HERB-CRUSTED BREAD
Minced onion and garlic plus a sprinkling of dill help perk up the flavor in this wholesome rustic-looking loaf. "The dough mixes up easily in a bread machine," comments Becky Steinberger of Denmark, Wisconsin. "I like to serve this crusty bread alongside soup, pasta and saucy tomato dishes."
Provided by Taste of Home
Time 35m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a blender, process oats until finely ground. In bread machine pan, place the oats, water, sugar, oil, salt, flours, yeast and seasonings in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Shape into a loaf, about 15 in. long. Transfer to a baking sheet coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes., Carefully brush dough with egg, sprinkle with salt, onion, garlic, dill and poppy seeds. Bake at 350° for 25-30 minutes or until golden brown.
Nutrition Facts :
PEPPERONI PIZZA PULL-APART BREAD
A crusty loaf of bread is stuffed with cheese and pepperoni, then sprinkled with herbs and Parmesan cheese, and baked until toasty and golden. Serve with warm marinara sauce for dipping.
Provided by Danelle
Categories Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Cut the bread in a cross-wise pattern, without cutting through the bottom crust.
- Place the bread on large piece of foil (enough to wrap the entire loaf). Insert cheese slices and pepperoni between the cuts.
- Combine the melted butter, garlic salt, and Italian seasoning. Brush over stuffed bread with a pastry brush. Sprinkle with Parmesan cheese.
- Wrap bread completely in foil and bake for 15 minutes. Unwrap the bread and bake 5-10 more minutes, or until cheese is melted and bread is golden brown. Serve with warm marinara sauce for dipping.
CHEESY GARLIC HERB CRACK BREAD
Cheesy Garlic Herb Crack Bread is outrageously buttery and cheesy with each pull-apart piece and bursting with fresh herb and garlic flavors. The BEST!
Provided by Tessa Arias
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Combine the melted butter, garlic, salt, parsley, rosemary, and thyme in a small bowl.
- With a serrated bread knife, cut the bread on a diagonal into 1-inch diamonds, being careful not to slice all the way through. Use your fingers to pry open each crack and drizzle with 1 teaspoon of butter and a pinch of the shredded cheese. Don't worry if you make a bit of a mess.
- Wrap the entire loaf in foil. To make ahead, place the foil wrapped bread in the fridge overnight or in the freezer for a month, thawing before baking. Place on a rimmed baking sheet, and bake for 15 minutes, or until the cheese has mostly melted. Carefully remove the foil and continue to bake for another 5 minutes, or until crusty. Serve immediately.
CHEF JOHN'S CHEESY CRACKERS
These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
Provided by Chef John
Categories Appetizers and Snacks Snacks Kids
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
- Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
- Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
- Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
- Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg
SIMPLE CRUSTY BREAD
We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Provided by Nick Fox
Categories breads, side dish
Time 3h45m
Yield 4 loaves
Number Of Ingredients 4
Steps:
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
CRUSTY CHEESE AND HERB PULL-APART BREAD
This makes such a yummy loaf - adapted from a recipe in a magazine. Prep time does not include rising time.
Provided by Fairy Nuff
Categories Yeast Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
- Leave in a warm place until frothy (about ten minutes).
- Put the flour, salt, milk powder and oil in a large bowl or bench mixer.
- Stir to combine and then add the yeast mixture and 1 cup of warm water.
- Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
- Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
- Leave the dough in a warm place for an hour or until doubled in size.
- Punch the dough down and knead for 1 minute.
- Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.
- Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.
- Press the remaining 10 discs on top of the cheesey ones.
- Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
- You will have to squeeze them together to fit them all inches.
- Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.
- Preheat the oven to 200°C - 400°F.
- Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.
GARLIC STUFFED BREAD
Cheesy garlic stuffed bread with mozzarella and herbs. Delicious pull-apart bread suitable as a side for any barbecue or a light main course with a salad on the side.
Provided by Adina
Categories Appetizer
Time 35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Cut 6 pieces of aluminum foil large enough for you to be able to loosely pack the bread rolls in the foil.
- Cut diamond shapes into the bread rolls, but do not cut them all the way through.
- Pour 2 tablespoons of the olive oil into a small bowl and lightly brush between the cuts in the rolls. They don't have to be soaked in oil, just a few fine strokes between the cuts should be enough.
- Grate the mozzarella on the rough grater and add it to a bowl. Grate the garlic cloves through a fine grater and add them to the bowl as well. Chop the fresh parsley finely. Add to the cheese bowl together with the remaining 4 tablespoons olive oil, salt, and pepper to taste. Mix well.
- Divide the mixture into 6 heaps, I feel that helps when deciding how much filling comes into each bread roll. Stuff the rolls with the help of a teaspoon or with your fingers.
- Wrap each bread roll in a piece of aluminum foil. Make sure that the rolls are only loosely wrapped, meaning that the foil doesn't touch the top of the rolls where the cheese is. Otherwise, the melting cheese will stick to the foil.
- Place on a baking tray and bake for 10 minutes. Remove the foil from the rolls and bake them for further 5 minutes or until the cheese is nicely melted and the tops of the rolls are crispy and golden brown.
- Serve immediately with a salad or as a side dish for grilled meats and vegetables.
Nutrition Facts : ServingSize 1 roll, Calories 312 kcal, Carbohydrate 31 g, Protein 8 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 454 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g
SAVORY PULL-APART BREAD
Make and share this Savory Pull-Apart Bread recipe from Food.com.
Provided by Shirl J 831
Categories High In...
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425.
- Lightly spray square 9x9x2 pan with spray.
- Cover tomatoes in boiling water.
- Let stand 10 minutes; drain and chop fine.
- Mix bisquick, tomatoes, half the cheese and the milk in medium bowl until dough forms.
- Mix remaining cheese, bell peppers, oregano,basil and garlic and some oil in small bowl.
- Drop half the dough by tbsp closely together in irregular pattern in pan.
- Spoon half the cheese mixture over dough.
- Drop remaining dough over cheese mixture.
- Top with remaining cheese mixture.
- Bake 20 minutes till brown.
- Serve warm.
Nutrition Facts : Calories 526.6, Fat 30.7, SaturatedFat 13.4, Cholesterol 61.1, Sodium 1564.4, Carbohydrate 47.5, Fiber 2.6, Sugar 12.5, Protein 15.9
HOMEMADE CHEESE BREAD - EXTRA SOFT
You only need a handful of basic ingredients to make homemade cheese bread. This soft buttery yeasted bread is twisted up with cheddar cheese, but you can use any cheese variety you love. Bake the bread in a loaf pan, then slice it to reveal the 2 cups of swirled cheese inside. See recipe notes for make ahead and freezing instructions.
Provided by Sally
Categories Bread
Time 4h
Number Of Ingredients 13
Steps:
- Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the butter, egg, salt, garlic powder, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer and beat on low speed for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5 inch loaf pan.
- Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15 inch rectangle (approximately). Sprinkle cheese all over the top, leaving a 1/2 inch border uncovered.
- Watch the video above to see exactly how I do this step. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half- forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. If you have any leftover cheese, cut a few small squares and tuck into the dough as shown in the video above. This is optional and simply for extra cheesy pockets! Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy.)
- Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.
- Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 350°F (177°C).
- Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough.
- Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. If you find the top of the loaf is browning too quickly as it bakes, tent with aluminum foil. (I usually place foil on top after about 25 minutes.) Remove bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.
- Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds.
CHARLESTON CHEWIES
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
- Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
- Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.
GARLIC-AND-HERB STAR BREAD
This pillowy soft bread comes together quickly without any special equipment. It would work well with a variety of fillings, but the soft garlic cheese punched up with smoky chiles, fresh herbs and lemon is a bright combo against the buttery bread.
Provided by Food Network Kitchen
Categories side-dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Stir the warm water and sugar together until dissolved, then stir in the yeast; set aside until foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder and fine salt in a large bowl.
- Add the butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center of the flour mixture and add the yeast mixture and milk. Stir with a wooden spoon until the flour is completely moistened and the dough looks like a shaggy ball, switching to your hands and gently kneading to bring the dough together, if necessary. Cover the bowl and let the dough rise at room temperature until doubled in size, 1 to 1 1/2 hours.
- When the dough is almost ready, make the filling: Combine the cheese, chiles, parsley, thyme and lemon zest in a small bowl. Mash and stir together with a small rubber spatula until smooth and spreadable. Set aside.
- Turn out the dough onto a lightly floured surface and briefly knead until smooth, three or four times. Pat until about 1 inch thick, then fold into thirds like a letter and pat until 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Divide into 2 equal pieces.
- Lightly butter an upside-down rimmed baking sheet (or a rimless baking sheet). Roll out 1 piece of dough into an 11-inch round on a floured surface and transfer to the pan. Spread with the filling, stopping about 3/4 inch from the edge. Roll out the second piece of dough into an 11-inch round and place on top of the first. Pinch and press the edges of the dough together to seal.
- Center the rim of a drinking glass (about 3 inches in diameter) in the middle of the dough; gently press to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the glass to the edge, leaving the center circle uncut. Repeat at the 3 o'clock, 6 o'clock and 9 o'clock points on the circle to make 4 quarters. Halve each quarter to make 8 equal wedges; halve those to make 16 wedges.
- Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends together to make a pointed tip. Repeat with the remaining pairs of wedges. Remove the glass and cover the dough with plastic wrap. Refrigerate until the filling is firm and the dough has puffed and risen slightly, 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 400˚ F. Uncover the dough and re-pinch any ends that came apart. Brush all over with the beaten egg and sprinkle with flaky salt. Bake until golden brown all over, especially around the center circle, 25 to 30 minutes. Let cool a few minutes on the baking sheet, then carefully slide onto a rack to cool completely. Serve at room temperature.
ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
- Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
- Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
- Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.
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Estimated Reading Time 3 minsTotal Time 25 mins
- Heat butter in a small sauce pan over medium heat until melted. Add garlic and cook, stirring occasionally, until cooked and fragrant, about 1 to 2 minutes. Be careful not to burn it! Remove from heat and set aside.
- Cut bread loaf in a diagonal criss cross fashion, making 1 to 1 1/2 inch diagional cuts across the bread, being careful to cut deep but not to all the way through.
- Brush top of bread with garlic butter mixture and make sure to drizzle some into the cuts. Stuff the cuts with the mozzarella and half of the parmesan.
CHEESE AND GARLIC CRACK BREAD (PULL APART BREAD ...
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4.9/5 (123)Total Time 30 minsCategory Appetizer, Side DishCalories 191 per serving
- Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
- Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread.
- Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
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Reviews 4Servings 8Cuisine ItalianCategory Appetizers, Dips, Snacks
- Slice bread into ¾-inch sections, taking care to not slice all the way through the bottom of the bread. You want the loaf to stay intact with the sections fanning out, just like hasselback potatoes. Grease a long piece of aluminum foil with a drizzle of olive oil. If your bread is really wide, use a long piece of extra-wide heavy duty foil.
- Spread some butter onto each piece of bread. Sprinkle the garlic powder and 2 teaspoons of the Italian herb mix in between each piece. Stuff a couple tablespoons of cheese between each piece. Carefully transfer the stuffed bread to the aluminum foil, positioning it lengthwise on the foil.
- Drizzle some olive oil over the top of the bread and sprinkle it with the remaining ½ teaspoon of the herb mix. Wrap the bread up from the short side and then at the ends, leaving a little "breathing room" inside the foil (i.e., don't wrap it tightly).
FETA CHEESE AND OLIVE PULL APART BREAD - ABRA'S KITCHEN
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5/5 (3)Total Time 23 minsCategory Appetizer, Baked GoodCalories 247 per serving
- First, slice the sourdough bread. Using a serrated knife slice 1" vertical strips through the bread 3/4 of the way down. Be sure to not fully slice the bread, you want to keep the loaf intact. Once you've cut vertical strips across the entire loaf, slice 1" horizontal strips across the bread. You will then have 1" cubes of bread, still intact, and perfect little pockets ready for stuffing with deliciousness.
- In a medium-size bowl combine crumbled feta cheese, shredded mozzarella (reserving a small handful for the top) sliced olives, crushed garlic, and fresh dill. Stir until well combined.
- Melt butter in the microwave or in a small saucepan over medium-low heat. Whisk za'atar into butter and set aside.
CHEESY STUFFED GARLIC BREAD - ERICA'S RECIPES
From ericasrecipes.com
5/5 (2)Total Time 50 minsCategory Appetizer, BreadCalories 735 per serving
- Lay 2 pieces of foil (~2-ft in length each) on a bake sheet perpendicular to each other (forming an X). Place the bread life in the center intersection of the foil.
- Slice the bread into 1-inch slices but don't cut all the way through the bottom. Turn the bread 90 degrees and repeat so you end up with cubed pieces to pull and eat once the bread is done.
- Whisk together the butter, olive oil, dijon, parsley, onion, garlic, and bread dip seasoning. Carefully spoon the butter mixture into the cracks of the bread.
PULL APART CHEESE BREAD RECIPE - LITTLE SPOON FARM
From littlespoonfarm.com
5/5 (6)Total Time 50 minsCategory Main CourseCalories 359 per serving
- Using a sharp, serrated knife, cut a diamond pattern into the top of the bread making sure that the knife doesn't go all the way through to the bottom of the loaf. Each slice should be about an inch wide. Place a piece of foil on top of a baking sheet and place the loaf onto the foil.
- In a small saucepan, melt the butter and stir in the garlic powder. Remove from the heat and use a pastry brush to coat the cracks and exterior of the bread. Fill the cracks with shredded cheese and parsley and wrap the loaf in the foil.
- Bake the loaf for 30 minutes, unwrap the top of the loaf and bake an additional 10 minutes. Serve immediately.
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- Italian Pull-Apart Bread. Bread is a delicious addition to just about any meal. Spoil your family with something extra special for lunch or dinner by preparing this tasty Italian pull-apart bread.
- Cheesy Pull Apart Bread. From Food Fu, Used Bloomin’ Onion recipe from The Changeable Table. Impress guests at your next party with this simple, time-saving recipe for scrumptious cheesy pull apart bread.
- Pull Apart Pizza Bread. From Hip 2 Save, Adapted by Sweet & Simple Living. It’s great to have a tried and true recipe or two that is quick and easy in your back pocket.
- Pepperoni Pull-Apart Bread. From Just a Taste. Almost guaranteed to become an instant family favorite, this pepperoni pull-apart bread is oh-so-good. After all, how could 20 layers of dough squished together with tangy tomato sauce, pepperoni, and shredded mozzarella cheese and then coated with melted garlic bread be anything but amazing?
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- Garlic Parmesan Pull-Apart Bread. Close your eyes and envision the result of small pieces of dough rolled in a garlic herb butter before being sprinkled with fresh Parmesan cheese.
- Jalapeño Popper Pull-Apart Bread. From The Baker Chick. Crusty bread meets jalapeno poppers in this flavorful recipe for jalapeno popper pull-apart bread.
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ROASTED GARLIC GRUYèRE PULL-APART BREAD FOR # ...
From bigflavorstinykitchen.com
Cuisine ItalianTotal Time 1 hr 15 minsCategory Side DishCalories 642 per serving
- Roast garlic: Preheat oven to 400°F. Peel off most of the papery exterior of the garlic head, and slice the top 1/4 inch or so off. Set the garlic on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with a bit of kosher salt and freshly cracked black pepper. Bake until caramelized, about 40 minutes. Remove from oven and reduce the temperature to 350°F.
- Squeeze the roasted garlic cloves into a small bowl and mash with a fork. Add butter, Parmesan, green onions and parsley and mix until well combined.
- Using a serrated bread knife, slice the bread into a 1-inch wide diamond pattern, making sure not to cut all the way through the bottom of the loaf. Set the bread onto a piece of aluminum foil large enough to enclose the entire loaf.
- Brush the garlic-herb butter all over the top of the bread and deep into all of the nooks and crannies. Don’t be afraid to get messy and use your hands to slather the butter all over. Next, grab a pinch of Gruyère and shove it into one of the cracks in the loaf. Continue, pressing the cheese into all of the open areas of the bread.
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4/5 (2)Category Bread / Breakfast / Brunch / DessertCuisine AmericanTotal Time 29 mins
- Use a serrated bread knife to cut the bread on a diagonal into 1” sections being careful to not cut through the bread. This means cut diagonally across the loaf from one end to the other and then come back making diagonal cuts the other direction. As long as the bread ends up cut into sections that go almost to the bottom crust it should work. You do need to end up with a diamond pattern from the end of the loaf and not a square pattern.
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CRUSTY CHEESE AND HERB PULL-APART BREAD - PLAIN.RECIPES
From plain.recipes
CRUSTY CHEESE AND HERB PULL-APART BREAD
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