Recipes for "pull apart bread"

Preheat the oven to 350 degrees F (175 degrees C). Coat a fluted tube pan (such as a Bundt) with cooking spray.

Combine butter, garlic, parsley, rosemary, and basil in a bowl. Separate biscuits; dip each into butter-herb mixture. Place biscuits in a random pattern into the prepared pan. Pour any remaining butter-herb mixture over biscuits.

Bake in the preheated oven until browned and cooked through, 15 to 20 minutes. Invert the pan on a cutting board; bread will fall out of the pan in one piece. Serve by pulling bread apart into individual servings.

Gather all ingredients.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. Cut bread with a serrated knife from the top nearly to the bottom in diagonal 1-inch diamonds (do not cut through).

Combine melted butter, honey, rosemary, thyme, pepper, and salt in a small bowl.

Gently pull bread open at cuts and evenly drizzle with half of the butter mixture.

Stuff Brie and cranberries into the cuts as you go.

Place loaf on prepared baking sheet and drizzle with remaining butter mixture.

Bake until the Brie is melted and the bread is toasty, 20 to 25 minutes. Serve immediately.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan. Split uncooked biscuits in half to form 2 thinner biscuits.

Stir white sugar, brown sugar, and cinnamon together in a shallow bowl. Place melted butter in another shallow bowl. Lightly coat each biscuit piece in butter, allowing excess to drip off, and then coat lightly with sugar mixture.

Place one biscuit at the end of the prepared loaf pan. Spread about 2 teaspoons apple butter on another biscuit and press it lightly against the biscuit in the pan. Repeat with remaining apple butter and biscuits to fill the loaf pan. Apple butter should be sandwiched between each biscuit piece. Sprinkle any remaining cinnamon sugar over the loaf.

Bake in the preheated oven until biscuits are golden brown, risen, and a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool in the pan for 5 minutes before inverting onto a serving platter.

Drizzle with caramel sauce and sprinkle with salt if desired.

1. Preheat the oven to 375 degrees F. Slice the bread horizontally and vertically to create 1 inch cubes, being careful not to actually slice all the way through the bread (see above photo). Transfer to a baking sheet.

2. In a small bowl, combine the olive oil, garlic, parsley, and chives. Rub the inside of the bread with the olive oil mix.

3. In a medium mixing bowl, beat together the cream cheese, ranch dressing, and buffalo sauce until combined. Stir in the chicken, half the cheddar cheese, the blue cheese, and a large pinch of black pepper. Stuff the filling inside the bread, filling in all the spaces in between the cuts, it's ok to pull back a bit on the pieces of bread. Drizzle over a few spoonfuls of additional buffalo sauce, then stuff with the remaining cheddar.

4. Transfer to the oven and bake for 20-25 minutes or until the cheese has melted and the filling is warmed throughout. Serve topped with fresh parsley, additional buffalo sauce, and ranch, if desired. Enjoy…immediately!

5. To make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.

Make the Dough: Dissolve the yeast in the warm water; it should be frothy. Transfer to the bowl of a stand mixer. Add mix the milk, sugar, salt, eggs, and 2 cups of flour and mix on low speed until the dough is smooth and elastic. Add 3 cups of the flour and mix at a slightly higher speed; the dough should be quite smooth and glossy in appearance. Add the melted butter and stir in well. Mix again until the dough looks glossy. Stir in the remaining flour until a stiff dough forms.

Rest and Knead: Turn out the dough onto a surface dusted with flour. Gently toss it around a few times so it becomes lightly coated with flour. Place back in the mixing bowl, cover, and let the dough rest 15 minutes. Knead (with your mixer if possible) until smooth and satiny. KitchenAid says you should the dough hook on Speed 2 for four minutes for kneading bread, which is what I did. Place in a lightly greased mixing bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 1 hour until doubled in bulk. It should be very soft and workable, like the picture in the post.

Roll and Cut the Bread: On a floured surface, divide the dough into 2 parts to make 2 loaves. For each loaf, take one part at a time and roll it into a large rectangle. I didn’t ever measure mine but it was probably 9×13, about 1/2 inch thick. Mix the cinnamon and sugar together. Spread 2 tablespoons butter onto each dough rectangle, sprinkle with just enough cinnamon sugar to cover, and roll into a log starting on the long side (short works too – just depends on how you want the loaf to be shaped and how long your baking sheet is). Place seam side down on a baking sheet lined with parchment paper. Cut diagonal slices like pictured in the post, almost down the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Let rise for about 20 minutes to puff up a little bit. Preheat the oven to 375 degrees.

Bake: Brush the loaves with the beaten egg. Bake for 20-30 minutes on a baking stone or baking sheet lined with parchment paper. Do not overbake or the loaves will be too dry. Remove from the oven when a light golden-brown. Let cool slightly. Whisk the powdered sugar, milk, and vanilla together to make a glaze. Pour over the loaf and let set. Slice or pull apart and serve. Yummy!

Preheat the oven to 350 degrees F (175 degrees C).

Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.

Mix butter, green onions, and poppy seeds. Drizzle over bread, brushing sides of bread with butter mixture. Wrap bread in foil and place on a baking sheet.

Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.