Herb & Cheese Pull Apart Bread

  • Prep Time: 4 hours
  • Cook Time: 45 mins
  • Total Time: 4 hours 45 mins
  • Yield: 9X5 loaf 1x


For the Dough:

  • 1/2 cup warm milk
  • 1 tsp sugar
  • 2 tsp active dry yeast
  • 2 3/4 to 3 cups all-purpose flour
  • 1 tsp salt
  • 25gm butter, soft at room temperature
  • 3/4 to 1 tsp garlic paste
  • 3/4 cup milk (+ a couple of tbsp to brush over the bread)

For the Filling:

  • 15 gm melted butter
  • 2 tsp dried Provencal or mixed herbs*
  • 1 tsp crushed cumin seeds
  • Crushed pepper/ red chilli flakes to taste
  • 1/2 cup grated cheddar cheese
  • (or any kind of herbs you like)


  1. Dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up. (If you use instant yeast, the waiting time is not necessary as it wont bubble up)
  2. Put the flour, salt, softened butter, and garlic paste in a large bowl
  3. Mix well with your hand or do it in a food processor.
  4. Then add the yeast mixture and the remaining milk.
  5. Start kneading. Keep mixing until it all comes together. You could do this in an electric mixer or food processor too. Knead for 10-15 minutes until you get a smooth, elastic dough. If the dough is too sticky, you can add a couple spoons of flour.
  6. Place it in a well-oiled bowl, turning the dough to coat it completely with oil
  7. Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.
  8. Dust your work surface lightly with flour. Deflate the dough & place it in the work counter Shape it into a rough square with the help of your hands
  9. Roll the dough out into a larger square. (roll it our as thinly as possible, maintaining the shape)
  10. Brush the surface of the square with the melted butter. Evenly sprinkle the herbs, pepper/ chilli flakes and the cumin seeds and then the grated cheese. Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips.
  11. Using a pizza cutter or a sharp knife, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect.
  12. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips. You can put the 2 strips cut from the sides in the middle of the stack so it looks neater.
  13. Cut straight down through the stack dividing it into equal pieces (6-8 square stacks). First cut the strip in half. Then cut each part in half & quarter & so on. If the is any excess dough, cut it off.
  14. Grease and lightly flour a 9” by 4” (or 5”) loaf tin. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin
  15. If you have excess dough, roll it out long; sprinkle with herbs & cheese.
  16. Roll it into a log & cut into swirly rolls.
  17. Once the pieces are stacked, cover the loaf tin with a damp cloth. Let it rise for an hour or so.
  18. Preheat the oven at 180 C (if you’re baking in OTG) or 160 C (if its a convection oven). Bake for 30 -40 minutes until it is done and the top is golden brown.
  19. Serve warm. You can easily pull apart every piece and enjoy.

  • Category: Bread