Cheddar, Rosemary and Garlic Pull Apart Bread

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Can you believe I’ve never made any kind of monkey bread or pull apart bread before? I honestly can’t tell you why it’s never come up but of course that had to be remedied. Typically you probably think of a sweet cinnamon sugar bread when you hear monkey bread but when Red Star Yeast said they’d love to have some new savory pull apart bread recipes, I was on it! I knew right away there had to be cheese and I knew that a good sharp cheddar would be perfect. Then I started thinking what herb would pair well with it and decided on some fresh rosemary. The garlic was a last minute addition but it ended up being the ingredient that pulled it all together and when the bread is toasted, the garlic makes it divine.

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This time of year is full of sweet breads so bake this one in between all the chaos and you’ll be thankful.

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Cheddar, Rosemary and Garlic Pull Apart Bread

Ingredients

  • 1 tablespoon Active Dry Yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 1 cup milk, room temperature
  • 1/4 cup sugar
  • 2 tablespoons butter, softened
  • 5-6 cups bread flour

Filling

  • 4 tablespoons butter melted
  • 3 cloves garlic, minced
  • 2 cups cheddar cheese, shredded
  • 2 tablespoons rosemary, finely chopped

Directions

Combine the yeast and sugar and mix in the warm water. Let it set for 5 minutes until it’s foamy. Mix in the milk, sugar, butter and 3 cups flour. Place bowl on mixer and mix with dough hook until smooth, about 3 minutes. Continue adding the remaining flour until the dough forms into a smooth ball and no longer sticks to the side of the bowl. Knead for 5-7 minutes. Place the dough in a lightly greased bowl and let rise in a warm spot until doubled in size, about 1 hour.

Remove the dough from the bowl and roll out into a large rectangle, about 12×20 and 1/2 inch thick. Combine the butter and garlic and spread over the bread. Sprinkle with the cheese and rosemary.

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Cut the dough into 5 strips from the short side of the dough.

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Stack each strip onto the other to make a tall stack. Cut the stack into four squares.

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Place two stacks horizontally into a greased bread pan. Repeat with the remaining dough in another pan.

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Cover and let rise for about 30-40 minutes. Bake at 350 degrees for 35-40 minutes. Remove from oven. Remove the bread from the pans and let cool on a wire rack.

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