Cheesy Herb Pull-Apart Garlic Bread with Yeast Dough
A spectacular layered bread that pulls apart into individual cheesy, garlicky squares. Fresh herbs and optional jalapeños add brightness and heat to the rich, buttery layers. Perfect for sharing at dinner parties or family gatherings. The yeast-based dough creates a tender, fluffy texture that contrasts beautifully with the crispy, golden exterior. Each pull reveals melted cheese and aromatic herbs nestled between soft bread layers.
Ingredients
- ½ cup water
- ½ cup milk
- 3 tablespoons butter
- 2 ¼ teaspoons active dry yeast, 1 package
- 3 tablespoons sugar
- 3 cups flour, generous
- 1 teaspoon Kosher or sea salt
- 1 egg, lightly beaten
- 4 plump garlic cloves, minced
- 1 fresh jalapenos, very finely chopped(optional)
- 6 tablespoons butter, softened
- ⅝ cup fresh chopped herbs, you pickdried herbs1/3 ratioconvenience
use less dried
- 2 cups grated cheese, you pick
- freshly ground black pepper
Instructions
- 1
Combine water and milk in a measuring cup and microwave until steaming
- 2
Add butter to hot milk mixture and stir, let cool to lukewarm
- 3
If using breadmaker, add yeast, sugar, flour, salt, beaten egg, then lukewarm liquids and run dough cycle
- 4
For hand mixing, pour lukewarm mixture into mixer bowl, stir in sugar and yeast, rest until foamy
- 5
Stir in beaten egg, add flour and salt, mix with dough hook until silky and not sticky
- 6
Transfer dough to buttered bowl, cover, let rise in warm place until doubled in bulk
- 7
While rising, combine softened butter with minced garlic and chopped jalapeño
- 8
Punch down risen dough, turn onto floured surface, rest briefly
- 9
Roll dough into rectangle, slather with garlic butter mixture
- 10
Sprinkle evenly with chopped herbs and grated cheese, add black pepper
- 11
Cut dough vertically into equal strips
- 12
Stack strips on top of each other
- 13
Slice the stack into equal portions to create stacks of squares
- 14
Grease loaf pan, arrange stacks in pan standing on end
- 15
Cover and let rise in warm place until almost doubled
- 16
Preheat oven and bake until golden brown and cooked through
- 17
Cover with foil if top browns too quickly
- 18
Cool briefly, run knife around edges, invert onto serving platter
Tips
Line your loaf pan with parchment paper for easy removal - the overhanging edges work as handles to lift the finished bread right out.
Don't skip the resting time for the dough after punching down - this makes rolling much easier and prevents tearing.
Cover with foil if the top browns too quickly during baking to ensure the interior cooks through completely.
Good to Know
Store covered at room temperature for up to 3 days or wrap tightly and freeze for up to 3 months.
Can be assembled and refrigerated overnight before final rise and baking. Bring to room temperature before rising.
Serve warm for best pulling action. Can be reheated gently in low oven.
Common Mistakes
Don't use hot liquid when adding yeast to avoid killing it - mixture should be lukewarm.
Avoid over-flouring the work surface to prevent tough dough.
Don't skip the second rise to ensure proper texture and pull-apart layers.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a breadmaker or stand mixer?
Yes, you can mix and knead by hand, though it will take more effort. Knead for about 10 minutes until the dough becomes smooth and elastic.
What if my dough doesn't rise properly?
Check that your yeast is fresh and the liquid wasn't too hot. Place the dough in a slightly warm oven with the light on to encourage rising.
How long will this keep and can I freeze it?
Keeps 3 days covered at room temperature. Freezes well for up to 3 months when wrapped tightly. Thaw at room temperature and reheat gently.