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Cheddar Pull-Apart Bread

Servings 1 loaf.



  • Combine first 6 ingredients in the bowl of a stand mixer fitted with a bread hook; mix a bit. Heat milk and 2 tablespoons butter in a small saucepan to between 120°-130°. Add milk mixture to flour mixture; mix on medium speed. Add water and eggs; mix well until dough forms a ball. Fold in 3 ounces of shredded cheese.
  • Place ball of dough in a oiled bowl. Allow to rise in a warm space, free of drafts for 1 hour.
  • Melt remaining 4 tablespoons butter; set aside
  • Roll dough out on a lightly-floured surface to 15- x 15-inch square.
  • Brush dough with melted butter. Top dough evenly with remaining 9 ounces of shredded cheese.
  • Cut dough into 6 vertical strips with a sharp knife or pizza cutter. Cut strips in half, horizontally.
  • Stack top 6 strips on top of each other, using a spatula, if needed, being careful not to lose cheese.
  • Stack bottom 6 strips on top of each other. Cut each stack into thirds, resulting in 6 smaller stacks.
  • Place stacks into a greased 9-inch loaf pan on there side (see photo above.) Top with any additional butter and cheese.
  • Place pan in a warm place, free of drafts, and allow to rise for 1 hour.
  • Preheat oven to 350°. Bake at 350° for 35-40 minutes or until top is golden. Allow to cool for 10 minutes in pan before removing. Best served warm!