Name: Garlic Herb and Cheese Pull Apart Bread Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 2 h 55 min
Cuisine: Western
Ingredients: 500g plain flour; 1/2 tablespoon dried yeast granules; 1/2 tablespoon salt; 1/2 tablespoon sugar; 1/2 teaspoon bread improver; 325ml water at room temperature; 1/2 tablespoon olive oil; 1 garlic clove, crushed; 1/3 cup chopped continental parsley; 1/3 cup chopped basil; 1/4 cup chopped rosemary leaves; 1 tablespoon butter, melted or softened; 200g grated Philly and Tasty cheese

Ingredients

500g plain flour

1/2 tablespoon dried yeast granules

1/2 tablespoon salt

1/2 tablespoon sugar

1/2 teaspoon bread improver

325ml water at room temperature

1/2 tablespoon olive oil

1 garlic clove, crushed

1/3 cup chopped continental parsley

1/3 cup chopped basil

1/4 cup chopped rosemary leaves

1 tablespoon butter

200g grated Philly and Tasty cheese

Instructions

Step 1: In a large bowl, mix together the flour, yeast, salt, sugar, and bread improver. Add half of the water and begin mixing, slowly adding the rest of the water until the dough forms a ball. Transfer the dough to a floured bench top.

Step 2: Add the olive oil to the dough and knead it in thoroughly. If the dough is too sticky, sprinkle in a little extra flour. Continue kneading until the dough is smooth and elastic, which is essential for a good rise and fluffy texture.

Step 3: Place the dough back into the bowl, cover it with cling wrap and a tea towel, and keep it warm until it doubles in size. This may take 1 to 1.5 hours depending on your environment.

Step 4: Once risen, punch the dough down and divide it in half. Roll each half into rectangles about 50cm by 25cm, then trim the edges for straight sides.

Step 5: Spread half the butter on each rectangle’s surface. Sprinkle evenly with crushed garlic, the mixed herbs (parsley, basil, rosemary), and the grated cheeses.

Step 6: Using a sharp knife, cut each rectangle into strips the height of your loaf tins. Stack these strips and then cut the stacks into squares that match the width of your tins.

Step 7: Grease or line your loaf tins. Stack the dough squares on top of each other, turn the stack sideways, and place it into the tins. Cover loosely with cling wrap and let the dough proof for another 30 minutes. You may freeze the loafs at this stage if desired.

Step 8: Preheat your oven to 190° Celsius. Remove the cling wrap and bake the bread for 55 minutes or until the tops are golden brown.

Step 9: Once baked, let the bread rest for 10 minutes before removing it from the tins. Serve warm and enjoy pulling apart the cheesy, herby bread.

Tips & Variations

Use fresh herbs for the best flavor, but dried herbs can be substituted if needed—reduce quantity by about half.

Try adding a pinch of chili flakes for a subtle spicy kick.

If you prefer, substitute the Philly and Tasty cheeses with mozzarella and cheddar for a different cheesy combination.

Make sure to knead the dough well to develop gluten, which ensures a light, airy bread.

FAQs

Can I prepare the dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated overnight after the first rise. Allow it to come to room temperature and rise again before assembling and baking.

What if I don’t have bread improver?

Bread improver helps with texture and rise but is not essential. You can omit it and still get good results, though the bread may be slightly less fluffy.