Garlic Herb and Cheese Pull Apart Bread

Garlic Herb and Cheese Pull Apart Bread | Chew Town Food Blog

I do love a food mash up. The idea of throwing two good things together to make a new wonderful thing always makes me smile (think pizza cones and cronuts).  So, when I was asked to come up with a recipe using a new mash up ingredient soon to hit supermarket shelves I couldn’t resist!

Philadelphia is launching a new grated cheese product which is a mash up of cream cheese and tasty cheese all in one. How perfect, because I had been wanting to try a recipe for a little while now which would be the perfect vehicle to showcase this new cheese.

Garlic Herb and Cheese Pull Apart Bread | Chew Town Food Blog

Savoury and sweet pull apart breads have being winding their way around the internet for a little while now, and I have watched their rise with interest. When approached to create a recipe using Grated Philly and Tasty, the idea of making a garlic herb and cheese pull apart bread was so well received that I got onto planning the recipe immediately.

Really, you could use this recipe for any savoury pull apart. For my recipe, I’ve used a half quantity of my family’s tried and tested pizza dough as the bread base (this makes two pull apart loafs) and then topped it with a fresh herb mixture, garlic and cheese which is then cut into squares and piled on top of each other to fit in a loaf pan (see below). Other than waiting for the dough to rise and prove, the rest of it is pretty simple – and the results are scrumptious.

Pre-bake

It does get a little messy cutting the piling the squares on top of each other with a little herb-and-cheese-alanche every now and again, but what is cooking without getting your hands dirty? It is all worth it in the end as the resulting bread is moist, incredibly fragrant and perfect to serve as a side with your next meal. And, because it makes two, you can always freeze the second loaf before you bake it for the next time you have people coming over and you want to impress with some homemade bread.

Garlic Herb and Cheese Pull Apart Bread | Chew Town Food Blog

Garlic Herb and Cheese Bread

  • 500g plain flour
  • 1/2 tablespoon dried yeast granules
  • 1/2 tablespoon salt
  • 1/2 tablespoon sugar
  • 1/2 teaspoon bread improver
  • 325ml water at room temperature
  • 1/2 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1/3 cup chopped continental parsley
  • 1/3 cup chopped basil
  • 1/4 cup chopped rosemary leaves
  • 1 tablespoon butter
  • 200g Grated Philly and Tasty cheese

Mix the flour, yeast, salt, sugar and bread improver together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all mixed together the ingredients should come together in a ball at this point transfer to a floured bench top.

Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky and continue working dough. The kneading is extremely important as it is a necessary technique to ensure the dough will rise and be fluffy. You want to kneed the dough till the texture is smooth and elastic.

Return the dough to the bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture doubles in size – this can take 1 – 1.5 hours depending on the weather).

When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 50cm x 25cm, then trim the edges to straighten. 

Spread the top of each with 1/2 butter then scatter the crushed garlic, herb mixture and grated philly and tasty cheese over both rectangles.

Cut each rectangle into strips, to the height of your loaf tins, with a very sharp knife and lay the strips on top of each and cut the layered strips into squares the width of your tins.

Grease or line your loaf tins, and then stack the squares on top of each other, turn the stack on its side and place them into the tins (don't worry if your dough doesn't reach the edge of the tins, the dough will rise again with the final proof). Cover the tins in glad wrap and set aside for 30 minutes.

At this stage, if you want to freeze the loafs you can. 

Preheat oven to 190° Celsius.

Remove the glad wrap from the loaf tins and bake in the over for 55 minutes until the tops are golden. Remove from pan and let it rest for 10 minutes before removing from the tin and serving warm.

Garlic Herb and Cheese Pull Apart Bread | Chew Town Food Blog
Garlic Herb and Cheese Pull Apart Bread | Chew Town Food Blog

Chew Town would like to acknowledge its partnership with Philadelphia for this post. You can read Chew Town’s disclosure statement here for more information on brands that Chew Town chooses to work with and why. The recipe above was created, developed and photographed by Chew Town using the ingredient of Grated Philly & Tasty at the request of Philadelphia.

*** UPDATE*** I’ve had a lot of questions about how to cut and stack the dough to fit in the pan. Please find an amended image above (third image down) with how to prepare the dough.

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Comments

    • diana says

      I have to see how this bread is being created in motion. Any hope that this could happened. Thank you so much for sharing this.

    • jacqueline poitras says

      This looks amazing.
      What type of cheese can I use instead of grated Philly cheese?

      • Amanda says

        Went to the suggested site and requested more information about bread improver as I have never heard of it between travels in DC, LA, NY, Chicago, Utah, Washington, etc. The only thing that I can think of that would be close would be a stabilizer or something similar. Wish I knew what the ingredients were in bread improver. Thanks!

      • Jackie says

        Hi Amanda, I use a bread maker for making bread and since some years ago the bread improver was omitted from bread flour I always use a crushed vitamin C tablet in my bread recipes to compensate and it works every time, I assume in this recipe you are using strong bread flour and not ordinary baking flour.your recipe sounds delicious so I’m going to try it out and use my bread maker to do the kneading for me!

  15. laurasmess says

    Beautiful golden herby deliciousness. What a perfect loaf! I never would’ve thought of using pizza dough as the base but it makes perfect sense in light of the cheesyness (is that a word? Probably not). Great recipe!
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  16. foodipes says

    love this recipes, am defintly going to try this out because i’m a big fan of garlic and cheese…
    thanx dear for sharing such a tempting recipes 🙂
    Recent Post: Fruit PunchMy Profile

    • Jen says

      Several people have asked but there has been no reply. What is bread improver, can you buy it, make it or even need it?? Please respond so I can make this 🙂

      • Amanda Michetti says

        Hi Jen, that is strange as I have responded to that question already but the site seems to have eaten it up. You can make it without the bread improver, it just enhances the rise in the dough so that the texture is finer and the rise higher. It is usually bought at health food stores in Australia, but you will still have great results without it.

  18. adele says

    Having trouble understanding how to cut this into strips, then into squares? This looks absolutely amazing – and I am dying to try it… but cannot visualize the layering process.. HELP!

  20. carmen mendoza says

    Hi! I just see the amazing herb cheese bread but I cannot visualizing the leyering process. Could you please send me drawn! I can`t wait to bake it! Thanks in advanced!

  21. Claire says

    Made this bread the other day and it was GLORIOUS!! Thanks for such a wonderful recipe! Will be posting a review on my blog! 🙂

  22. LeOn Andre says

    Hi! Can I have the drawing too? Or just a link to it, I can see a lot of people asking for it, another question, here in Denmark we don’t have the grated philly, can I use the regular one or what could be a good substitute for the recipe?

  23. Leon Andre says

    Hi! I would like the drawn too, or a link to it, I see a lot of people asking for it, also here in Denmark we don’t have the grated philly, can I use the regular one? or what could be a good substitute for this recipe?

  24. Pearl says

    Too bad it takes a specialty bread pan. I really want to make this lovely bread. Also, the closest store I can buy Grated Philly and Tasty is 7,395 miles from my house. Could I just use white cheddar?

    • Amanda Michetti says

      Hi Pearl, any loaf tin will work… there is nothing special about this one. Also, you can use grated tasty cheese instead of the philly and tasty and it will still work well.

      • Amanda says

        Philly and Tasty does not exist in Chicago. Haven’t seen it anywhere else in the U.S. I wonder if it’s an Australia-specific thing? Would it work if a person literally grated together cream cheese and another type of cheese? Thanks!

        • Tiarra Nelson says

          Hello I lived In Australia for 5 years and Tasty cheese is the same as sharp/extra sharp white cheddar cheese.

  25. Afro says

    Hi. This looks amazing. Please send me a copy of the picture you drew, as to how to layer the dough. I can’t wait to try this out this weekend! Loves amazing!!

  26. Malinda says

    Hi I’m not understanding the layering part. Can you please explain. Thanks. Really want to try this soon.

  27. San says

    hello, I’m from Belgium and I want to make this bread, it looks great! But can you please send me the picture of how it works with the several layers? Thank you very much,
    Greetings,
    San

  28. Valerie says

    This is gorgeous, but “tasty cheese” is a head – scratcher for Americans. As best I can tell it refers to a medium cheddar. I think the comparable Kraft product here is shredded cheese with a “Touch of Philadelphia”. Personally I think it would be delicious with the Italian 5 – cheese blend.

    • Amanda Michetti says

      Hi Valerie, Tasty Cheese in Australia is akin to a cheddar cheese in Australia. It is a great melting cheese. Any good melting cheese that is grated would work well as long as the flavour isn’t too overpowering.

  29. Cindy Tuxhorn says

    This sounds awesome ,I think I will make it today… Oh , by the way I grew up in Chewtown, Pennsylvania ,so no wonder I was drawn to your site!!!

  30. Jake Wilson says

    Just made this…dandy recipe I must say! I did the pizza dough, I mean the bread dough a little differently, in that I increased the amounts of flour, water, etc. Mainly going with 5 cups of flour, a little shy of 2 cups water, a teaspoon of dried yeast, 1 T sugar, and 2T EVOO. Oh!, and a little sel (salt). I did all of this up in my stand mixer with the dough hook, till it came together (all at once) then I let it rest for 5 minutes before kneading (in the stand mixer) for 5 more minutes

    FWIW, for the cheese I used Kraft Philly Mozzarella shredded. Publix grocers have this cheese on sale right now, on their BOGO (buy one get one), FWIW2 we’ve been using Kraft Mozzarella with a hint of Philadelphia cream cheese exclusively for our pies (pizza) for some time now…ever since it hit the shelves. This is not only a good pizza cheese but it does this pull apart loaf well too

    Wifey was disappointed that I didn’t use more garlic but I have a hunch if the toothpaste companies used garlic in their tooth paste, she’d brush more often. Sorry, but I digress. I thought the Rosemary I had was fresh but after chopping what green leaves I could find, they turned brown after a few minutes exposure to the ambient, so I discarded this ingredient, and relied upon the fresh Basil I had growing along with Parsley I picked up at the supermarket

    This is my first shot at making pull apart bread. The baker in me (5 years a union baker baking bread, buns and rolls) can’t wait to bake some more, I love how the loaves pulled apart so easily, and yes I baked up both loaves, that way they’ll leave me alone tomorrow, what with having another loaf to consume, albeit, a day old. Now if this 2nd loaf doesn’t get consumed expediently (I rather doubt it), it will make dandy croutons I reckon

    • Amanda Michetti says

      Hi Jake,

      So glad you liked the recipe! The stand mixer really does make bread so much easier. Glad you have suggested other types of cheeses to use. The cheese we have in Australia seems to be very different to American cheeses.

      The Basil and Parsley would have been great even without the rosemary (especially given your Basil was home grown). I baked both loaves too, and even with two of us they were devoured in no time. The base can be used for many different types of filling. I’m going to experiment with a sweet version very soon.

      Thanks so much for your feedback!! Really great read.

  32. Kathy B says

    I’m having trouble with the recipe in what appears to be 1/2 USA measurements and 1/2 European measurements – but will try to figure it out. Why not put the loaf pan on end and just stack away? MUCH simpler than twisting and turning. Haven’t seen the product here in the US yet, but will definitely look for it – sounds yummy. Thanks so much for the grand idea.

    • Amanda Michetti says

      Hi Cathy, I am based in Australia so the measurements work here. Click on the measurements section on the website and it should be easier to translate. Essentially, you can stack the loaf anyway you would like! This system worked for me. Cheers Amanda

  33. Aisha Sutton says

    I have a question about stacking the squares. Are they cut vertically, and then stacked on top of each other and then cut horizontally into squares? If so after I have them cut into squares and stacked up do I place the layered squares vertically, or horizontally in the pan?

  35. sylvie says

    merci pour cette magnifique recette ça à l’air un peu compliqué mais je vais essayer
    thank you so much your pictures are so nice and this cake is just so SPENDID PERFECT GOOD BEAUTIFUL, my english is so poor to say all that i feel !
    have a nice day
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  36. K. says

    if I wanted to freeze the second loaf how long should I cook it for when we are ready to eat it?

  37. MPaula says

    Pretty sure there is no country in which this bread is legal. I will keep the curtains closed but I am afraid the smell will give me away. 😉

  38. Maria Dolores Garrido Alvarez says

    Me gusta muchísimo pero no pudo hacerlo porque no entiendo tu idioma.Tiene un aspecto maravilloso.Cuanto lo siento.Gracias por compartirlo.Dios te bendiga.

  39. Pamela says

    I have never made a pull apart bread. It would have been great to have actual photos of how to cut it. I have no idea of what you mean. Do you roll it up, then cut??? Seems messy. Couldn’t you just roll it up and cut it after it is cooked?

    • Amanda Michetti says

      Hi Wendy, I’ve never heard of vital wheat gluten here in Australia. A quick search suggests that bread improver and vital wheat gluten is the same thing but I’m not 100% sure. The good news is that you don’t need to use the bread improver in this. It will still work without it – the bread improver just enhances the rise and fluffiness of the dough.

  43. Betty says

    What is 500 gms come out to in cups of flour? and what is the water in cups as well.
    What is 190 degrees C in F. Thanks

  44. Courtney says

    I am in a rush and don’t have time or resource to throw together a dough. I do however have remade frozen dough in the freezer. Can i use that?

  45. Linda Mays says

    I cannot find bread improver / dough enhancer anywhere. I know I could order it online, but I don’t want to do that unless I absolutely have to.

    Since someone mentioned that bread flour would already have the enhancer in it (?), can I substitute bread flour for the regular flour at exactly the same measurements and leave out the enhancer? Do I need to make any other changes to the recipe if I do that?

    Thanks for posting this nice recipe and the beautiful picture!

    • Amanda Michetti says

      Hi Linda,

      I’ve had a few questions re bread improver, and have mentioned that you don’t need to use it and can just leave it out of the measurements. It just helps to make the dough lighter and fluffier (aerates the dough further). If you can’t find it you could definitely use bread flour or Italian ’00’ pizza flour. Thanks for the message – hope this helps!

      • Linda Mays says

        Thank you for the response. I did see the mention above about leaving out the enhancer, but I just wanted to confirm that no other changes needed to be made to the recipe if leaving it out. Thank you for the clarification!

  46. Etelka says

    OMG Delicious! I couldn’t find fresh herbs because of my location but I used dry ones instead and it still turned out amazing! I wouldn’t change a thing 🙂

    • Etelka says

      Plus I didn’t use the enhancer. It may make it better but I thought it was perfection without it 😉

  48. Chelsie Davis says

    We don’t have the Grated Philly & Tasty Cheese here in the United States. What would be a great alternative?

  51. Larissa says

    Looks delicious! I’m more intrigued about the taste than the pull-apart aspect. When would be the best time to add the cheese and herbs if I was just going to make a regular loaf? Should it be kneaded in with the olive oil?

  53. Trish says

    Wondering what is bread improver and what do you use?? Cam I substituted it with something else? Thanks a head!

  56. Abinayaa says

    This looks great. But Shall I use readymade pizza dough? And also mozzarella cheese for this recipe

  57. Nancy says

    Hello: I am in the US, are the measurements the same here? If not can you give me more specifics. And I was also wondering about bread improver.

  58. mm says

    never use bagged grated cheese, chemicals are added to keep it separated, grate your own!!!!!!!!!!!!!!!

  59. Cheri Mello says

    YUM ??♥️♥️♥️!!! ??LOOKS AWESOME!! Thanks For Sharing?I SAW comment ABOUT Using Different cheeses? Bc We Buy The BRST FREE , will This Change Texture? THANK YOU!! G-d♥️Bless?

  60. AmyP says

    I’ve read through the comments hoping not to ask a question that had been asked already.
    But are you able to provide the directions for thawing the second loaf? Would I just bring to room temp and then prove? Or is bringing the dough to room temp going to be enough of a prove? What should I look for?

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