If you’re on the hunt for a bread recipe that’s irresistibly cheesy, aromatic with fresh basil, and perfectly pull-apart soft, then you’ve hit the jackpot with this Cheesy Basil Pull Apart Bread Recipe. I absolutely love how it combines fluffy dough with a flavorful basil and parmesan filling, making it a fantastic centerpiece for any meal or snack time. Stick with me, and I’ll share all the tips to help you master this delightful loaf that my family and I can’t get enough of!
Why You’ll Love This Recipe
- Ultra Fluffy Texture: The dough rises beautifully for that soft, pillowy pull-apart effect everyone loves.
- Fresh Herb Flavor: That punch of basil mixed with garlic and parmesan is absolutely mouthwatering.
- Perfect for Sharing: It’s so fun to tear apart with friends and family, making every bite a moment.
- Customizable and Easy: You can tweak the filling or serve it with dips to match your mood or occasion.
Ingredients You’ll Need
All the ingredients here work in harmony to create a soft bread with a savory, vibrant basil filling. I recommend choosing fresh basil—it really makes the flavor pop. Also, room temperature eggs and properly warmed milk are key for a great yeast rise.
- All-purpose flour: Provides the perfect structure without being too dense.
- Granulated sugar: Feeds the yeast gently and adds a subtle touch of sweetness to balance the savory flavors.
- Active dry yeast: Gives your bread that lovely lift and airy crumb.
- Salt: Enhances all the flavors in the bread and filling.
- Large eggs: Adds richness and helps with the bread’s texture; make sure they’re at room temperature for best results.
- Unsalted butter: Brings moisture and a silky mouthfeel, plus it’s part of the dough’s warmth when melting with milk.
- Whole milk: Makes the bread tender and adds some natural sweetness.
- Water: Adjusts dough temperature for the yeast to bloom properly.
- Shallot: Adds a subtle mild onion flavor that blends wonderfully with basil.
- Fresh basil: The star of the show—be generous with it for the brightest flavor.
- Shredded parmesan cheese: Gives a sharp, salty bite to the filling.
- Garlic clove: Just a small punch to elevate the aroma and taste.
- Red pepper flakes: Optional but I love the tiny kick they add to balance richness.
- Olive oil: Combines the filling ingredients smoothly and keeps them moist.
- Red wine vinegar: Adds brightness and a bit of tang to the filling.
- Kosher salt: Essential to season the filling perfectly without overpowering it.
Variations
One of my favorite things about this Cheesy Basil Pull Apart Bread Recipe is how much room there is to get creative. You’re welcome to switch up the herbs or cheese to match what you have on hand or your family’s preferences.
- Spinach and Feta: I swapped basil for spinach once and replaced parmesan with crumbled feta—it was a hit at brunch!
- Sun-Dried Tomato and Mozzarella: Adding sun-dried tomatoes and melty mozzarella really amps up the Mediterranean vibe.
- Spicy Kick: Up the red pepper flakes or add smoked paprika if you like things spicy; just don’t overdo it!
- Vegan Version: Use plant-based milk and vegan butter, and swap parmesan with nutritional yeast for a cheesy flavor.
How to Make Cheesy Basil Pull Apart Bread Recipe
Step 1: Mix and Prepare Your Dough
Start by whisking together 2 cups of the flour, sugar, yeast, and salt in a large bowl. Then beat the eggs separately to easily incorporate later. Melt butter with milk on medium heat—watch carefully, you want it just melted, not boiling—and stir in water. Let it cool to around 115-125°F—it’s a sweet spot for activating the yeast without killing it. Pour this warm mix into your dry ingredients, fold in eggs, then the remaining flour. It’ll be sticky; don’t worry, it’s supposed to be. This dough is the foundation of your fluffy pull-apart dream.
Step 2: Let It Rise Until Doubled
After mixing, grease a large bowl and place your dough inside. Cover with plastic wrap or a damp towel. Then pop it somewhere warm—like on top of your fridge or inside a turned-off oven with the light on. It should double in about an hour, which means your yeast is working perfectly.
Step 3: Whip Up that Basil Filling
While your dough is rising, blitz shallot, basil, parmesan, garlic, red pepper flakes, olive oil, red wine vinegar, and kosher salt in a blender. This basil filling is where the magic really happens—it’s vibrant, cheesy, and a little tangy, complementing the bread so well.
Step 4: Roll, Brush, Slice & Stack
When your dough has doubled, lightly knead in 2 tablespoons flour to deflate it and let it rest for 5 minutes with a towel on top. On a floured surface, roll it into a rough rectangle about 12×20 inches. Use a pastry brush to slather that gorgeous basil filling all over. Then slice the dough vertically into six strips, stack them like a deck of cards, and slice the stack into four equal pieces again. You’ll end up with six stacks of squares—stack these all neatly into a greased loaf pan.
Step 5: Second Rise and Bake
Cover the loaf pan and let it rest in a warm spot for 30 to 45 minutes, until it’s almost doubled again. Preheat your oven to 350°F while you wait. Bake the bread for 30 to 35 minutes—keep an eye on the color. You want a deep golden brown on top, which means the center is cooked through. If it’s too pale, the inside can stay doughy, so patience here pays off.
Step 6: Cool and Serve
After baking, let the bread rest in the pan for 20 minutes. This helps it set up so it doesn’t fall apart when you turn it out. Run a knife around the edges, flip it onto a serving plate, and if you’re feeling fancy, brush a little extra basil vinaigrette on top while it’s warm. Then tear away and enjoy!
Pro Tips for Making Cheesy Basil Pull Apart Bread Recipe
- Warm Your Ingredients: I learned the hard way that cold eggs or milk can slow down the yeast; warm them to room temp for a better rise.
- Watch Your Oven Color: A golden brown crust means cooked inside—if it’s too pale, the center may stay doughy.
- Don’t Skip the Second Rise: This extra rest is what makes the bread soft and easy to pull apart.
- Stack Neatly: When stacking the dough strips, be gentle but firm to keep your loaf tall and beautiful.
How to Serve Cheesy Basil Pull Apart Bread Recipe
Garnishes
Whenever I serve this bread, I love brushing a little extra basil vinaigrette on each piece. Sometimes, I sprinkle a little more parmesan or fresh torn basil leaves on top to brighten the look and flavor—simple but effective!
Side Dishes
This pull-apart bread pairs beautifully with simple soups like tomato bisque or creamy mushroom. It also complements pasta dishes nicely, turning a meal into a comforting Italian feast at home.
Creative Ways to Present
For parties, I’ve arranged slices on a wooden board with little bowls of olive oil and balsamic vinegar for dipping. It’s inviting and perfect for guests to nibble on during casual gatherings or wine nights.
Make Ahead and Storage
Storing Leftovers
I store leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature. It stays soft for about 2 days, but honestly, it’s usually gone before then!
Freezing
If you want to make ahead, this bread freezes like a dream. I wrap it tightly in plastic wrap, then foil, and freeze for up to a month. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I pop slices in a 350°F oven for about 10 minutes to bring back the crisp exterior and melty inside. A quick microwave zap works too if you’re in a rush, but the oven method is my favorite to revive that fresh-baked feeling.
FAQs
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Can I make this Cheesy Basil Pull Apart Bread Recipe without a stand mixer?
Absolutely! The dough is a bit sticky, but you can mix it with a sturdy spoon and then knead by hand on a floured surface. It might take a little extra elbow grease, but you’ll still get great results.
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Can I substitute fresh basil with dried basil?
Fresh basil is key for that bright, herbal flavor and beautiful green color in the filling. Dried basil won’t provide the same freshness or moisture, so I recommend sticking with fresh for this recipe.
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What can I use if I don’t have parmesan cheese?
Pecorino Romano or Asiago are great substitutes that give a similar salty, cheesy punch. If you prefer a milder flavor, shredded mozzarella combined with a pinch of salt can also work.
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Can I prepare the dough the night before?
Yes! After the first rise, punch down the dough, cover it tightly, and refrigerate overnight. Bring it back to room temperature before continuing with rolling and filling for the best rise and texture.
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How long will the bread stay fresh after baking?
The bread is best eaten within 2 days when stored at room temperature in an airtight container or wrapped well. Beyond that, it may start to dry out but reheating can help revive some softness.
Final Thoughts
This Cheesy Basil Pull Apart Bread Recipe holds a special spot in my kitchen because it’s as fun to eat as it is to make. I love the way it brings people together—whether it’s a cozy family dinner or a casual get-together with friends. If you’re looking for a bread recipe that’s not just tasty but a conversation starter, give this a go. I promise you’ll enjoy every cheesy, herby, pull-apart bite just as much as I do.
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Cheesy Basil Pull Apart Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
Cheesy Basil Pull Apart Bread is a flavorful, aromatic bread featuring layers of fresh basil, parmesan cheese, and a garlicky basil vinaigrette that is perfect for sharing. This pull-apart loaf is soft, cheesy, and infused with savory basil notes, making it an ideal weekend treat to enjoy warm with extra basil vinaigrette on top.
Ingredients
Dough Ingredients
- 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 Ingredients
- 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 all-purpose flour, granulated sugar, active dry yeast, and salt. Set aside.
- Prepare Eggs: Whisk the eggs in a small bowl and set aside.
- Heat Wet Ingredients: In a small saucepan over medium heat, combine the butter and whole milk until the butter melts. Remove from heat and add water. Let the mixture stand until it reaches 115 to 125°F, about a minute or two.
- Combine Dough: Pour the warm milk mixture into the dry ingredients and mix with a spatula. Add the whisked eggs and stir until fully incorporated. Add the remaining flour and stir about 2 minutes. The dough will be sticky.
- First Rise: Place the dough in a large greased bowl, cover with plastic wrap, and let it rest in a slightly warm place until doubled in size, approximately 1 hour.
- Prepare Loaf Pan and Basil Filling: Grease a 9×5 inch loaf pan. In a blender, combine shallot, fresh basil, parmesan cheese, garlic, red pepper flakes, olive oil, red wine vinegar, and kosher salt. Blend until smooth and set aside.
- Knead Dough: After the dough has risen, sprinkle about 2 tablespoons of flour over it and knead until deflated. Cover with a clean kitchen towel and let rest for 5 minutes.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 12-inch by 20-inch rectangle. Use a pastry brush to evenly brush the basil vinaigrette over the entire dough surface.
- Slice Dough: Cut the dough vertically into six equal strips. Stack these strips on top of each other and then slice the stack into four equal pieces, creating six stacks of 4 squares each. Stack all the squares atop one another and place into the prepared loaf pan.
- Second Rise: Cover the loaf pan with a kitchen towel and place in a warm area for 30 to 45 minutes until nearly doubled in size.
- Bake Bread: Preheat oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until the top is a rich golden brown. Ensure the center is fully cooked by confirming a deep golden color on top.
- Rest and Serve: Allow the bread to rest for about 20 minutes. Run a knife around the edges to loosen and carefully turn out onto a serving plate. Serve warm, brushing additional basil vinaigrette on top if desired.
Notes
- This is a savory spin on traditional pull-apart bread incorporating fresh basil and cheese for an herbal, cheesy flavor.
- Use room temperature eggs for better dough consistency.
- Ensure the milk mixture is warm but not too hot to avoid killing the yeast.
- For best flavor, serve the bread warm with extra basil vinaigrette brushed on top.
- The bread can be enjoyed as a standout appetizer or alongside soups and salads.
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
