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Cheddar Pull-Apart Bread Recipe

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.
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min. + cooling YIELD:32 servings


  • 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
  • 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


  • 1. 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.
  • 2. Punch dough down and divide into fourths. Divide each portion into eight balls; place eight balls each in two greased 9x5-in. loaf pans.
  • 3. 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.
  • 4. 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 slice: 116 calories, 2g fat (1g saturated fat), 12mg cholesterol, 104mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 4g protein.

Reviews for Cheddar Pull-Apart Bread

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nuts4cooking User ID: 5997972 44331
Reviewed Dec. 31, 2013

"Made a similar recipe last year & it was great. Sounds yummy. I'm going to make in morning."

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