Best Cheddar Pull Apart Bread Recipes

PULL APART CHEDDAR BACON RANCH BREAD

Steps:

• Preheat oven 350 degrees.
• Using a sharp bread knife, cut the bread into about 1 inch slices from side to side going in both directions, repeating until entire loaf is cut. Do not cut through the bottom crust. It should look something like an onion mum.
• Place slices of cheese inbetween slits. Sprinkle bacon bits on bread, making sure to tuck most between cuts.
• Mix together butter and dry Ranch dressing mix. Pour over bread. If desired, dust with a couple of twists of freshly ground pepper.
• Wrap in foil the entire loaf in foil, folding to seal. Place on a baking sheet; bake for 15 minutes. Unwrap. Bake for an additional 10 minutes or until cheese is melted.

BACON CHEDDAR RANCH PULL APART BREAD

Steps:

• Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered. On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through. Slide bread onto foil and stuff cheese between all cuts: sprinkle with bacon. Mix melted butter and ranch mix, with a fork, and drizzle over top of bread evenly. Wrap foil around bread snuggly and bake for 15 minutes; uncover and bake 10 minutes more. Serve hot. Enjoy!

BACON CHEDDAR PULL-APART BREAD

Steps:

• Cut bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.
• Place cheese in between all cuts: sprinkle with bacon. Blend melted butter and Ranch mix and drizzle over top of bread evenly.
• Wrap in foil and bake at 350 degrees for 15 minutes; uncover and bake 10 minutes more. Serve hot and pull apart pieces from loaf to eat!

CHEDDAR PULL APART BREAD

Steps:

• 1. Thaw the rolls for 30 minutes and cut in half. In large bowl combine butter, half of the jalapeno, oregano, basil, garlic powder, 1/2 cup cheddar, 1/2 cup Gouda, Parmesan and cut Rhodes rolls. When mixed transfer to 9 inch spring-form pan that has been coated with nonstick baking spray. Cover pan with plastic wrap and allow dough to double in size; depending on heat and humidity 2-3 1/2 hours.
• 2. When doubled in size add remaining cheddar, Gouda and jalapenos to the top of the rolls. Cover the bottom of the spring-form pan with aluminum foil to catch any dripping butter.
• 3. Bake for 25-30 minutes at 350 degrees or until the cheese is lightly browned and the rolls are done in the middle of the pan.
• 4. Allow to cool for 10 minutes and release the spring form pan.
• 5. Do not go past the 15 count roll recommendation. 15 count before being cut in half. Only allow the dough to rise to double in size. I use a ruler for measurement instead of my eyes. Cover the bottom of the spring-form pan with aluminum foil or place cookie sheet under to catch any dripping butter.

CHEDDAR PULL-APART BREAD

Steps:

• In a large bowl, dissolve yeast and sugar in water; let stand for 10 minutes. Add mustard and salt; beat until smooth. Add milk and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down and divide into fourths. Divide each portion into eight balls; place eight balls each in two greased 9x5-in. loaf pans. , For topping, combine water and onion; let stand for 5 minutes. Add cheese and celery seed. Sprinkle half over dough in pans. Top with remaining dough balls and topping. Cover and let rise in a warm place until doubled, about 1 hour. , Brush tops with egg. Bake at 375° for 30-35 minutes or until golden brown. Cool in pans for 10 minutes; remove from pan to wire rack to cool completely.

JALEPENO CHEDDAR PULL APART BREAD

Steps:

• Preheat oven according to biscuit can & spray a loaf pan with nonstick cooking spray.
• combine butter, garlic, red pepper flakes and italian seasoning blend microwave until melted.
• Open biscuits and cut them in half. Dip biscuit halves into melted herb butter and drop them into bottom of loaf pan in a single layer randomly (not pretty)
• sprinkle the biscuit dough with 1/2 chopped jalapeños, 1/2 of the shredded cheese, 1/2 of the bacon and green onion. Make a second layer of biscuits, cheese, bacon, onion and jalapeños. *you can ommit any of the ingredients and replace with different cheese if you like*
• Drizzle jalapeno juice over all and bake in oven for 40-50 minutes until golden. Turn out onto serving platter and serve warm. To be extra yummy serve with queso or nacho cheese dip. This is a savory monkey bread (u pull it apart)