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
- 3 tablespoons soft butter
- 1 tablespoon dry herbs or pizza seasoning
- ½ teaspoons powdered dehydrated garlic
- Grated cheddar cheese (as required)
- Whisk together first three ingredients in a large bowl. Keep aside.
- Take the last three ingredients in another bowl. Mix well.
- The sugar should dissolve completely and the butter should melt. If the milk is not warm enough, heat till done.
- Use milk mixture to knead the dough. Stir with a ladle until you get a shaggy dough.
- Transfer to a counter and knead till you get a very smooth, elastic and shiny dough. It should be a little tacky.
- 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.
- While the dough is in the last stage of rising, prepare the filling. Mix all the ingredients except cheese in a bowl. Keep aside.
- Grease one 8 ½ inches x 4 ½ inches loaf pan.
- Punch the risen dough. Divide into two equal size pieces.
- Roll out one piece on a lightly floured counter. Roll out evenly into a circle of about ½ inch thickness.
- Use a lid, bowl or a large cookie cutter to cut circles out of the dough.
- 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.
- Repeat with the remaining dough until the pan is full.
- Cover loosely with a kitchen towel and place in a warm place until puffy.
- 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.
- Tent with a foil if the top is browning too fast.
- Remove from the oven after 10 minutes.
- 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
- Adjaruli Khachapuri from A Day in the Life on the Farm
- Banana Oats Bread from Gayathri's Cook Spot
- Big Batch Dinner Rolls from Karen's Kitchen Stories
- Breudher Cake from Passion Kneaded
- Coriander Garlic Pull-apart Bread from Sara's Tasty Buds
- Cranberry English Muffins from Cindy's Recipes and Writings
- Fig Jam Friands from All That's Left Are the Crumbs
- Garlic Cheese and Herbs Pull apart Bread from Ambrosia
- Herbed Wholewheat Garlic Knots from Sizzling Tastebuds
- Keema Naan from The Schizo Chef
- Peperoncini Focaccia Bread from Sneha's Recipe
- Savory Almond Meal Bread from Palatable Pastime
- Sourdough Cinnamon Buns from Baking Sense
- Steamed Apple Date Bread from Food Lust People Love
- Vegan Gluten-free Banana Bread from Cook's Hideout
- Whole Wheat Palak Naan from Cook with Renu
- Yeasted Lemon Bundt Cake from Anybody Can Bake
#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]