This Cheese Stuffed Pull Apart Bread is an easy to make pull apart bread swirl stuffed full of ooey-gooey cheeses that you can vary to suit your tastes.
Keyword Specialty Bread, Yeast Bread
Prep Time 30minutes
Cook Time 1hour
Rising time 3hours
Total Time 4hours30minutes
Author Elizabeth at thewildolive.org
For the Dough
3 ¼cupsAP flour
1TbspYeastpreferably SAF Gold*
1 ½tspred pepper flakesoptional
For the Filling
1 ½cupsPepper Jackin ½” dice
1 ½cupsSharp Cheddarin ½” dice
If you have a bread machine, place the dough ingredients in your machine and run the dough cycle. If cycle finishes before dough has doubled, allow dough to continue to rise until it does.
To make the dough by hand, combine flour, sugar, salt, yeast and pepper flakes in the bowl of a large stand mixer. Put water in 1 cup glass measure and add butter. Microwave 30 seconds to melt butter. Whisk until butter melts and mixture cools to 110 (lukewarm). Add water & butter mixture and eggs to dry ingredients. Knead with dough hook attachment for 6-8 mins.
Cover dough and let it rise in a warm location until doubled, 1 ½ to 2 hours. (I have a bread proofing box, and this dough rises well at 85 degrees). Dice cheese and let come to room temp before end of first rise.
Dump risen dough out onto unfloured counter and roll out to a 12” x 26” rectangle. Scatter cheese evenly over dough, leaving an inch or two around the edges. Roll dough up jelly roll fashion and pinch seam to seal. Roll back and forth to remove any air and stretch roll out to as close to 30” as you can.
Shape roll into a coil (like a giant cinnamon roll), pinching the end under the coil. Grease a 9" round cake pan and line with parchment paper. Place coil in pan and let rise in a warm place until doubled, 1 to 1 ½ hours.
Bake at 350 for 30 minutes; rotate pan and loosely cover with foil to prevent overbrowning. Bake about 20-30 mins longer until bread reaches 190 on an instant-read thermometer (or sounds hollow when thumped). Depending on what cheese you choose, you may need to put a baking sheet or a piece of foil underneath to keep cheese from bubbling onto oven.
Allow finished bread to cool 10 minutes in the pan before tipping it out onto a cooling rack to cool completely. Because the coil climbs upward as it cooks, when you tip it out of the confines of the pan it may flatten back down. Don't panic! Those layers separating make the bread easier to grab a hunk off.
To serve, pull off soft, cheesy, hunks and enjoy!
This dough has a good amount of sugar and fat and will therefore take its time rising. SAF Gold yeast is especially formulated to work exceptionally well in these types of doughs. It's readily available in cooking shops and online. You can use regular yeast, but the dough will need a bit longer to rise.
Dicing rather than shredding the cheese helps keep it in ooey-gooey layers, instead of melting into the dough.
Recipe courtesy of Elizabeth at www.thewildolive.org