Cheese and Garlic Crack Bread (Pull Apart Bread)
Prep
10m
·
Cook
20m
·
Total
30m
About This Recipe
This Cheese and Garlic Crack Bread recipe features a crusty loaf filled with gooey melted Mozzarella cheese and a flavorful garlic butter. Perfect for sharing and pulling apart, this bread is a delicious addition to any meal or gathering.
Ingredients
(Servings:
8)
Scale
Convert
Garlic Butter
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories374kcal18%
-
Fat19g29%
-
Saturated Fat10g50%
-
Carbohydrates35g11%
-
Fiber2g8%
-
Sugar3g6%
-
Protein13g26%
-
Cholesterol48mg16%
-
Sodium658mg27%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Make Ahead -The best way to make ahead is to usesoftened butter instead of melted butter, mix with garlic, salt and parsley then smear into the cracks. Stuff with cheese, wrap and refrigerate or freeze. To cook, thaw then follow recipe instructions to bake.
To make ahead so that it just requires a brief 2 minute reheat in the microwave to serve, you must use a crusty sourdough loaf. Bake per recipe (including unwrapped stage), then wrap it up in foil and let it cool. Refrigerate up to 3 days, then to serve, just microwave for 1 1/2 - 2 minutes on high just to melt the cheese again. Because the crust gets so crusty in the oven, it stays crusty even when reheated in the microwave.
2. Bread type - The denser the bread, the better the pieces will hold together when pulled off. Sourdough works best!
Use already baked bread, not uncooked bread dough.
3. "Speedy Tip" **Update** A reader reminded me of a fabulous "SPEEDY" tip that I should share with you! Instead of melting the butter, cream it. Then cut diagonal slices (in one direction only) and use all the butter and generously spread it in each crack, on both walls. Then cut the bread to make diamonds and as you drag the knife through the bread, it will spread the butter into the new crevices you are cutting. This doesn't provide quite the same even coverage of butter but for a speedy version, it is a small compromise. Thank you to CJ for the tip!
4.Nutrition per serving, assuming this serves 10.
To make ahead so that it just requires a brief 2 minute reheat in the microwave to serve, you must use a crusty sourdough loaf. Bake per recipe (including unwrapped stage), then wrap it up in foil and let it cool. Refrigerate up to 3 days, then to serve, just microwave for 1 1/2 - 2 minutes on high just to melt the cheese again. Because the crust gets so crusty in the oven, it stays crusty even when reheated in the microwave.
2. Bread type - The denser the bread, the better the pieces will hold together when pulled off. Sourdough works best!
Use already baked bread, not uncooked bread dough.
3. "Speedy Tip" **Update** A reader reminded me of a fabulous "SPEEDY" tip that I should share with you! Instead of melting the butter, cream it. Then cut diagonal slices (in one direction only) and use all the butter and generously spread it in each crack, on both walls. Then cut the bread to make diamonds and as you drag the knife through the bread, it will spread the butter into the new crevices you are cutting. This doesn't provide quite the same even coverage of butter but for a speedy version, it is a small compromise. Thank you to CJ for the tip!
4.Nutrition per serving, assuming this serves 10.
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