Description
Cheesy Basil Pull Apart Bread is a deliciously aromatic and savory bread perfect for weekend baking. This recipe combines fresh basil, parmesan cheese, and a flavorful basil vinaigrette baked into a soft, pull-apart loaf that is golden brown on the outside and melt-in-your-mouth tender inside. Ideal for sharing, this bread is both visually impressive and irresistibly tasty.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 large eggs (at room temperature)
- 2 ounces unsalted butter
- 1/3 cup whole milk
- 1/4 cup water
Basil Filling and Vinaigrette
- 1 shallot, roughly chopped
- 3 cups packed fresh basil
- 1/2 cup shredded parmesan cheese
- 1 clove garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of the flour, granulated sugar, active dry yeast, and salt until well combined. Set aside.
- Prepare Eggs: In a separate small bowl, whisk the eggs and set aside.
- Heat Butter and Milk: In a small saucepan over medium heat, melt the butter with the whole milk. Remove from heat and add the water. Allow the mixture to cool until it reaches 115 to 125 degrees Fahrenheit, about a minute or two.
- Combine Dough Ingredients: Pour the warm milk mixture into the dry ingredients and stir with a spatula. Add the beaten eggs and fully incorporate. Then add the remaining 1 cup of flour and stir for about 2 minutes. The dough will be sticky.
- First Rise: Transfer the dough to a large greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.
- Prepare Basil Filling: While the dough rises, grease a 9×5 inch loaf pan. Combine the shallot, fresh basil, parmesan cheese, garlic, red pepper flakes, olive oil, red wine vinegar, and kosher salt in a blender. Blend until smooth to create the basil vinaigrette filling. Set aside.
- Knead the Dough: Once risen, lightly flour the dough and knead in about 2 tablespoons of flour until deflated. Cover with a clean towel and let rest for 5 minutes.
- Roll and Brush: On a lightly floured surface, roll the dough into a 12-inch by 20-inch rectangle. Use a pastry brush to evenly spread the basil vinaigrette across the dough.
- Slice and Stack: Slice the dough vertically into six equal strips. Stack the strips, then slice the stack into four equal slices horizontally to make six stacks of 4 squares each. Stack all squares one on top of another and place into the prepared loaf pan.
- Second Rise: Cover the loaf pan with a kitchen towel and allow the dough to rise in a warm place for 30 to 45 minutes, until almost doubled in size.
- Bake: Preheat the oven to 350 degrees Fahrenheit. Bake the loaf for 30 to 35 minutes until the top is a deep golden brown. The center will be fully cooked when the crust is nicely browned.
- Rest and Serve: Let the bread rest for 20 minutes in the pan, then run a knife around the edges to loosen and carefully remove the loaf onto a serving plate. Serve warm with additional basil vinaigrette brushed on top if desired.
Notes
- A flavorful twist on traditional pull apart bread with a savory cheesy basil filling.
- Ensure the milk and butter mixture is between 115°F and 125°F to properly activate the yeast without killing it.
- Use fresh basil for the best aroma and taste in the vinaigrette.
- Make sure the bread is golden brown on top before removing it from the oven to guarantee the center is baked through.
- Serve warm to enjoy the gooey cheese and soft bread texture fully.
Nutrition
- Serving Size: 1 serving
- Calories: 554 kcal
- Sugar: 5 g
- Sodium: 751 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 82 mg
