Cheese and Garlic Tear and Share Sourdough Loaf
A showstopping pull-apart bread loaded with melted mozzarella, cheddar, and crumbly stilton cheese, infused with garlic-butter throughout. The crust turns crispy after unwrapping, while the interior stays tender and cheese-filled. Perfect for entertaining or sharing.
Ingredients
- 2 ¼ lb sourdough loaf, whole
- 2 cups shredded mozzarella cheese, shredded
- 1 cup shredded cheddar cheese, shredded
- ½ cup stilton cheese, dicedgorgonzolaequaldairycheese
stronger blue cheese option
- 11 tbsp unsalted butter
- ¼ cups milk
- 3 large garlic cloves, crushed
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground red pepper
- 1 tbsp fresh parsley, chopped(optional)
Instructions
- 1
Preheat the oven to 350°F.
- 2
Cut the top of the loaf into 1.0" squares, keeping the bottom uncut.
- 3
In a pan, combine butter, milk, garlic, peppers and salt. Stir until butter is melted.
- 4
Stuff the bread with cheese and pour garlic butter into the cracks. Pour additional butter over the top of the loaf.
- 5
Wrap the loaf in aluminum foil and bake for 15-20 minutes until cheese is melted.
- 6
Unwrap and bake for 5 more minutes.
- 7
Serve immediately, garnished with chopped fresh parsley.
Tips
Use a sturdy sourdough loaf to prevent it from falling apart when cutting and stuffing.
Don't cut all the way through the bread; keeping the bottom intact ensures it holds together.
Good to Know
Store leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Reheat wrapped in foil at 160°C for 10 minutes.
Prepare the garlic butter mixture up to 1 day in advance. Cut and stuff the bread up to 4 hours before baking; keep wrapped and refrigerated until ready to bake.
Serve hot immediately after the final bake. Accompany with additional fresh herbs or a simple green salad for contrast.
Common Mistakes
Do not skip wrapping in foil; baking unwrapped will dry out the bread before the cheese melts.
Do not cut through the bottom of the loaf; it needs structural support to hold the cheese and butter.
Do not over-bake after unwrapping; 5 minutes is sufficient to crisp the exterior without drying the interior.