Pull-apart bread is monkey bread that went savoury: balls of soft dough rolled in garlic butter, layered with cheese, and baked in a tin where they fuse into a loaf that tears into portions. It's the correct centrepiece for any table where sharing is intended and cutlery isn't.
Everything you need
- 3 cups (390 g) bread flour
- 2¼ tsp (7 g) instant yeast
- 1 tbsp (13 g) granulated sugar
- 1¼ tsp fine salt
- 1 cup (240 g) milk, lukewarm
- 3 tbsp (43 g) unsalted butter, soft (for the dough)
- 1 egg
- ½ cup (113 g) unsalted butter, melted (for rolling)
- 4 cloves garlic, crushed
- 3 tbsp fresh parsley, chopped
- 1½ cups (170 g) shredded mozzarella or cheddar
- ⅓ cup (33 g) parmesan, grated
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
0 of 6 done-
Mix the flour, yeast, sugar and salt. Add the lukewarm milk, soft butter and egg, and knead 8 to 10 minutes to a smooth, supple dough. Cover and prove 1 hour until doubled.
For this step
- 3 cups (390 g) bread flour
- 2¼ tsp (7 g) instant yeast
- 1 tbsp (13 g) granulated sugar
- 1¼ tsp fine salt
- 1 cup (240 g) milk
- 3 tbsp (43 g) unsalted butter
- ½ cup (113 g) unsalted butter
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Stir the melted butter with the garlic and parsley.
For this step
- 3 tbsp (43 g) unsalted butter
- ½ cup (113 g) unsalted butter
- 4 cloves garlic
- 3 tbsp fresh parsley
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Knock the dough back and divide into about 24 pieces, rolling each into a ball.
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Dip each ball in the garlic butter and layer them into a greased 900 g loaf tin or bundt tin, scattering the mozzarella and half the parmesan between layers as you go.
For this step
- 3 tbsp (43 g) unsalted butter
- ½ cup (113 g) unsalted butter
- 4 cloves garlic
- 1½ cups (170 g) shredded mozzarella or cheddar
- ⅓ cup (33 g) parmesan
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Cover and prove 30 to 40 minutes until puffed to the tin rim. Heat the oven to 180°C / 350°F.
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Pour any leftover garlic butter over, top with the rest of the parmesan, and bake 30 to 35 minutes until deep gold and 90°C in the centre. Tent with foil at 20 minutes if browning fast. Rest 10 minutes, turn out, and tear at the table.
For this step
- 3 tbsp (43 g) unsalted butter
- ½ cup (113 g) unsalted butter
- 4 cloves garlic
- ⅓ cup (33 g) parmesan
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Worth knowing
- The centre of a filled pull-apart hides raw dough well, which is why the thermometer matters here more than usual: 90°C at the core or another 5 minutes.
- Grease the tin with intent. Cheese between dough balls means cheese welded to any unbuttered spot of metal.
Make it your own
- Cinnamon sugar instead of garlic and cheese turns this into classic monkey bread.
- Add chopped jalapeños or crispy bacon between the layers.
Storing & freezing
Best warm, the stretch being the point. Covered for 2 days, refreshed at 160°C for 8 minutes wrapped in foil. It freezes whole for a month.
Frequently asked
How do you know when pull-apart bread is cooked through?
A thermometer into the very centre should read about 90°C / 195°F. The layered structure traps doughy pockets that a golden top says nothing about.
Can I assemble pull-apart bread ahead?
Yes: layer it, cover, and hold the second prove in the fridge overnight. Bake straight from cold, adding about 5 minutes. The slow prove improves the flavour.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.