{"id":12225,"date":"2025-06-02T10:42:44","date_gmt":"2025-06-02T10:42:44","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=12225"},"modified":"2025-06-02T10:42:44","modified_gmt":"2025-06-02T10:42:44","slug":"pull-apart-triple-cheese-garlic-butter-bread","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=12225","title":{"rendered":"Pull-Apart Triple-Cheese Garlic Butter Bread"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Soft, fluffy layers of yeast-risen dough soaked in herb\u2013garlic butter and fused together with a trio of melted cheeses\u2014mozzarella for pull, cheddar for tang, and Parmesan for nutty depth. Every slice peels away like the pages of a book, trailing gooey strands and releasing clouds of roasted-garlic aroma. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This Pull-Apart Triple-Cheese Garlic Butter Bread takes its cues from American monkey bread, Italian garlic knots, and East-European khachapuri, yet it\u2019s simple enough for a Sunday bake and show-stopping enough for a holiday centerpiece. You\u2019ll start with a soft milk-bread dough, enrich it with butter, blanket it in a zingy herb butter spread, layer on the cheeses, then cut, stack, and bake until the loaf blossoms into golden, cheesy petals.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> One bite and you\u2019ll understand why this style of tear-and-share bread dominates social feeds and potluck tables alike.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Cooking Time<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Active prep (mixing, kneading, shaping):<\/em>&nbsp;45 minutes<br><em>First rise:<\/em>&nbsp;60 minutes<br><em>Second rise:<\/em>&nbsp;60 minutes<br><em>Baking:<\/em>&nbsp;30 minutes<br><strong>Total:<\/strong>&nbsp;~ 3 hours 15 minutes (mostly hands-off)<br><strong>Yield:<\/strong>&nbsp;One 9 \u00d7 5 in \/ 23 \u00d7 13 cm loaf (10\u201312 generous slices)<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dough<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>225 ml (1 cup) warm milk, ~ 38 \u00b0C \/ 100 \u00b0F<\/li>\n\n\n\n<li>2 Tbsp granulated sugar<\/li>\n\n\n\n<li>1 \u00bd tsp instant dry yeast<\/li>\n\n\n\n<li>300 g (2 \u00bd cups) bread flour, plus extra for kneading<\/li>\n\n\n\n<li>1 tsp fine sea salt<\/li>\n\n\n\n<li>20 g (1 \u00bd Tbsp) unsalted butter, very soft<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Garlic-Herb Butter<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 large garlic cloves, finely grated<\/li>\n\n\n\n<li>60 g (\u00bd cup) unsalted butter, very soft<\/li>\n\n\n\n<li>2 Tbsp\u00a0olive oil<\/li>\n\n\n\n<li>1 tsp mustard (Dijon or yellow)<\/li>\n\n\n\n<li>1 tsp sea salt<\/li>\n\n\n\n<li>2 tsp dried oregano<\/li>\n\n\n\n<li>1 tsp dried rosemary<\/li>\n\n\n\n<li>1 small bunch flat-leaf parsley, minced (\u2248 3 Tbsp)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cheese Filling<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 g (5 oz) low-moisture mozzarella, coarsely shredded<\/li>\n\n\n\n<li>90 g (3 oz) sharp cheddar, shredded<\/li>\n\n\n\n<li>60 g (2 oz) Parmesan, finely grated<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Step-by-Step Cooking Directions<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 Activate the yeast<\/strong><br>Stir warm milk, sugar, and yeast in a mixing bowl. Cover with plastic wrap and rest 30 minutes; a creamy foam should form.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2 Build the dough<\/strong><br>Sift flour over the activated yeast mixture, add salt, and mix with a spoon until shaggy. Turn onto a floured counter and knead 3\u20134 minutes until cohesive. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Work in the 20 g soft butter; continue kneading 12\u201315 minutes (or 8 minutes on mixer medium speed) until the dough passes the window-pane test\u2014stretchy, smooth, and slightly tacky.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3 First rise<\/strong><br>Shape into a ball, place in a lightly oiled bowl, cover, and proof 1 hour at warm room temperature until doubled.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4 Make garlic butter<\/strong><br>While the dough rises, blend grated garlic, softened butter,\u00a0olive oil, mustard, salt, oregano, rosemary, and minced parsley until creamy and fragrant. Set aside at cool room temperature.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5 Roll and fill<\/strong><br>Punch down the risen dough and turn onto a floured surface. Roll into a 40 \u00d7 25 cm (16 \u00d7 10 in) rectangle. Spread garlic butter evenly, leaving a 1 cm border. Scatter mozzarella, cheddar, then Parmesan so every bite gets all three cheeses.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>6 Cut, stack, and load the mold<\/strong><br>Using a bench scraper or sharp knife, cut the rectangle cross-wise into eight equal strips. Stack the strips, then cut the stack into four equal blocks. Stand the blocks cut-side up in a parchment-lined 9 \u00d7 5 in loaf pan, fitting them snugly like filing folders.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>7 Second rise<\/strong><br>Cover loosely with plastic wrap and proof 1 hour until the pieces puff and fill the pan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>8 Bake<\/strong><br>Brush the loaf with any remaining garlic butter. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake in a pre-heated 180 \u00b0C \/ 360 \u00b0F oven for 30 minutes, rotating once, until deep golden and the internal temperature reaches 93 \u00b0C \/ 200 \u00b0F. Tent with foil after 20 minutes if the top browns too quickly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>9 Cool &amp; serve<\/strong><br>Cool in the pan 10 minutes, then lift out. Serve warm so layers pull apart easily, revealing rivers of molten cheese and speckles of herbs.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Nutritional Information<\/strong>&nbsp;<em>(per 1\u204412 loaf slice)<\/em><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Calories : 255\u2003Protein : 9 g\u2003Fat : 12 g (Sat 6 g)\u2003Carbs : 27 g\u2003Fiber : 1 g\u2003Sodium : 480 mg<br><em>(Calculated with standard nutrition software; values vary by ingredient brands.)<\/em><\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Origins and Popularity of the Recipe<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Pull-apart breads likely evolved from mid-20th-century American \u201cmonkey bread,\u201d itself descended from Hungarian arany galuska. Social-media bakers have since pushed the concept far beyond cinnamon sugar, stuffing layers with pesto, pepperoni, or Nutella. This savory garlic-butter-and-cheese version echoes Italian focaccia di Recco and Georgian cheese breads while harnessing the showy, stack-and-stand shaping that goes viral on TikTok reels. The result: a crowd-pleasing loaf that feels both familiar and next-level.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soft, fluffy layers of yeast-risen dough soaked in herb\u2013garlic butter and fused together with a trio of melted cheeses\u2014mozzarella for pull, cheddar for tang, and Parmesan for nutty depth. Every [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":12226,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-12225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips-and-tricks"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/12225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12225"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/12225\/revisions"}],"predecessor-version":[{"id":12227,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/12225\/revisions\/12227"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/12226"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}