Pin it I picked up a crusty sourdough loaf on a whim one Saturday, thinking I'd make sandwiches. By evening, I'd sliced it into a crosshatch grid, stuffed it with three kinds of cheese, and watched it bubble into something I couldn't stop eating. The kitchen smelled like garlic and melted butter for hours. My hands were greasy, the counter was dusted with crumbs, and I regretted nothing.
I made this for a friend's birthday once, setting it in the middle of the table still wrapped in foil. When we peeled it back, steam rolled out and everyone just dove in with their hands. No plates, no formality, just warm bread and laughter. It became the thing people asked me to bring after that.
Ingredients
- Sourdough loaf: A sturdy round loaf holds the butter and cheese without falling apart. Look for one with a thick crust and airy crumb.
- Unsalted butter: Softening it first makes mixing easy, and using unsalted lets you control the salt level without overpowering the garlic.
- Garlic cloves: Fresh minced garlic gives a sharp, clean flavor that mellows beautifully in the oven. Don't skip this.
- Fresh parsley and chives: Bright green herbs cut through the richness and add little bursts of freshness in every bite.
- Mozzarella cheese: Melts into long, gooey strands that make pulling the bread apart incredibly satisfying.
- Cheddar cheese: Adds sharpness and depth, balancing the mild mozzarella with a bit of tang.
- Parmesan cheese: A salty, nutty finish that crisps slightly on the edges and deepens the overall flavor.
Instructions
- Preheat and prep:
- Set your oven to 180°C and line a baking tray with parchment. This keeps cleanup simple and prevents the bread from sticking.
- Score the loaf:
- Use a serrated knife to slice diagonally across the bread in a crosshatch pattern, stopping just before you reach the bottom crust. The cuts should be about 2 cm apart so there's room for butter and cheese.
- Mix the garlic butter:
- Combine softened butter, minced garlic, parsley, chives, salt, and pepper in a bowl until it's smooth and fragrant. This is where all the flavor starts.
- Stuff the butter:
- Gently pull apart the sliced sections and spread or brush the garlic butter into every crevice. Don't be shy, get it deep into the cuts.
- Add the cheese:
- Tuck shredded mozzarella, cheddar, and Parmesan into the openings, distributing it evenly so every piece gets some cheese. Press it in gently.
- Bake covered:
- Wrap the loaf loosely in foil and bake for 15 minutes. This steams the bread and melts the cheese without browning too quickly.
- Uncover and finish:
- Remove the foil and bake another 8 to 10 minutes until the top is golden and the cheese bubbles. Let it cool for a minute before serving.
Pin it One winter evening, I made this bread just for myself and ate half of it standing at the counter, pulling off piece after piece while snow fell outside. It wasn't fancy or planned, just comfort in its purest form. Sometimes the best meals are the ones you don't share.
Choosing the Right Bread
A round sourdough works best because the crust is sturdy enough to hold the filling without collapsing. You can use a French boule or even a large Italian loaf, just make sure it has a thick outer shell. Soft sandwich bread won't work here, it'll turn soggy under the weight of butter and cheese.
Cheese Combinations
Mozzarella gives you the stretch, cheddar adds sharpness, and Parmesan brings a salty finish. If you want to experiment, try Gruyère for a nutty sweetness or Monterey Jack for a milder, creamier melt. Mixing textures and flavors is what makes each bite interesting, so don't be afraid to swap things around based on what's in your fridge.
Serving and Storing
This bread is best served warm, right out of the oven when the cheese is still gooey. If you have leftovers, wrap them in foil and reheat in a 160°C oven for about 10 minutes to bring back some of that crispness. It won't be quite as perfect as the first time, but it's still delicious.
- Serve it with a simple green salad to balance the richness.
- Pair it with a crisp white wine or a light lager for a casual gathering.
- Leftover bread can be chopped and toasted into croutons for soup.
Pin it There's something about pulling apart warm bread with your hands that makes everything feel a little more honest. I hope this becomes your go to whenever you want something simple, satisfying, and made to share.
Recipe FAQs
- → How do I slice the bread for this pull-apart loaf?
Use a serrated knife to cut the bread diagonally about 2 cm apart, making sure not to slice all the way through, then rotate and repeat for a crosshatch pattern.
- → Can I substitute the cheeses used in this loaf?
Yes, you can swap mozzarella, cheddar, or Parmesan with Gruyère or Monterey Jack for a different flavor profile.
- → How should I store leftovers?
Leftovers can be reheated in the oven to restore the melted cheese texture and warm garlic butter flavor.
- → Is there a way to add extra spice to the garlic butter?
Adding a pinch of red pepper flakes to the garlic butter mixture adds a subtle heat and complements the cheesy richness.
- → What sides or drinks pair well with this loaf?
This pull-apart bread pairs beautifully with crisp white wine or a light lager, enhancing its savory, buttery notes.