Garlic and Cheese Pull Apart Bread


My mom asked me to make “those Pizza Hut garlic sticks” the other day. I refused.

Well, I mean I refused to make those butter-laden, factory produced bars of dough. Instead I made garlic and cheese pull apart bread. Is that an okay replacement? Hm, yeah. This bread is soft, chewy, cheesy, herby. So, like, basically awesome.


IMG_8463I stole an inch strip of dough and rolled it into an individual cinnamon roll. Don’t judge. Post-bread baking snack, chyeah.

Recipe: (Makes 1 loaf)

1 1/4 oz packet of yeast (2.25 tsp yeast)
1 cup warm water (120-130 degreesF)
1/3 cup sugar
2.5-3 cups all purpose flour
2 tsp kosher salt
2 tbsp olive oil

1 bulb of roasted garlic (Cut off the top so the cloves are showing, cover in aluminum foil, bake for 30 minutes at 350degreesF)
1 cup chopped  basil leaves
1/4 cup chopped chives
1/2 cup low-fat shredded mozzarella cheese
1/2 cup parmesan cheese

Mix the water and sugar together and sprinkle the packet of yeast on top
In the meantime, add 2 cups of flour and salt into the bowl of a stand mixer and pulse to combine
When yeast mixture becomes frothy, add in olive oil and add to the stand mixer
Mix on medium speed until a soft, but not necessarily smooth, ball of dough forms, adding upto 1 cup of flour as necessary (Personally, I used about 2.5 cups total)
When a soft ball forms, take out of the stand mixer and knead on a lightly floured surface for about 5 minutes or until a smooth, elastic ball forms (if you push on this ball, it will bounce back, leaving barely an indent!)
Put in an oiled bowl and cover, leaving to rise until doubled (about 1 hour)
Once proofed, roll into a rectangle so the dough is 1/8 inch thick
Slather (love that word lol) with 1 tbsp of olive oil
Then spread with roasted garlic
On top of the roasted garlic push in  the cheese and herbs and a light sprinkle of salt
Cut into 12 rectangles

Line a loaf tin with parchment paper at the bottom, oil the sides, and stack the dough pieces
To stack dough pieces, rest the first one on the edge of the loaf tin and lean each piece after on the one before. If it isn’t centered (mine wasn’t hehe) drag the side with more parchment paper a little away from the other side until the bread centers, cut the parchment paper, and add to the other side to patch up the missing paper. Sounds insane, but works)
Cover the loaf tin and let rise for an hour or until pieces look doubled in width
After proofing, lightly salt the top and bake at 400degreesF for 45-55 minutes. To check for doneness, stick a thermometer into the thickest part and look for the magic number 190 degreesF!) If it’s browning too early, just tent with some aluminum foil (I had to!)

Recipe tip: Do not shed a tear when your freshly baked bread cools down, (we know it’s the best right out of the oven sigh…) pull a slice off and toast it! It becomes crispy on the outside while being soft as a pillow on the inside. Speaking of bread, I’m going to toast myself a piece of this loaf right now! Happy baking, and more importantly, happy eating 🙂


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