Save to Pinterest I pulled this bread out of the oven during a rainy game night, and the room went silent. Everyone stopped mid-sentence, drawn by the smell of butter and garlic mixing with melted cheese. Someone reached for it before I even set the tray down, and within minutes, the whole loaf was gone, just crumbs and laughter left behind.
The first time I made this, I was trying to impress a small crowd without spending all day in the kitchen. I stuffed the cuts with whatever cheese I had in the fridge, wrapped it in foil, and hoped for the best. When I opened the oven, the cheese had bubbled up through every slice, golden and stretchy. Someone called it the best thing they'd eaten all week, and I've been making it ever since.
Ingredients
- 1 large round sourdough loaf (about 500 g): A crusty sourdough holds its shape beautifully and adds a slight tang that balances the richness of the butter and cheese.
- 100 g unsalted butter, softened: Softened butter spreads easily into every crevice, make sure it's at room temperature or it clumps.
- 4 cloves garlic, finely minced: Fresh garlic gives a sharp, warm flavor that mellows as it bakes, don't skip mincing it fine or you'll get uneven pockets of heat.
- 2 tbsp fresh parsley, finely chopped: Parsley adds color and a fresh bite that cuts through the richness.
- 1 tbsp fresh chives, finely chopped (optional): Chives bring a mild onion note that pairs perfectly with garlic and cheese.
- ½ tsp salt: Enhances all the flavors without making it taste salty.
- ¼ tsp freshly ground black pepper: Just enough to add a hint of warmth.
- 200 g mozzarella cheese, shredded: Mozzarella melts into those long, satisfying pulls that make this bread irresistible.
- 100 g cheddar cheese, shredded: Cheddar adds sharpness and a deeper, more savory flavor.
- 50 g Parmesan cheese, grated: Parmesan crisps up on the edges and adds a nutty, salty finish.
Instructions
- Preheat and Prep:
- Set your oven to 180°C (350°F) and line a baking tray with parchment paper. This keeps the bottom from sticking and makes cleanup easier.
- Score the Bread:
- Using a serrated knife, slice the loaf diagonally every 2 cm, stopping just before you hit the bottom crust. Rotate the loaf and repeat in the opposite direction to form a diamond pattern.
- Make the Garlic Butter:
- In a bowl, mix the softened butter with minced garlic, parsley, chives, salt, and pepper until smooth and fragrant. The smell alone will make you hungry.
- Spread the Butter:
- Gently pull apart the bread slices and use a brush or spoon to work the garlic butter into every cut. Don't be shy, the more butter, the better.
- Stuff with Cheese:
- Push the mozzarella, cheddar, and Parmesan into the cuts, tucking cheese deep into the gaps. It should feel almost overstuffed.
- Wrap and Bake:
- Place the loaf on the tray, cover loosely with foil, and bake for 15 minutes. The foil traps steam and keeps the bread soft inside while the cheese melts.
- Finish Uncovered:
- Remove the foil and bake for another 8 to 10 minutes until the top turns golden and the cheese bubbles up through the cuts. Watch it closely so it doesn't burn.
- Serve Hot:
- Pull the bread apart with your hands while it's still warm. The cheese will stretch, the butter will drip, and it'll be perfect.
Save to Pinterest One evening, I made this for a casual dinner with neighbors. We sat outside with wine and small plates, and everyone kept reaching for another piece until the loaf was gone. It wasn't fancy, but it felt special, like something we'd all remember.
Choosing Your Bread
A round sourdough loaf works best because of its thick crust and open crumb, but you can use a crusty Italian or French loaf if that's what you have. Avoid soft sandwich bread, it'll get soggy and won't hold the butter and cheese the same way. The shape matters less than the crust, just make sure it's sturdy enough to slice without falling apart.
Cheese Combinations
Mozzarella gives you that stretchy pull, cheddar adds flavor, and Parmesan brings a salty, crispy edge. I've swapped in Gruyère for a nuttier taste and Monterey Jack for something milder and creamier. You can use whatever melts well, just keep the total weight around 350 g so the bread doesn't get too heavy.
Reheating and Storing
This bread is best eaten fresh, 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 (320°F) oven for about 10 minutes. The microwave will make it rubbery, so stick with the oven if you want it to taste nearly as good as it did the first time.
- Add a pinch of red pepper flakes to the butter for a little heat.
- Brush the top with extra melted butter right before serving for extra shine and flavor.
- Serve it alongside soup or a green salad to balance the richness.
Save to Pinterest Every time I make this, someone asks if it's hard, and I tell them the truth, it's easier than it looks. Just butter, cheese, and a good loaf, nothing fancy, just something warm to share.
Recipe FAQs
- → How do I make the crosshatch cuts without slicing through the bread base?
Use a serrated bread knife and slice about 2 cm wide, cutting diagonally but stopping before reaching the bottom crust. Rotate and repeat the cuts in the opposite direction to form the crosshatch without separating the loaf completely.
- → Can I substitute the cheeses used in this loaf?
Yes, you can swap mozzarella, cheddar, and Parmesan with similar melting cheeses like Gruyère or Monterey Jack for different flavor profiles while maintaining a gooey texture.
- → How is the garlic butter prepared for the filling?
Softened unsalted butter is mixed with finely minced garlic, chopped fresh parsley, optional chives, salt, and black pepper until well combined to infuse the loaf with fragrant, savory flavor.
- → What baking steps ensure the cheese melts perfectly without burning?
Wrap the stuffed loaf loosely in foil for the first 15 minutes to gently melt the cheese, then uncover and bake for an additional 8–10 minutes to achieve a bubbly, golden top without burning.
- → Are there any recommended serving suggestions or pairings?
This pull-apart bread pairs wonderfully with crisp white wines or light lagers, and works well as a starter or party snack to share with guests.