Cheesy Pull-Apart Bread
Prep time
Cook time
Total time
Gooey, cheesy pull-apart bread with scallions and garlic.
Serves: 1 loaf
For the Dough:
  • 3 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 2¼ teaspoons instant yeast (usually 1 packet)
  • ⅓ cup whole milk
  • 6 tablespoons unsalted butter
  • ¼ cup warm water
  • 2 eggs, room temperature
For the Filling:
  • 5 tablespoons unsalted butter, melted
  • ¾ teaspoon garlic powder
  • ½ teaspoon red pepper flakes (optional)
  • 1½ cups grated cheddar cheese
  • 6 scallions, thinly sliced
  1. First, make your dough. In the bowl of your stand mixer, combine 2 cups of flour, sugar, salt and yeast. In a microwave safe bowl, or in a small saucepan (depending on your preference), melt together the butter and milk over low heat or in short 30-second spurts in the microwave, until fully combined and melted. Stir in the water and let the mixture set until it reaches 130 degrees F.
  2. Pour the milk mixture over the dry ingredients, and use a wooden spoon to mix them together gently until just combined. Use your dough hook to knead the dough on low speed until the liquid and flour mixture are well combined, about 3 minutes, then add in the eggs, one at a time, kneading on medium-high speed in between each egg so that each one is mixed in well before adding in the next. Obviously you are free to do this by hand, too, it will just take a little extra elbow grease!
  3. Once the eggs are incorporated, stop the mixer and add in your remaining 1 cup of flour. Knead the dough on medium-low speed, or by hand, until it is smooth, about 2-3 minutes. The dough should be soft and smooth, but still a little sticky (see photos above).
  4. Lightly flour a work surface, turn the dough out onto it, and knead 5 or 6 times until the dough comes together into a smooth ball. I like to turn the dough over in my hands a few times and pinch the bottom like a balloon to get it smooth.
  5. Grease a large bowl with vegetable or olive oil (or butter). Place the dough in the bowl, cover tightly with plastic wrap or a towel with a rubber band, and allow the dough to proof in a warm area for 60-90 minutes, until doubled in size (mine took 90 minutes because it's winter and my apartment is pretty cold).
  6. Generously butter a standard sized loaf pan (8½ x 4½). When the dough has doubled in size, remove it from the bowl and gently punch it down on a lightly floured work surface. Roll the dough into a rectangle, measuring about 20 inches by 11 inches.
  7. Brush the dough with 5 tablespoons of melted butter, then sprinkle with your garlic powder and red pepper flakes, followed by your grated cheese and your scallions. This obviously does not have to be perfect (again, see the photos above).
  8. Cut the rectangle width-wise into 6 equal strips (see the photos above), then stack the strips on top of one another and cut them again into 6 equal sized squares (some of the filling will fall out, which is fine). Gently stack the squares into your buttered loaf pan (there will be space on either side) and cover again with plastic wrap or a towel and let it proof again for 45 minutes or so, until it has doubled in size.
  9. When you're ready to bake, preheat the oven to 350 degrees F. Bake the bread for 30-40 minutes, until golden but not browned. Remove from the oven, let cool for 20 minutes or so, then run a butter knife around the edges to loosen it from the pan and serve! This is great warm or at room temperature, and will keep well, covered, at room temperature, for up to 3 days.
Adapted From
Recipe by The Crepes of Wrath at