Cheddar Pull-Apart Bread Recipe

Name: Cheddar Pull-Apart Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1 tablespoon sugar; 1 cup warm water (110u00b0 to 115u00b0); 2 tablespoons ground mustard; 1 teaspoon salt; 1-1/2 cups warm whole milk (110u00b0 to 115u00b0); 6 to 6-1/2 cups all-purpose flour; 3/4 cup warm water (110u00b0 to 115u00b0); 1/2 cup dried minced onion; 1 cup shredded cheddar cheese; 2 teaspoons celery seed; 1 large egg, beaten

Servings: persons

2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
1 cup warm water (110u00b0 to 115u00b0)
2 tablespoons ground mustard
1 teaspoon salt
1-1/2 cups warm whole milk (110u00b0 to 115u00b0)
6 to 6-1/2 cups all-purpose flour
3/4 cup warm water (110u00b0 to 115u00b0)
1/2 cup dried minced onion
1 cup shredded cheddar cheese
2 teaspoons celery seed
1 large egg, beaten

1
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.
2
Punch dough down and divide into fourths. Divide each portion into eight balls; place eight balls each in two greased 9x5-in. loaf pans.
3
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.
4
Brush tops with egg. Bake at 375u00b0 for 30-35 minutes or until golden brown. Cool in pans for 10 minutes; remove from pan to wire rack to cool completely.

742

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 1 tablespoon sugar, 1 cup warm water (110u00b0 to 115u00b0), 2 tablespoons ground mustard, and more.

Yes, Cheddar Pull-Apart Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheddar Pull-Apart Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions