Pull Apart Two Cheese Bread

Pull Apart Two Cheese Bread- Simple, easy and a perfect bread for entertaining…

Don’t you just love cheesy loaves? I love em’ all. I could dive into the cheese and bread bowl and be a happy camper for the rest of my life.

These days, I am trying to cut back on both, but today was not one of those days that I am cutting back.

IF YOU LIKE Pull Apart Two Cheese Bread YOU MIGHT ALSO LIKE THESE RECIPES

I planned it all out. Gameday, it’s Sunday, so a little indulges, or a guilty pleasure that I’d call this kind of food, wouldn’t hurt.

My kids are happy, hubby happy and I couldn’t be more pleased how this Cheesy Goodness turned out.

I think I should’ve added more butter before adding the cheese, but honestly this baked savory deliciousness was perfect regardless.

I served this bread with marinara sauce, of course. I am going to tell you that I made the most delicious chicken wings too, Spicy BBQ baked wings to go with these and they were finger licking freaking good.

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Anyhow, let’s get to work…
Tell me what kind of bread you want me to make next? Any wishes?

If you like this Pull Apart Two Cheese Bread You might like:

KETO BREAD- EASY AND DELICIOUS LOW CARB BREAD

DUTCH OVEN BREAD

NO-KNEAD HOMEMADE BREAD

If you decide to make this tasty and simple Pull Apart Two Cheese Bread, do not forget to tag me on social media.

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Yield: Makes 1 Loaf

Pull Apart Two Cheese Bread

Prep Time: 10 minutes

Book Time: 20 minutes

Total Time: 30 minutes

Pull Apart Two Cheese Bread is simple, tasty and perfect to serve any time of the week with any meal, especially pasta.

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Ingredients

• 1 Artisan bread loaf mine is Italian bread
• 1 lb. Mozzarella Cheese block sliced
• 1 1/2 cup Shredded Sharp cheddar cheese
• 1/4-1/2 cup Butter melted
• 1 tsp. Dried Parsley + Sprinkle more before baking
• 1 tsp. Garlic powder

Instructions

1. Preheat the oven to 375°F / 190°C

2. Cut the bread into squares, but do not cut all the way through the bread -as shown in the video. First, you slice it, into the thickness of the slices that you want, then you go across and slice it again. You will end up with little squares.

3. In between add mozzarella slices, you can use more or less, I thought one slice per wedge is enough.

4. Open up those wedges that you placed mozzarella and add shredded cheddar cheese.

5. Melt Butter, you can use more butter and drizzle it in between the wedges or cracks too.

6. In the melted butter, add dried parsley and garlic powder, and drizzle over the bread. Sprinkle a bit more of dried parsley.

7. Place aluminum foil under the bread, then make a little dome and cover the bread. You want the cheese to melt, and not bake the bread.

8. The bread will become more crunchy as the cheese is melting due to the heat, but it will not get dark as it would be if you would do it without the aluminum foil.

9. Bake for 20 minutes or until the cheese is completely melted and almost oozing out.

10. Serve the bread whole and immediately, or cut in between the wedges all the way down, place on the platter and serve with marinara sauce.

11. Leftover bread Wrap in the plastic wrap (film) or large ziplock bag and keep it in the fridge up to 3 days, it can be heated in the microwave and before serving.

Notes

The best bread, in my opinion, is the artisan, a bit harder, but not too dark. Try to pick one that is a bit lighter, because it will get a tad darker in the oven.

You can use, Mexican Cheese blend, or Italian Cheese blend, too. Mozzarella, a bit thicker slices are recommended. You can add about 1/2 stick of garlic-herb butter before adding the cheese, then on the end and before baking drizzle more butter. It gives you this amazing taste and aroma.

Recommending because I tried it!

I used 1/4 c of Irish Butter, added herbs, garlic powder, mix but keep it cold. Add in between the cracks, then add cheese. Before baking, melt 1/4 c of butter with garlic and herbs and drizzle on top. So good!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1324Total Fat: 93gSaturated Fat: 53gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 265mgSodium: 2193mgCarbohydrates: 65gFiber: 4gSugar: 5gProtein: 57g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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