🧀 Savory Cheese & Herb Pull-Apart Bread

📝 Ingredients

For the Dough (or use store-bought biscuit dough)

• 3 cups all-purpose flour

• 2¼ tsp instant yeast (1 packet)

• 1 tbsp sugar

• 1 tsp salt

• 1 cup warm milk (not hot)

• 2 tbsp olive oil or melted butter

• 1 egg

Shortcut: Use 2 cans refrigerated biscuit dough instead.

For the Filling

• 1½ cups shredded mozzarella

• ½ cup shredded cheddar or parmesan

• 3 cloves garlic (minced)

• 1 tbsp fresh thyme or 1 tsp dried

• 1 tbsp chopped parsley

• 2 tbsp melted butter

• ½ tsp black pepper

• Optional: ¼ cup cream cheese cubes (for extra creaminess)

Optional Creamy Base (like in image)

• ½ cup sour cream or Greek yogurt

• 1 tbsp olive oil

• Pinch salt

👩‍🍳 Instructions

Step 1: Make the Dough

1. Mix warm milk, sugar, and yeast. Let sit 5 minutes.

2. Add flour, salt, egg, and oil.

3. Knead 8–10 minutes until soft.

4. Cover and let rise 1 hour (until doubled).

(Skip this if using biscuit dough.)

Step 2: Assemble

1. Preheat oven to 350°F (175°C).

2. Grease a loaf pan.

3. Cut dough into small pieces (about golf-ball size).

4. Toss dough pieces with:

   • Melted butter

   • Garlic

   • Herbs

   • Cheese

5. Layer pieces into loaf pan.

6. Spoon small dollops of sour cream mixture between layers (optional).

7. Top with extra cheese.

Step 3: Bake

• Bake 35–40 minutes until golden brown.

• Cool 10 minutes before removing.

• Garnish with fresh parsley.

🥣 Serve With

• Garlic aioli

• Ranch dip

• Marinara sauce

• Cream cheese spread

❓ Q & A

Q1: Can I make this ahead?

Yes! Assemble, cover, and refrigerate overnight. Let sit 30 minutes at room temp before baking.

Q2: Can I freeze it?

Yes.

• Freeze before baking (well wrapped).

• Or freeze baked loaf for up to 2 months.

• Reheat at 325°F until warm.

Q3: How do I make it extra soft?

• Don’t overbake.

• Add 1 tablespoon milk powder to dough.

• Use whole milk instead of water.

Q4: Can I add meat?

Absolutely.

• Cooked bacon bits

• Diced ham

• Shredded chicken

Q5: How do I know it’s done?

• Top is golden brown.

• Internal temp: 190°F (88°C).

• Bottom sounds hollow when tapped.

Q6: Can I make it without yeast?

Yes — use refrigerated biscuit dough or self-rising flour dough for a quicker version.