Garlic Cheddar Pull Apart Bread

Garlic Cheddar Pull Apart Bread
From, by Dionne Baldwin

Garlic Cheddar Pull Apart Bread Photo

Garlic cheddar pull apart bread is made from scratch with yeast, but don't let that scare you away! If you're not very confident with your bread baking skills, this recipe is a good one to practice with. Naturally if you are an experienced bread baker, you'll want to jump right in and make this pull apart bread.

Perfect for a crowd, this garlic cheddar pull apart bread recipe makes two loaves and you can serve them both or take one to a party and leave one at home for later. It's great for an appetizer, letting your guests pull apart the loaf piece by piece, and shower you with compliments.

While the bread rises you'll be making a quick garlic butter mixture to brush on the dough. Since this recipe calls for instant yeast, it only takes about an hour for the first rise as long as you set it in a warm place.

Garlic Cheddar Pull Apart Bread Picture

Do you have a favorite spot to let your yeast dough rise or do you manage to always choose a drafty spot? My yeast dough seems to be very sensitive to the cold and I used to struggle with breads and rolls.

During the colder months I boil water and pour it in a pot and set it inside my cold oven. I let the dough rest inside the oven, which becomes a warm place that's perfect for rising dough. Give it a try!

Garlic Cheddar Pull Apart Bread Image

This bread is totally worth the effort. But if you think about it, there isn't a lot of hard work involved. Waiting to dig in is the hardest thing about this bread.

For more bread recipes and tips for baking with yeast, check out my blog post here.

Happy Baking!

Garlic Cheddar Pull Apart Bread Pic


Garlic Cheddar Pull Apart Bread Recipe


For the Dough:

  • 6 cups unbleached bread flour, knead with a machine
  • 1 1/2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 1 packet instant yeast, 1/4 ounce
  • 1 1/2 cups milk, lukewarm
  • 1/4 cup butter, softened
  • 2 eggs, beaten

For the Filling:

  • 3/4 cup butter, melted
  • 3 cloves garlic, finely minced
  • 5 cups shredded cheddar cheese
  • 2 tablespoons dried parsley


  1. In a large mixing bowl combine flour, salt, sugar and yeast.
  2. Stir to evenly mix the ingredients.
  3. In a separate bowl combine milk, butter and eggs.
  4. Pour the wet ingredients over the dry and stir until everything comes together to make a dough. Knead using the dough hook attachment for about 8 minutes until smooth and elastic.
  5. Grease the bottom of the mixing bowl lightly with a nonstick spray or coat with butter.
  6. Place dough in the bowl, turn and flip so both sides are buttered.
  7. Cover and let it rise in a warm place for 60 minutes. It should nearly double in size.
  8. While the dough is rising, prepare the garlic butter:
  9. Melt 3/4 cup butter in a pan on low heat.
  10. Once butter begins to melt, add garlic.
  11. After butter is completely melted remove from heat and let it cool.
  12. Generously brush garlic butter onto the sides and bottom of the loaf pans.
  13. Gently press down the dough and turn out onto a clean and dry surface.
  14. Cut the dough in half and place one of the halves back in the bowl, rolling out the other one into a rectangle measuring approximately 18 by 10 inches.
  15. Brush garlic butter on the dough.
  16. Sprinkle on 2 1/2 cups of shredded cheese evenly on top of the butter, then sprinkle 1 tablespoon. dried parsley on top of the cheese.
  17. Cut five strips using a knife or pizza cutter going the shortest direction. Your strips should be approximately 3 1/2" by 10” inches long.
  18. Stack the strips on top of each other with the cheese layer on top.
  19. Cut into four equal-sized pieces.
  20. Lay the stacks in the greased loaf pan, cut side on top.
  21. Scoop up any cheese that has fallen out of the loaf and sprinkle on top.
  22. Repeat with the second half of the dough to make the second loaf.
  23. Let them rise in a warm place for 30 minutes. They won’t quite double in size.
  24. Gently brush any leftover garlic butter on top of the loaves.
  25. Preheat your oven to 350°F while the loaves are rising.
  26. Bake for 35-40 minutes with a baking sheet under the loaves just in case melted cheese drips down into the oven.
  27. Let them cool for about 10 minutes in the loaf pan or until you can touch the loaf pan without burning yourself, then remove from the pan and carefully transfer to a serving dish.
  28. Serve warm.
  29. Enjoy! 


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