Pull apart cheese herb bread

My bread is filled with a combo between cheddar cheese, fresh dill and parsley, but just like stuffed pasta, you can use whatever combo you like, may it be cheese, herbs, meat or vegetables.

Pull apart cheese herb bread
For this bread I used a regular bread dough, nothing fancy, just flour, yeast, and milk. Of course you can use whatever dough you like to work with.
I’ve seen pull apart breads in small size baked in casserole but i baked mine in a 9X5 inch loaf pan giving it the look of a fresh homemade bread but with steaming cheesy filling.
Pull apart cheese herb bread
Let’s get baking :)

Pull apart cheese herb bread

Pull apart cheese herb bread

Ingredients

  • 4 cups all-purpose flour
  • a pinch of salt
  • 1 package dry yeast
  • 1 1/2 cup lukewarm milk/water
  • 4-6 oz cheddar cheese
  • fresh dill and parsley
  • 1 egg for brushing

Instructions

  1. In your mixer bowl cream the yeast with a little milk. When the yeast has dissolved pour the rest of the milk.
  2. Slowly add the flour and salt mixing until the dough comes clean from the sides of the bowl
  3. Place the dough into a greased bowl and leave to rest at room temperature until it doubles in volume
  4. When risen divide it into 10-12 balls and flatten them.
  5. To make the filling shred the cheese and chop the herbs. Mix them. Place about 1-2 tbsp of the cheese-herb mixture on the flatten dough.
  6. Seal the pocket with a fork or with your fingers and place it in a greased loaf pan. Do the same with the rest.
  7. Leave again to rest at room temperature. When risen brush with egg wash and bake in preheated oven, at 375F, for about 35-40 minutes.
  8. Leave to cool a little and get it out of the pan
  9. Enjoy it.
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Pull apart cheesy herb bread
Ingredients
4 cups all-purpose flour 
a pinch of salt
1 package dry yeast
1 1/2 cup lukewarm milk/water
4-6 oz cheddar cheese
fresh dill and parsley
1 egg for brushing
Directions
In your mixer bowl cream the yeast with a little milk. When the yeast has dissolved pour the rest of the milk.
Slowly add the flour and salt mixing until the dough comes clean from the sides of the bowl.
Place the dough into a greased bowl and leave to rest at room temperature until it doubles in volume.
When risen divide it into 10-12 balls and flatten them.
To make the filling shred the cheese and chop the herbs. Mix them. Place about 1-2 tbsp of the cheese-herb mixture on the flatten dough.
Seal the pocket with a fork or with your fingers and place it in a greased loaf pan. Do the same with the rest.
Leave again to rest at room temperature. When risen brush with egg wash and bake in preheated oven, at 375F, for about 35-40 minutes.
Leave to cool a little and get it out of the pan.
Enjoy it.
Happy baking,
Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. Stella says

    Yikes, Green Girl! That is a seriously beautiful loaf. I'm totally making this. I might actually try it tomorrow. I'm going to check the cabinet to see if I have everything now. Yeah…!

  2. Wendy Irene (Give Love Create Happiness) says

    Oh my goodness! That looks AMAZING! I would love to eat some of that right now. I love how your baking looks like a work of art! I'm off to find some cheese and bread. Have a great night :)

  3. Dionne Baldwin says

    No way, this is amazing. It's better than just bread! I love your photographs too it makes me want to bake this right now! Darn rise time!

  4. life, in recipes says

    What a gorgeous loaf of bread. I'm definitely going to have to try this. We're snowed in again tomorrow – maybe this will be my project for the day. Thanks for sharing!

  5. The Cilantropist says

    Whoa! This bread looks fantastic, when I saw the first photo I knew I had to comment, but then reading/viewing your how-to photos just introduced me to a new technique! I have been on a bread kick lately and I am DEFINITELY adding this to my list. Thanks so much for sharing! :)

  6. Renata says

    I love baking bread and I love the way you made this one! Just found your blog, I'm following you, can't miss your delicious posts. Congratulations!

  7. Kristen says

    What a great technique for a beautiful bread. My mind is already thinking of all of the fillings I could put in bread. I love how it comes out. Thank you for the inspiration!!

  8. Elisabeth says

    Hi Roxana-After seeing your comment on my daughter's blog, and mentioning my name, I was able to click on to your new site. Love your new green blog and "new home" on blogspot. Following you on your new blog, as well…also put your blog on my blog list, found you on twitter, follow your there too, so now I can stay in touch at all times with you!

    Your bread is fantastic…cannot tell you how incredible, delicious, moist, and yummy it is.
    Love the step-by-step genius directions. Would never think of making this on my own.
    You're a sweetheart!
    Hugs!

  9. KC Quaretti-Lee says

    Super blog post! I've been wanting to update my bread recipes and you have inspired me with this stuffed bread!

  10. Rachel of Mother's Mementos says

    This bread looks amazing! – Rachel

    P.S. Congrats on the Top 9 with your soup (that looks mouth-watering as well).

  11. FOODESSA says

    Roxana…ever since I started following your culinary steps…I'm seeing a real pattern of improuvement…especialy with a stunning loaf like this one. How creatively beautiful!!!

    In the meantime, I pout and remain slightly green with envy…since for now, I'm really nowhere close to making my own bread…sigh.

    For now, I'll live vicariously through your great breads ;O)

    Flavourful wishes,
    Claudia

  12. aipi says

    Roxana- this looks super duper soft and fluffy.I want to make these…they look amazing…and I can almost smell them from here :)

    US Masala

  13. denise @ quickies on the dinner table says

    That is a beautiful loaf and I know with that filling, it can only taste amazing!

  14. sweetlife says

    Beautiful loaf and what a great new look, I just found your new link..I'm a little behind this week..I love the GREEN, so cheery, have a great weekend!!

    sweetlife

  15. Anna Johnston says

    Now that is one gorgeous loaf…, just beautiful Roxana, the herbs must have practically driven you mad waiting for the loaf to cook, bet it tastes a treat too.

  16. Norma says

    Thanks for your comment and to answer your question, yes busy with the culinary tour and ready for Alaska. Also, planning my vacation which I will be away in Puerto Rico for close to three weeks and will be doing a post when I come back to celebrate my one year blog-anniversary.

    This bread is amazing. The way you assemble each piece is the way I make my empanadas. i am not a baker and I hope you don't mind that in the near future i will be making this elegant bread.

  17. Julie M. says

    Holy cow. That bread is incredible! How innovative and creative! I absolutely must try it. This whole meal has got me craving soup and bread. There really is nothing better imo. Nice work on a brilliant set of recipes!

  18. Chef Dennis says

    Hi Roxana
    now that is artistry!! I would never have thought you could put bread together like that!
    Not only is it beautiful it looks delicious, and a perfect accompaniment to soup!
    Have a wonderful weekend!
    Dennis

  19. Annie says

    Oh man this is making me so hungry! I love how they are pockets of cheesy herbyness instead of mixed in with the dough. Thanks for sharing!

  20. Elena Toma says

    Ce idee interesanta! Pentru mine este o noutate, iar modul acesta de a face painica este original si apetisant, asa ca voi incerca sa-i suprind pe amicii mei si sa ma laud cu ce am invatat. Felicitari!

  21. Katie@Cozydelicious says

    I've never made a pull-apart bread before. Your photos are great, the step-by-step is perfect. I am making this for sure (although I might just cheat with some store-bought dough). I love the idea of tearing into the bread with my fingers.

  22. whatsfordinneracrossstatelines says

    Okay, you are killing me with this yummy bread. I'm making this a.s.a.p. I can just smell it. I love herbs and bread, did you make this just for me! Hope you have a wonderful weekend!
    -Gina-

  23. sara @ CaffeIna says

    Oh my goodness look at this! I have never made a savory pull apart bread but now I know it's coming soon! Like a true Italian I cannot resist bread :)

  24. Jessica @ bake me away! says

    Whoa! I've never seen bread made like this! It's like little calzones! Totally yummy and awesome. I'd love to make (and eat) this!

  25. Carolyn says

    This is so gorgeous, you are really talented Roxana! The way you put this together, I just don't know that I would ever have the patience for it!

  26. GreenGirl says

    @ Nerd Girl – I rarely use rapid rise yeast, so no, this bread is made using active dry yeast. But if you know how to use the rapid one than give it a try. It might work
    Hope you'll like it
    Have a great day

  27. Spicie Foodie says

    Wow what a beautiful bread! I love that it pulls apart and you get delicious cheese and herb taste. Thanks for sharing this great recipe!

  28. honeybeecooksjackfruit says

    I am just wowed! It looks so pretty and herby and sofffft Yum! And the soup too. Would love to have that for dinner.

  29. chefandsteward.com says

    Bookmarking this! We have just met but we love you already! We LOVE soups and this would be perfect as a side for dinner guests on soup night.

  30. CarinE says

    Oh my gosh! I'm a weaker for soft and fluffy bread like yours! and yours is with cheese!!!! I LOVE CHEESE! hehehe

  31. zerrin says

    This looks FANTASTIC! I'm a big fan of baking bread and pogaca and this recipe is like the combination of these two. I will absolutely try it soon. Thanks for the recipe!

  32. Anonymous says

    what a tempting look bread! this is getting baked this weekend, oh yes! one question, please: about how long does it take to double on the first count, then again for the little pockets? i'm trying to plan for sunday brunch and would like to bake it at home. is it a 1-1.5 hour rise one each count? In an airconditioned home so it's not super hot, but not chilly either. about 70 degrees. thanks!

  33. Roxana GreenGirl says

    Hi, thanks for your wonderful words. My A/C is set somewhere around 72 to 75 F and it takes around, sometimes even less, for the first rise and around 40 minutes for the second rise. Usually the second rise is shorter than the first.
    Hope you decide to make it and enjoy it!

  34. Curious Cook says

    OMG this is the most amazing thing I've seen all week. Its looks so delicious and absolutely melt in your mouth. I cant wait to try it out. Definitely bookmarking! :)

  35. prozacsmiles says

    Sooooo, I officially started to follow you due to this recipe a friend shared with me. I made it using a shredded cheddar/Parmesan mix, fresh Italian herbs, and lots of fresh minced garlic. Serving it with spaghetti tonight!! <3

  36. MaySze says

    I may be slower than everyone! thank you for your blog and the recipe. But I want to double check with you that you use normal plain flour instead of strong white flour??

    I have made another bread today, Cheese and onion tear and share bread.. so yummy! your bread will be next on my list…

    Cheers
    MaySze

    adonaims.blogspot.com

  37. momphotographer says

    I had to bake mine for 50 minutes and half of that time I had to cover the top with aluminum foil because it was getting burned too fast. At the end the skin was little bit too hard and hard to eat but the inside was delicious. I didn't come out as fluffy as yours looks like, but it was darn good anyway. I think I didn't waint long enough during the second rising and that's why it wasn't very fluffy.
    Definitely a keeper. I will do it again with different fillings.
    Thanks for sharing it!

  38. Averie @ Love Veggies and Yoga says

    This looks fabulous! Saw it on tasteologie and you outdid yourself on it. It's gorgeous!

  39. says

    Roxana,
    I saw this loaf on Pinterest and I knew I had to try it ASAP. I made this bread yesterday and it was perfect! The load is beautiful and it looks very impressive. I’ll definitely try with other combinations.
    Your step-by-step post is very useful and it was as easy as it sounds :)
    Thanks for sharing the recipe.

    • Roxana GreenGirl says

      Hi Tatiana
      Your comment made my evening! I’m so happy to hear you trusted my recipe and made the bread, and above all you loved it!
      It’s one of the breads i make everytime we have a gathering and everyone is asking for more!
      If you have a photo I’d love to share on my facebook page, or you can upload it all by yourself. Thank you!
      Take care,

      Roxana

      • says

        Hi Roxana,
        this will also be on favorite bread list as well.
        I did take a photo, but I haven’t transfered it to my computer yet. I’ll do that soon and send it so you can share it on your facebook page. My plan is to post your recipe on my blog as well and mention your blog, if you don’t mind.
        My next trial will be the crusty bread :)

        • Roxana GreenGirl says

          I’d be honored if you talk about my bread recipe on your beautiful blog. Can’t wait to see and read it!

  40. Vee says

    Heya roxana!
    This is cooking in the oven as I speak! Can’t wait til it’s done!! Hope it turns out good…if I don’t post anything it means it turned out great!!! :) :) I’ll ask if something went wrong…hopefully that won’t happen.

  41. Aida says

    I really want to make this soon! Except, I’ve only instant yeast at home…would that work? And how much (in amount) should I use?

    • says

      Hi Aida,
      If you only have instant yeast, use the same amount (7grams). My advice would be to add a little flour to the milk-yeast mixture and wait until it foams before adding the rest of the milk. It’s going to double in volume faster than if using active yeast, so keep an eye on the dough.
      Let me know how it turns out:)

      Happy baking!

  42. Kailie says

    Yum Roxanne!!!
    I made this using parsley, cheddar and pepper jack cheese!!!
    Great recipe and really, so simple to make! Thanks! Will be making this often!!

    Kailie

  43. Adriana says

    Buna idee cu reteta si in limba romana! Am descoperit intimplator, tocmai vroiam sa trec la urmatoarea reteta; poti sa faci un semn cind postezi si in romana? ca sa nu mai trec repede pe alta pagina, de obicei nu merg pina la sfirsit pentru ca nu am prea mult timp asa ca ar fi o chestie cu” scroll down for the romanian translation” .Oricum a fost o placuta surpriza reteta ta .Felicitari!

      • Adriana says

        off, ce sa ne mai facem cu timpul asta comprimat? noroc cu bucataria ca asa ma mai relaxez si eu! si noroc cu tine ca imi dai idei!miine as face si eu piinica asta cu ierburi.Daca voi avea timp.Sa ai o duminica linistita! Adriana

  44. Staci says

    Made this tonight…. used minced garlic, mozzarella and parsley….. no one cared about the rest of the meal =)
    Thanks for sharing

  45. anna says

    Thank you, dear, we’ve just baked and it turned out to be gorgeous. The recipe is very easy but the result is perfect. Found you in pinterest

  46. Vicky says

    I just made this tonight and it turned out excellent. I used parsley and chives with the extra sharp cheddar and it was delicious. My husband and I ate half the loaf in less than an hour.

    I look forward to making this again and again using different combinations of cheese and herbs.

    • says

      Hi Kelly,

      It depends on the temperature in your kitchen. But, usually it should take anywhere from 1 hour to 1 hour and 30 minutes.

      Roxana

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