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 …
- 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
- 2 Tablespoons butter, melted
- 2 Tablespoons olive oil
- 6 cloves garlic, peeled and chopped fine
- 1 heaping cup shredded extra sharp cheddar cheese
- 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.
- 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.
- When the dough is ready, roll it out into a 12x20 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.
- 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 for about 35 - 40 minutes, until golden brown on top.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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If you’re going to cut this bread, use a serrated knife like this one: