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Cheddar Pull-Apart Bread

 Cheddar Pull-Apart Bread
As a retired chef, I know how homemade bread rounds out a meal. These crusty savory loaves have a wonderful cheese, onion and celery seed topping that makes them memorable.
32 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

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

Directions

  • 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.
  • Punch dough down and divide into fourths. Divide each portion into
  • eight balls; place eight balls each in two greased 9-in. x 5-in.
  • loaf pans.

2 of 2

Cheddar Pull-Apart Bread (continued)

Directions (continued)

  • 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.
  • Brush tops with egg. Bake at 375° for 30-35 minutes or until
  • golden brown. Cool in pans for 10 minutes; remove from pan to wire
  • rack to cool completely. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 116 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 104 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.