Cheese-Stuffed Pull-Apart Bread

pull-apart cheesy bread

Photo by Con Poulos

Makes 10
Prep 30 m
Rise 180 m
Bake 35 m



  1. 1 of 10 Combine 1/2 cup AP flour, 1/2 cup bread flour, yeast, sugar and salt in a large bowl.
  2. 2 of 10 Heat 1/2 cup water and cubed butter in a small saucepan until butter melts. Let cool to 120 degrees to 130 degrees . Add to flour mixture; beat with wooden spoon until combined.
  3. 3 of 10 Whisk eggs. Reserve 1 tbsp and beat remaining egg into bowl. Add remaining flours slowly, until dough pulls away from sides of bowl.
  4. 4 of 10 Transfer to floured work surface. Knead 7 to 9 min, until smooth and elastic, adding flour as needed to prevent sticking. Place in a well-greased bowl, turning to coat. Cover with clean kitchen towel. Let rise in a warm place until doubled in volume, 1 1/2 hr.
  5. 5 of 10 Gently punch down dough. Let rest 5 min. Grease a 9 x 5 1/2 x 3-inch loaf pan.
  6. 6 of 10 Divide dough in half. Roll each half into a 12-inch rope. Cut each rope into 12 equal pieces. With floured hands, shape pieces into balls. Insert 1 piece of cheese into each ball. Arrange balls, touching, in 2 layers in pan. Cover with clean kitchen towel. Let rise until doubled in volume, 1 to 1 1/2 hr.
  7. 7 of 10 Heat oven to 375 degrees .
  8. 8 of 10 Brush loaf with reserved egg, being careful not to deflate dough.
  9. 9 of 10 Bake until golden and hollow-sounding when tapped, 30 to 35 min.
  10. 10 of 10 Remove from pan, running knife around edges if needed. Cool on a wire rack 5 min. Brush with melted butter and sprinkle with salt. Tip: A well-baked bread loaf sounds hollow when thumped. But to be sure it's done, use a thermometer: The ideal internal temp is usually 190 degrees (although dense loaves may be 200 degrees to 210 degrees ).
Nutrition Information for Cheese-Stuffed Pull-Apart Bread
Servings Per Recipe: 10
Per Serving: 8 g pro., 418 mg sodium, 1 g fiber, 2 g sugar, 4 g sat. fat, 26 g carb., 8 g Fat, total, 205 kcal cal.