My Cheesy Pull-Apart Bread couldn’t be easier to make or more delicious. First, start with a boule. That’s just French for “ball”. Place the boule on a rimmed baking sheet lined with parchment paper.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 6 servings
Equipment: 1 rimmed baking sheet, parchment paper, mini food processor, stand mixer fitted with a paddle attachment, chef’s knife, cutting board
Ingredients:
1 (2-pound) boule (round French loaf of bread)
1 cup (2 sticks) of butter, unsalted and room temperature
1/4 cup sun-dried tomatoes, finely chopped
3 cloves garlic, freshly grated
4 ounces of cream cheese, room temperature
1 cup Parmesan cheese, freshly grated
1/2 cup shredded mozzarella cheese, reserved for the top
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
5 fresh basil leaves, finely chopped
Instructions:
Preheat oven to 350°F.
Place the boule (round loaf of French bread) on a rimmed baking sheet lined with parchment paper. Score the bread, in a criss-cross pattern, almost all the way through.
In a stand mixer fitted with the paddle attachment, add butter, grated garlic, softened cream cheese, finely chopped sun-dried tomatoes, freshly grated Parmesan cheese, freshly grated garlic, kosher salt, freshly ground black pepper, and basil. Mix to combine. Stuff all the bread crevasses.
Place the baking sheet below the center position. Bake for 20-25 minutes. Remove the bread from the oven. Turn the oven off. Sprinkle the top with shredded mozzarella cheese. Return the boule to the hot oven for 1-2 more minutes, so the cheese becomes gooey and delicious.
This bread goes perfectly with a side of marinara sauce.
There you have it, my Cheesy Pull-Apart Bread.
Notes:
1) If you are using a smaller loaf, you will need to cut back on the amount of cheese and other ingredients you use.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.
Cheesy Pull-Apart Bread
Equipment
- 1 rimmed baking sheet pan
- parchment paper
- 1 mini food processor
- 1 stand mixer Fitted with the paddle attachment
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 2-pound boule (Round French loaf of bread)
- 1 cup (2 sticks) butter Unsalted and room temperature
- 1/4 cup sun-dried tomatoes Finely chopped
- 3 cloves garlic Freshly grated
- 4 ounces cream cheese Room temperature
- 1 cup Parmesan cheese Freshly grated
- 1/2 cup shredded mozzarella cheese Reserve for the top
- 1/2 tsp kosher salt
- 1/2 tsp black pepper Freshly ground
- 5 fresh basil leaves Finely chopped
Instructions
- Preheat oven to 350°F.Place the boule (round loaf of French bread) on a rimmed baking sheet lined with parchment paper. Score the bread, in a criss-cross pattern, almost all the way through.In a stand mixer fitted with the paddle attachment, add butter, grated garlic, softened cream cheese, finely chopped sun-dried tomatoes, freshly grated Parmesan cheese, freshly grated garlic, kosher salt, freshly ground black pepper, and basil. Mix to combine. Stuff all the bread crevasses.Place the baking sheet below the center position. Bake for 20-25 minutes. Remove the bread from the oven. Turn the oven off. Sprinkle the top with shredded mozzarella cheese. Return the boule to the hot oven for 1-2 more minutes, so the cheese becomes gooey and delicious.This bread goes perfectly with a side of marinara sauce.There you have it, my Cheesy Pull-Apart Bread.
Notes
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
