Cheesy Garlic Pull-Apart Bread

Adapted slightly from Baked by Rachel 

To go with our perfect Easter ham this year, I made this yummy garlicky pull-apart bread. I found this gorgeous recipe over at Baked by Rachel and just HAD to add cheese, because, well, what’s better than a good cheesy garlic bread?

It turned out just as delicious as I had hoped. We munched on it with our ham, and then I used it for sandwiches and with my soup and toasted with eggs. You don’t HAVE to pull it apart–once it has cooled, you can slice it just like any other bread. I sliced mine in the middle of a bread hunk so that I could toast it easily.

I had enough bread dough to make two loaves–one large loaf and one half-size loaf.

Also, did you hear what we’re having for dessert this year?  Our Easter table is also boasting some lovely treats from Shari’s Berries. My favorites were the chocolate covered strawberries. We got two kinds of chocolate covered strawberries: the swizzle ones and the fancy ones. Nom nom nom!

Anyway, back to the bread. Here’s the recipe! You’re going to love this …

Cheesy Garlic Pull-Apart Bread

★ 1 from 1 reviews

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours
• Yield: 1 loaf + 1 mini-loaf 1x

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Ingredients

Scale 1x2x3x

For the bread dough:

• 2 1/2 cups bread flour
• 1 cup white whole wheat flour
• 1 Tablespoon sugar
• 1 Tablespoon yeast
• 2 Tablespoons olive oil
• 1 teaspoon Italian Seasoning
• 1 teaspoon salt
• 1/4 cup milk
• 1 cup + 2 – 3 Tablespoons water
• 1/4 cup shredded Italian cheeses
• 2 cloves garlic, peeled and chopped fine

For the layers:

• 2 Tablespoons butter, melted
• 2 Tablespoons olive oil
• 6 cloves garlic, peeled and chopped fine
• 1 heaping cup shredded extra sharp cheddar cheese

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Instructions

1. Put all the bread dough ingredients in the bread machine, set it on the dough setting and start. After a few minutes, take a peek at the dough and add a bit of water if needed if the dough isn’t pulling together into a ball of dough.
2. While the dough is “cooking”, melt the butter and mix it with the olive oil and garlic. Set aside to infuse the butter/oil with garlic.
3. When the dough is ready, roll it out into a 12×20 inch rectangle. Brush with 3 Tablespoons of the garlicky mixture, saving a Tablespoon for later. Sprinkle with cheese. Cut the dough into 4 – 6 strips, then cut each strip into 6 rectangles. Pile the rectangles into the bread pan, taking care not to spill out the cheese. On the last strip at the end, make sure to put the cheesy side towards the inside of the bread. I had more than enough dough to fill my bread pan, so I made a separate smaller loaf as well.
4. Preheat the oven for rising by bringing it to 170 F. then turning the oven off. Let the bread rise, covered, in the oven for 40 – 45 minutes, then bake at 350 F. for about 35 – 40 minutes, until golden brown on top.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

If you’re going to cut this bread, use a serrated knife like this one:

This recipe was shared at Munching Monday, Treasure Box Tuesday, Tuesday’s Table and Hearth & Soul Bloghop.