Garlic Cheese and Herbs Pull-Apart Bread is soft, buttery and amazingly delicious.  With cheese, butter,  and herbs between the folds, it is quite a treat with a bowl of hot soup

The fag end of the winter is the advent of early spring. The weather has still not settled yet. Mornings begin on a bright note and as the day progresses, wisps of clouds float across the firmament and often collect around the mellow Sun and thus another day cold and cloudy.

Nature has begun to wear shades of yellow. In our culture, yellow symbolizes the arrival of spring. A bunch of wild Dahlias brightens up a corner of the field.

Some scented yellow flowers fill up the vine that was leafless some weeks ago.

New buds in the hibiscus attract the butterflies and there are many hovering around, inspecting the buds that have not yet opened their eyes.

Evenings are still cold a bowl of hot soup is an elixir. We baked a loaf of Garlic Cheese and Herbs Pull-Apart Bread to go with a soup that had all the vegetables we could find at home. The cheesy and herby bread with soup was quite a treat.

Pull-apart loaves of bread are always interesting to bake. The joy lies in shaping the bread.

In this loaf, we cut out round pieces of dough. Spread the filling and cheese. The rounds were folded and stacked in the pan. This process is not messy and the loaf looks neat and uniform.
This gives a rounder and neater pull-apart loaf. Let the loaf rise until puffy.

You may play around with the filling. We made the filling with butter, garlic, herbs, and cheese.

Garlic Cheese and Herbs Pull-Apart Bread



  • 3 cups all-purpose flour
  • 2 teaspoons instant dry yeast
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup warm milk (plus more if needed)
  • 2 tablespoons butter
  • Filling
  • 3 tablespoons soft butter
  • 1 tablespoon dry herbs or pizza seasoning
  • ½ teaspoons powdered dehydrated garlic
  • Grated cheddar cheese (as required)


  1. Whisk together first three ingredients in a large bowl. Keep aside.
  2. Take the last three ingredients in another bowl. Mix well.
  3. The sugar should dissolve completely and the butter should melt. If the milk is not warm enough, heat till done.
  4. Use milk mixture to knead the dough. Stir with a ladle until you get a shaggy dough.
  5. Transfer to a counter and knead till you get a very smooth, elastic and shiny dough. It should be a little tacky.
  6. Transfer to an oiled bowl. Turn around once so that the dough is evenly coated with oil. Cover and keep in a warm place until double in size.
  7. While the dough is in the last stage of rising, prepare the filling. Mix all the ingredients except cheese in a bowl. Keep aside.
  8. Grease one 8 ½ inches x 4 ½ inches loaf pan.
  9. Punch the risen dough. Divide into two equal size pieces.
  10. Roll out one piece on a lightly floured counter. Roll out evenly into a circle of about ½ inch thickness.
  11. Use a lid, bowl or a large cookie cutter to cut circles out of the dough.
  12. Spread the filling in the half of each circle.  Add cheese. Fold the circle in half and place them, round side up, in the loaf pan. 
  13. Repeat with the remaining dough until the pan is full.
  14. Cover loosely with a kitchen towel and place in a warm place until puffy.
  15. Bake in a preheated oven at 180 degrees C for about 20 -22 minutes. The top should turn golden and the bottom of the pan should sound hollow when tapped.
  16. Tent with a foil if the top is browning too fast.
  17. Remove from the oven after 10 minutes.
  18. Enjoy warm bread with hot soup.
Linking to #BreadBakers

This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook's Hideout. Check out what the Bread Bakers have baked  this month

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

Classic Carrot Cake is a low-fat snack cake. The crumb is light and airy and toasted walnuts add a lovely crunch in every bite. Best enjoyed with a hot cup of tea or coffee.

Nature is generous, caring and ever balancing. Mankind has been greedy and ruthless in exploiting the resources, changing the weather patterns and then ranting on how it has impacted the lives and livelihood. It seemed that our hills missed the snowfall this season and everyone mulled on how the low yield of crops and fruits would bring loss to the villagers. Nature is kind and benevolent.  It nurtures everyone and does it all selflessly.
It has been snowing and raining in our world for the last two weeks. The season of rain and snow has brought happiness to our village. The fruit trees hold snow in their bare branches and revel at the onset of great fruition.

 A Blue Whistling Thrush sings endlessly on a bare Pear Tree.

Apricot trees are bare too. New leaves would be born on their bare branches soon.

 Meanwhile, a Green Backed Tit flits from branch to branch.

Our home is flooded with the warm aroma of cinnamon as a Carrot Cake bakes in the oven. It is being baked for our guests who are coming for tea in the evening.

 A simple yet classic recipe that is easy to bake and requires simple ingredients that are always there in the pantry. The crunch of walnuts and light crumb makes it a great teatime cake.

Classic Carrot Cake


  • 1 cup all-purpose flour
  • ½ teaspoon soda (scant)
  • ¾ teaspoon baking powder
  • ¼ teaspoon rock salt (less if using sea salt)
  • 1 teaspoon cinnamon (powdered)
  • 2 free range eggs
  • ¾ cup unrefined sugar
  • ½ cup oil
  • 1 teaspoon vanilla extract
  • ½ cup finely grated carrots
  • ½ cup walnuts


  1. Toast the walnuts in oven for 8-10 minutes at 150 degrees C or until golden and fragrant.
  2.  Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan.
  3. In a large bowl, take first five ingredients. Whisk.
  4. In a large deep bowl. Beat eggs for 4-5 minutes or until frothy.
  5. Add sugar. Beat till the mixture becomes pale and frothy.
  6. Add oil and vanilla extract and beat well.
  7. Add flour mix and stir to get a smooth batter.
  8. Fold in grated carrots and toasted walnuts.
  9. Pour the batter into the prepared pan. Bake for 25-30 minutes or until the top turns golden and a toothpick inserted in the center comes out clean.
  10. Remove cake from the oven and place on the wire rack.
  11. After ten minutes, invert on the rack. Remove the parchment paper and let cool completely.
  12. Slice the next day.

Note - If the carrots are very juicy, squeeze out some juice before folding into the batter.
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