I made plans for you this weekend.
See this bread? You’re going to make it.
And you’re going to love it.
I first fell for the cinnamon pull-apart bread that went viral online. I tried it and nearly overdosed on bread. Then I thought: cheese. Lots of cheese. Enough to make it dangerously delicious. To justify the indulgence I added a bit of whole wheat, but I’m pretty sure I also added more butter. No regrets.
This is one of the best things I’ve ever eaten.
Cheesy Puff Pull-Apart Bread
Adapted from Hungry Girl Por Vida — she has a great step-by-step tutorial.
- 1 3/4 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast (1 envelope)
- 1/2 teaspoon salt
- 1/3 cup milk (2% used)
- 1/4 cup butter
- 1/4 cup water
- 2 eggs, room temperature
- 12 ounces sharp cheddar cheese, freshly grated (about 1 1/2 bricks)
- 1/4 cup butter, melted
In a large bowl, combine 1 cup all-purpose flour and 1 cup whole wheat pastry flour with the sugar, salt and yeast. Stir to mix. In a small saucepan, heat the milk and 1/4 cup butter over low heat just until the butter melts. Remove from heat and wait one minute, then add the water.
Add the milk mixture to the flour and stir until combined. If using a mixer, use the dough hook; otherwise a spatula works. Add the eggs one at a time, mixing a few minutes after each until fully incorporated. Fold in 8 ounces of the grated cheddar and work it into the dough—at times I pulled the dough apart and tucked cheese inside pieces to ensure good distribution.
Add the remaining all-purpose flour and knead briefly. The dough will be sticky; resist adding too much extra flour. Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let it rise in a warm place for one hour.
After rising, punch the dough down. You can refrigerate it for later use or proceed immediately. Lightly flour your workspace and roll the dough into a large rectangle, about 12 x 12 inches. Brush the surface with melted butter and sprinkle the remaining grated cheese over it.
Using a pizza cutter, slice the dough from top to bottom into six even strips. Stack the strips on top of each other, then cut the stack into six pieces across to create squares. Butter and lightly flour a 9 x 5-inch loaf pan. Layer the squares into the pan cut side down (as shown in the photos), cover with a towel, and let rise for another hour.
Preheat the oven to 350°F (175°C). Place the loaf pan on a baking sheet and bake for 30–35 minutes, until the top is golden brown and the inside is cooked through. Let it cool slightly before serving so the cheese sets a bit but remains melty.
Enjoy your weekend and your spectacular pull-apart bread.