The Best Cheddar, Rosemary, and Garlic Pull-Apart Bread Recipe You’ll Ever Make

It’s never too late to cook Cheddar, Rosemary, and Garlic Pull-Apart Bread at home. ✓It’s the best dish for a big flavor feast.

Type: Appetizer

Cuisine: Asian

Keywords: Cheddar, Rosemary, Garlic Pull-Apart Bread

Recipe Yield: 4 servings

Calories: 250

Preparation Time: PT30M

Cooking Time: PT2H

Total Time: PT2H30M

Recipe Ingredients:

• 4 cups of all-purpose flour - for the bread
• 2 tablespoons of sugar - for the bread
• 1 packet of Active dry yeast - for the bread
• 1 teaspoon of salt - for the bread
• 1 cup of warm whole milk - for the bread
• 3 tablespoons of unsalted butter (melted) - for the bread
• 1 egg - for the bread
• 1 tablespoon of olive oil - for the bread
• 4 ounces of cubed cheddar loaf (Special Reserve) - for the filling
• 4 ounces of cubed white cheddar loaf - for the filling
• 4 ounces of cubed medium cheddar loaf - for the filling
• 3 tablespoons of chopped fresh rosemary - for coating
• 3 cloves of sliced garlic - for coating
• Half cup of olive oil - for coating
• Salt and pepper to taste - for coating

Recipe Instructions:

Cheddar, Rosemary, and Garlic Pull-Apart Bread Recipe:

• Combine warm water (3 tablespoons) warm water, yeast, and a pinch of sugar. The yeast should take a while to dissolve completely so let the mixture rest for a while. The mixture will be bubbly and foaming in about 5 to 10 minutes.
• Using a standard stand mixer, add flour (3 cups) with sugar and salt. Maintain the blending speed at the lowest level for better thickness.
• Combine melted butter with warm milk and egg. Beat slowly but smoothly to combine well.
• Combine the yeast mixture into the blender bowl that has flour in it. Now switch the blender’s hook to a dough hook and knead the entire mixture for 5-6 minutes. If it’s necessary, add more flour, you can add half a cup of flour at a time. You want the mixture to develop into a nice, shapely ball and not stick to the sides of the bowl. This is a good sign that the dough is smooth and well-formed.
• Combine the olive oil in a glass bowl big enough to store the dough. Place the kneaded dough in the glass bowl and cover it with plastic wrap to keep it dry and warm. If you store it in a dry and warm environment, the dough will swell up in size in about 1-2 hours which is what you want.
• Add half a cup of olive with garlic and rosemary in a small bowl.
• To prepare the baking tray, coat the insides with a nonstick spray. Cup up the cheddar loaf into cubes, if you haven’t already. Make sure that each cheddary cheese (Special Reserve, White, and Medium) have 12 cubes each. This makes a total of 36 cubes of 3/4 inch each in size.
• The next thing to do is divide up the dough into 36 pieces and flatten each section lightly but firmly. Place one cube each at the center of each dough piece. Fold up the sides of the dough around the cube to make it look like a cheese ball. Cover each dough ball with the olive oil dressing. And sprinkle with salt and pepper. Do this with all the 36 dough pieces.
• Line up all the prepared cheese balls into the baking pan you coated with non-stick spray. Place a kitchen towel or paper napkin over the pan. Let the dough rise a bit more for 30 minutes for a better texture during baking. Meanwhile, you can preheat the oven to 350-degrees Fahrenheit.
• To bake the cheese ball, set your timer for 40 minutes and place the pan on a baking rack. Make sure it is cooked through and has a golden brown texture on the top. To prevent the bread from overburning or developing a black crust, place an aluminum foil on top of the pan during the last 10 minutes. Allow the baked dish to cool down for 10 minutes after baking with the aluminum foil on top. You can invert the bread and serve it on a platter with a marinara dip or cheesy dip if desired.