I am only a little in love with pull apart bread. A little. That’s funny. I could eat this all the time. It’s really that good.
So I’ve seen pictures running around on Pinterest for Pull Apart Bread. And from the first time I laid eyes on it, I knew it was something I would make.
Have you ever tasted something, immediately closed your eyes in a bit of food ecstasy and remembered a time a long time ago when you had that same flavor? A food memory.
It is strangely reminiscent of something I had when I was much younger. Only better. Much better.
There were way too many recipes running around for me to follow one. So I just looked at all the things other people did and made it my own.
We made this with store bought bread the first time. The second time and every time there after, I made it with homemade Italian bread from a recipe I found a few years ago online. I will be sharing that soon. I will tell you that Cheesy Garlic Pull Apart Bread is fantastic with either bread, but there was definitely something better about the homemade bread. Imagine.
The hardest part of the whole thing is getting the cheese stuffed way down inside. The best part of the bread is changing up the ingredients and making variations of it. (some of those coming very soon!) And making variations is ALL we have been doing. I think I have a pull apart bread problem. haha
Here it is, all ready to go into the oven.
Cheesy Garlic Pull Apart Bread
Oooey, Gooey, Cheesy goodness. Infused with garlic and green onion and plenty of swiss cheese - this is the appetizer or side dish of the God's. Trust me.
- 1 loaf of Italian Bread
- 1 stick of butter (1/2 cup), melted
- 2 Tablespoons of minced garlic
- 4 Tablespoons of diced green onion (divided in half)
- 2 cups of shredded swiss cheese
- 2-3 Tablespoons of poppy seeds
- 1/4 cup of olive oil (if needed for large loafs)
- Preheat your oven to 350 degrees F.
- In a bowl, combine the hot melted butter, garlic and diced green onion, stir and allow to sit for just a minute or two.
- Slice the bread in a crisscross pattern - do not cut all the way through - just to about the bottom inch or so of bread. I begin slicing diagonally one way about an inch apart, then rotate the loaf and slice the opposite way diagonally. If the bread flattens, don't worry - it's quite forgiving, it will be fine.
- Slowly pour the butter mixture into the crevices of the bread. Go slow so you can cover the whole bread. If you have a very large loaf of bread, you can add some more butter or add olive oil to the mixture to make it go further. (about ¼ cup). It goes pretty far though, so you should be okay with the original recipe.
- Stuff the two cups of shredded cheese down into the crevices. It's fine to have some sticking out, but really try to push the majority down inside the crevices. Start at one end and work your way across the loaf.
- Sprinkle the poppy seeds across the top of the entire loaf.
- Add the rest of the diced green onion.
- Wrap the whole loaf in tinfoil and place on a baking pan.
- Put in the oven for about 15 minutes.
- Remove and unwrap foil. Pop it back into the oven for another 5-10 minutes or until cheese is melted through.
- Remove from oven and serve. You just pull the little pieces right out of there.
- The bread on the bottom is very full of flavor from the butter which soaks through it.
- Don't toss it - save it for your next meal. Simply slice it into regular servings of bread, cover with some shredded cheese - broil for about a minute and serve.
- We've also used it to make mini pizza's... AMAZING!
Nom, Nom. I want some right now as I write this post, and there isn’t any. Guess I know what I’m making again today.
Happy Monday friends!