Sourdough Herb & Cheddar Pull-Apart Bread
Soft, garlicky, cheesy pull-apart bread with a gentle sourdough tang. Perfect for sharing, serving with soups, or adding to cozy holiday dinners.
Servings 1 loaf
Calories 3257kcal
Ingredients
For Dough
- 120 g active sourdough starter
- 250 g milk lukewarm
- 25 g sugar
- 60 g unsalted butter softened
- 480 g all-purpose flour
- 8 g salt
For Filling
- 150 g sharp cheddar cheese shredded
- 1 tablespoon fresh parsley or 1 teaspoon dried chopped
- 1 teaspoon garlic powder
- 1 tablespoon butter melted, for brushing
Instructions
- Mix the active starter, lukewarm milk, sugar, and softened butter until smooth.
- Add the flour and salt. Mix and knead 8–10 minutes until the dough is soft and elastic.
- Cover and bulk ferment for 3–4 hours, or until doubled in size.
- Roll the dough into a rectangle (about 12 × 16 inches / 30 × 40 cm).
- Brush the dough with melted butter.
- Sprinkle cheddar, parsley, and garlic powder evenly over the surface.
- Cut the dough into long strips, then stack the strips on top of each other.
- Slice the stacked strips into squares.
- Arrange the squares upright in a greased 9×5-inch loaf pan.
- Cover and proof 1–2 hours, or until puffy and close to the top of the pan.
- Bake at 350°F (175°C) for 25–30 minutes, or until golden and the internal temperature reaches 190–200°F.
- Brush with melted butter, cool slightly, and serve warm.
Notes
- Swap parsley for rosemary or thyme for different flavor profiles.
- For a spicy version, add diced jalapeños to the filling.
- Best served warm; reheat leftovers briefly in the oven.
Nutrition
Serving: 1loaf | Calories: 3257kcal | Carbohydrates: 432g | Protein: 97g | Fat: 124g | Saturated Fat: 72g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 339mg | Sodium: 4289mg | Potassium: 1081mg | Fiber: 14g | Sugar: 39g | Vitamin A: 4094IU | Vitamin C: 5mg | Calcium: 1468mg | Iron: 23mg
