Pull Apart Two Cheese Bread Recipe with a Video
Simple, easy and a perfect bread for entertaining…
Don’t you just love cheesy loaves of bread? 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.
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 Bread turned out. I think I should’ve added more butter before adding the cheese, but it 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. I am going to share that recipe next week, with a quick video.
Anyhow, let’s get to work…
Tell me what kind of bread you want me to make next? Any wishes?
Pull Apart Two Cheese Bread
- 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
Preheat the oven to 375°F / 190°C
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.
In between add mozzarella slices, you can use more or less, I thought one slice per wedge is enough.
Open up those wedges that you placed mozzarella and add shredded cheddar cheese.
Melt Butter, you can use more butter and drizzle it in between the wedges or cracks too.
In the melted butter, add dried parsley and garlic powder, and drizzle over the bread. Sprinkle a bit more of dried parsley.
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.
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.
Bake for 20 minutes or until the cheese is completely melted and almost oozing out.
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.
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.
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! The picture below: 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!