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Cheddar, Rosemary and Garlic Pull Apart Bread

Cheddar Rosemary Garlic Pull-Apart Bread
Cheese, rosemary and garlic create a perfect savory alternative to the traditional pull apart bread. Experiment with different herbs and cheeses to create your own favorite!
Yield 2 (8½x4½-inch) loaves




  • 1 tablespoon Red Star Active Dry Yeast
  • 1/4 cup plus 1 teaspoon granulated sugar, divided
  • 1 cup warm water (110-115°F)
  • 1 cup milk
  • 2 tablespoons unsalted butter, softened
  • 5 to 6 cups bread flour, divided


  • 4 tablespoons unsalted butter, melted
  • 3 garlic cloves, minced
  • 2 cups cheddar cheese, shredded
  • 2 tablespoons rosemary, finely chopped


  • In stand mixer bowl, combine the yeast and 1 teaspoon sugar and mix in the warm water. Let it set for 5 minutes until foamy.
  • Heat milk in microwave-safe dish to 75°F.
  • Using paddle attachment, mix in the milk, 1/4 cup sugar, butter and 3 cups bread flour.
  • Switch to dough hook attachment. Mix until smooth, about 3 minutes. Continue adding enough of the remaining flour until the dough forms into a smooth ball and no longer sticks to the side of the bowl.
  • Knead for 5-7 minutes. Place the dough in a lightly greased bowl; cover and let rise in a warm place until doubled in size, about 1 hour.
  • Prepare pans: Grease two 8½x4½-inch bread pans; set aside.
  • Remove the dough from the bowl and roll out into a large rectangle, 10×20-inches and about ½-inch thick. Combine melted butter and garlic and spread over the dough. Sprinkle cheese and rosemary evenly over dough.
  • Starting from the short side of the dough, cut 5 equal strips. Place each strip onto the other to make a tall stack. Cut the stack into four equal squares.
  • Place two stacks horizontally into a prepared bead pan. Repeat with the remaining dough in the other pan. Cover and let rise for about 30-40 minutes.
  • Preheat oven to 350°F.
  • Bake for 35-40 minutes. Remove the bread from the pans and let cool on a wire rack.


Photo by Matt Weber.

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