pull-apart cheesey garlic bread

Alas, we’ve reached that time of year where I have a load of really random ingredients in my cupboard that need using before I move out. The current list goes something like this: cardamom pods, ground almonds, dessicated coconut, treacle, golden syrup, dried yeast and bread flour. Yep. This could be interesting.

I thought I’d start off the end-of-term baking with something that uses up those last two on the list, and something that I’m quite keen to improve my skills with – bread. I was planning on making a garlicky focaccia type thing, when I came across this awesome tutorial on how to make a pull-apart bread. I’ll do my best to explain it in the method, but the step-by-step photos on that post are excellent. This method ensures that every slice is coated in garlic, cheese, butter and herbs. It’s pretty great!

Pull-apart cheesy garlic bread

  • Difficulty: not too tricky
  • Print


  • 425g strong white bread flour
  • 150ml milk
  • 150ml water
  • 7g fast-acting dried yeast {1 sachet}
  • 1 tsp salt
  • 1 tsp sugar
  • 70g unsalted butter
  • 1 cup grated cheese
  • a few pinches dried mixed herbs
  • salt + pepper, to taste
  • 3 cloves garlic {or 3 tsp frozen crushed garlic}


Measure out the flour, yeast, salt and sugar into a large mixing bowl.

Gently heat the milk and water together in a saucepan until lukewarm, and pour into the dry ingredients. Stir gently with a spatula, then tip out onto a floury surface and knead for around 10 minutes.

Put the dough back into the bowl, cover with clingfilm and leave to prove somewhere warm for at least an hour (or doubled in size).

Tip the proved dough back out onto a floury surface, and use your fists to knock out most of the air. Leave to rest whilst you melt the butter, grate the cheese, and get the other ingredients ready.

Roll the dough out into a big rectangle, so that it’s about 0.5 cm thick. Brush the top with melted butter {don’t use all of it} then cover evenly with the cheese, garlic, mixed herbs, salt and pepper.

Cut the dough into 6 strips, and stack them on top of each other. Next, cut this stack into 6, so you have 6 little towers of dough and cheese.

Stack the towers into a greased loaf tin {it’s easiest to do this when the tin is side-on} – you may need to squeeze the last few in!

Cover the tin with clingfilm, and leave to prove for another 30 mins. Turn the oven on to 200*C, and place a tray of water in the bottom {this helps to make the crust crunchy}.

When the 30 minutes is up, cover the proved loaf with the remaining butter, any remaining cheese that fell out, and some more herbs. Bake for around 35 minutes, and let it rest a little while before serving. Just pull apart with your hands!

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