I love homemade bread and I’m trying to master my skills. This pull apart bread will melt in your mouth. If you like the everything but the bagel seasoning from Trader Joe’s you’ll love this pull apart bread!
Let’s start with the yeast don’t let yeast scare you it’s simple. I use red star yeast. Add the yeast, salt and warm milk to a mixing bowl. Whisk together, it will be frothy. Cover with a clean towel for ten minutes. Add the butter, egg, flour and salt in the mixing bowl and beat on low speed for about 3 minutes. Lightly flour your clean counter surface and kneed dough into a ball. Let your dough rise in a warm environment for about 60 minutes. You can preheat your oven to 200 degrees and shut it off and stick your dough in there. Cover your mixing bowl with plastic wrap or aluminum. Keep the door open closed. You want your dough to double in size.
While the dough is rising make your spread. You can use any type of spread you want for the middle. I used a little bit of cream cheese, butter, oregano and basil.
Preheat your oven to 350 degrees. Once your dough has doubled in size poke down on the dough and kneed again on a lightly floured surface. Roll out the dough. You want the dough to be about a 1/4 inch thick. Add the spread all over the dough.
Cut out circles. I use this Cookie Cutter which is a perfect size.
Grease a loaf pan. Fold the circles in half and place them upright in the loaf pan.
Melt two tablespoons butter and pour over prepared bread circles and sprinkle with everything but the bagel seasoning.
Bake for 30-35 mins until golden brown at 350 degrees.
This bread is so soft it will just melt in your mouth. I served it at a football party and it was gone in seconds! You might want to make a double batch!
Look at this middle! So soft!
Pull apart and devour! You won’t regret making this one!
Pull Apart Bread
- 2 tsp Red Star® Platinum yeast
- 1 tbsp granulated sugar
- 3/4 cup milk warm
- 3 tbsp unsalted butter at room temperature
- 1 large egg
- 2 1/3 cups all-purpose flour (spoon & leveled), plus more as needed
- 1 tsp salt
Cream Cheese / Butter Filling
- 2 ounces brick style cream cheese at room temperature
- 6 tbsp unsalted butter at room temperature
- 1-2 teaspoons dried oregano
- 1-2 teaspoon dried basil
Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch. Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.
As the dough rises, prepare the filling and topping in the next steps and grease a 9x5-inch loaf pan.
Make the cream cheese / butter filling: In a large bowl spoon all of the filling ingredients together until combined. Cover tightly and set aside until ready to use.
Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about 1/4 inch thick. Spread cream cheese filling on top. Using a 3.5 - 4 inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in prepared baking pan, round side up.
Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
Adjust the oven rack to the lower third position then preheat oven to 350°F.
Brush dough with the 2 Tablespoons of melted butter and sprinkle with everything but the bagel seasoning on top. Use as much of the seasoning as you want.
Bake until golden brown, about 30-35 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.