Looking for a fun (and tasty!) bread recipe? Bake up a loaf of this Cheesy Garlic Pull Apart Bread…and then have fun peeling off layer after layer of cheesy bread!
This Cheesy Garlic Pull Apart Bread post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
Did you know that cheddar cheese originated in the village of Cheddar, England? Cheddar is located about 3 hours west of London. (I don’t know about you, but Cheddar just landed a spot on my list of places to visit!) I absolutely love cheddar cheese, and I’ve always (always!) got at least 2-3 varieties of cheddar in the fridge. Like milk, eggs and flour, cheddar cheese is just one of those staple ingredients that I always keep in stock.
For me, I really enjoy a good sharp cheddar. Did you know that the sharpness of cheddar is entirely based on how long the cheese is aged? I was reading Cabot’s Cheese Making site recently, and I learned some really fascinating tidbits. All cheddar starts out the same way. Cow’s milk is heated to 162°F for exactly 16 seconds (talk about precision!), and then the milk is cooled to 88°F. At this point you’ve got pasteurized milk.
From there, a safe type of bacteria is added to the milk that starts the cheese-making process. As the cheese forms, the liquid (whey) is drained off and the solids (curds) are packed together under pressure to create blocks of cheese. After that, the only remaining variable is how long the cheese gets aged.
Cabot’s Mild Cheddar Cheese is only aged for 2-3 months while an extra sharp cheddar might be aged for 12 months or longer. Cabot also makes 1, 2 and 3 year aged cheddars. Last year, we opened a package of each and did a vertical tasting of all 3 cheeses. All three cheeses started with the same pasteurized milk, but the resulting flavor was fascinatingly different! If you ever get a chance to try different aged cheddars side-by-side, do it!
Cheesy Garlic Pull Apart Bread
While those extra-long aged cheddars are quite tasty, today’s recipe uses a more common variety. Cabot’s Seriously Sharp Cheddar Cheese is one of their most iconic cheeses. I personally find Seriously Sharp to be great for both snacking and cooking. I almost always have an open package in the fridge, and I often go in for a nibble when I need an afternoon pick-me-up. I borrowed some of that Seriously Sharp from the fridge to make this Cheesy Garlic Pull Apart Bread.
If this Cheesy Garlic Pull Apart Bread looks familiar, it’s because I made a smaller version back last fall. I posted the recipe for these Cheesy Garlic Butterflake Rolls prior to Thanksgiving last year – those are one heck of a tasty dinner roll! That post was one of the most popular recipes on my blog throughout the holiday season, so I decided to keep that ball rolling as we head into the new year. This Cheesy Garlic Pull Apart Bread is simply a larger version of the individual butterflake rolls.
Instead of baking this pull apart bread in muffin tins, you’ll need an 8″x4″ loaf pan for this one. However, the result when you bring this loaf to the table is the same! I’m not gonna lie – it’s just downright fun to peel layers of cheesy garlic bread off of the larger loaf here. Even Robbie, our 5-year-old son, got into the action here as he peeled away two pieces for his dinner. (Earlier in the day, Robbie helped me make the dough for this bread. If you have kids who like to help in the kitchen, then make sure to check out Cabot’s Cooking with Your Kids series!)
Like many cheesy recipes, you can alternate or combine different types of cheese to change the flavor of this pull-apart bread. I personally love this bread with Seriously Sharp cheddar, but I could see using half Seriously Sharp and half Habanero Cheddar for a spicy kick. Or perhaps a bit of Horseradish Cheddar instead? That would be fun! No matter which flavors of cheddar you use, I hope you enjoy this pull-apart bread as much as we do. Happy baking!
Cheesy Garlic Pull Apart Bread
- 3 cups bread flour
- 2 tsp active dry yeast
- 5 tsp sugar
- 1¼ tsp salt
- ¾ cup + 2 Tbsp milk warm
- 1 large egg yolk
- 5 Tbsp unsalted butter softened
For Cheesy Garlic Filling
- 3 Tbsp unsalted butter melted
- 1½ tsp garlic minced
- 1 tsp Italian seasoning
- ¾ tsp kosher salt
- 6 oz. Cabot Seriously Sharp Cheddar Cheese shredded (~1½ cups)
- Using a countertop mixer, add all ingredients for the bread (flour, yeast, sugar, salt, milk, egg yolk and butter).
- Mix on low speed for 2 minutes. Increase speed to medium and continue mixing for 3-4 more minutes.
- Transfer dough into a large oiled bowl; cover with plastic wrap. Place in a warm (85°F) location for 60-75 minutes, or until dough has almost doubled in size. (Tip: I typically let my dough rise in the oven. The oven light is turned on, but the oven itself is off.)
For the Cheesy Garlic Filling
- Spray an 8”x4” bread pan with nonstick baking spray; set pan aside.
- Using a small bowl, whisk together the melted butter, garlic, Italian seasoning and kosher salt.
- Roll dough into a 12” x 18” rectangle.
- Using a pizza cutter, cut the dough lengthwise into 4 equal strips.
- Cut each strip widthwise into 5 pieces. (At this point, you should have (20) smaller rectangles of dough.)
- Spread pieces of dough out onto a floured surface. Brush tops of dough with melted butter mixture. Sprinkle shredded cheese on top of dough.
- Stack several pieces of dough on top of each other. Turn stack on its side and place in greased pan. Repeat process with remaining pieces of dough.
- Spray top of dough with baking spray and cover lightly with plastic wrap. Place pan in a warm location for 80-90 minutes, or until dough has risen about ½-1” over the top of the pan.
- Preheat oven to 350°F.
- Bake for 40-45 minutes, or until top of bread is golden brown in color. (Note: Check bread after about 25 minutes. If necessary, lay a piece of foil on top to prevent top of bread from burning.)
Looking for more tasty cheesy recipes? Check out these other favorites, too: