Garlic Herb and Cheese Pull-Apart Stuffed Bread

Quick Recipe Version (TL;DR)

• Yield: 1 pull-apart loaf (about 10 servings)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 15 minutes (includes 75 minutes rising)

Quick Ingredients

• 2 3/4 cups (330 g) all-purpose flour
• 2 1/4 tsp (7 g) instant yeast
• 2 tbsp (25 g) granulated sugar
• 1 tsp fine salt
• 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
• 1/4 cup (60 ml) warm water, 110°F (43°C)
• 3 tbsp (42 g) unsalted butter, melted and cooled
• 1 large egg
• 6 tbsp (85 g) unsalted butter, very soft
• 4 cloves garlic, finely minced
• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped chives
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp dried oregano
• 1/2 tsp fine salt + 1/4 tsp black pepper
• 1 1/2 cups (150 g) shredded low-moisture mozzarella
• 3/4 cup (85 g) shredded sharp cheddar
• 1/3 cup (30 g) finely grated Parmesan

Do This

• 1. Mix and knead a soft dough (about 8 minutes); let rise 60 minutes at warm room temp.
• 2. Stir together soft butter, garlic, herbs, salt, and pepper.
• 3. Roll dough into a 12 x 20-inch rectangle; spread herb butter over top and sprinkle cheeses.
• 4. Cut into 24 squares, stack, and tuck stacks into a greased 9 x 5-inch loaf pan.
• 5. Cover and rise 15 minutes while you heat oven to 375°F (190°C).
• 6. Bake 30–35 minutes until deep golden and 190°F (88°C) inside; tent with foil if browning fast.
• 7. Rest 10 minutes, then turn out and pull apart while warm and melty.

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Why You’ll Love This Recipe

• Built for sharing: the stacked layers practically beg to be torn apart by hand.
• Big flavor, simple ingredients: garlic-herb butter and three cheeses do all the heavy lifting.
• Soft inside, golden outside: a tender, fluffy crumb with crisp, buttery edges.
• Flexible: swap herbs, change cheeses, or add a little heat to match your meal.

Grocery List

• Produce: garlic (4 cloves), fresh parsley (small bunch), fresh chives (small bunch), fresh rosemary (optional), fresh thyme (optional)
• Dairy: unsalted butter (at least 9 tbsp / 127 g), whole milk (1/2 cup), mozzarella (1 1/2 cups shredded), sharp cheddar (3/4 cup shredded), Parmesan (1/3 cup grated), 1 large egg
• Pantry: all-purpose flour, instant yeast, granulated sugar, fine salt, black pepper, dried oregano

Full Ingredients

For the Dough

• 2 3/4 cups (330 g) all-purpose flour, plus 1–2 tbsp for dusting as needed
• 2 1/4 tsp (7 g) instant yeast
• 2 tbsp (25 g) granulated sugar
• 1 tsp fine salt
• 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
• 1/4 cup (60 ml) warm water, 110°F (43°C)
• 3 tbsp (42 g) unsalted butter, melted and cooled slightly
• 1 large egg, room temperature

For the Garlic-Herb Butter Filling

• 6 tbsp (85 g) unsalted butter, very soft (not melted)
• 4 cloves garlic, finely minced (about 4 tsp)
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp dried oregano
• 1/2 tsp fine salt
• 1/4 tsp freshly ground black pepper

For the Cheese Layers

• 1 1/2 cups (150 g) shredded low-moisture mozzarella
• 3/4 cup (85 g) shredded sharp cheddar
• 1/3 cup (30 g) finely grated Parmesan

Optional Finishing

• 1 tbsp (14 g) unsalted butter, melted (for brushing after baking)
• 1 tbsp finely chopped parsley (for garnish)

Step-by-Step Instructions

Step 1: Mix the dough

In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm milk, warm water, melted butter, and egg. Stir with a wooden spoon or sturdy spatula until a shaggy dough forms and no dry flour remains.

If the dough looks very sticky, sprinkle in additional flour 1 teaspoon at a time, just until it becomes manageable. You’re aiming for a soft dough that still feels slightly tacky, not dry.

Step 2: Knead until smooth and elastic

Knead by hand on a lightly floured counter for 8 minutes, or knead in a stand mixer with a dough hook on medium-low speed for 6 minutes. The dough should become smooth, elastic, and spring back when gently pressed.

Form into a ball.

Step 3: Let the dough rise

Lightly grease a clean bowl with a small amount of butter or neutral oil. Place the dough inside, turn once to coat, and cover tightly with plastic wrap or a damp towel.

Let rise in a warm spot until doubled in size, about 60 minutes at 72–78°F (22–26°C). If your kitchen is cool, it may take 75–90 minutes.

Step 4: Make the garlic-herb butter and prep the pan

While the dough rises, stir together the softened butter, minced garlic, parsley, chives, rosemary, thyme, oregano, salt, and black pepper until evenly combined.

Grease a 9 x 5-inch loaf pan thoroughly with butter. This bread is buttery and cheesy, so generous greasing helps it release cleanly.

Step 5: Roll, fill, and cut the dough into stackable pieces

When the dough has doubled, gently punch it down. On a lightly floured surface, roll it into a 12 x 20-inch rectangle (about 1/4-inch thick), squaring up the edges as best you can.

Spread the garlic-herb butter evenly over the surface, all the way to the edges. Sprinkle the mozzarella, cheddar, and Parmesan evenly over the buttered dough.

Using a pizza cutter or sharp knife, cut the rectangle into 6 strips (cut along the 20-inch length), then cut across to make 4 rows, creating 24 squares (about 3 x 3 inches each). Don’t worry if a few pieces are slightly uneven; it still bakes up beautifully.

Step 6: Stack and second rise

Stack 5–6 squares at a time (like a little deck of cards). Place each stack on its side into the prepared loaf pan, so the layers are vertical. Continue until all stacks are snug in the pan.

Cover the pan loosely and let rise for 15 minutes while you preheat the oven to 375°F (190°C). Position a rack in the center of the oven.

Step 7: Bake until deeply golden and melty

Bake at 375°F (190°C) for 30–35 minutes, until the top is a deep golden brown and the center reads 190°F (88°C) on an instant-read thermometer. Because ovens vary, start checking at 28 minutes.

If the top is browning quickly before the center is done, tent the loaf loosely with foil for the remaining bake time.

Cool in the pan for 10 minutes. Carefully loosen edges with a thin knife, then lift out (or invert) onto a serving board. For extra shine and aroma, brush the top with 1 tbsp melted butter and sprinkle with chopped parsley.

Pro Tips

• Use very soft (not melted) butter for the filling: it spreads evenly and stays in place instead of pooling at the bottom.
• Shred your own cheese if possible: pre-shredded cheese often contains anti-caking agents that melt less smoothly.
• Don’t over-flour the dough: a slightly tacky dough bakes up tender. Add flour only as needed to prevent sticking.
• Check doneness by temperature: 190°F (88°C) in the center ensures the inside isn’t doughy under all that cheese.
• Serve warm: this loaf is at its best 10–30 minutes after baking, when the layers pull apart easily and the cheese is gooey.

Variations

• Spicy garlic-herb bread: add 1/2 tsp crushed red pepper flakes to the herb butter and swap cheddar for pepper jack.
• Italian deli version: add 1 tsp dried Italian seasoning to the butter and tuck 2 oz (60 g) thinly sliced salami between some layers.
• Shortcut dough option: use 1 lb (450 g) store-bought pizza dough; let it come to room temperature for 45 minutes before rolling.

Storage & Make-Ahead

Store: Wrap leftovers tightly in foil or place in an airtight container. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days.

Reheat: Wrap in foil and warm in a 325°F (163°C) oven for 10–15 minutes (room-temp bread) or 15–20 minutes (from cold). Unwrap for the last 2 minutes if you want a slightly crisp top.

Make-ahead: Assemble the stacked loaf in the pan, cover tightly, and refrigerate for up to 12 hours. Before baking, let it sit at room temperature for 45 minutes, then bake as directed (it may need 3–5 extra minutes).

Freeze: Bake and cool completely, then wrap tightly in plastic wrap and foil and freeze up to 2 months. Thaw overnight in the fridge and reheat wrapped in foil at 325°F (163°C) for 20–25 minutes.

Nutrition (per serving)

Approximate, per 1/10 loaf: 360 calories, 18 g fat, 38 g carbohydrates, 3 g fiber, 4 g sugar, 13 g protein, 650 mg sodium.