that melty, cheesy loaf springs forth from the oven, your snack-happy compatriots will reinforce that the effort was worth it. The best part about this recipe is that the bread easily pulls apart—unlike typical ‘pull-apart’ recipes, the carefully trimmed layers of dough provide the perfect cheesy ratio in every bite. It’s basically a cheesy garlic bread, but so much more delicious.
Pull apart bread is so super easy to do. You’re going to cut through the top part of your bread diagonal into 1-inch squares but try not to cut all the way through! You want the base of the bread still intact.
Then, you’re going to drizzle the bread with melted garlic butter and green onions. I loved cooking the green onions in the garlic butter so they release all of their favors before loading it into the bread. Bake until the cheese is bubbling and melted.
- 5 cloves garlic
- 1/3 cup parsley
- 2 tablespoons olive oil
- 1 small loaf country or sourdough bread
- 3 tablespoons butter
- salt to taste
- 4 ounces deli sliced mozzarella cheese (or shredded)
- Empty yeast into a small bowl then pour in lukewarm water. Sprinkle sugar over the top then stir to dissolve the yeast and sugar. Set the mixture aside to activate the yeast.
- After 5 minutes, the yeast will begin to bubble if it’s active. When the bubbles start to form, continue making the recipe. If the yeast does not activate, try again with a new envelope of yeast—but make sure the water is not too warm.
- Meanwhile, combine the flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the dough hook attachment. Pour in milk, melted butter, and beaten eggs. Stir just a few times to begin mixing the ingredients, then add in the activated yeast mixture.
- Mix until cohesive dough ball forms. If you’re using a stand mixer, mix the dough on medium speed for 5 minutes. If you are mixing by hand, turn the dough out onto a lightly floured surface and knead for approximately 10 minutes, or until the dough becomes smooth and elastic.
- Place the dough ball into a mixing bowl lightly coated with non-stick spray. Cover tightly with plastic wrap then allow the dough to rest in a warm place for 1–1½ hours until it has doubled in volume.
- When the dough has doubled in volume, turn it out onto a lightly floured surface then roll into a rectangle. Brush the inside of a loaf pan and the entire surface of the dough liberally with melted butter.
- Using a pizza cutter or sharp knife, cut the 16″ side of the dough into four 4″ wide strips, then cut five 3″ strips in the opposite direction.
- Sprinkle the inside of the buttered loaf pan and the dough rectangles generously with garlic salt followed by the Parmesan and cheddar cheese.
- Next, prop the loaf pan onto its end so that you can stack the rectangles on top of each other inside the pan. Use a spatula to move the cheese-covered rectangles from the board into the pan. There should be no need to compress them, so just stack them until they completely fill the pan.
- Meanwhile, place a baking rack in the center of the oven then preheat to 350 degrees.
Bake for 35–40 minutes or until the cheese has become crispy and brown and the center of the loaf is cooked all the way through. Remove from the oven and brush the loaf with the remaining melted butter.