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
Scale
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
