Pull-apart Cheese Bread
Pull apart the goodness — made with love and ingredients from the Boise Co-op.
Ingredients:
Dough
2 ¼ cups (281 g) all-purpose flour
1 tablespoon cane sugar
2 teaspoons instant yeast
1 ½ teaspoons sea salt
¾ cup (184 g) whole milk, warmed (105°F–115°F)
3 tablespoons unsalted butter, softened
Filling
⅓ cup unsalted butter, softened
1 tablespoon garlic, minced
1 tablespoon parsley, chopped, plus extra for garnish
1 tablespoon fresh rosemary, finely chopped
½ teaspoon sea salt
1 1/2 cup (113 g) mozzarella cheese, shredded
½ cup (56.5 g) sharp cheddar cheese, shredded
Topping
1 tablespoon unsalted butter, melted
Sea salt, for garnish
Extra parsley or rosemary, for serving
Instructions:
Make the Dough
In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Add warm milk and softened butter; mix on low until combined.
Knead on medium speed for 5–6 minutes, until smooth and elastic.
Transfer to a greased bowl, cover, and let rise in a warm spot until doubled, about 1½ hours.
Prepare the Filling
In a small bowl, mix butter, garlic, parsley, rosemary, and salt. In another bowl, combine the mozzarella and cheddar cheeses.
Assemble
Grease a Bundt pan generously with butter or nonstick spray.
Punch down the dough and divide into 12-16 pieces. Flatten each into a 4-inch round.
Spread each round with the garlic-herb butter, then top with cheese. Fold in half and layer evenly around the Bundt pan. Cover and let rise in warm place for about 45 minutes - 1 hour.
Bake
Preheat oven to 325°F.
Bake for 40–45 minutes, until golden brown (cover loosely with foil if browning too quickly).
Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with melted butter, sprinkle with sea salt, and garnish with fresh parsley and rosemary.
Pull apart and enjoy warm — buttery, garlicky, and irresistible!
Recipe Courtesy of Munchkin Time Blog.