cheesy bread

Recipe video above. This is garlic bread - on crack! Great to share with a crowd, or as a centre piece for dinner accompanied by a simple salad.

Cheese And Garlic Crack Bread (Pull Apart Bread)

crusty loaf (, preferably sourdough or Vienna)

Mozzarella cheese ((or other melting cheese))

g / 1 stick (8 tbsp) unsalted butter (, softened)

garlic (, minced)

salt

parsley

Cheese and Garlic Crack Bread (Pull Apart Bread)

Preheat the oven to 180C/350F.

Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.

Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread.

Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.

Brush surface with remaining butter.&nbsp;

Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 - 10 minutes more to make the bread nice and crusty.

Serve immediately. (See note 1 for best make ahead methods)

Looking for a pull-apart recipe? This Pull-Apart Christmas Tree from Delish.com is the best. 

Pull-Apart Christmas Tree

lb. refrigerated pizza dough

Egg wash (1 egg whisked with 1 tbsp water)

mozzarella sticks

c. butter

c. Parmesan

tbsp. basil

rosemary

Marinara, warmed (for serving)

Being Italian I added some garlic powder instead of the rosemary and it was great.  The canned pizza dough is much easier to work with.

I followed the recipe exactly and found that there was too much green stuff on the tree after you add the spices.  I think the spices should be tsp. not tbsp.  Your picture shows very little green.    If it is tbsp.  then you need 1/2 c of butter instead of 1/4 and you have a really green tree.  It was delicious and well received.

This was a big hit! Everyone loved them. Would recommend. Getting the pizza dough to stretch was challenging. I got two rolls of it. Next time I will get the thinner pizza dough. Very yummy.

I used Wewalka Classic Pizza dough because my grocery store was out of Pillsbury. To my delight, it is rolled to a perfect 10” x 14” rectangle, which saved me considerable time. It was a hit at our friends’ Christmas party!

I made this for a Christmas party and it turned out great! The hardest part was cutting/ rolling it out, but the out great and delicious.  Everyone wanted the recipe and ate it all,  so that's always desired outcome.  Definitely recommend.

https://streaming.hearstdigitalstudios.com/64c6329b-c42f-4d80-881d-f3d7197e42b1/video_rover_16x9_1080p_hd_1542655233_89537.mp4

This Cheesy Pull-Apart Christmas Tree Will Disappear In Seconds

Recipe video above. Ultra moist, cheesy quick bread with a subtle zucchini flavour even though it&#039;s jam packed with 2 large zucchinis! The zucchini keeps this bread beautifully moist - you&#039;ll happily scoff this down even without slathering it with butter. (PS Zucchini is known as courgettes in some countries :) )

Cheesy Zucchini Bread

zucchini

Swiss cheese

/ 315 ml milk

/ 45 g melted butter (, unsalted)

tbsp canola oil ((or vegetable

eggs

garlic (, crushed)

tsp white vinegar

tsp baking powder ((Note 2))

tsp baking soda ((bi-carb) (Note 2))

tsp salt

Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.

Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.

Preheat oven to 180°C / 350°F (all oven types).

Butter and line a loaf pan (Note 3)

Place Dry ingredients in a bowl. Whisk to combine.

Place Wet Ingredients in a bowl. Whisk to combine.

Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).

Quickly stir through zucchini.

Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.

Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.

Bake for 50 minutes or until a skewer inserted into the centre comes out clean.

Optional: Brush top with a bit of melted butter.

Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.

Store in a container (Note 5 for humid weather warning!)

Savory Quick Bread With Cheese And Olives- Delicious quick bread for any occasion. Beautiful ingredients like olives, bacon, bell peppers, cheddar cheese and white wine come together into a great recipe that can be served as appetizer or an accompaniment for a lovely meal.

Savory Quick Bread With Cheese and Olives

all purpose flour

baking powder

100 ml vegetable oil

dry white wine

150 g green or black pitter olives sliced

100 grams ham/bacon chopped small

red bell pepper

cheddar cheese

salt and pepper

Preheat oven to 350F/180C.

In a medium bowl, mix the flour with...

In a medium bowl, mix the flour with the baking powder.

Add eggs, oil and wine and mix well....

Add eggs, oil and wine and mix well. Add olives, red pepper, ham or bacon, cheese and stir to combine. Taste for salt and pepper.((keep in mind that the other ingredients are salty, so there is not much need of adding a lot)

Place the batter into a loaf baking pan...

Place the batter into a loaf baking pan and bake for 45 minutes or until golden brown on top.

Allow it to cool, remove it from the...

Allow it to cool, remove it from the pan and serve slices of it.

Soft, buttery bread brushed with garlic butter and stuffed with CHEESE! So good, mindlessly easy, goofproof, and ready in 10 minutes! A hit with everyone!!

Easy Cheese Bomb Bread

mozzarella cheese, cheese

(half of 1 stick) unsalted butter, melted

Italian seasoning

garlic powder,

salt,

parsley,

Preheat oven to 400F. Line a baking sheet...

Preheat oven to 400F. Line a baking sheet with a Silpat or with aluminum foil and spray with cooking spray; set aside.

Separate biscuits and put 1 cheese cube into...

Separate biscuits and put 1 cheese cube into the center of each biscuit, wrap the dough around the cheese, seal, and place on baking sheet with the seam side down. Repeat until all dough and cheese is used.

Bake for about 10 minutes, or until very...

Bake for about 10 minutes, or until very lightly golden browned; watch them closely in the last minutes of baking because they can go from un-done to over-done in less than a minute. While biscuits bake, prepare the butter mixture.

To a small microwave-safe bowl, add the butter...

To a small microwave-safe bowl, add the butter and heat on high power to melt, about 30 to 60 seconds.

Add the Italian seasoning, garlic powder, salt, and...

Add the Italian seasoning, garlic powder, salt, and stir to combine.

As soon as biscuits emerge from oven, generously...

As soon as biscuits emerge from oven, generously brush each one with the butter mixture, optionally garnish with parsley, and serve immediately. Biscuits are best warm and fresh.

This beautiful braided yeast bread is loaded with fresh jalapenos and cheddar cheese. Perfect on it&#x27;s own, or as a side for almost any meal.

Jalapeno Cheese Bread

garlic salt

jalapeno, minced

Parmesan cheese

flour

water

milk

butter

sugar

(2 and 1/4 teaspoons) active dry yeast

Add two cups of flour, along with the...

Add two cups of flour, along with the salt, to the bowl of a stand mixer.

In a medium saucepan, heat water, milk and...

In a medium saucepan, heat water, milk and butter over medium heat until butter is melted. The temperature of the mixture should be between 110-115 degrees. If it is too warm, allow it to cool slightly. Stir the sugar and yeast into the warm milk and butter mixture. Let stand about 10 minutes, or until yeast is frothy.

Add yeast mixture to the flour in the...

Add yeast mixture to the flour in the mixer. Stir in the egg. Using the dough hook, mix until well combined. Gradually add the remaining half cup of flour until a soft dough forms and gathers in the center of the bowl. You may not need all the flour.

Turn the dough onto a lightly floured surface...

Turn the dough onto a lightly floured surface and knead for a few minutes. Let dough rest for 5-10 minutes. Using a rolling pin, roll the dough into a 10x14 inch rectangle.

Sprinkle the dough with the garlic salt, followed...

Sprinkle the dough with the garlic salt, followed by the minced jalapenos and both cheeses. Starting with the long end, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting a few inches below the upper edge. You should have two ropes of dough, connected at the top.

Gently rotate the two ropes of dough outward,...

Gently rotate the two ropes of dough outward, so that the cut side is facing up and the filling is exposed. Place one rope of dough over the other, repeating until you reach the end of the log. Carefully place the loaf into a greased, 9x5 inch loaf pan.

Cover and let dough rise in a warm...

Cover and let dough rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 350 degrees. Bake the loaf for 40-50 minutes, or until the top is golden brown. If needed, cover with foil during the last 20 minutes of baking time to prevent over-browning.

This herb and ricotta loaf will hit the spot, any time of day. You will need a 20cm x 10cm x 8cm deep loaf pan for this recipe.

Herb and ricotta loaf recipe

(375 grams) plain flour

tsp baking powder

tbs runny honey

(120 grams) sour cream

eggs, lightly beaten

(125 milliliters) milk

unsalted butter, melted, cooled

fresh ricotta, drained,

green shallots, thinly sliced

(20 grams) finely grated parmesan

fennel seeds

herbs

These herby tear-and-share bread rolls have mozzarella and sun-dried tomatoes baked into them - perfect for a picnic or for dipping into soup

Cheese & pesto whirls

strong white bread

sachet fast-action dried yeast

golden caster sugar

tbsp olive oil,

tub fresh pesto

tub semi-dried tomatoes, drained and roughly chopped

grated mozzarella (ready-grated is best

parmesan (or vegetarian alternative), grated

basil leaves

Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size – this will take 1-3 hrs, depending on the temperature.

Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.

Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement – this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins–1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.

Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.

These bite-sized carrot sandwiches are sweet, garlicky, and creamy. Perfect for your next appetizer tray, tea time, or a light lunch!

Carrot Tea Sandwiches with Garlic and Cheese

carrots

oz colby jack cheese

garlic cloves

mayonnaise

tomatoes

baguette

Cook Carrots

In a large pot, bring about 5 cups of water to a boil. Place whole carrots into the water, cooking just until they are easily pierced through with a fork. Drain the carrots from the water and cool them at room temperature. Once completely cooled, grate the carrots on the largest side of a cheese grater into a large mixing bowl.

Combine Topping

Add grated cheese, pressed garlic, and mayonnaise to the mixing bowl with the grated carrots. Stir to combine.

Slice

Slice baguette and tomatoes into thin slices.

Build Sandwiches

Assemble the sandwiches by placing a piece of tomato on the bread, followed by a spoonful of the creamy carrot mixture. Keep refrigerated until you&#39;re ready to serve. Enjoy!

Top 9 cheesy bread recipes from across the web

The most viewed cheesy bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheese And Garlic Crack Bread (Pull...

Pull-Apart Christmas Tree

Cheesy Zucchini Bread

Savory Quick Bread With Cheese and ...

Easy Cheese Bomb Bread

Jalapeno Cheese Bread

Herb and ricotta loaf recipe

Cheese & pesto whirls

Carrot Tea Sandwiches with Garlic a...

Top 9 cheesy bread recipes from across the web

The most viewed cheesy bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese And Garlic Crack Bread (Pull...

Pull-Apart Christmas Tree

Cheesy Zucchini Bread

Savory Quick Bread With Cheese and ...

Easy Cheese Bomb Bread

Jalapeno Cheese Bread

Herb and ricotta loaf recipe

Cheese & pesto whirls

Carrot Tea Sandwiches with Garlic a...

The most viewed cheesy bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine